Baking ( For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 02-02-2005, 08:53 PM
Dorothy Shannon
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Default lemon cake

I am looking for a lemon cake - not the one made with a lemon cake mix.

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Old 02-02-2005, 09:13 PM
Ida Slapter
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On Wed, 02 Feb 2005 13:53:19 -0700, Dorothy Shannon

I am looking for a lemon cake - not the one made with a lemon cake mix.

here are a few to get started with....

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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
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

On low speed, alternately add the dry ingredients in three additions
the milk in two additions, scraping as necessary and beating only
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
invert. Remove pan, leaving the cake upside down. Place rack over
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.
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
clump up (mixture should have lots of large clumps of varying sizes,
well as some smaller pea sized lumps - it should be very lumpy, not

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

Using a mixer, add sour cream mixture to clumpy mixture still in
bowl and beat until smooth. Pour into pan, spreading with a spatula

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
squares and serve.

Yield: 9 servings

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Lemon Layer Cake

cakes, desserts

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
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

In a small bowl, mix flour, baking powder and salt. In another small
mix the lemon juice and vanilla.

In a food processor or blender, process the lemon peel and sugar until
is finely ground. Transfer to a large bowl, add the softened butter
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
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
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
peel is finely ground. In a medium bowl, beat the cream cheese, lemon
juice, and sugar mixture with an electric mixer until smooth. Cover
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
to serve.

Yield: 10 servings

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Double-Coated Lemon Bundt Cake


1 1/2 tablespoon lemon rind; freshly grated
2 teaspoon lemon extract
1 tablespoon lemon juice; freshly squeezed
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
with nonstick cooking spray Set aside.

For the lemon cake batter: Sift together the flour, baking soda and
Cream the butter and shortening in the large bowl of an electric mixer
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
is added. Beat in the egg yolks and lemon rind infusion.

On low speed, alternately add the sifted ingredients in 3 additions
the buttermilk in 2 additions, beginning and ending with the sifted
mixture. Scrape down the sides of the mixing bowl frequently to keep
batter even textured. The batter will be thick. Set aside.

Beat the egg whites in a clean, dry bowl until frothy, add the cream
tartar and continue beating until soft peaks are formed. Sprinkle over
remaining 1/3 cup granulated sugar and continue beating until firm
not stiff) peaks are formed. Stir 1/4 of the beaten egg whites into
batter, then fold in the remaining whites.

NOTE: Be sure to fold in the whites thoroughly enough so that all
clumps (any about the size of a whole walnut or larger) are
but be careful not to deflate the batter by overfolding the mixture;
flecks of white can (and should) remain in the batter.

Pour and scrape the batter into the prepared bundt pan. Gently shake
pan (once or twice) from side to side to level the top. Bake the cake
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
when the top of the cake is no longer moist to the touch), spoon over
Lemon Topping, letting it cascade from the top of the cake down the
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
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
aluminum) saucepan. Cover and set over moderately low heat to dissolve
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
batch of muffins), or cool over a warm cake. (For maximum effect,
using the cool glaze on a cool cake.) If the glaze is made in advance
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
crown loaf or bundt cakes, sweet yeast breads, tea biscuits and

Place the confectioners' sugar, lemon juice, butter and lemon extract
in a
medium size mixing bowl. With a hand-held electric mixer, blend
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
smooth textured. Do not overbeat.

NOTE: The mixture should be slightly thick, but spoonable; you can
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

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
inch tube pan.

Bake for 60 minutes or until a toothpick inserted in the center comes
clean. Invert cake and cool completely in pan. When cool, loosen edges
shake pan to remove cake.

To Make Filling: Beat cream to stiff peaks. Fold in lemon filling.
until stiff.

To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill
with 1/3 cup of filling. Spread remaining filling on top layer.
with lemon slices.

** Exported from Now You're Cooking! v5.66 **

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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