HELP! HELP! LEMON CAKE RECIPES?!
I am making a Lemon Cake tonight!.!.!.for a friends birthday, any one know of any great recipes!?Www@FoodAQ@Com
Answers:
Here are some good ones (I love lemon cake too!)
http://allrecipes!.com/Recipe/Lemon-Ice-B!.!.!.
http://allrecipes!.com/Recipe/Easy-Lemon-!.!.!.
http://allrecipes!.com/Recipe/Lemon-Cake-!.!.!.
two are made with cake mix but you add other stuff to make it homemade, and one is completely from scratch!. All are yummy!. I would recommend making a cake from the mix; so much less work, and they taste just as good! if you make the cake in a bundt pan and pour a lemon glaze on top, maybe garnishing with a couple of sprigs of fresh mint, or fill with fresh raspberries and garnish with twists of lemon peel, the presentation will be easy and fabulous-looking!. Enjoy!.
Lemon Glaze:
Couldn't be simpler- 2 cups sifted icing sugar, and enough lemon juice to make the icing pourable but not watery!. Pour over top of bundt cake and garnish as desired!. YUM!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Lemon-Ice-B!.!.!.
http://allrecipes!.com/Recipe/Easy-Lemon-!.!.!.
http://allrecipes!.com/Recipe/Lemon-Cake-!.!.!.
two are made with cake mix but you add other stuff to make it homemade, and one is completely from scratch!. All are yummy!. I would recommend making a cake from the mix; so much less work, and they taste just as good! if you make the cake in a bundt pan and pour a lemon glaze on top, maybe garnishing with a couple of sprigs of fresh mint, or fill with fresh raspberries and garnish with twists of lemon peel, the presentation will be easy and fabulous-looking!. Enjoy!.
Lemon Glaze:
Couldn't be simpler- 2 cups sifted icing sugar, and enough lemon juice to make the icing pourable but not watery!. Pour over top of bundt cake and garnish as desired!. YUM!.Www@FoodAQ@Com
Lemon Chiffon Cake
2 cups all-purpose flour or 2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks(with all-purpose flour) or 5 egg yolks (with cake flour)
3/4 cup cold water
2 tablespoons grated lemon peel
2 teaspoons vanilla
1 cup egg whites (about 8)
1/2 teaspoon cream of tartar
Lemon Butter Frosting (below)
Heat oven to 325 degrees!. Mix flour, sugar, baking powder and salt!. Beat in oil, egg yolks, water, lemon peel, and vanilla with spoon until smooth!. Beat egg whites and cream f tartar in large mixer bowl until stiff peaks form!. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended!. Pour into ungreased tube pan, 10x4 inches!.
Bake until top springs back when touched lightly, about 1 1/4 hours!. Invert pan on funnel; let hang until cake is cold!. Remove from pan!. Frost!.
LEMON BUTTER FROSTING
Mix 3 cups powdered sugar, 1/3 cup margarine or butter, softened, 1 tablespoon plus 1 1/2 teaspoons grated lemon peel and about 3 tablespoons lemon juice!.Www@FoodAQ@Com
2 cups all-purpose flour or 2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks(with all-purpose flour) or 5 egg yolks (with cake flour)
3/4 cup cold water
2 tablespoons grated lemon peel
2 teaspoons vanilla
1 cup egg whites (about 8)
1/2 teaspoon cream of tartar
Lemon Butter Frosting (below)
Heat oven to 325 degrees!. Mix flour, sugar, baking powder and salt!. Beat in oil, egg yolks, water, lemon peel, and vanilla with spoon until smooth!. Beat egg whites and cream f tartar in large mixer bowl until stiff peaks form!. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended!. Pour into ungreased tube pan, 10x4 inches!.
Bake until top springs back when touched lightly, about 1 1/4 hours!. Invert pan on funnel; let hang until cake is cold!. Remove from pan!. Frost!.
LEMON BUTTER FROSTING
Mix 3 cups powdered sugar, 1/3 cup margarine or butter, softened, 1 tablespoon plus 1 1/2 teaspoons grated lemon peel and about 3 tablespoons lemon juice!.Www@FoodAQ@Com
this is from the food network!.!.!.What i did when I made it,,,to save time I simply bought a lemon cake mix and made the lemon filling and icing recipe given below,,,
Lemon Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
Lemon Filling
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1!. To make the lemon cake, preheat the oven to 350 degrees F!. Butter the bottom and sides of two 9-inch round cake pans!. Dust the pans with flour and tap out the excess!.
2!. In a medium bowl, sift together the flour, baking powder, baking soda, and salt!. Stir together the dry ingredients with a whisk!. Set aside!.
3!. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy!. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes!. Scrape down the sides of the bowl!.
4!. Add the whole eggs and egg yolks, one at a time, beating well after each addition!. Beat in the vanilla and lemon zest!. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients)!. Beat in the dry ingredients in 3 additions alternately with milk in 2 additions!. Scrape down the sides of the bowl and beat for another 10 seconds!. Scrape the batter into the prepared pans!.
