Grams Lemon Bundt

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First I must start by telling you that this is not my recipe but was given to me by my sister from another mister. This is her Gram’s Recipe so I am not sure where it originated from, but I was and am honored that it was passed down to me.

Preheat oven to 350 degrees, Grease and flour one bundt pan.

1 small (3 ounce) package Lemon Jello

1 cup boiling water

1 pkg yellow cake mix not butter cake mix

3/4 cup veggie oil

1 tsp lemon extract

4 eggs room temperature

Mix package of yellow jello with boiling water and then let cool to room temperature.

In bowl of mixer with whisk attachment add, cooled jello, cake mix, lemon extract and veggie oil, Whisk until combined well.  Add eggs one at a time whisking until just combined.  Pour batter into bundt pan.

Bake at 350 degrees for 45-50 minutes or until toothpick inserted removes clean. Let cool on cooling rack in bundt pan for 15-20 minutes remove from bundt pan and glaze.

GLAZE

1 cup powdered sugar

juice from 1 large lemon

In a small bowl whisk together powdered sugar and lemon juice until smooth. Pour glaze over warm bundt cake and then cool completely.

After the bundt cake was cooled completely I dusted it with just a little powdered sugar!! I am not sure Gram’s would approve of the powdered sugar but it sure was nice to have a little piece of her in my kitchen. I will never forget her and had to enjoy my piece of bundt cake with a little snifter of Christian Brothers brandy!! XOXO

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Limoncello Madeline Truffle Cheesecake

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Preheat oven to 325 degrees. Line one 9 inch springform pan with parchment paper and one cookie sheet with foil,set  springform pan on top of lined cookie sheet.

CRUST~

2 cups Madeline cookie crumbs

2 Tbsp sugar

1/4 cup butter, melted

12 Whole Madeline cookies

In a bowl place cookie crumbs and sugar, stir to combine, Add melted butter to the crumb mixture and stir till all crumbs are moistened. Press into the bottom of your already prepared spring form pan. Line sides with whole Madeline Cookies and then place into freezer while you prepare your cheesecake filling.

CHEESECAKE~

32 ounces cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp corn starch

2 Tbsp limoncello

1 tsp vanilla

3 eggs, room temperature

1 cup sour cream

Place cream cheese in mixer and beat until fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add Limoncello and vanilla and beat till combined. Turn your mixer to lowest setting (stir) and add eggs one at a time just until combined. You do not want to over mix and add too much air. Fold in sour cream. Pour filling into your prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake will be done when sides are set and center is just slightly jiggly. Set on cooling rack and cool for 1 hour and then place in fridge overnight.

LEMON TRUFFLE TOPPING~

3/4 cups sugar

1/4 tsp salt

3 Tbsp cornstarch

1 cup water

2 egg yolks, beaten

1/3 cup fresh squeezed lemon juice

1 Tbsp lemon zest, finely chopped

1 Tbsp butter

1 cup white chocolate chips

8 ounces cream cheese, room temperature

In a heavy bottom sauce pot add sugar, salt, cornstarch and water, heat on medium high heat to a boil while stirring, once it begins to boil, turn heat down to low continuing to stir and cook for another 2 minutes. Remove from heat. In a heat proof bowl beat egg yolks, add 1/4 cup of your mixture that you removed from the heat stirring together. Stir your egg mixture back into your pot and place back on medium high heat and bring to a boil again, turn back down to low and continue to stir and cook for 2 more minutes. Remove from heat add lemon juice, lemon zest and butter stir until butter is melted. Add white chocolate and stir till white chocolate is melted. In the bowl of your mixer place your cream cheese and beat till fluffy. Add your lemon mixture from your pot to your mixer bowl and beat until combined well. Top your cheesecake that has been in fridge overnight with your Lemon Truffle topping.

LEMON WHIPPED CREAM~

Place your mixer bowl and whisk attachment in the freezer for at least 10 minutes before hand.

1 cup heavy whipping cream

2 Tbsp powdered sugar

1 tsp limoncello

Place whipping cream, sugar and limoncello in bowl of mixer and whisk until stiff peaks form.

Pipe a border around the edge of the top of your cheesecake and garnish as desired. ENJOY 🙂

 

Raspberry Lemonade Cake

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Preheat oven to 350 degrees. Grease and flour three 9inch round pans and set aside.

Lemonade cake

4 cups cake flout

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp lemon extract

1/4 cup lemonade

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside.

In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat until completely combined and once again light in color.

In a glass measuring cup combine milk, lemon extract and lemonade. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

In a different bowl and with clean beaters beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of the egg whites in.

Divide batter evenly in your already prepared pans and bake at 350 degrees for 25-30 or  until a tooth pick inserted in center removes clean. Place in tins on wire racks for 10 minutes to cool and then turn out of pans onto wire racks and let cool completely.

Raspberry and lemon filling

1 3oz box lemon pudding mix

1 cup heavy cream

1 cup whole milk

1 batch raspberry filling https://crumbsinmymustachio.wordpress.com/2015/05/Easy-Berry-Cake-Fillings/

In bowl of mixer with whisk attachment add pudding mix, heavy cream and milk. whisk until you get a thick pudding consistency.

Lemon Frosting

1 8 ounce block cream cheese, room temperature

1/2 cup powdered sugar

1-2 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment beat cream cheese, sugar and extract till fluffy, slowly add heavy cream and continue to whisk until thick.

