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- Dish type
- Cakes with fruit
- Fruit cake
Lemony whipped cream filling. A wonderful filling for cakes.
28 people made this
- 150g caster sugar
- 2 tablespoons plain flour
- 2 tablespoons grated orange zest
- 125ml orange juice
- 2 tablespoons fresh lemon juice
- 1 egg
- 250ml whipping cream, whipped
MethodPrep:15min ›Cook:10min ›Extra time:20min › Ready in:45min
- In a saucepan over medium heat mix the caster sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 23cm round layer cake.
Try this luscious lemon filling with this Lemon Chiffon Sponge recipe.
Reviews & ratingsAverage global rating:(61)
Reviews in English (49)
This recipe worked well - thanks-08 Sep 2009
by Cake Lady
This filling is delicious! I bake custom wedding cakes and my brides adore this filling in French vanilla or lemon cakes. I do call it "Citrus Filling" instead of lemon, though. I think it has a little too much orange flavor to call it lemon. Forget the cake...I could just eat the filling with a spoon!!!-17 Sep 2003
this is a great lemon filling! I filled a white sheet cake with this filling and topped with a whipped cream frosting and fresh fruit slices. I brought it in to work an got rave reviews!! not a day goes by with out someone asking when I'll be bringing in another cake !!-14 Mar 2003
- 5 cups powdered sugar
- 1/4 cup butter (room temperature)
- 2 1/2 tablespoons lemon juice
- 1/8 teaspoon salt
- 3/4 cup marshmallow cream
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 lemons (zest)
- 4 drops yellow food coloring (more or less as needed)
- 1 pound chocolate candy coating
- Optional: slivers of candied lemon peel to decorate
Combine two cups of powdered sugar, butter, lemon juice, salt, marshmallow cream, extracts, lemon zest, and a few drops of food coloring in a large mixing bowl fitted with a paddle attachment.
Mix on medium speed until smooth and evenly incorporated.
Slowly add the rest of the powdered sugar in batches, stopping often to scrape down the sides of the bowl.
Taste and add additional lemon extract if desired and more yellow coloring if you want a bolder color.
Using a small cookie or candy scoop, scoop out small balls of cake and roll between your palms until they are round one-inch circles.
Place the cakes balls on a baking sheet covered with parchment or waxed paper and refrigerate them until firm, at least one hour.
When the lemon creams are firm enough to dip, place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.
Using dipping tools or a fork, submerge a cream filling in the melted candy coating.
Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating.
Replace the dipped candy on the baking sheet.
If desired, top it with a sliver of candied lemon peel while the coating is still wet.
Repeat with remaining cream fillings.
Refrigerate the creams to set the coating completely, about 20 minutes.
These Lemon Creams are best served at room temperature and can be stored in an airtight container at cool room temperature, in the refrigerator, for up to two weeks.
Lemon Sandwich Cookies
Lemon sandwich cookies are tender, crunchy lemon shortbread cookies sandwiched with a zingy sweet lemon filling. These cookies are a lemon lover’s dream!
Great for all your spring and summer gatherings. The taste of sunshine in a cookie.
Lemon Sandwich Cookies
To make the dough cream the sugar, butter, and salt until light and fluffy. Stir in the vanilla extract, lemon juice, and lemon zest.
Add the flour in thirds just until incorporated. Turn the dough out of the bowl and roll into a 9″x2″ log. Wrap tightly in plastic wrap and chill for at least 2 hours up to overnight. I recommend overnight, the flavor is much better.
When ready to bake, preheat the oven to 350ºF.
Slice into thin 1/4″ discs. Place one inch apart on a parchment-lined baking sheet.
Bake about 20 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes and then cool completely on a wire rack.
Use an electric mixer to mix the room temperature cream cheese, lemon juice, zest, confectioners’ sugar, and salt.
Place in a piping bag or spread with a spoon onto half of the cookies. Place another cookie on top to make a sandwich.
Braided Lemon Bread
There's just something about lemon that brings a smile to even the dullest of days: its bright yellow color and zippy taste can't be beat. This bread combines soft and tender sweet dough with the tangy flavor of lemon, all wrapped up in a beautiful yet easy-to-shape mock braid.
