Recipe for Lemon Cake?

[KLAIT]

It is my dads 61st birthday this week and as always we go through the "Don't spend your money on me" speech. Over the last few years my son and I always make him a small gift of some significance..

His absolute favorite thing is Lemon...and my step-mom doesn't cook or bake so he buys some things when e sees them.

I would love to make him a lemon cake of some sort for his birthday....I find lots of recipes out there, but it is hard to tell if they are good or not not having tried them and not expecially loving lemon myself.

Do you have a favorite recipe that you love to help me out?

 

[piratesmate]

When DS was 2 my mother asked him what kind of cake to make for his 3rd birthday. She was listing choices when he interrupted & said, "Scuse me Grammy, real men like pie." With that in mind, I'm giving you my favorite lemon recipe from my grandmother.

Lemon Sponge Pie

2 eggs, separated
1 c sugar
1 c milk
3 Tbl flour
1 lemon, juice & rind
1 Tbl butter, melted
pinch salt
Mix sugar & flour together. Add lemon juice & rind, slightly beaten egg yolks, butter & salt. Add milk then mix well. Add well beaten egg whites. Bake at 350 for 40 min.

 

[Alice28]

Down home lemon pudding cake

2-3 lemons (2 T. zest and 1/3 cup juice)
1 package yellow cake mix
1 cup skim milk
2/3 cup sugar
2 T. cornstarch
1 ½ cups very warm water (120-130 degrees)
Powdered sugar
Fresh berries

Preheat oven to 375 and spray a large round cake pan (10 inch if you have it) with Pam. Zest and juice lemons and combine cake mix, milk and lemon zest. Mix well. Pour into baker/pan. Combine sugar and cornstarch in small batter bowl. Add lemon juice and warm water to sugar mixture; mix well with whisk. Pour lemon mixture over batter. Bake 40-45 minutes or until cake tester comes out clean. Cool slightly and sprinkle with powdered sugar. This is so yummy- pudding on the bottom, cake on top.

 

[Blondie]

Lemon Cake with Lemon Frosting

Cake:

3 cups Cake flour
1 1/2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Ground ginger
1/2 teaspoon Salt
3/4 cup Unsalted butter -- softened
2 cups Sugar
4 large Eggs; separated -- at room temp
2 tablespoons Lemon juice -- fresh
1 teaspoon Vanilla
1 1/3 cups Buttermilk
1/4 teaspoon Cream of tartar

Frosting:

1 package 8-oz. cream cheese -- softened
3/4 cup Unsalted butter -- softened
2 cups Confectioners sugar -- sift then measure
1/4 cup Heavy cream
1/3 cup Lemon curd -- bottled

Filling:

1 cup Lemon curd -- bottled

Cake - preheat oven to 350~. Grease 2 straight sided 9"x2" round cake pans; flour, tapping out excess. In lg. bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another lg. bowl. In lg. bowl, beat butter and sugar at med. speed 2 mins., until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture (in fourths) alternately with buttermilk (in thirds), beginning and ending with flour mixture; beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff, but not dry, peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 mins., until cake tester inserted in centers comes out clean. Cool in pans on racks 10 mins. Invert onto racks. Cool.

Frosting - in lg. bowl with mixer on med-high speed, beat cream cheese and butter 2 mins., until fluffy. At low speed, beat in confectioners sugar, cream, and lemon curd until smooth. Cover; chill 20 mins., until spreadable consistency.

Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate 15 mins. to set curd. Top with remaining layer. Frost cake; refrigerate. Serve at room temp. Garnish with fresh raspberries and blackberries; if desired.

Per serving - 553 cal, 6 g pro, 61 g carbo, 33 g fat, 186 mg chol, 306 mg sod

Recipe from Southernfood.com

 

[Blondie]

Here's another one taken from Williams-Sonoma


Lemon Daisy Cake

Baked in our daisy cake pan, this lemon cake is reminiscent of ones served at turn-of-the-century garden parties. You may substitute orange oil for the lemon, if you like.


2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room
temperature
1 1/2 cups sugar
1 tsp. vanilla extract
3/4 tsp. lemon oil
4 whole eggs plus 2 egg yolks
1 cup buttermilk

For the glaze:
1/4 cup water
1/4 tsp. lemon oil
1/3 cup sugar
1 Tbs. rum

Confectioners' sugar for dusting

Preheat an oven to 325ºF. Grease and flour a daisy cake pan.

Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined.

Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.

Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar. Serves 8.

Williams-Sonoma Kitchen.

 

[chilis]

Here is a very easy recipe that I use frequently. I bake and decorate cakes for a living and this one is quite popular. It's one of the few that I use a mix for and it always turns out really well.

1 box lemon cake mix with pudding (Duncan Hines works well)
Scant 1 cup whole milk
1 cup sour cream
1 cup flour
1 cup sugar
4 eggs
1 teaspoon vanilla
4 tablespoons oil or melted butter
2 tablespoons lemon juice

Sift together dry ingredients. Mix all ingredients until well blended and pour into 2 greased round cake pans. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans for about 10 minutes and then remove from pans. Let cool and then frost with your favorite icing. Cream cheese icing tastes great on this cake.

Before frosting, put the layers in the freezer for a few hours. When you remove them, they will be much easier to frost and there will be fewer crumbs. Hope this helps.

Lisa

 

[Margie J]

English Lemon Cake


1 1/3 C. sugar
1 C. butter, softened
2 eggs
1 1/2 C. flour
1/2 t. salt
1 t. baking powder
1/2 C. milk
Juice of 1 large lemon
grated rind of 1/2 lemon


Preheat oven to 350 deg. F.

Grease a standard loaf pan.

Cream 1 C. sugar and the butter together. Add aggs, one at a time, beating in well until mixture is light and fluffy. Sift flour with salt and baking powder; add to first mixture alternately with milk, beating well. Pour the batter into the pan and bake 45 minutes or till tester comes out clean.

Mix the remaining 1/3 C. sugar. lemon juice and lemon rind in a small saucepan. Heat until sugar is dissolved and pour over cake in pan while cake is still hot. Let cool to room temperature before removing cake from pan.

 

[Hollyann]

How funny! My father was the exact same way. His favorite cake is Lemon Chiffon. He said he hadn't had one since my mother died - 25 years ago!

I spoke to my DIL - she's a pastry chef - yummm...and she recommended the recipe given at MarthaStewart.com. I made a practice cake and then two for the party - it was great!

Best of luck - let us know how it goes!

 

[TwingleMum]

Found this post thought it might help with Easter desserts. Enjoy