skip to main content

Ann T....lemon cake...

11 years ago

Ann, could you please post the recipe for your lemon cake and cream cheese in the middle? It looks delicious.

Thanks

Sort by:Oldest

Comments (7)

ann_t
11 years ago
Livvyandbella, here it is.

Lemony Butter Cake with Cream Cheese Filling
Source: Wine Imbiber (adapted from Blackjack Bakehouse)

Cake

2/3 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 (heaping) teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons Meyer (or regular) lemon juice
1/2 teaspoon vanilla extract
Zest of 2 1/2 Meyer (or regular) lemons, divided (2 + 1/2)

Filling

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract (Note: I increased vanilla to 2 teaspoons)
1 cup confectioners sugar

(Note: I left out the lemon extract/zest in the cream cheese filling.)

Preheat oven to 325ÃÂ° F. Grease a 9Ã¢ÂÂ³ springform pan with vegetable spray. (Note: I used a deep fluted tart pan with removeable base)

In a large bowl (or bowl of a stand mixer), beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.

Add confectioners sugar and beat for another 2-3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and the zest of 2 lemons. Beat until completely combined, about 1 minute. Set aside. (Note: I used only the vanilla in the filling.)

In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and the zest from half a lemon until combined. Do not over-mix!

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)

Bake for 35-40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean. (The filling really puffed up on mine, then collapsed down as it cooled.)

Allow cake to cool in pan on a wire rack for 10 minutes, then carefully remove springform sides and allow cake to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving. (I didn't bother with the fridge.)I just let it cool down to room temperature on the counter.)

Dust the cake top with a sprinkling of confectioners sugar. Berries would be good with this, but are optional.
livvyandbella
Original Author
11 years ago
Thank you Ann. I can't wait to make this. It looks so delicious! I love lemon!!
Related Discussions
Cake recipe for lamb & other cake molds?
Q
Comments (5)
Pound cake does seem to be the go to recipe for molds for a lot of people. Much less failure rate as far as holding up, plus you can find a nice flavorful pound cake pretty easily. I don't have my recipes right here, but I did a search and there was a thread on the recipe forum from 2008 where Ann T and Ginger, and other forum members, posted favorite pound cake recipes. Here is a link that might be useful: Pound cakes
...See More
Ann T's Cinnamon Roll Cake
Q
Comments (5)
Here you go. Cinnamon Roll Cake Source: Life As A Lofthouse (Her source: Picky Palate) (My notes are in Red) CAKE: 3 cups Flour 1/4 teaspoon Salt 1 cup Sugar 4 teaspoons Baking Powder 1 1/2 cups Milk 2 Eggs 2 teaspoons Vanilla 1/2 cup ( 1 stick) Butter, melted TOPPING: 1 cup ( 2 sticks) Butter, softened 1 cup Brown Sugar 2 Tablespoons Flour 1 Tablespoon Cinnamon GLAZE: 2 cups Powdered Sugar 5 Tablespoons Milk 1 teaspoon Vanilla Directions: Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. (I buttered the pan) Set aside. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I tried to swirl/marble in circles so that when baked the cake would look like a pan of cinnamon rolls.) Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature. My Option: Cream Cheese Icing 1/4 cup butter 1 cup Cream Cheese 2 teaspoons vanilla Powdered Sugar Cream the butter and the cream cheese. Add the vanilla. Beat in the powdered sugar. Here is a link that might be useful: Link
...See More
Lindac's Apple Cake with Cake Gravy
Q
Comments (9)
here ya go....those formatting problems with the fractions are really beyond annoying! Apple Cake 4 cups chopped apples 1 1/2 cups sugar 1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon 1/4 tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until doneÃ¯Â¿Â½..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar ..half brown half white 1 stick butter 1/2 cup light cream 1 tsp vanillaÃ¯Â¿Â½. Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored. Serve warm over the cake.
...See More
LOOKING for: How to make a pound cake from a box mix?
Q
Comments (6)
Basic Yellow Pound Cake - Anne Byrn, The Cake Doctor A cross between a Twinkie (sans cream filling) and a Sara Lee Pound Cake but better Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ozs) plain yellow cake mix 1 package (3.4 ozs) instant vanilla pudding mix 1 cup whole milk 1 cup vegetable oil, such as canola, safflower, corn, soybean or sunflower 4 large eggs 1. Place a rack in the center of the oven and preheat the oven to 325Ã¯Â¿Â½Ã¯Â¿Â½F. Lightly mist 1 10-inch tube pan with vegetable oil spray then dust with flour. Shake out the excess flour. Set the pan aside. 2. Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. 3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58 to 60 minutes for a tube pan. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack, then invert it again onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes or more. Frost. 4. Store this cake, unfrosted, covered in aluminum foil, at room temperature, for up to 4 days, or in the refrigerator for up to 1 week.
...See More
mabeldingeldine_gw
11 years ago
This looks amazing. I will make this the next time I see Meyer lemons available. MMMMMM
maxmom96
11 years ago
I made it yesterday using regular lemons, and the mostly lemon version of it. I will serve it this afternoon and let you know how it tastes. It smells lovely.

