lemon cake

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Lemon Cake
cakes, desserts
3 cup flour 2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter 2 cup sugar 4 eggs 1 cup milk 2 tablespoon lemon rind ----LEMON GLAZE---- 1/3 cup lemon juice 3/4 cup sugar
Preheat oven to 350F. Prepare 9" tube pan.
Sift together flour, baking powder and salt. Set aside.
Cream butter and sugar for 3 minutes. Add eggs, one at a time, until combined.
On low speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping as necessary and beating only until smooth after each addition. Stir in Lemon Rind.
Pour into prepared pan and bake for 70 to 85 minutes. Test as usual.
Let cake stand in the pan for three minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place rack over waxed paper and prepare glaze.
Stir the lemon juice and sugar together until well mixed and brush immediately over hot cake until absorbed. Let cake cool completely. Do not cut for several hours.
Yield: 8 servings
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Lemon Crumb Cake
cakes, desserts
2 cups all-purpose flour 1 cup sugar 1/2 cup brown sugar, packed 4 teaspoons fresh lemon zest, finely grated 3/4 teaspoon ground cinnamon 1/2 cup canola oil 2 tablespoons fresh lemon juice 1 cup sour cream 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda powdered sugar, to garnish,to taste
Preheat oven to 325F. Grease & flour an 8" square baking pan.
Combine flour, both sugars,lemon zest, and cinnamon. Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine).
Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth. Pour into pan, spreading with a spatula until even.
Sprinkle reserved clumpy mixture over the top.
Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on wire racks. Before serving, sprinkle with powdered sugar, then cut into squares and serve.
Yield: 9 servings
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Lemon Layer Cake
cakes, desserts
----CAKE---- 1 1/2 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoon lemon juice 2 teaspoon vanilla 1 zest of 2 lemons 1 cup sugar 1 cup butter 3 large eggs ----LEMON FROSTING---- 1 zest of 1 lemon 1/3 cup sugar 16 oz cream cheese 2 tablespoon lemon juice
Preheat oven to 350F.
Lightly grease two 8" layer pans. Dust with flour and shake out excess.
In a small bowl, mix flour, baking powder and salt. In another small bowl, mix the lemon juice and vanilla.
In a food processor or blender, process the lemon peel and sugar until peel is finely ground. Transfer to a large bowl, add the softened butter and beat until light and fluffy. Beat in the eggs, one at a time, beating after each addition. On low speed, beat in the flour alternately with the lemon juice, beginning and ending with flour. Pour the batter into the prepared pans.
Bake 40 minutes or until the top springs back when gently pressed. Set pans on a wire rack to cool for 20 minutes. Invert the cake onto the rack.
Frosting: In a food processor, process the lemon peel and sugar until the peel is finely ground. In a medium bowl, beat the cream cheese, lemon juice, and sugar mixture with an electric mixer until smooth. Cover with plastic wrap and refrigerate until firm but spreadable.
Assembly: Using a long serrated knife, slice the 2 cakes in half making 4 thin layers. Frost the cake with the frosting and refrigerate until ready to serve.
Yield: 10 servings
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Double-Coated Lemon Bundt Cake
----LEMON RIND INFUSION---- 1 1/2 tablespoon lemon rind; freshly grated 2 teaspoon lemon extract 1 tablespoon lemon juice; freshly squeezed ----LEMON CAKE BATTER---- 3 cup flour 1/2 teaspoon baking soda 1 teaspoon salt 12 tablespoon butter 5 tablespoon shortening 2 1/3 cup sugar; divided 4 large eggs; separated 1 cup buttermilk 1 pinch cream of tartar 1 lemon spooning glaze 1/2 cup lemon juice 6 tablespoon sugar 1 lemon topping 2 1/4 cup confectioner's sugar 5 tablespoon lemon juice 2 tablespoon unsalted butter; melted and cooled 1/4 teaspoon lemon extract
For the lemon rind infusion: Mix together the lemon rind, extract and juice. Set aside for 15 minutes.
