493 lemon cake lemon whipped Recipes

cake flour, baking powder, extra large eggs, separated, sugar , plus, sugar, vanilla extract, drops lemon extract, unsalted butter, melted, cream of tartar, salt, cream cheese, sugar, cornstarch, pure vanilla extract, extra large eggs, heavy whipping cream, key lime , juice of

lemon yogurt (see note ), milk, french vanilla instant pudding, cool whip, thawed and divided, ready made frozen lb cake, thawed and cut in 1/2 thick slices, cubed watermelon , remove the seeds

cake flour , sifted, baking powder, salt (omit if using ed butter), extra-large eggs, separated (4 if using large eggs), granulated sugar , plus, granulated sugar, pure vanilla extract, drops lemon extract, unsalted butter, melted (if using salted butter omit salt), cream of tartar, cream cheese, at room temperature, granulated sugar, cornstarch, vanilla extract, extra large eggs or 3 large eggs, heavy whipping cream

whipping cream, creme fraiche, dark brown sugar, zest of 1/2 lemon, angel food cake (1 lb.), strawberries (2 lbs.), preferably about 1 1/2 in. wide, hulled to create a v-shaped hollow, strawberry jam

yellow cake mix (or 5 cups american-style batter from your favorite recipe) or 1 (18 oz) box white cake mix, plus ingredients to prepare batter according to package directions (or 5 cups american-style batter from your favorite recipe), white chocolate chips, melted & cooled slightly, cream cheese or 8 oz light , at room temperature, cool whip, thawed or 1/4 cup sweetened whipped cream, fresh strawberries, hulled and sliced, fresh pineapple chunk (or use canned, drained ), mandarin orange, drained well, kiwi fruits, peeled & sliced, pineapple juice, lemon juice, cornstarch, granulated sugar

layer-size white cake mix or lemon-flavored cake mix, shredded lemon peel (only if using white cake mix), chocolate-hazelnut spread, ricotta cheese, seedless red raspberry jam, whipping cream, powdered sugar, halved toasted hazelnuts

egg yolks, whole milk, sugar, cake flour, vanilla extract, ground cinnamon, unsalted butter, unsalted butter, sugar, heavy whipping cream, canned pumpkin puree, fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups), bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups), fresh lemon juice, unsalted butter, cut into 1/2-inch cubes, dozen ladyfingers, dry sherry, whipping cream, sugar, vanilla extract, bosc pears (1/8-inch-thick ), fresh lemon juice

egg yolks, whole milk, sugar, cake flour, vanilla extract, ground cinnamon, unsalted butter, unsalted butter, sugar, heavy whipping cream, canned pure pumpkin, fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups), bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups), fresh lemon juice, unsalted butter, cut into 1/2-inch cubes, dozen (about) soft ladyfingers, dry sherry, chilled whipping cream, sugar, vanilla extract, thick slices bosc pear, fresh lemon juice

sugar, divided, fresh strawberries, hulled, halved, fresh blackberries, cream cheese, softened, whipping cream, cake (see recipe below ), seedless raspberry jelly, melted, cream sherry, cake, butter, softened, sugar, eggs, cake flour, milk, pure vanilla extract, zest of 1 large lemon

heavy whipping cream, divided, egg, grated lemon peel, cake flour, sugar, baking powder, freshly ground star anise, baking soda, coarse kosher salt, chilled unsalted butter, raisins, heavy whipping cream, raw sugar

vanilla bean , split lengthwise, water, sugar, lemon peel, firm but ripe pears (about 2 lb), peeled, halved, cored, sugar, water, warm whipping cream, chilled whipping cream, powdered sugar, vanilla extract, thick slices from purchased 12-oz lb cake, sliced almonds, toasted

sugar, cornstarch, salt, milk, heavy whipping cream, egg yolk, beaten, vanilla extract, butter, softened, sugar, egg yolks, egg, vanilla extract, grated lemon peel, cake flour, king arthur unbleached all-purpose flour, baking soda, salt, buttermilk, unsweetened chocolate, chopped, butter, whipping cream, sugar

fresh strawberries, hulled and sliced lengthwise, sugar (recommended -- vegan cane ), lemon juice, topping (recommended -- tru whip, all natural whipped topping ), angel food cake, mint (to garnish ) (optional)

whipping cream, sugar, cartons lemon pudding , hunt s snack pack, frozen lb cake, thawed (10 3/4 oz.), raspberry jam, divided

lemon low fat yogurt or 3 cups nonfat yogurt, fat-free whipped topping, angel food cake (14 to 16 oz.), raspberries or 1/2-3/4 cup strawberry preserves, fresh berries (blueberries strawberries, raspberries, blackberries, etc.)

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime

pears, peeled and sliced, brown sugar, heavy whipping cream, lemon juice, butter, melted, chopped crystallized ginger, cornstarch, ground cinnamon, grilled lb cake, whipped topping and sliced almonds