Best White Cake With Lemon Filling Recipes

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WHITE LAYER CAKE WITH LEMON CURD FILLING



White Layer Cake with Lemon Curd Filling image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-inch cakes

Number Of Ingredients 10

3 cups cake flour, (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Seven-Minute Frosting
1 cup Lemon Curd for White Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
  • Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
  • Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
  • Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

LEMON CURD FILLING



Lemon Curd Filling image

Add a punch of lemon to your layer cake.

Provided by Southern Living Test Kitchen

Categories     Cakes

Time 4h30m

Yield 1 ¾ cups

Number Of Ingredients 5

6 large egg yolks
1 cup granulated sugar
1 tablespoon grated lemon zest plus ½ cup fresh juice (from 4 large lemons)
1 tablespoon cornstarch
½ cup cold butter, cut into ½-inch pieces

Steps:

  • Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.
  • Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).
  • Cover and chill until curd is firm, at least 4 hours or up to 3 days.

YELLOW CAKE WITH LEMON FILLING



Yellow Cake with Lemon Filling image

This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth to the dense cake; the frosting creates an impressive presentation when spread atop it. To set the frosting, chill the frosted cake for about 10 minutes before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 8-inch layers

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
2 cups Lemon Filling Lemon Filling
6 cups Rich Chocolate Frosting Rich Chocolate Frosting

Steps:

  • Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8-by-2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
  • Slowly add the flour mixture on low speed, alternating with buttermilk, a little of each at a time, beginning and ending with the flour mixture. Beat in vanilla.
  • Divide batter evenly between prepared pans. Bake for 25 minutes; rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans; set cakes, top side down, on wire racks, and allow to cool completely, about 1 hour.
  • To assemble, remove parchment paper from each cake. Reserve the one with flattest bottom surface to use as the top layer of the assembled cake. Place the other cake, top side down, on the serving platter as the first layer. Spread a 1/2-inch-thick layer of lemon filling to within 1/2 inch of the edge. Place remaining cake, top side down, on top, and press down slightly. If the kitchen is warm and filling seems runny, transfer the cake to the refrigerator to firm up the filling. Frost cake with chocolate frosting, and then chill until frosting sets, about 10 minutes; serve.

WHITE CAKE WITH LEMON FILLING



White Cake with Lemon Filling image

Layer cake made in a one layer pan! Turns out looking pretty fancy and nice for a party. Although cooking method is baking, keep in mind you will be using the stove top. Cooking time includes the filling and frosting cook time.

Provided by Lynette !

Categories     Cakes

Time 1h15m

Number Of Ingredients 21

WHITE CAKE
1/2 c shortening
1 1/2 c sugar
2 1/2 c cake flour, sifted
2 tsp baking powder
1/8 tsp salt
1 c milk
1 tsp vanilla extract
1/2 tsp lemon extract
4 egg whites
LEMON FILLING
1 1/2 c hot water
1/2 c sugar
1/3 c lemon juice
4 egg yolks
3 Tbsp cornstarch
SEVEN MINUTE FROSTING
1 1/2 c sugar
1/3 c water
2 egg whites
1 tsp light corn syrup

Steps:

  • 1. For the cake: Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
  • 2. Combine the flour baking powder, and salt; stir well. Add to the creamed mixture alternately with the milk, beginning and ending with flour mixiture. Stir in the flavorings.
  • 3. Beat the egg whites (at room temp) at high speed until stiff peaks form. Gently fold into the flour mixture.
  • 4. Pour the batter into a greased and floured 13x9x2 inch baking pan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan 10 minutes; remove from pan, and let cool eompletely on a wire rack.
  • 5. Split the cake in half horizontally; spread lemon filling betweebn the layers. Spread frosting on top and sides of cake.
  • 6. For the lemon filling: Combine all ingredients in the top of a double boiler; bring water in the bottom of the double boiler to a boil. Reduce heat to low; cook, stirring constantly, until mixture is thickened. Let cool.
  • 7. For the frosting: Combine all ingredients in the top of a double boiler; place over boiling water. Beat at high speed of an electric mixer for 7 minutes or until stiff peaks form.

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING



Lemon Cake with Lemon Filling and Lemon Butter Frosting image

This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.

Provided by ANELA

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 19

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup butter
1 ¼ cups white sugar
3 large eggs eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
½ cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
¾ cup white sugar
4 large egg yolks egg yolks, beaten
4 cups confectioners' sugar
½ cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Steps:

  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 92.5 g, Cholesterol 172.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 14.6 g, Sodium 434.2 mg, Sugar 74.1 g

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