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The recipes for those "canned cakes" were delightful, but I love Lemon anythings. I also have a big lemon tree in my back yard and have used them all year long for many years. But since I live alone, I don't bake often, but sometimes I want a hot cup of coffee and something sweet either real early in the day or late at night, and a slice of lemon cake would just hit the spot.
Any have a good recipe? And does anyone know if these little jars would work for Fruit Cakes? I love them too, no matter what others say..laugh and leave them, just makes more for me. And I could have them all year long this way. |
What's a canned cake?
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I love lemon too and a friend brought this to a gathering and it was delicious! Let me know how you like it if you decide to make it.
Lemon Bread 1 package Lemon cake mix 3 oz. package instant lemon pudding 1 cup water 4 eggs ½ cup oil Combine all ingredients and mix well. Pour into 3 greased loaf pans and bake at 350° for 35 to 40 minutes. While warm, mix ¼ cup sugar and ¼ cup lemon juice and pour over the bread. |
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. |
1 can Lemon Pie filling
1 box Angel Food Cake Mix (Pillsbury) Mix together and bake at 350 until lightly golden. Makes the most delicious lemon bars...give a light sprinkle with powdered sugar when cooled. Looks so elegant and is so lemony! Cut into squares and try not to eat the whole pan. =D |
Lemon Toothpick Cake 9x13 pan
1 lemon cake mix 1 sm lemon jello 3/4 cup oil 3/4 cup water 4 eggs Mix all together, beat 4 min. Bake in greased & floured pan, at 350 for 30 min or until done..then poke holes all over top..while hot pour glaze on top... GLAZE 1/4 cup lemon juice 3 tblsp melted butter 1 1/2 cups powdered sugar |
Is that all you put in - just the cake mix and filling and then bake
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My daughter likes this recipe so much that she recently made her wedding cake from it. The original is in the Cake Doctor book.
Lemon Buttermilk Poppyseed cake 1 pkg plain white cake mix 1 pkg vanilla instant pudding mix 1/3 c poppy seeds (we cut that down by 1/2) 1 c. low-fat vanilla or lemon yogurt 1/2 c. vegetable oil 1/2 c. buttermilk 4 lg. eggs 2 T. fresh lemon juice 1 t. finely grated lemon zest Bake (350 degrees) in greased and floured tube pan 45 - 50 minutes. (We used special shaped cupcake pans - got 24 from a batch. Baked at the same temp for 20 - 25 min.) The cake is a moist cake, and tastes great by itself. When we served them for the wedding, we used a tsp of seedless raspberry jam as a topping. The flavors worked well together. |
I am going to have to try this one,
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I think someone has to give you a real recipe (ie with natural ingredients)
Lemon cake . 4oz self raising flour(110g) 1 teaspoon baking powder 4oz soft margarine(or butter) 4 oz caster sugar 2 large eggs grated rind(zest) of a lemon plus 1 tablespoon of its juice sift fflour and raising agent mix all other ingredients in till mixed if the mixture is very stiff add another teaspoon or so of lemon juice till it drops off spoon when tapped agaist the side of the bowl. divide mixture into 2 lined sandwich tins 7 inch dia and bake in 325 o F or 170 o C oven for 30 mins .Remove from tins to cool then sandwich together with lemon curd or cream. Hope you like cake , I am still amazed at you having a lemon tree in your garden !! BTW i will not be making this recipe as i have just signed up for the weight loss competition LOL |
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. |
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. |
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! |
The Barefoot Contessa has a great one at foodnetworkcom.
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Originally Posted by Ramona Byrd
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. |
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! |
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. |
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. |
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" |
Y'all are makin' my mouth water just thinking of the delicious lemony creations. :P :-P
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Originally Posted by charley1
Is that all you put in - just the cake mix and filling and then bake
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Lemon Cake
This is Ina Garten's recipe....have to try this one mmmmmm 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract For the glaze: 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Directions Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. |
I bake a yellow cake mix and when done poke holes all over the top and pour over a mixture of fresh squeezed and strained lemon juice (approx. 3 small lemons) and enough powdered sugar to make a glaze consistency. It is always a hit and super easy!!
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Love this board. People are so friendly and helpful.