5!. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean!. Cool the cakes in the pans on wire racks for 20 minutes!. Invert the cakes onto the rakcs and cool completely!.
6!. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined!. Whisk in the lemon juice, butter, and salt!. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon!. Do not let the filling boil, or it will curdle!. Pour the mixture through a fine mesh sieve into a medium bowl!. Stir in the lemon zest and allow the filling to cool!.
7!.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled!.
8!. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form!. Remove the lemon filling from the refrigerator and whisk until smooth!. Using a rubber spatula, gently fold the whipped cream into the filling!. Cover the bowl and refrigerate the filling until ready to assemble the cake!.
9!. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds!. Gradually beat in the confectioners' sugar on low speed!. Add the cream, lemon juice, vanilla, and lemon zest!. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy!.
10!. To assemble the cake, place 1 cake layer on a serving plate!. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer!. Top with the second cake layer!. Frost the top and sides of the cake with the lemon frosting!. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake!.) Serve the cake immediately, or refrigerate and bring to room temperature before serving!.
Www@FoodAQ@Com
Lemon Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
Lemon Filling
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1!. To make the lemon cake, preheat the oven to 350 degrees F!. Butter the bottom and sides of two 9-inch round cake pans!. Dust the pans with flour and tap out the excess!.
2!. In a medium bowl, sift together the flour, baking powder, baking soda, and salt!. Stir together the dry ingredients with a whisk!. Set aside!.
3!. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy!. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes!. Scrape down the sides of the bowl!.
4!. Add the whole eggs and egg yolks, one at a time, beating well after each addition!. Beat in the vanilla and lemon zest!. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients)!. Beat in the dry ingredients in 3 additions alternately with milk in 2 additions!. Scrape down the sides of the bowl and beat for another 10 seconds!. Scrape the batter into the prepared pans!.
5!. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean!. Cool the cakes in the pans on wire racks for 20 minutes!. Invert the cakes onto the rakcs and cool completely!.
6!. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined!. Whisk in the lemon juice, butter, and salt!. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon!. Do not let the filling boil, or it will curdle!. Pour the mixture through a fine mesh sieve into a medium bowl!. Stir in the lemon zest and allow the filling to cool!.
7!.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled!.
8!. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form!. Remove the lemon filling from the refrigerator and whisk until smooth!. Using a rubber spatula, gently fold the whipped cream into the filling!. Cover the bowl and refrigerate the filling until ready to assemble the cake!.
9!. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds!. Gradually beat in the confectioners' sugar on low speed!. Add the cream, lemon juice, vanilla, and lemon zest!. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy!.
10!. To assemble the cake, place 1 cake layer on a serving plate!. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer!. Top with the second cake layer!. Frost the top and sides of the cake with the lemon frosting!. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake!.) Serve the cake immediately, or refrigerate and bring to room temperature before serving!.
Www@FoodAQ@Com
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F!. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan!. Line the bottom with parchment paper!. Grease and flour the pan!.
Sift together the flour, baking powder, and salt into 1 bowl!. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla!. Slowly whisk the dry ingredients into the wet ingredients!. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated!. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean!.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear!. Set aside!.
When the cake is done, allow it to cool in the pan for 10 minutes!. Carefully place on a baking rack over a sheet pan!. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in!. Cool!.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake!.
Hope you like it! http://img!.foodnetwork!.com/FOOD/2007/01/!.!.!.Www@FoodAQ@Com
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F!. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan!. Line the bottom with parchment paper!. Grease and flour the pan!.
Sift together the flour, baking powder, and salt into 1 bowl!. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla!. Slowly whisk the dry ingredients into the wet ingredients!. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated!. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean!.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear!. Set aside!.
When the cake is done, allow it to cool in the pan for 10 minutes!. Carefully place on a baking rack over a sheet pan!. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in!. Cool!.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake!.
Hope you like it! http://img!.foodnetwork!.com/FOOD/2007/01/!.!.!.Www@FoodAQ@Com
I've made this recipe using Pink Lemonade & it was very delicious!. I made my own buttercream frosting though (which is surprisingly simple & much tastier than canned frosting - blech)!.
http://find!.myrecipes!.com/recipes/recipe!.!.!.
Here's a buttercream frosting recipe, I add salt to mine!.
http://www!.cooks!.com/rec/view/0,1830,154!.!.!.
You can color the frosting with food coloring if you'd like & use colored sugars for decoration (add food coloring to sugar granules)!.
I'm a huge fan of cupcakes, but you could use the recipes for cake too!.
Www@FoodAQ@Com
http://find!.myrecipes!.com/recipes/recipe!.!.!.
Here's a buttercream frosting recipe, I add salt to mine!.
http://www!.cooks!.com/rec/view/0,1830,154!.!.!.
You can color the frosting with food coloring if you'd like & use colored sugars for decoration (add food coloring to sugar granules)!.
I'm a huge fan of cupcakes, but you could use the recipes for cake too!.
Www@FoodAQ@Com
yum! http://allrecipes!.com/Recipes/Desserts/C!.!.!.Www@FoodAQ@Com