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 1 of 2 1 2 LastLast
Results 1 to 25 of 33

Thread: Do you have a recipe for lemon cake?

  1. #1
    Super Member
    Join Date
    May 2009
    Location
    Merced, CA
    Posts
    4,230
    Blog Entries
    1
    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.

  2. #2
    Cyn
    Cyn is offline
    Super Member Cyn's Avatar
    Join Date
    Aug 2010
    Location
    Jacksonville NC
    Posts
    6,761
    Blog Entries
    17
    What's a canned cake?

  3. #3
    Senior Member nance-ell's Avatar
    Join Date
    Oct 2010
    Location
    North Carolina
    Posts
    830
    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

    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 cup sugar and cup lemon juice and pour over the bread.

  4. #4
    Super Member
    Join Date
    May 2009
    Location
    Merced, CA
    Posts
    4,230
    Blog Entries
    1
    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.

  5. #5
    Super Member RkayD's Avatar
    Join Date
    Sep 2010
    Location
    Oklahoma
    Posts
    1,841
    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

  6. #6
    Super Member sewmuch's Avatar
    Join Date
    Nov 2006
    Location
    California
    Posts
    1,562
    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

  7. #7

    Join Date
    Feb 2011
    Location
    Rowlett,Tx
    Posts
    92
    Is that all you put in - just the cake mix and filling and then bake

  8. #8
    Super Member Quilt Mom's Avatar
    Join Date
    Feb 2007
    Location
    Headed home
    Posts
    2,417
    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.

  9. #9
    Power Poster blueangel's Avatar
    Join Date
    Dec 2010
    Location
    Kansas
    Posts
    20,480
    I am going to have to try this one,

  10. #10
    Member melissa Dove's Avatar
    Join Date
    Jul 2011
    Location
    Glasgow scotland (now in Colchester)
    Posts
    91
    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

  11. #11

    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.

  12. #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.

  13. #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!

  14. #14
    Senior Member
    Join Date
    May 2010
    Location
    warner robins, georgia
    Posts
    500
    The Barefoot Contessa has a great one at foodnetworkcom.

  15. #15
    Cyn
    Cyn is offline
    Super Member Cyn's Avatar
    Join Date
    Aug 2010
    Location
    Jacksonville NC
    Posts
    6,761
    Blog Entries
    17
    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!

  16. #16
    Member
    Join Date
    Jul 2010
    Location
    Sacramento, CA
    Posts
    15
    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!

  17. #17
    Super Member reeskylr's Avatar
    Join Date
    Mar 2011
    Location
    Castle Rock, Washington State
    Posts
    1,972
    Blog Entries
    14
    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.

  18. #18
    Super Member
    Join Date
    May 2009
    Location
    Merced, CA
    Posts
    4,230
    Blog Entries
    1
    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.

  19. #19
    Senior Member ncredbird's Avatar
    Join Date
    Jan 2011
    Location
    Greeneville, TN
    Posts
    827
    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"

  20. #20
    Super Member SewExtremeSeams's Avatar
    Join Date
    May 2009
    Posts
    7,743
    Blog Entries
    47
    Y'all are makin' my mouth water just thinking of the delicious lemony creations. :P :-P

  21. #21
    Super Member RkayD's Avatar
    Join Date
    Sep 2010
    Location
    Oklahoma
    Posts
    1,841
    Quote Originally Posted by charley1
    Is that all you put in - just the cake mix and filling and then bake
    thats it.

  22. #22
    Super Member plainpat's Avatar
    Join Date
    Jan 2009
    Location
    Mid-West
    Posts
    3,808
    Blog Entries
    11
    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.

  23. #23
    Member
    Join Date
    Mar 2011
    Location
    Southern California Desert
    Posts
    38
    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!!

  24. #24
    Member
    Join Date
    May 2010
    Location
    Minnesota
    Posts
    70
    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.

  25. #25
    Senior Member
    Join Date
    Apr 2011
    Location
    Spring Lake, Michigan
    Posts
    858
    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.
    How long do you bake it for?????

Page 1 of 2 1 2 LastLast

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.