Extras and assembly

1 pint raspberries

1 lemon

Place one layer of cake on cake board, fill with half of your lemon pudding and then place half of your raspberry filling on top. Stack second layer of cake on top and then fill with remaining half of lemon pudding and raspberry filling. Place last layer of cake on top and frost and decorate. ENJOY:)

Limoncello Berry Supreme

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

LEMONY LIMONCELLO CAKE

4 cups cake flour (must be cake flour will not work with all purpose flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

1 tsp lemon extract

1 tsp vanilla

1/4 cup limoncello

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat till completely combined and once again light in color. In a glass measuring cup combine Milk, lemon extract, vanilla and limoncello. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

With Clean beaters and in a different bowl beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of your egg whites in with a rubber spatula. Divide batter evenly among your 3 already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven when and let cool for 10 minutes in pans on wire racks. After 10 minutes flip cakes out of pan back on to wire racks and let cool completely.

Lemony Berry Filling

1 cup sliced strawberries

1 cup raspberries

1 cup blackberries

1/2 cup limoncello

1/4 cup orange juice

1 (3oz) package instant lemon pudding mix

1 cup whole milk

1 cup heavy whipping cream

In a bowl place berries, limoncello and orange juice, cover and let set on counter for about 30 minutes.

In bowl of mixer with whisk attachment beat pudding mix, milk and heavy cream, whisk until you get a thick filling consistency.

WHIPPED CREAM FROSTING

1 (8oz) block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment whisk cream cheese, sugar and extract until fluffy. Slowly add heavy cream and continue to whisk until stiff .

ASSEMBLY and extras

1/4 cup sliced strawberries

1/4 cup raspberries

1/4 cup blackberries

Place one layer of cake on cake board, fill with half of your lemon pudding and half of your berries that have been soaking. Place second layer of cake on top, fill with other half of your lemon pudding and boozey berries. Stack last cake on top. Let set for about 30 minutes in fridge. Frost with whipped cream frosting and top with mixed berries. Store in fridge until ready to serve. ENJOY!! 🙂

 

Potluck Lemon Poke Cake

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First, I need to start by saying that this is not something I have made up. There are a gazillion recipes for different flavors all over the internet. So, before I get any hate mail I just wanted to set the record straight. Now that the disclaimer is out of the way…..

Preheat oven to 350 degrees. Spray one  foil 13×9 baking pan lightly with nonstick spray. I prefer to use a foil pan for a potluck because no mess no fuss. LOL

Cake:

1 box lemon cake mix

eggs called for on box directions (3 eggs, room temperature)

oil called for on box directions (1/2 cup oil)

milk in place of amount of water called for on box directions (1 cup milk)

Place cake mix, eggs, oil and milk into bowl of mixer. Beat on low 30 seconds and then continue to beat on medium for 2 minutes. Pour onto prepared pan and bake 28-33 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 5 minutes. With the handle of a wooden spoon “poke” holes in cake about 1 inch apart.

2 (3.4oz) packages French vanilla pudding

4 cups milk

In bowl of mixer place pudding mix and milk, whisk on medium about 2 minutes until pudding thickens. Pour pudding over warm “poked” cake and with the back of a spoon smooth pudding over cake pushing pudding into holes. Let rest in fridge for at least 2 hours till pudding firms up and cake is completely cool.

TOPPING

1 small tub cool whip

4-6 graham cracker cookies, crushed

Once pudding is set cover top of cake with cool whip, sprinkle with graham cracker crumbs and then place in fridge until ready to serve.

The combinations are endless!! ENJOY! 🙂

Lemon Raspberry Cheesecake

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Preheat oven to 325 degrees. Line the bottom of your 9 inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.

CHEESECAKE

2 cups lemon shortbread cookie crumbs

2 Tbsp sugar

1/2 cup butter melted

4-8 ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp lemon extract

2 Tbsp fresh lemon zest diced fine

3 eggs

1 cup heavy whipping cream

In a small bowl place cookie crumbs and sugar add melted butter and stir to all crumbs are coated. Place in the bottom and 1/2 inch up sides of spring form pan and place in the freezer while you make your filling.

In bowl of mixer place cream cheese and beat until cream cheese is fluffy. Add sugar,cornstarch,vanilla,lemon extract and zest beat  until combined well. Turn mixer down to lowest speed and add eggs one at a time just until each egg is combined. Turn off mixer and by hand stir in whipping cream. Pour into prepared crust and bake at 325 degrees for 75-80 minutes. Remove pan from oven and set on a rack. Let cool for 15 minutes and then run a knife around edge of pan. Continue to cool for another 45 minutes on rack and then place in fridge to set at least 4 hours.

LEMON CURD

3 ounces butter, room temperature

1 cup sugar

2 eggs plus 2 egg yolks

2/3 cup fresh lemon juice

1 tsp lemon zest diced fine

In bowl of mixer place butter and sugar, beat for about 2 minutes. Slowly add eggs and egg yolks beat for about 1 minute. Slowly stir in the lemon juice. Your mixture will look curdled but don’t worry it will be come smooth. Transfer in a medium sauce pan and cook on low heat until becomes smooth. Turn heat up to medium and stirring constantly cook until curd thickens about 15 minutes. Remove from heat and stir in zest. Place into a bowl and cover with plastic wrap making sure your plastic wrap touches the top of the curd so you don’t get a skin. Place in fridge and let cool completely.

12 ounces fresh raspberries rinsed and patted dry.

Once your cheesecake as firmed up (about 4 hours in the fridge) Place completely cooled lemon curd on top of cheesecake. On top of lemon curd arrange your raspberries. Place in fridge until ready to serve.

ENJOY!! 🙂