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Thread: Do you have a recipe for lemon cake?

  1. #11

    Join Date
    Jul 2010
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    Lemon Cream Cheese Pound Cake

    3 c sugar
    1 1/4 lb softened butter
    1 8oz. pkg. Philly cream cheese softened
    1 tblsp. lemon juice
    2 tsp. vanilla
    1 tsp. lemon extract
    1/2 tsp. orange extract
    1/8 tsp salt
    6 eggs
    2 2/3 c all purpose flour

    Heat oven to 325. grease & flour a 12 cup bundt pan or two loaf pans, 9x5x3.
    Beat sugar, butter, cream cheese in a bowl with mixer on low for 30 seconds, scraping bowl occasionally. Beat on high speed for 3 minutes, scraping bowl occasionally, until fluffy. Mix in lemon juice, vanilla, lemon & orange extract, and salt on low speed.
    Add eggs, one at a time, beating on medium speed after each addition. Add flour, beat on low speed until smooth. Spread in pan.

  2. #12

    Join Date
    Jul 2010
    Posts
    76
    Lemon Cream Cheese Pound Cake

    3 c sugar
    1 1/4 lb softened butter
    1 8oz. pkg. Philly cream cheese softened
    1 tblsp. lemon juice
    2 tsp. vanilla
    1 tsp. lemon extract
    1/2 tsp. orange extract
    1/8 tsp salt
    6 eggs
    2 2/3 c all purpose flour

    Heat oven to 325. grease & flour a 12 cup bundt pan or two loaf pans, 9x5x3.
    Beat sugar, butter, cream cheese in a bowl with mixer on low for 30 seconds, scraping bowl occasionally. Beat on high speed for 3 minutes, scraping bowl occasionally, until fluffy. Mix in lemon juice, vanilla, lemon & orange extract, and salt on low speed.
    Add eggs, one at a time, beating on medium speed after each addition. Add flour, beat on low speed until smooth. Spread in pan.

  3. #13

    Join Date
    Jul 2010
    Posts
    76
    Sorry about that!

    Lemon Glaze for Cream Cheese Pound Cake
    1 cup powdered sugar
    1tblsp. butter softened
    2 tsp. grated lemon peel
    2 or 3 tsp lemon juice
    Mix all ingredients until smooth. Drizzle over completely cooled cake. Enjoy!

  4. #14
    Senior Member
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    warner robins, georgia
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    The Barefoot Contessa has a great one at foodnetworkcom.

  5. #15
    Cyn
    Cyn is offline
    Super Member Cyn's Avatar
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    Quote Originally Posted by Ramona Byrd
    Quote Originally Posted by Cyn
    What's a canned cake?
    -----------------------------------------------------
    It's where you get some small canning jars with no shoulders, boil them and the lids and screw on lids. Then shake the water out and fill part way with cake dough. Bake as usual and while still hot, quickly check the top to make sure it's clean, then put on the lids real tight. Set this on a towel and let it cool. Push down on the lid, it should be down or go "Pop" and that means it's sealed correctly. Then keep in the cabinet after labeling. The internet sites says it will keep a year...if you can keep hungry people from finding it.
    That's so cool and it sounds like the pies I make in jars and keep frozen :) Yum! Thanks!

  6. #16
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    Jul 2010
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    Sacramento, CA
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    Lemon Cake

    1 lemon cake mix
    3 eggs
    1 can lemon pie filling
    Mix all together and spread onto a cookie sheet
    Bake at 350 about 20 minutes or til done.

    Frosting:
    4 cups powdered sugar
    1 cube butter
    zest of one lemon
    juice from two fresh lemons Yummy!

  7. #17
    Super Member reeskylr's Avatar
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    Quote Originally Posted by carolknows
    Lemon Cream Cheese Pound Cake

    3 c sugar
    1 1/4 lb softened butter
    1 8oz. pkg. Philly cream cheese softened
    1 tblsp. lemon juice
    2 tsp. vanilla
    1 tsp. lemon extract
    1/2 tsp. orange extract
    1/8 tsp salt
    6 eggs
    2 2/3 c all purpose flour

    Heat oven to 325. grease & flour a 12 cup bundt pan or two loaf pans, 9x5x3.
    Beat sugar, butter, cream cheese in a bowl with mixer on low for 30 seconds, scraping bowl occasionally. Beat on high speed for 3 minutes, scraping bowl occasionally, until fluffy. Mix in lemon juice, vanilla, lemon & orange extract, and salt on low speed.
    Add eggs, one at a time, beating on medium speed after each addition. Add flour, beat on low speed until smooth. Spread in pan.
    This sounds heavenly, I need to try it. I LOVE the lemon pound cake you get from Starbucks and it might be a good substitute.

  8. #18
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    Merced, CA
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    Thank you, thank you all!! This is a marvelous addition to my recipe box. I'll make several of these and eat them in rotation.

    And for something special, I think that I'll make every one of these over time and either can them or freeze them, then when I"m hostess for my woman's club, I'll have them on a dessert table, each with 11 copies of the recipe (there are 12 of us in this chapter of BSP). I always try to have something different...

    As for the lemon tree, I live in the hot, desert like central valley of California. Lemons are a tropical plant and love the heat.

    Thanks again to all of you who have helped me with my lemon fetish!!! I'm drooling as I read over these lovely recipes.

  9. #19
    Senior Member ncredbird's Avatar
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    Hi Ramona,
    I was born in Merced and raised in Chowchilla just down the road from you. This isn't a "cake" recipe but rather muffins and is the best with or without the blueberries. If you want it a little more cake like I would suggest adding a lemon glaze on top. We love these and hope you will too. Ann in TN


    * Exported from MasterCook *

    Blueberry-Lemon Muffins

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Blueberry Recipes Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups all-purpose flour
    1/2 cup yellow cornmeal
    1/2 cup sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup blueberries
    1 cup low-fat buttermilk
    3 tablespoons butter or stick margarine -- melted
    1 tablespoon grated lemon rind
    1 large egg -- lightly beaten
    Cooking spray
    1 tablespoon sugar

    Preheat oven to 400.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

    Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400 for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

    Yield: 1 dozen (serving size: 1 muffin

    Source:
    "Cooking Light, JANUARY 2000"

  10. #20
    Super Member SewExtremeSeams's Avatar
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    Y'all are makin' my mouth water just thinking of the delicious lemony creations. :P :-P

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