Best Lemon Love Cake Sandra Lee Recipes

LEMON LOVE CAKE (SANDRA LEE)

Steps:

• To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
• In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
• To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
• Cook's Notes:
• Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.
• Can also garnish with fresh lemon zest.

2-TIER LEMON RASPBERRY CAKE

Steps:

• Cake Preparation: Preheat oven to 350 degrees F. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes. Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely. After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top.
• Filling and Frosting Preparations: In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward. Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest.
• To Assemble: Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter. Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them. Further adorn cake with white ribbon. Find mate, wed, serve.
• *Champagne extract is available at most specialty baking and cake decorating stores. .

LEMON LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

CASINO LEMON ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 2 (8 or 9-inch) round cake pans. Combine cake mix, water, oil, 1 tablespoon lemon extract and eggs in a large bowl. Beat for 2 minutes, or until well blended. Stir in ground almonds and 1/2 cup coconut. Divide batter between prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling rack; remove pans. Cool cakes completely. Place 1 cake layer on serving platter. Combine 1/2 cup frosting with 1 tablespoon lemon extract and spread over cake layer on platter. Top with second cake layer. Frost top and sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining coconut.
• Cook's Note: When toasting shredded coconut, preheat oven to 350 degrees F. Place coconut on baking sheet. Toast for 6 to 8 minutes, or until coconut turns light brown.

NO-BAKE LOVE CAKE

Steps:

• Place 10-inch layer cake in the center of sheet cake. Place the 8-inch layer cake on the top of the 10-inch layer cake. Decorate the top and sides of the cake with the cookies by gently pressing them into frosting.
• Finish decorating with dragees.