How To make Old Fashioned Double Lemon Cake
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 2/93:
1 1/2 c Cake flour
1 ts Baking powder
ds Salt Chopped zest of 2 lemons 3/4 c Granulated sugar
3/4 c Unsalted butter or margarine
; softened 3 lg Eggs
1 ts Lemon extract
2/3 c Powdered sugar; sifted
1/3 c Fresh lemon juice
LEMON FROSTING:
1 1/2 c Powdered sugar; sifted
1 1/2 tb Unsalted butter or margarine
ds Salt Grated zest of 1 lemon 2 tb Lemon juice
Water
-------------------------LEMON-ZESTED StrAWBERRIES------------------------- OPTIONAL Grated zest of 2 lemons 1/4 c Sugar or more, depending on
; sweetness of strawberries 2 pt Strawberries; washed,
; blotted dry, hulled, split ; lengthwise 2 tb Dark rum
Sift flour, baking powder and salt onto piece of wax paper. Set aside. Combine lemon zest and granulated sugar in blender or food processor. Grind until lemon zest is almost as fine as sugar. Cream butter and lemon sugar in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating until smooth and flowing. Add lemon extract. Mix to combine (curdled appearance is fine). Add sifted dry ingredients. Mix until smooth. Transfer to greased 8 1/2-inch springform pan. Smooth surface with spatula. Bake at 325 degrees on center rack of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes. Prepare glaze by mixing powdered sugar and lemon juice. Place hot cake in pan on cooling rack and brush surface with glaze immediately. Let glaze run down sides of cake. Gently rotate pan to distribute drippings evenly. After all glaze is applied and seems absorbed, carefully remove springform rim. As soon as cake seems cool enough to handle, about 10 minutes, transfer to platter with long spatula. (Aluminum cake pans can affect lemon flavor.) Let cake cool completely. Spread Lemon Frosting on cooled cake. Serve with Lemon sherbert and Lemon-Zested Strawberries. Makes 1 (8 1/2-inch diameter) cake, or 8 servings. LEMON FROSTING: Combine powdered sugar, butter, salt, lemon zest and juice. Add few drops water for smooth consistency, if necessary. LEMON-ZESTED StrAWBERRIES: Combine lemon zest, sugar, strawberries and rim in plastic food bag. Secure bag. Shake bag gently to coat strawberries. Refrigerate 4 hours, turning bag occasionally. Each serving contains about: 530 calories; 140 mg sodium; 132 mg cholesterol; 22 grams fat; 81 grams carbohydrates; 5 grams protein; 0.47 gram fiber. Presented by: Abby Mandel, L.A. Times, Good Cooking, article "Headin' Southwest, 2/18/93, page H9 ".. similar to a pound cake." -----
How To make Old Fashioned Double Lemon Cake's Videos
Luscious Double-Cream Lemon Bundt Cake 柠檬蛋糕 | Quick and Easy Lemon Bundt Cake Recipe | Pound Cake
This Luscious Double-Cream Lemon Bundt Cake 柠檬蛋糕 has a rich, buttery, and wonderfully moist texture with a refreshing lemon flavor! For Lemon Cake lovers, this is an upgrade version of heaven. For cheesecake lovers, welcome home! This cake contains Cream Cheese and Sour Cream—a real double delight that further enhances the Lemon flavor with a soft and creamy texture.
This Lemon Cake is simple and quick to make with only the basic skills required. It is a perfect quick dessert idea on a busy or a lazy day! I hope this artsy Luscious Double-Cream Lemon Bundt Cake will become one of your new favorites. Happy baking!
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Dreamy Lemon Yogurt Cake:
⭐️ ???????????????????????????????? ???? ???????????????? (????????????????????????????????????):
- Mixing Bowl (
- KitchenAid Hand Mixer (
- Measuring Spoons & Cups (
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0:00 Intro
0:29 Prepare the Dry Ingredients
1:09 Make the Cake Filling
3:23 Bake the Cake
4:04 Presenting and Decorating
5:05 Tasting
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Tags: #cookcookgo #lemonbundtcake #lemoncake
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Box Cake Hack #2 | Duncan Hines Perfectly Moist ????Lemon Supreme Cake Mix | This Cake Is DELICIOUS!????
Heyyyyyy Errrrrrbody!!!????
Today I'm doing Box Cake Hack #2 and I'm using Duncan Hines Perfectly Moist Lemon Supreme Cake Mix. Whewwwww Chile this cake is DELICIOUS!!!
#BoxCakeHack #DuncanHines #PoundCakeQueen????
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*****Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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Baked in a preheated 350 degrees oven for 30 mins. Your baking time may vary depending on your oven.
INGREDIENTS I USED:
1 Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
1 C All Purpose Flour
1 C Sugar
1 C Milk (Room temperature)
1 C Sour Cream (Room Temperature)
4 Lg Eggs (Room Temperature)
1 Tsp Lemon Extract
1 Tsp Creme Bouquet
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**CREAM CHEESE FROSTING
Cream Cheese
Butter
Powdered Sugar
Creme Bouquet
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My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
WHATS MY FAVORITE CAKE? OLD SCHOOL LEMON ???? DOUBLE LAYER CAKE/SINFULLY DELICIOUS
OLD SCHOOL DOUBLE LAYER LEMON CAKE
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter softened
1½ cups granulated sugar (
2 tablespoons lemon zest (about 2 lemons)
3 large eggs
1 cup buttermilk
¼ cup lemon juice (about 2 lemons)
1 tablespoon vanilla extract
For the Frosting:
1 cup unsalted butter room temperature
8 ounces cream cheese room temperature
1 tablespoon lemon zest (about 1 lemon)
7 cups powdered sugar
2 tablespoons lemon juice (about 1 lemon)
½ teaspoon vanilla extract
Instructions
For the Cake:
Preheat the oven to 350F. Grease two 8-inch round cake pans and line with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the vanilla then eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
Stir the buttermilk and lemon juice together.
With the mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue, alternating between the flour and milk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.
For the frosting:
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined. Add the lemon zest and beat until light and fluffy, about 3 minutes.
With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lemon juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Top with the second cake layer and spread the remaining frosting all over the outside of the cake.
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Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
To print the recipe check the full recipe on my blog:
#lemonpoppyseedcake #lemoncake #lemoncurd
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls
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???? Lemon Pudding Cake So Great - You'll eat The Whole Pan!
Lemon Sauce Pudding Cake Recipe
Welcome Friends! Welcome back to the kitchen; today I'm going make a recipe that julie and I call a sauce 'n' cake recipe. Most people would probably call it a pudding cake recipe... No matter what it's called, this one is a Lemon Sauce Pudding Cake Recipe.
Ingredients:
60 mL (¼ cup) butter
250 mL (1 cup) sugar
3 eggs separated
Zest and juice of 1 lemon
85 mL (1/3 cup) all purpose flour
2 mL (½ tsp) salt
250 mL (1 cup) milk
Method:
Preheat oven to 180ºC (350ºF).
Grease an 8x8 baking dish, and a bain marie for baking.
Cream together the butter and ¾ of the sugar until light and fluffy.
Beat in the egg yolks, and the lemon zest.
Mix in the flour, salt, milk and lemon juice.
Whip the reserved egg whites, slowly adding the reserved sugar, until smooth and glossy.
Vigorously stir 1/3 of the whipped egg whites into the butter flour batter.
Slowly fold in the remaining egg whites.
Transfer the batter to the baking dish and fill the bain marie with hot water.
Bake for 30 -35 minutes.
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