Does anyone have a good frozen cucumber recipe? Would taste good in January to have somthing different. |
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. |
Originally Posted by plainpat
Lemon Cake
This is Ina Garten's recipe....have to try this one mmmmmm 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract For the glaze: 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Directions Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Best Lemon Cake/Loaf ever!!! You will never only make it once........your friends and family will request a loaf to take home.....happened to me. I lined the pans with parchment paper - less mess from the lemon glaze |
Originally Posted by Ramona Byrd
The recipes for those "canned cakes" were delightful, but I love Lemon anythings. I also have a big lemon tree in my back yard and have used them all year long for many years. But since I live alone, I don't bake often, but sometimes I want a hot cup of coffee and something sweet either real early in the day or late at night, and a slice of lemon cake would just hit the spot.
Any have a good recipe? And does anyone know if these little jars would work for Fruit Cakes? I love them too, no matter what others say..laugh and leave them, just makes more for me. And I could have them all year long this way. 1 box Lemon Cake mix - I use Duncan Heinz 1 box lemon instant pudding mix 1 can of Eagle Brand Milk 1 large carton of Cool Whip. Prepare the cake according to directions, and pour into a 9/13 pan - bottom lightly greased & floured. Bake at 350 for about 35 minutes or until cake tests done. Set cake out for 5 min. to cool, then use a wooden spoon handle or shish kabob stick and poke holes all over the top of the cake, then pour the entire can of Eagle Brand Milk all over the top of the cake allowing it to drain into holes. Allow cake to cool completely (DO NOT REMOVE cake from pan) then mix pudding according to pkg. directions and spread over top of the cake. Then spread (THAWED) cool whip over top of pudding, being sure pudding and cool whip cover the top of the cake. Serve immediately or referigerate until ready to serve. Store cake that isn't eaten in refg. if there is any left. Scrumptous cake. I often take it to Church, and seldom ever have any left over. Gerbie |
Here is a link to Giada De Laurentis's lemon cake recipe.
http://www.foodnetwork.com/recipes/l...ipe/index.html |
The best lemon cake I ever ate. At work they beg me to bake it and bring it in!
Lemonade Cake Make one box yellow cake as directed on the box. Bake and cool completely. In a jar with a lid, mix one thawed 6 oz.can frozen lemonade concentrate (no water) and 3/4 cup powdered sugar. Shake til there are no lumps. Poke holes all over the cake with a fork, and pour the lemonade mix over the cake. Cover and let it set. I usually refrigerate over night. Once it is very cold, frost with a tub of LuckyWhip or ReadyWhip topping. Serve. Cover and refrigerate any leftovers. If you prefer you can use fluffy white icing, but I prefer the whipped toping. Jan |
Luscious Lemon Bars
1 (18.25 ounce) box yellow cake mix 2 eggs 1/3 cup vegetable oil 8 ounces cream cheese, softened 1/3 cup granulated sugar 1 teaspoon lemon juice 1/4 tsp. rind I usually had more Mix dry cake mix, 1 egg and oil until crumbly; reserve one cup of mixture. Pat remaining mixture ( looks kinda like play dough) lightly into an ungreased 13 x 9-inch baking pan. Bake 15 minutes at 350 degrees. Beat cheese, sugar, lemon juice and remaining egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. When cool, cut into bars. These freeze well. |
Luscious Lemon Bars
1 (18.25 ounce) box yellow cake mix 2 eggs 1/3 cup vegetable oil 8 ounces cream cheese, softened 1/3 cup granulated sugar 1 teaspoon lemon juice 1/4 tsp. rind I usually had more Mix dry cake mix, 1 egg and oil until crumbly; reserve one cup of mixture. Pat remaining mixture ( looks kinda like play dough) lightly into an ungreased 13 x 9-inch baking pan. Bake 15 minutes at 350 degrees. Beat cheese, sugar, lemon juice and remaining egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture ( I usually add 1 tsp. flour to mixture). Bake 15 minutes longer. When cool, cut into bars. These freeze well. |
Wow! Lots of good recipes! Thanks, Ramona, for starting this thread.
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Originally Posted by RkayD
1 can Lemon Pie filling
1 box Angel Food Cake Mix (Pillsbury) Mix together and bake at 350 until lightly golden. Makes the most delicious lemon bars...give a light sprinkle with powdered sugar when cooled. Looks so elegant and is so lemony! Cut into squares and try not to eat the whole pan. =D Sounds so good. What size pan? Do you need to spay pan? Thanks |
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