Lemon Pie Filling Cake | Easy Cake Recipe | Lemon Cake | What's for Dessert?
Hey! Here is my mom's famous Lemon Pie Filling Cake recipe! It's so delicious! Try the flavors we did in the video or make your own combinations like vanilla cake with raspberry pie filling, lemon cake with blueberry pie filling,.... or! Chocolate cake with cherry pie filling! Yummy! Don't forget about the frosting!! Keep it simple with vanilla frosting and Cool Whip, or try out chocolate frosting and Cool Whip. Whatever flavors you choose, I hope you love it!
Lemon Pie Filling Cake
Ingredients:
1 box Lemon Cake Mix
1 can Lemon Pie Filling
1 can Lemon Frosting
1 container Cool Whip
Cake:
Mix cake mix per package directions.
Pour into prepared 9x13 pan.
Drop spoonfuls of pie filling all over cake batter.
Swirl pie filling into cake batter with knife.
Bake cake per package directions.
Let cool completely before frosting.
Frosting:
Fold frosting and Cool Whip together.
Frost cooled cake.
Enjoy!
Store any leftover cake in the refrigerator.
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Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
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Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
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Perfect Lemon Curd Recipe | Cupcake Jemma
Hello Youtubers! Here is my Grandmother's perfect Lemon Curd recipe! It's super simple to make and trust me, it's delicious!! Have a watch and give it a go!
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Eggless Lemon Curd Cake with Easy Buttercream Frosting
Eggless Lemon Curd Cake – The cake turned out so soft and moist. This eggless lemon curd is so easy to make and yet you can’t really tell it’s made without eggs. I added some colours to it with the help of turmeric powder, it’s absolutely optional. I thought this is a good way to avoid a chemical product and yet taste just the same. You can either omit or use a yellow food colouring. It is well blended with eggless Buttercream. Instead of using powdered sugar I used condensed milk. The sweetness is so delicious, and the amazing thing is the buttercream is not grainy at all, it’s soft and smooth. Since I’m using the curd as the filling, I made it slightly thicker, so that the layer is firm and nice. You can make the lemon curd in advance and store in fridge for at least 5 days. I hope you’re inspired to make this at home.
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Ingredients:
• Eggless Lemon Cake
240ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
1 tbsp lemon zest
30ml [2 tbsp] lemon juice
• Eggless Lemon Curd
100g [½ cup] sugar
20g [3 tbsp] cornstarch
120ml [½ cup] lemon juice
120ml [½ cup] milk
30g [2 tbsp] butter
¼ tsp tumeric powder ***
1 tbsp sweetened condensed milk
***Remark: for colouring purpose, optional. You can substitute with yellow food colouring
• Buttercream Frosting
250g [1 cup + 2 tbsp] unsalted butter
130g [⅓ cup + 2 tbsp] sweetened condensed milk
1 tsp vanilla extract
syrup [1 tbsp sugar + 2 tbsp hot water]
Instructions:
• Eggless Lemon Cake
1. Preheat oven at 180°C/355°F.
2. Add vinegar into the milk. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. Mix until combined.
6. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
7. Add in the lemon zest and lemon juice. Mix until combined.
8. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles.
9. Bake in preheated oven at 180°C/355°F at 30-35 minutes or until inserted skewer comes out clean.
10. Let it cool completely before slicing.
11. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges (optional). Set aside
• Eggless Lemon Curd
1. In a non-stick pot, add sugar and cornstarch. Give it a quick stir.
2. Add in the lemon juice. Stir until no lumps.
3. As you are stirring, add in the milk. Continue stirring until incorporated and no lumps.
4. Cook the mixture over low heat. Stir constantly and cook until the mixture is thickened and translucent. Using your spatula to lift up the mixture and you’ll see the mixture is translucent.
5. Off the heat and remove the pot. Add in the butter. Mix until the butter is melted.
6. In a small bowl, add the turmeric powder and condensed milk. Mix until well combined***
***remark: This is to make some colouring into the mixture. This is totally optional. But since the mixture is very pale, it’s nice to have some colours in it. Alternatively, you can also use yellow food colouring.
7. Add the mixture into the curd. Mix until well incorporated.
8. Strain the mixture to prevent lumps.
9. Cover with a cling film directly on top of the mixture to prevent formation of skin during the cooling process. Set aside for cooling completely before use.
• Buttercream Frosting
1. In a large mixing bowl, add the butter. Butter is lightly softened, but not too soft. Mix until creamy, pale and fluffy.
2. Add in the condensed milk and vanilla extract. Mix until combined. Not only the buttercream is soft and creamy, it is not grainy.
• Assemble the Cake (as per video)
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Easiest Lemon Dump Cake
Hey everyone!
This easy lemon dump cake is super quick to whip up and only requires 5 simple ingredients, a cake mix, lemon pie filling, cream cheese, sugar and butter.
If you’ve never tried a dump cake before, you’re in for a treat. The name just comes from the fact that it’s a ‘dump things into a baking dish and go’ kind of recipe.
It’s very quick and easy to throw together and is a crowd pleaser. It’s got a creamy lemon pie filling on the bottom with pockets of cream cheese, then everything is topped with a crunchy cake mix topping along with melted butter.
You can find the printable recipe link below plus there will be a way to convert it to metric measurements and also answers to FAQs at that link as well.
Happy baking,
Kara
PRINTABLE RECIPE PLUS MORE DETAILS HERE:
( There will also be a button on the recipe card there to switch the measurements to metric if you need that.)
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Amazing Lemon Cake Recipe
Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.
RECIPE:
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