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Wednesday, January 6, 2016

Love Lemon...Two Good Lemon Cake Recipes

Make extra moist lemon cake by beating together:

  •  1/2 pound of butter 
  • 3 cups of sugar.
  • Gradually add 6 eggs
  • 1/2 pint of sour cream 
  • sifted mixture of 3 cups of all-purpose flour and
  • 1/4 teaspoon of baking soda.
  • Mix in 1 3-ounce box of instant lemon pudding mix
  • 1 1/2 teaspoons of vanilla,
  • 1 teaspoon of lemon extract,
  • the juice of 1 lemon 
  • the zest of 2 lemons.
Pour the batter into a bundt pan and cook at 325 F for 75 minutes. Sprinkle with powdered sugar, and serve.

For added luxury make a nice lemon frosting:
  • 1 cup of salted butter
  • 4 cups of icing sugar
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 2 teaspoons cream
  1. Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.
  2. Add in your icing sugar, one cup at a time, beating continously. Now  the 2 tablespoons lemon zest . Zested peel should not be done on a regular grater, by the way, you need a smaller size, a zester grater, in fact. So you won't get big lumps.
  3. The 3 tablespoons of lemon juice was just perfect, with a sweet background of pure sugar and butter. Then add the 2 teaspoons of cream to thin it out.

Another very moist lemon cake recipe requires:
  •  2 1/2 cups of flour
  • 1 1/2 cups of sugar
  • 3 eggs
  • 3 teaspoons of baking powder 
  • 3 teaspoons of lemon extract.
 Mix together all the ingredients, then add
  • 1 cup of orange juice or apricot nectar
  • 1 cup of vegetable oil.
Pour into a greased and floured Bundt pan, and bake at 350 F for 60 minutes. While the cake bakes, whisk together:
  • 1 cup of fresh lemon juice and
  • 1 pound of confectioners' sugar.
Poke holes in the baked cake, and pour the gaze slowly over the cake.

My family liked the first one better but we love all lemon desserts from cakes to tarts.
Enjoy !

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