Creole Lemon Cake
Elegant Lemon Cake Roll
Herme's Ligurian Lemon Cake
Lemon Ambrosia Cake
Lemon Cake (English)
Lemon-Lime Soda Cake
Lemonade Cake
Strawberry Lemon Cake



* Exported from MasterCook *

Creole Lemon Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup Butter or margarine
softened (454 g)
2 cup Sugar (400 g)
6 Eggs
1/2 cup Lemon juice -- (122 g)
3 Tbsp Grated lemon rind -- (18 g)
3 3/4 Cup All-purpose
Flour -- (469 g)
2 tsp Baking powder (6 g)
4 cup Coarsely chopped walnuts (480 g)
15 oz Package golden raisins (425g)
1/4 cup Confectioners' sugar (30 g)

Preheat oven to 325! F. (163! C). Cream butter and sugar in large
mixer bowl until light and fluffy. Add eggs 1 at a time, beating well
after each addition. Stir in lemon juice and rind. Add mixture of
flour, baking powder, walnuts and raisins; mix well. Spoon into
greased and floured 10-inch (25-cm) fluted tube pan. Let stand for 10
minutes. Bake for 1-3/4 hours or until cake tests done. Cool in pan
on wire rack for 15 minutes. Remove cake to wire rack to cool
completely. Wrap with plastic wrap. Let stand for 24 hours. Place on
cake plate. Sift confectioners' sugar over top.

May wrap in brandy-soaked cloth and store in covered container for up
to 2 weeks.

from "Making Spirts Bright, Holiday Recipes and Family Fun"
posted by teri Chesser

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Per Serving (excluding unknown items): 230 Calories; 25g Fat (94.2%
calories
from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 132mg
Cholesterol; 255mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 5 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Elegant Lemon Cake Roll

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs -- separated
1/4 cup Sugar
1 tsp Lemon extract
1 Tbsp Oil, vegetable
1/2 cup Sugar
2/3 cup Flour, cake -- sifted
1 tsp Baking powder
1/4 tsp Salt
Sugar, powdered
1/2 cup Coconut, flaked
1/2 tsp Water
2 drop Food coloring, yellow
-----Creamy Lemon Filling-----
14 oz Milk, sweetened condensed
1/3 cup Lemon juice
2 Tbsp Lemon rind -- grated
5 drop Food coloring, yellow
4 oz Whipped topping, frozen
Thawed

Beat egg yolks until light and lemon colored; gradually add 1/4 cup
sugar, beating constantly. Stir in lemon extract and vegetable oil;
set aside.
Beat egg whites until foamy; gradually add 1/2 cup sugar, beating
until stiff but not dry. Fold yolk mixture into whites. Combine
flour, baking powder, and salt; fold into egg mixture.
Grease a 15x10x1" jellyroll pan, and line with waxed paper; grease and
flour waxed paper. Spread batter evenly in pan. Bake at 375 degrees
for 10 to 12 minutes.
Sift powdered sugar in a 15x10" rectangle on a linen towel. When cake
is done, immediately loosen from sides of pan and turn out on sugar.
Peel off waxed paper. Starting at narrow end, roll up cake and towel
together; cool on a wire rack, seam side down.

Unroll cake; spread with half of Creamy Lemon Filling, and reroll.
Place on serving plate, seam side down; spread remaining filling on
all sides.
Combine coconut, water, and food coloring in a plastic bag; close
securely, and shake well. Sprinkle colored coconut over cake roll.
Refrigerate for 1 to 2 hours before serving.
Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice,
lemon rind, and food coloring; mix well. Fold in whipped topping.
Yield: about 3 cups.

SOURCE: Southern Living Magazine. Typos by Nancy Coleman.
From: Homenet Cook

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Per Serving (excluding unknown items): 144 Calories; 2g Fat (14.2%
calories
from fat); 4g Protein; 27g Carbohydrate; trace Dietary Fiber; 94mg
Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Herme's Ligurian Lemon Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----For The Lemon Cake-----
7 Tbsp Unsalted butter,
Melted, plus more, at room Temperature, for pan
1 3/4 Cup All-purpose Flour, plus More for pan
1 1/2 tsp Double-acting baking Powder
1 cup Granulated sugar
Zest of 2 lemons, very Finely Chopped,
1 Tbsp Freshly squeezed lemon Juice (about 1/2 lemon)
4 large Eggs, room temperature
3 Tbsp Milk, room temperature
2/3 cup Extra-virgin olive oil
1 pint Fresh raspberries
-----For The Meringue-----
1 large Egg white
1/4 cup Granulated sugar
Confectioners' sugar, for Dusting
Berries, such as Raspberries, Strawberries, or
Blueberries,
Optional

Though a more conventional ingredient in Italian cooking than French,
olive oil gives this elegant lemon cake its irresistible moist
texture.
Renowned pastry chef Pierre Herme likes this cake well enough to
serve it plain; a lightly browned layer of meringue topped with fresh
berries gives it a dressier finish. You can brown the meringue in
just a few minutes under the broiler, though a handheld kitchen torch
is an even easier option-it allows you better control over the
browning.