Preheat the oven to 350 degrees. Film the inside of a 10-inch bundt pan with nonstick cooking spray Set aside.
For the lemon cake batter: Sift together the flour, baking soda and salt. Cream the butter and shortening in the large bowl of an electric mixer on moderate speed for 5 minutes. Beat in 2 cups of the granulated sugar in 3 portions, mixing on moderately high speed for 1 minute after each portion is added. Beat in the egg yolks and lemon rind infusion.
On low speed, alternately add the sifted ingredients in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl frequently to keep the batter even textured. The batter will be thick. Set aside.
Beat the egg whites in a clean, dry bowl until frothy, add the cream of tartar and continue beating until soft peaks are formed. Sprinkle over the remaining 1/3 cup granulated sugar and continue beating until firm (but not stiff) peaks are formed. Stir 1/4 of the beaten egg whites into the batter, then fold in the remaining whites.
NOTE: Be sure to fold in the whites thoroughly enough so that all large clumps (any about the size of a whole walnut or larger) are incorporated, but be careful not to deflate the batter by overfolding the mixture; stray flecks of white can (and should) remain in the batter.
Pour and scrape the batter into the prepared bundt pan. Gently shake the pan (once or twice) from side to side to level the top. Bake the cake in the preheated oven for 55 minutes, or until risen and a wooden pick inserted into the cake comes out clean. The baked cake will pull away slightly from the sides of the pan. Let the cake stand in the pan on a cooling rack for 5 to 6 minutes. Then turn the cake out onto another cooling rack; set over a sheet of waxed paper (or aluminum foil).
Immediately but slowly spoon over the Lemon Spooning Glaze, taking care to soak the sides of the cake as well as the top. After about 20 minutes (or when the top of the cake is no longer moist to the touch), spoon over the Lemon Topping, letting it cascade from the top of the cake down the sides. Cool completely.
Technique note: It is important to wait until the glaze has set and permeated the cake before pouring over the topping, otherwise the topping will appear to have separated and won't set properly.
LEMON SPOONING GLAZE (Makes a scant 3/4 cup) A light syrup, sweet and tart, for dousing lemon cakes.
Combine the lemon juice and granulated sugar in a small nonreactive (not aluminum) saucepan. Cover and set over moderately low heat to dissolve the sugar completely, about 5 minutes. Uncover, bring just to the beginning of a boil and then simmer for 20 seconds. Pour into a bowl. NOTE This spooning glaze can be used in two ways: warm over a warm or cool cake (or batch of muffins), or cool over a warm cake. (For maximum effect, avoid using the cool glaze on a cool cake.) If the glaze is made in advance and stored in the refrigerator, bring to room temperature before using over a warm or hot cake.
LEMON TOPPING (Makes a generous 1 1/4 cups) A sparkling lemon spread to crown loaf or bundt cakes, sweet yeast breads, tea biscuits and muffins.
Place the confectioners' sugar, lemon juice, butter and lemon extract in a medium size mixing bowl. With a hand-held electric mixer, blend together the ingredients on low speed for 30 seconds, or until just combined. Scrape down the sides of the mixing bowl once or twice to keep the topping smooth textured. Do not overbeat.
NOTE: The mixture should be slightly thick, but spoonable; you can adjust the texture by adding a few extra teaspoons of confectioners' sugar or additional teaspoons of lemon juice, if necessary. If the
Yield: 24 servings
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Olive Garden's Lemon Cream Cake
1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup white sugar 1/2 cup vegetable oil 6 egg yolks 3/4 cup water 1 tablespoon lemon zest 6 egg whites 1/2 teaspoon cream of tartar 3/4 cup white sugar 1 cup heavy whipping cream 2 1/2 cups lemon pie filling 8 slices lemon
Preheat oven to 350 degrees F .
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil,egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube pan.
Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
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