- 3/4 cup (170g) water, lukewarm
- 2 teaspoons sugar
- 1 tablespoon instant yeast
- 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
- all of the sponge
- 3/4 cup (170g) plain or vanilla yogurt, at room temperature
- 8 tablespoons (113g) unsalted butter, softened
- 2 large eggs, at room temperature, beaten
- 1/2 cup (99g) granulated sugar
- 2 teaspoons (12g) salt
- 2 teaspoons vanilla extract
- 5 cups (600g) King Arthur Unbleached All-Purpose Flour
- 6 ounces (170g) cream cheese, softened
- 1/4 cup (50g) sugar
- 1/4 cup (57g) sour cream, at room temperature
- 2 teaspoons fresh lemon juice
- 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (203g) prepared lemon curd*
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.
Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.
To shape the braid: Begin by using your bench knife , a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.
Next, f old the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips.
Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
Store any leftovers, well wrapped, in the refrigerator for a couple of days freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying.
Tips from our Bakers
Use homemade or store-bought lemon curd, your choice. If making your own curd, try our Easy Microwave Lemon Curd or more traditional stovetop Lemon Curd, both of which yield a delicious result. Either recipe makes more than enough filling for this braid refrigerate the extra and enjoy!
No Bake Lemon Cream Pie
NO BAKE LEMON CREAM PIE – Sweet, tart and incredibly easy pie, full of lemon flavor! This is definitely a refreshing, super delicious creamy dessert!
Quick and easy No Bake Lemon Cream Pie, light and refreshing totally spring dessert. This simple lemon pie will make it feel like summertime in your kitchen, no matter what time of year it is.
A delicious graham cracker crust filled to the brim with a refreshing creamy filling that is just so quick to make. The pie starts with a graham cracker crust. Homemade graham cracker crust tastes better than store bought one and it’s pretty simple to make. Just combine some graham cracker crumbs, butter and sugar and stir, press mixture into bottom and up the sides of pie plate, press hard to compact, you can use a glass to press the bottom, but use your fingers to press the sides.
I am a big fan of graham cracker crusts because they are super easy to make and go so well in many desserts. While the crust is firming up in the freezer make the filling. Mix Mascarpone cheese and sugar until smooth and creamy than in separate bowl whip heavy cream until soft peaks form add fresh lemon juice and continue mixing until stiff peaks form.
Add Mascarpone cheese mixture into beaten heavy cream and mix on low speed just to combine and slowly add condensed milk and beat until well mixed. Pour lemon cream mixture into prepared pie plate and refrigerate. Spread or pipe the whipped cream on top of the cooled pie, add some lemon slices, if desired.
I am all about simple and easy dessert. If you are in a hurry, I would perhaps allow you to use a store bought a pie crust and a can of whipped cream. This Lemon Cream Pie would still be incredible.
The smooth and creamy texture is to die for. Sweetened condensed milk and Mascarpone cheese make this pie super smooth. Mascarpone cheese has a rich, buttery flavor and it is more delicate and so delicious. Sweet, tart and incredibly easy, this Lemon Cream Pie is sure to be a family favorite!
To capture your lemon cream pie and share the photo with friends and relatives on Instagram, you’d better use a food photography camera and much more window daylight.
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Lemon Cream Pie
Preheat oven to 425 degrees. Line crust with aluminum foil leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more if crust bubbles up, press down gently. Cool.
Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
Lemon Cloud Cake
This moist, tender cake is layered with two types of filling: pastry cream, and rich, fluffy lemon cream.
- 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
- 1 3/4 cups (347g) sugar, we recommend Baker's Special Sugar
- 1/4 cup (50g) vegetable oil
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons (21g) Cake Enhancer, optional
- 2 teaspoons vanilla extract
- 4 large egg whites + 1 whole large egg, at room temperature
- 2 3/4 cups (326g) Unbleached Cake Flour
- 1 1/2 cups (340g) full-fat plain, vanilla, or lemon yogurt, or whole milk, at room temperature
- 1/2 cup (57g) Quick-and-Easy Pastry Cream Mix*
- 2/3 cup (152g) milk
- 1 1/2 cups (405g) lemon curd*
- 2 cups (454g) whipping cream or heavy cream
*See "tips," below, for a substitute.
Preheat the oven to 350°F. Lightly grease and flour (or line with parchment) two 8" square pans, or two 9" round pans.
To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed.
Beat in the baking powder, salt, cake enhancer, and vanilla extract.
Add the egg whites and the whole egg, beating until the mixture is fluffy. Scrape the bottom and sides of the bowl.
