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." -----
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Lemon Dream Cake Recipe boxed cake hack | Southern Sassy Mama
Lemon Dream Cake Recipe boxed cake hack | Southern Sassy Mama
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Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
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Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
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Moist Lemon Butter Cake!
Making a moist lemon butter cake! In this recipe video, we'll show you how to make a lemon butter cake! Moist Butter Cake. Butter cake is the first cake we learned when we started baking.
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This is one of the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. We hope you will give this a try :)
This video was inspired by @gracioustreatz7231 video How to Bake Super Moist Butter Cake Easy, you can find it here:
If you love this how-to-make lemon butter cake recipe let us know what you think in the comments below! #dished #cake #baking
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Equipment used in this lemon cake recipe video:
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Food used in this moist lemon cake video:
Cake Flour:
Baking Powder:
Caster Sugar:
Vanilla Extract:
Lemon Juice:
0:00 Preparing the lemon butter cake
1:09 Baking the lemon butter cake
1:28 Serving the lemon butter cake
Ingredients for making lemon pound cake:
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder
250g (1 cup) unsalted butter
200g (1 cup) castor sugar
5 eggs
Lemon zest of 1 large lemon
50g (1/4 cup) milk
1 tsp vanilla extract
2 tsp lemon juice
➡️ If you recreate this moist lemon butter cake recipe please link and mention us in your video so we can find you and give you a shout-out!
This lemon pound cake recipe is part of our essential recipes series:
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OLD SCHOOL LEMON ???? POUND CAKE (WITH A SMALL MINOR MISTAKE ????/FRIDAY NIGHT CAKE OF THE WEEK SEGMENT
This is an easy way to make a nice moist delicious lemon pound cake,so refreshing and light
OLD SCHOOL LEMON CREAM POUND CAKE
This is a very moist flavorful cake
Recipe
3 cups all purpose flour
1/2 teaspoon baking powder
3 sticks butter softened
2 1/4 cups granulated sugar
5 large eggs
1 cup whole milk
1 teaspoon lemon extract
2 tablespoons fresh lemon juice
2 tablespoons lemon zest (optional)
2 drops yellow food coloring(optional)
In mixer cream butter and sugar until creamy
Slowly add eggs one at a time
Combine milk,extract and lemon juice and little at a time alternating with dry ingredients with butter egg and sugar mixture until all well incorporated
add food coloring
Pour in tube cake pan
And cook for 1 hour in 325 degree oven
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Lemon Supreme Layer Cake from scratch
New Orleans native Charlie Andrews demonstrates on how to make a Lemon Supreme layer cake. This cake has Lemon juice, lemon zest, lemon extract and lemon pudding. This cake calls for 12 to 15 servings and it is delicious with just the right amount of lemon flavor. Hope you all will give this classic lemon cake a try.
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The BEST ????Lemon Cake Mix HACK!!! | Just LIKE HOMEMADE!!!????
If you are a fan of lemon, the cake mixes they sell usually never quench that citrusy lemony flavor that we all crave. I got a few hacks that will transform ordinary cake mix into a taste bud explosion. Check out the video and let me know what you think. If you enjoy the content, please consider subscribing, leave a like and have a blessed day.
INGREDIENTS (for a two layer cake)
2 Boxes of your favorite lemon cake mix
1 Cup of Oil (Vegetable or Canola)
1 1/2 Cups of Water
1/2 Cup of Lemonade frozen juice
2 Lemons for zest (Feel free to add more and decorate with the lemon peel)
6 eggs
Buddy Valastro Lemoncello Buttercream icing (Feel free to use any kind)
Buddy Valastro Vanilla Buttercream icing
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