Best 3 Lemon Love Cake Recipes
Lemon Love Cake is a light and refreshing dessert with a sweet and tangy flavor. Originating from the Southern United States, this cake is known for its moist, tender crumb and vibrant citrus taste. The combination of lemon juice, zest, and sugar creates a delightful balance of flavors that bursts in your mouth. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating a delicious and unforgettable Lemon Love Cake that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON LOVE CAKE (SANDRA LEE)
Found this on Food Network site for Sandra Lee's Semi Homemade. I love lemon, and sounds like something I just have to try. Starts off with a store bought Pound cake. When trying to type in the prepared store bought cake, it won't allow to show as "Pound" it shows "lb."
Provided by KaraRN
Categories Dessert
Time 10m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
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.
LEMON LOVE CAKE
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.
TUNNEL OF LOVE LEMON TEA CAKE
Make and share this Tunnel of Love Lemon Tea Cake recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour a 6 to 8-cup bundt pan and set aside.
- Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
- Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
- Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
- Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
- Whisk in the remaining buttermilk, mixing only long enough to combine.
- Pour half of the cake batter into the prepared bundt pan.
- Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
- Cover with the remaining batter.
- Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
- Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
- To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.
Nutrition Facts : Calories 558.9, Fat 22.2, SaturatedFat 5.6, Cholesterol 48.2, Sodium 427.6, Carbohydrate 84.5, Fiber 1, Sugar 57, Protein 7
Tips:
- Mise en place: Make sure you have all your ingredients and tools ready before you start baking. This will help you stay organized and avoid any mishaps.
- Measure your ingredients accurately: Baking is a science, so it's important to measure your ingredients correctly. Use a kitchen scale for the most accurate results.
- Don't overmix the batter: Overmixing the batter can make the cake tough and dense. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Don't open the oven door during baking: This can cause the cake to fall.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Be creative with your frosting: You can use any type of frosting you like on this cake. Try a simple buttercream frosting, a cream cheese frosting, or a ganache frosting.
Conclusion:
The Lemon Love Cake is a delicious and versatile cake that is perfect for any occasion. With its moist and fluffy texture and tangy lemon flavor, this cake is sure to be a hit with everyone who tries it. Whether you're making it for a special occasion or just for a weekend treat, the Lemon Love Cake is sure to be a hit.
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