Take it a step further
How to use a pastry bag
Beat in the flour in three additions, alternating with the yogurt or milk. Scrape the bowl after each addition the mixture should be fluffy when done.
Scoop the batter into the prepared pans. Wrap the pans in cake strips, if you have them, to prevent doming.
Bake the cakes for 32 to 37 minutes, until a cake tester or toothpick inserted into the center comes out clean.
Cool the cake in the pans for 10 minutes, then turn them onto a rack to cool completely.
To make the filling: Stir together the pastry cream mix and the milk until blended, about 1 minute, then beat until thick, about 2 to 3 minutes longer.
Stir the lemon curd into the prepared pastry cream until evenly blended.
Cover the lemon pastry cream, and refrigerate for 2 to 3 hours until firm.
To assemble the cake: Gently stir the filling to loosen it, then spread 1/2 cup of filling atop each cake layer don't stack them yet. You'll have some filling left over.
Add 1/2 cup (113g) cream to the remaining filling, beating until smooth. Add the remaining 1 1/2 cups (341g) cream, beating until light and fluffy.
Spread a third of this lightened filling atop one layer. Place the second layer on top spread the outside of the cake (top and sides) with the rest of the lightened filling. Chill for 2 hours before serving.
Why This Recipe Works
- Pâte à choux pastry is fairly easy to make. If you’re a bit hesitant, I’ve included step-by-step instructions with photos to walk you through it.
- The sweet, creamy filling is made with real lemon for the best flavor. These cream puffs are light and airy, fresh, and so delicious.
- Cream puffs are an easy, impressive dessert to bring along to a summer barbecue or cookout. They are so pretty displayed at bridal or baby showers, birthday parties, and other celebrations and holidays.
Mini Lemon Cream Pies Recipe
Sometimes simple really is better. As much fun as it is to spend hours in the kitchen creating fantastic desserts, it is also fun to use convenience products from the store and pull together something quick and easy, as well as delicious. Lemon curd is just about perfect straight out of the jar in fact, it is hard not to eat it all by itself. But common sense prevails, so it is nice to have a recipe, such as these Mini Lemon Cream Pies, where we can use that luscious curd and whip up these tasty mini pies. What is lemon curd, exactly? Lemon curd (or cheese) is traditionally a British filling for cakes and pastries and a topping or filling for pies. Recipes dating back to the early 1800&rsquos called for acidulating cream with lemon juice, then separating the curds and whey, creating something called lemon cheese. Over the years, the original recipe for lemon cheese, or lemon curd, evolved into one using butter and eggs, and along with being used in sweets, it is also served in sandwiches or scones for afternoon tea as an alternative to jam. Today lemon curd is made with beaten egg yolks, sugar, lemon juice and lemon zest with some recipes adding egg whites and butter. Fortunately, you don&rsquot have to stand over the stovetop carefully stirring a mixture to get a perfectly smooth curd. There are some quality store brands, such as Stonewall Kitchen and Dickinsons, which deliver top-notch taste.
Olive Garden Lemon Cream Cake Copycat
I love Olive Garden! I also love being able to make Copy Cat Olive Garden recipes at home. There are times when I do not feel like heading into town for dinner or I really only want a specific treat so I make them at home. I love this Copy Cat Olive Garden Lemon Cream Cake Recipe!
This Copy Cat Olive Garden Lemon Cream Cake Recipe tastes amazing!
and gets a better flavor the longer it chills in the fridge. You may want to make this ahead of time and let it chill for a few hours before serving.
Olive Garden Lemon Cream Cake Copycat
- 1 pkg White Cake Mix, plus ingredients to prepare
- 1 pkg Lemon Cake Mix
- ½ cup Sour Cream
- 1 tsp Vanilla Extract
- 1 Lemon, juiced
- 1 cup Whipping Cream
- 1 pkg (8oz) Mascarpone Cheese
- 1 cup Powdered Sugar
- 4 Tbsp Melted Real Butter
- Prepare the white cake according to the directions on the box, adding the sour cream and vanilla.
- Bake in a 10 inch round baking pan and cool the cake completely.
- For the lemon cream filling, mix the mascarpone, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, then mix until creamy and smooth.
- For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping.
- To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.
In my opinion, this cake tastes identical to Olive Garden’s. The secret is the mascarpone cheese.
NUTRITION: 544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving.
Olive Garden Lemon Cream Cake Copycat