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Showing posts with label CAKES RECIPES. Show all posts
Showing posts with label CAKES RECIPES. Show all posts

LEMON POUND CAKE WITH LEMON GLAZE

If you don’t have a pound cake recipe that you’ve perfected, I encourage you to get on it. Pound cakes are an all-around utility player. They feed a crowd and don’t mind traveling one bit, either.

The best thing about pound cakes is that the taste improves after they’ve cured for a few days. So, make them ahead of time and be confident they’ll be even more splendid than the day you took them out of the oven.


Get on the pound cake bandwagon and perfect a recipe, or maybe two.  Everybody around you will be so happy you did.

Ingredients

  • yield: one tube pan
  • Preheat oven to 350 degrees

make the cake:

  • I cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 5 tablespoons fresh squeezed lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup sour cream

make the glaze:

  • 2 tablespoons butter, softened
  • 1/4 cup sour cream
  • 2 1/2 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon juice

Instructions
make the cake:

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs, 6 of them, one at a time., beating well after each addition.
  3. .............................................

for full instruction please see : syrupandbiscuits.com

TRIPLE LEMON POKE CAKE & 40+ CITRUS RECIPES #SUNDAYSUPPER

Hi, I’m Keri and I can’t stop making poke cakes! This is the 6th and certainly not the last of these easy, refrigerator cakes that combines the simplest of ingredients that you probably have in your pantry and fridge and turns them into an irresistible dessert! Now that Spring has sprung, I figured that another citrus dessert would be in order and this one packs a triple punch of lemon flavor!

This dessert is not any different from any of the other poke cakes I’ve shared. They all start with a 9×13 baked cake. You can make it from scratch or grab a boxed mix from your cabinet. Since I am all about no-fuss food, a boxed mix it is! And a lemon one at that. Bake it, cool it and get ready to poke holes from here to Friday. Like this:

All of those holes give somewhere for the Jell-O to seep in to. For this poke cake, I used lemon Jell-O and poured it alllllll over the cake. That is lemon 2 out of 3 if you’re counting. As the Jell-O soaks in and sets up, it makes this cake so tender and oh-so-lemony!



Ingredients

  • One 9x13 lemon cake baked & cooled
  • One 3 oz box of lemon Jell-O
  • 8 oz. whipped topping thawed
  • One small box instant lemon pudding
  • 1 1/2 cups cold milk
  • Lemon slices & sprinkles for garnish optional

Instructions

  1. Use the handle of a wooden spoon or a large drinking straw to poke holes over the entire surface of the cooled cake.
  2. Prepare Jell-o with 1 cup boiling water and 1/2 cup cold water. (This is 1/2 cup less water than the directions on the box.)
  3. .............................................

for full instruction please see : www.shakentogetherlife.com

COPYCAT CHILI’S MOLTEN LAVA CAKES

Don’t you dare tell me that you’ve never had a Molten Lava Dessert at Chili’s. Don’t. You. Dare. A few years ago I was in Hawaii and we were STARVING, the first and only restaurant that we found was a Chili’s. Random eh? We had this copycat chili’s molten lava cake for dessert and while we may not really be cake people, this is soooo delicious!

The dessert is a moist, chocolate cake filled with a delicious fudge sauce, topped with ice cream that has a homemade magic chocolate shell on it. It is served warm and the cold ice cream is a delicious contrast.



To make the cake, you’re just going to use a boxed cake which we will doctor up using sour cream. It makes a really moist cake that holds up well to the fudge inside.

In order to make a molten lava cake you need to fill it with hot fudge and then freeze it for a bit so that when you warm up the cake the fudge pours out versus being absorbed by the cake. Does that make sense?

INGREDIENTS:

  • 1 Duncan Hines Fudge Cake Mix
  • 3 Large Eggs
  • 1 Cup Milk
  • 1/2 Cup Oil
  • 1/2 Cup Sour Cream
  • Vanilla Ice Cream
  • Chocolate Shell Ice Cream Topping
  • Caramel Sauce

HOT FUDGE

  • 1 (14-oz.) can sweetened condensed milk
  • 1 (12-oz.) bag semi sweet chocolate chips
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

MAGIC SHELL

  • 2 Cups Chocolate Chips (we do half milk half semi sweet or all semi sweet)
  • 1/4 Cup Coconut Oil

DIRECTIONS:

  1. In a large bowl, stir together the dry cake mix, eggs, sour cream, milk and oil.
  2. Spray a large Cupcake pan with nonstick spray and evenly distribute batter 3/4 way full. Bake according to package directions.
  3. ...............................................

for full instruction please see : ohsweetbasil.com
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