I did find that the cake batter didn't 'pour', but had to be spread, but no matter how careful I was pouring the filling on top it nevertheless ran to the edges. I don't think it will matter much from the looks of the cake. I can't wait to try it.
maxmom96
11 years ago
The cake was quite good and everyone said how much they enjoyed it and it's lemony flavor.

I can't tell from Ann T's picture, but it appears that there is some definition between the cake and the filling.
Mine did not come out like that; the filling seemed to disppear, incorporating into the cake.

Ann, any diagnostic comments you can make will be welcome. I'm sure the problems are probably with my technique. Seems to be a frequent problem of mine.

Thanks
ann_t
11 years ago
Maxmom, I also found that the cream cheese filling ran to the edge. But it didn't make a difference in the finished product. The filling really does meld with the cake layer with just a slight definition.

I might try it using a slightly smaller pan next time.

Ann
maxmom96
11 years ago
Thanks Ann
I'm so glad to know I didn't screw this up entirely. It is a good cake and I do love the lemony flavor. I thought too I will make it again in an 8 inch pan. I'd like it a bit thicker.

Related Stories

FUN HOUZZ Don’t Be a Stickybeak — and Other Home-Related Lingo From Abroad

By Mitchell Parker

Need to hire a contractor or buy a certain piece of furniture in the U.K. or Australia? Keep this guide at hand

HOME TECH 3 Kitchen Contraptions You Won’t Believe

Pizza hot from the printer, anyone? These cooking gadgets harness imagination and high tech — and have price tags to match

HOUZZ TOURS My Houzz: DIY Love Reforms a Dated Cape Ann Home

By Theresa Fine

Handmade touches and classic neutrals transform a dark Massachusetts house into a beautiful home fit for a family

HOUZZ TOURS My Houzz: Honoring the Past in an 1891 Queen Anne

By Kimberley Bryan

Antiques and respectful renovations give a home in Oregon old-world charm and modern-day comforts

HOUZZ TOURS Houzz Tour: The Remaking of a Queen Anne in Boston

By Karen Egly-Thompson

A thorough overhaul with soothing hues and modern-day touches celebrates this home’s Victorian roots

COLORFUL HOMES The Best of My Houzz: 10 Living Rooms With Wall Colors to Love

By Laura Gaskill

Jet black, Meyer lemon yellow, mossy green — these spaces make a statement with bold color

DECORATING GUIDES World of Design: Decorating Ideas From 10 Renters Around the Globe

Even if you don’t own your home, you can live beautifully. Browse these ideas from international tenants who’ve made their spaces special

FURNITURE Forever Furniture: A Buyer’s Guide to the Dining Table

By Susan Redman

There comes a time when a make-do piece of furniture won’t do. We give you a leg up on choosing the right table for you

REMODELING GUIDES 9 Hard Questions to Ask When Shopping for Stone

By Ventana Construction LLC

Learn all about stone sizes, cracks, color issues and more so problems don't chip away at your design happiness later

CONTEMPORARY HOMES Houzz Tour: A Bark-Covered Floating Getaway on Lake Union

By Becky Harris

If the unusual siding doesn’t clue you in to the fine craftsmanship in this floating home, the handmade handrails, lights and furniture will

Sponsored

More Discussions

Apple Pie Cookies

10

Do you make actual shortcake?

37

What would you make with a bunch of chard?

34

Thank-you for the apple peeler!

6

First Shortcake Report

8