How To make Frozen Lemon Cake
3 Eggs, separated
1/2 c Sugar
2 Lemons, juice and rind
1 c Heavy cream
2/3 c Graham cracker crumbs
Or vanilla wafer crumbs Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler. Stir constantly until thick as heavy cream, Remove from heat and cool. Once this has cooled, beat egg whites until they stand in peaks and also beat cream until stiff. Gently fold the whites and cream into the custard mixture. Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture, and sprinke remaining crumbs over top. Freeze until firm. Suggestions: Can be eaten this way or topped with a spoonful of syrupy strawberries when served! Typed by: Melissa Mierau, Martensville, SK
How To make Frozen Lemon Cake's Videos
Moist Lemon Cake Recipe - CookingWithAlia - Episode 325
Let's the make a super moist lemon cake! My cool cake doily is from MiniInTheBox.com:
WRITTEN RECIPE:
INGREDIENTS:
1/2 cup (70 grams) all-purpose white flour
1/2 cup (50 grams) almond powder
1/4 cup (30 grams) cornstarch (maizena)
1 teaspoon baking powder
Pinch of salt
1/2 cup (125 grams) butter
Zest of 1 lemon
Juice of 1/2 lemon
2 large eggs
1/2 cup + 2 tablespoons (125 grams) white granulated sugar
2 teaspoons orange blossom water
If you have 1 Orange and 1 Lemon, Make This Delicious Cake | Best Orange Lemon Cake Recipe ????????
This Orange Lemon Cake is light and fluffy with citrus cream and topped with tender crumb. This cake is easy to make, just follow the step by step simple instructions from start to finish.
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???? Orange Lemon Cake Ingredients:
Dough:
1 1/4 cups Flour (170g)
1/2 teaspoon Baking Powder (2g)
6 tablespoons Cold Unsalted Butter (90g)
1/3 cup Powdered Sugar (40g)
3 tablespoons Greek Yogurt or Sour Cream (50g)
Cream Filling:
1 large Lemon or 2 medium lemons
1 large Orange or 2 medium oranges
1/2 cup Sugar (100g)
2 tablespoons Corn Starch (20g)
Used 7 inch cake pan (18 cm)
Bake in preheated oven at 356F (180C) for 35-40 minutes
???? Orange Lemon Cake Instructions:
1. In a mixing bowl, sift in flour, baking powder and mix. Add grated butter and mix by hand. Add powdered sugar and yogurt. Knead by hand for few minutes to form a soft dough. Cut 1/3 of the dough and cover with plastic wrap and keep in the freezer for 30 minutes.
2. Lightly grease 7 inch cake pan (18cm) with butter and line with parchment paper. Place the other 2/3 dough and spread evenly on the cake pan. Keep in the fridge for 30 minutes.
3. Preheat oven to 356F (180C).
4. Grate orange and lemon and set aside. Peel the skin, remove the seeds and cut them into small pieces. Blend the pulp in the food processor or blender. Strain to remove seeds and save the pulp for later.
5. Add orange and lemon zest, sugar and corn starch. Cook on medium heat for few minutes. Add orange & lemon pulp (I added 2 tablespoons to create chewy texture) and cook for 2-3 minutes or until cream mixture thickens.
Note: if orange, lemon and pulp are cooked together, the jam may become bitter.
6. Pour the cream mixture over a cold crust. Grate the frozen dough over the cream mixture evenly.
7. Bake for 35 to 40 minutes or until golden brown.
8. Cool completely before serving.
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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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????PRINT THIS BLUEBERRY CAKE RECIPE:
Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional
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Ultimate Lemon Meringue Layer Cake | Cupcake Jemma
FULL SIZE CAKE ALERT!!! It seems like months since we've got to make any proper cakes at C&D... Oh wait - it is months since we've got to make any full size cakes at C&D! But never fear - Sally's back with a PROPER CAKE for you guys. And cakes don't come much more proper than this: A delicious fresh lemon sponge, lemon curd, lemon buttercream and TOASTED Swiss Meringue icing! If you're pushed for time you can always just stick with the sponge and buttercream and you've still got yourself a banging lemon cake, but I'd recommend giving the full cake a go if you can! As always, let us know how you get on, and don't forget to tag me (@cupcakejemma) and Sally (@sallydells) on Instagram so we can see your bakes, and use the hashtag #cupcakejemma so we can see what you've been up to!
INGREDIENTS:
For the Lemon Sponge:
For the size I made (4 x 9 tins)
625g Butter
625g Caster Sugar
625g Self Raising Flour
10 eggs
8 tbsp lemon juice
The Zest of 8 Lemons
For a smaller cake (4 x 6 tins)
375g Butter
375g Caster Sugar
375g Self Raising Flour
6 eggs
6 tbsp lemon juice
The Zest of 6 Lemons
For the Lemon Curd:
Zest of 1 Lemon
65g Caster Sugar
65ml Lemon Juice
3 Egg Yolks
1 Whole Egg
50g Cold Chopped Butter
For the Lemon Buttercream
Filling only:
200g Butter
320g Icing Sugar
3-4 tbsp lemon juice
Whole cake (filling and coating):
400g Butter
640g Icing Sugar
6-8 tbsp lemon juice
For the Swiss Meringue Icing:
3 Egg Whites
225g Caster Sugar
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Easy Lemon Blueberry Bundt Cake.
1 Box yellow cake mix 15.25 oz
1 vanilla instant pudding 3.4 oz
1/2 cup vegetable oil
milk and 1/2 lemon juiced to equal 1/2 cup
4 eggs
1 cup sour cream
1 tablespoon all purpose flour
1 cup of fresh or thawed blueberries
glaze:
1 1/2 cups sifted powder sugar plus lemon and milk to desired consistency.
Bake at 350゚ for 30 to 35 minutes (until a toothpick inserted comes out clean) Let cool completely before adding glaze.
FROZEN LEMON CAKE- LEMON RECIPES
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