Lemon Cake with Lemon Filling and Lemon Butter Frosting

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 3/4 cup white sugar
• 4 egg yolks, beaten
• 4 cups confectioners’ sugar
• 1/2 cup butter, softened
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons milk
• 
  

Instructions

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

2) In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

3) Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

4) To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

5) Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

6) To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

7) To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Instructions

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

2) In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

3) Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

4) To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

5) Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

6) To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

7) To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Homemade Citrus Scented Bath Salts Recipe

Homemade Citrus Scented Bath Salts Recipe

Mineral and Dead Sea Salt (found at Michaels & Hobby Lobby)

2-3 drops orange essential oil

2-3 drops lemon essential oil

1 tbsp orange zest

1 tbsp lemon zest

In a bowl mix together ingredients until well combined. The orange and lemon zest will naturally color the bath salts, which gives is the bright yellow color you see in the picture. Once your ingredients are mixed together pour them into a mason jar or another air tight container.

Lemon Dump Cake

Lemon Dump Cake

Ingredients 1/2 cup cooking oil 3/4 cup water  1 pkg. instant lemon pudding mix 4 eggs 1 lemon flavored cake mix

Directions 1. Preheat the oven to 350 degrees F. 2. Mix all the ingredients very well in a large bowl. 3. Grease a 9x13-inch baking pan and Pour the mixture in it. 4. Bake for 35 to 45 minutes. 5. Let it cool and then serve.

Didier, Chef (2012-06-15). Top 19 Dump Cake Recipes (Kindle Locations 319-326).  . Kindle Edition.

Lemon Ricotta Pancake from Ice Box Café - Miami Beach

Lemon Ricotta Pancake from Ice Box Café - Miami Beach

The lemon ricotta pancake made at the Ice Box Cafe in Miami Beach is served with whipped cream cheese. Recipe: Lemon ricotta pancakes

35 minutes, plus baking time. Makes 8 pancakes
WHIPPED CREAM CHEESE
3/4 cup heavy cream
2 teaspoons powdered sugar, more to taste
1/8 teaspoon vanilla extract
3 ounces cream cheese
1 tablespoon sour cream
1 tablespoon lemon zest, from about 2 lemons
1. In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl.
2. In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth.
3. Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1½ cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve.
LEMON RICOTTA PANCAKES
1 1/2 cups sugar
1 1/4 cups (5 1/3 ounces) flour
2 teaspoons baking powder
8 eggs, divided
2 cups ricotta cheese
1 tablespoon lemon juice and zest from 2 lemons
1 pound (4 sticks) butter, melted
1. Heat the oven to 350 degrees.
2. In a medium bowl, sift together the sugar, flour and baking powder.
3. In the bowl of a stand mixer, or in a large mixing bowl, combine the egg yolks, ricotta cheese, lemon juice and zest. With the mixer running, slowly add the dry ingredients, beating until well-combined. Continue beating, drizzling in the melted butter until well combined. Move the mixture to a separate bowl.
4. In the mixing bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter, one half at a time. This makes about 8 cups batter.
5. Spray a small, preferably 6-inch, oven-safe nonstick skillet with cooking spray (we tested using 8-inch skillets, measured across the top of the pan). Pour about 1 cup of the batter into the skillet and bake until the pancake puffs and is set, and a toothpick inserted in the center comes out clean, about 25 minutes. To make more than 1 pancake at a time, use multiple pans (baking multiple pancakes at once will increase the baking time slightly).
6. The pancakes are delicate. Slide a spatula along the outer edge of each to remove from the pan. Serve immediately, with whipped cream cheese on the side. Repeat as needed until all 8 pancakes are baked.