Do you have a recipe for lemon cake?
08-03-2011, 06:50 AM
#11
Member
Join Date: Jul 2010
Posts: 75
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 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.
08-03-2011, 06:50 AM
#12
Member
Join Date: Jul 2010
Posts: 75
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 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.
08-03-2011, 07:39 AM
#15
Super Member
Join Date: Aug 2010
Location: Jacksonville NC
Posts: 6,510
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.
08-03-2011, 07:50 AM
#16
Member
Join Date: Jul 2010
Location: Sacramento, CA
Posts: 14
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!
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!
08-03-2011, 08:27 AM
#17
Super Member
Join Date: Mar 2011
Location: Castle Rock, Washington State
Posts: 1,961
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.
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.
08-03-2011, 08:44 AM
#18
Super Member
Thread Starter
Join Date: May 2009
Location: Merced, CA
Posts: 4,188
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.
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.
08-03-2011, 09:22 AM
#19
Senior Member
Join Date: Jan 2011
Location: Greeneville, TN
Posts: 796
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"
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"
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