To make the Lemon Cake:

Heat oven to 350 degrees with rack in center. Butter a 10-inch
round cake or springform pan, dust with flour, and tap out any excess.
In a large bowl, sift the flour and baking powder; set aside.
Place sugar and lemon zest in the bowl of an electric mixer; rub
the ingredients together between your fingers until the sugar is
moist, grainy, and has absorbed as much of the zest as possible.
Return bowl to mixer.
Using the whisk attachment, beat in the eggs on medium high until
the mixture is pale and thick, about 3 minutes.
With the mixer on lowest speed, beat in milk. Add reserved flour
mixture; beat until incorporated. Add the lemon juice, melted butter,
and olive oil; beat until blended.
Pour about one third of the batter into the prepared pan; there
should be just enough batter to form a thin, even layer. Arrange the
raspberries on top of the batter. Pour the remaining batter over the
raspberries, and use a rubber spatula to gently spread batter so that
it runs down between the berries and just covers them (you'll have a
very thin top layer of batter).
Bake cake until golden and pulls away from the sides of the pan,
and a cake tester inserted into the center comes out clean, 30 to 33
minutes.

Remove the cake from the oven, and immediately unmold it onto a
wire rack. Invert cake so it is right-side up, and allow to cool to
room temperature. Once cooled, the cake is ready to serve or to
decorate with meringue.

To make the Meringue and assemble the dessert:
Heat oven to 475 degrees with rack positioned in the center. Place
the cooled cake on a parchment-lined baking sheet, and set aside.
In the clean, dry bowl of an electric mixer fitted with the whisk
attachment, beat egg white until it holds soft peaks. Add granulated
sugar in a slow, steady stream; continue beating until firm, glossy
peaks form.
Using a metal icing spatula or a spoon, immediately spread the
meringue over the top of the reserved cake. Dust the meringue with
confectioners' sugar.
Bake the cake until lightly browned, 4 to 6 minutes. Garnish the
cake with the mixed berries, if desired, and serve.
Serves 10 to 12

MM format by Manny Rothstein
This recipe has been adapted from "Desserts by Pierre Herme" by Dorie
Greenspan. Source: The Martha Stewart Living Show
From: Manny Rothstein




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Per Serving (excluding unknown items): 238 Calories; 15g Fat (53.4%
calories
from fat); 1g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol;
6mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 3 Fat; 1 1/2 Other
Carbohydrates.


* Exported from MasterCook *

Lemon Ambrosia Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Lisa Crawley Tspn00b-----
1 pkg Lemon cake mix
1 pkg Instant lemon pudding (small)
3/4 cup Coconut
1 1/4 Cup Water
1/4 cup Vegetable oil
2 Eggs
-----Frosting-----
Creamy frosting mix
2 Confectioners' sugar
1 cup Shortening
1 cup Milk

Mix in a 13 x 9 ungreased pan with a fork. Bake at 350 for 35-40 min.
From:

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Per Serving (excluding unknown items): 279 Calories; 30g Fat (94.0%
calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol;
24mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat.




* Exported from MasterCook *

Lemon Cake (English)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Self-rising flour
6 oz Margarine
6 oz Sugar(caster or soft brown)
2 large Eggs
Rind of 1 lemon -- grated Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting tin.
Cream the margarine and sugar in a bowl until soft. Beat the eggs in
a basin and gradually beat into the creamed mixture. Fold in the
flour and the grated lemon rind. Spread the mixture evenly in the tin
and bake for 30 to 40 minutes until springy to the touch. For the
topping, mix the caster sugar and lemon juice together, and while the
sponge is still hot pour the mixture over the top of the cake. Leave
to cool in the tin and cut into slices.

SOAR - the Searchable Online Archive of Recipes
http://soar.Berkeley.EDU/recipes/ Snagged by Jeff Pruett.


