Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 2 of 2 FirstFirst 1 2
Results 26 to 33 of 33

Thread: Do you have a recipe for lemon cake?

  1. #26
    Super Member d.rickman's Avatar
    Join Date
    Mar 2011
    Location
    BC,Canada
    Posts
    1,200
    Quote 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.
    OMG this is to die for!!!.....OMG this is to die for!!!

    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

  2. #27
    Super Member
    Join Date
    Jan 2010
    Location
    Some where in way out West Texas
    Posts
    2,935
    Blog Entries
    3
    Quote 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.
    Ramona, I have a recipe for a delicious lemon pudding cake, that came from Wanda's Country Home. I rec. emails and monthly recipes, from her web site.Since the recipe is free to be printed out, I don't think it would hurt to share it. HOWEVER it makes a large cake, you could probably freeze it, don't know.

    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

  3. #28
    Super Member Scrap Happy's Avatar
    Join Date
    Jan 2011
    Location
    Florida
    Posts
    6,423
    Blog Entries
    1
    Here is a link to Giada De Laurentis's lemon cake recipe.

    http://www.foodnetwork.com/recipes/l...ipe/index.html

  4. #29
    Super Member Just Jan's Avatar
    Join Date
    Jun 2010
    Location
    Florida
    Posts
    1,574
    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

  5. #30
    Super Member
    Join Date
    Oct 2008
    Location
    Van. Island, BC
    Posts
    1,200
    Blog Entries
    1
    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.

  6. #31
    Super Member
    Join Date
    Oct 2008
    Location
    Van. Island, BC
    Posts
    1,200
    Blog Entries
    1
    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.

  7. #32
    Super Member Quilt Mom's Avatar
    Join Date
    Feb 2007
    Location
    Headed home
    Posts
    2,417
    Wow! Lots of good recipes! Thanks, Ramona, for starting this thread.

  8. #33
    Senior Member Traditional's Avatar
    Join Date
    Sep 2010
    Location
    Ohio
    Posts
    816
    Blog Entries
    1
    Quote 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
    RKay D
    Sounds so good.
    What size pan?
    Do you need to spay pan?
    Thanks

Page 2 of 2 FirstFirst 1 2

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.