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Per Serving (excluding unknown items): 489 Calories; 37g Fat (67.7%
calories
from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 94mg
Cholesterol;
969mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 7 Fat.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Lemon-Lime Soda Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1 pkg Lemon cake mix
1 pkg Instant pudding - Coconut
OR- pineapple cream
10 oz Lemon-lime soda
3/4 cup Cooking oil
4 Eggs
-----FROSTING-----
1 1/2 cup Sugar
2/3 cup Flour
2 Egg yolks
1 cup Flaky coconut
1/2 cup Butter or margarine
15 oz Crushed pineapple -- NOT
Drain

Combine cake mix, pudding mix, lemon-lime soda and oil; mix well. Add
e ggs, one at a time, beating after each addition. Pour into greased
and flour ed 9x13" baking pan. Bake at 350~F for 45-50 minutes.
FROSTING: In saucepan mix sugar, flour and pineapple until flour is
moistened. Stir in egg yolks, coconut and butter. Cook until very
thick . Spread over cake while both are hot.

From:


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Per Serving (excluding unknown items): 373 Calories; 24g Fat (56.1%
calories
from fat); 3g Protein; 39g Carbohydrate; trace Dietary Fiber; 118mg
Cholesterol; 101mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2
Fruit; 4 1/2 Fat; 2 Other Carbohydrates.




* Exported from MasterCook *

Lemonade Cake

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg (3 oz.) lemon Jello
3/4 cup Hot water
1 Lemon cake mix
3 Eggs
3/4 cup Oil or applesauce
1 large Can frozen lemonade
Concentrate
1/2 cup Sugar

Preheat oven to 300 degrees. Grease and flour a Bundt pan. Dissolve
Jello in hot water and set aside to cook. DO NOT JELL. In a large
bowl, mix next three ingredients. Add cooled Jello. Beat until well
mixed. Turn into Bundt pan. Bake 1 hour or until knife inserted comes
out clean.

MEANWHILE: Mix next 2 ingredients and let set. While cake is still
warm, loosen it from edges of pan, but leave in pan. Also poke a few
holes into body of cake. Pour lemonade mixture over cake, allowing it
to run down sides..

From:



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Per Serving (excluding unknown items): 146 Calories; 3g Fat (20.1%
calories
from fat); 4g Protein; 25g Carbohydrate; 0g Dietary Fiber; 140mg
Cholesterol; 43mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1 1/2 Other
Carbohydrates.




* Exported from MasterCook *

Strawberry Lemon Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 Cup Butter or Margarine,
Softened and divided
2 1/4 Cup Granulated Sugar, divided
4 large Eggs
1/4 cup Fresh lemon juice
2 Tbsp Freshly grated lemon rind
3 cup Cake flour
1 tsp Baking soda
1/4 tsp Salt
1 1/2 cup Buttermilk
1 pkg (16-ounce) frozen Unsweetened strawberries, Thawed
1 pkg (8-ounce) cream cheese, Softened
3 cup Confectioners Sugar
2 Tbsp Frozen lemon Concentrate, thawed
Fresh strawberries for Garnish

Beat 3/4 cup butter at medium speed with an electric mixer until
creamy; gradually add 1 3/4 cups granulated sugar, beating well. Add
eggs, one at a time, beating well after each addition. Add lemon
juice and lemon rind, beating well. Combine flour, baking soda, and
salt; add to butter mixture, alternately with buttermilk, beginning
and ending with flour mixture. Mix at low speed just until blended
after each addition. Pour batter into 3 greased and floured 9-inch
round cakepans. Bake at 350 for 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes; remove
from pans, and cool completely on wire racks. Bring strawberries and
remaining 1/2 cup granulated sugar to a boil in a medium saucepan,
stirring and mashing strawberries with a potato masher. Boil about 4
minutes, or until mixture is reduced to 3/4 cup, stirring frequently.
Cool to room temperature. Beat cream cheese and remaining 1/2 cup
butter at medium speed with an electric mixer until fluffy. Gradually
add confectioners sugar, beating until smooth. Add lemon juice
concentrate, beating well. Spread strawberry mixture between layers
to within 1/2 inch of edge. Spread cream cheese frosting between
layers over strawberry mixture and on top and sides of cake. Garnish,
if desired.

From: "John Weber" >




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Per Serving (excluding unknown items): 1610 Calories; 24g Fat (13.5%
calories from fat); 61g Protein; 280g Carbohydrate; 2g Dietary Fiber;
761mg
Cholesterol; 2406mg Sodium. Exchanges: 17 1/2 Grain(Starch); 3 Lean Meat;
1/2 Fruit; 1 1/2 Non-Fat Milk; 2 Fat.

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