INCREDIBLE LEMON CAKE
If you like lemon, you're going to love this cake! Saw this recipe being made by the Barefoot Contessa on FoodTV and just had to have it. Not being overly experienced, I was a bit intimidated by the recipe. However, it is not very hard, looks great and the taste is incredible! Cook time does not include time for the cakes to cool.
Provided by Ducky
Categories Dessert
Time 1h30m
Yield 2 loaves (8inch each), 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
- Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
- With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
- Sift together flour, baking powder, baking soda and salt into a bowl.
- In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
- Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
- Divide batter evenly between pans, smoothing the tops.
- Bake 45 minutes- 1 hour, until tester comes out clean.
- When cakes are done, cool 10 minutes.
- Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
- Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
- Spoon lemon syrup over cakes.
- Allow cakes to cool completely.
- Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
- Pour over the tops of the cakes and allow to drizzle down the sides.
- Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.
Nutrition Facts : Calories 630.1, Fat 20.9, SaturatedFat 12.5, Cholesterol 123.9, Sodium 366, Carbohydrate 105.8, Fiber 1.4, Sugar 75.2, Protein 7.3
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
ARGENTINE MARINADE FOR CHICKEN OR SEAFOOD
Provided by Food Network
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
LEMON CAKE (ARMENIA)
This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. This delicious cake has a texture somewhat like a scone, and is topped with a lemon-mint glaze instead of frosting.
Provided by GiddyUpGo
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
- Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
- Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes).
- Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
- Remove the mint and let the syrup cool until it is just warm.
- Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
- Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
- Invert the cake onto a platter, then slice and serve.
Nutrition Facts : Calories 565.5, Fat 18.7, SaturatedFat 11.2, Cholesterol 108, Sodium 345.4, Carbohydrate 93.4, Fiber 1.2, Sugar 60.7, Protein 8
MOIST LEMON CAKE
This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious! Source: Summer Desserts by Joni Schockett 1996
Provided by Moshe
Categories Dessert
Time 1h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
- GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.
Nutrition Facts : Calories 802.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 79.3, Sodium 164.4, Carbohydrate 130.2, Fiber 1.2, Sugar 96.6, Protein 6.7
ARGENTINE LEMON CAKE
Steps:
- 1. For lemon filling, put milk, sugar & cornstarch in large saucepan. Stir until sugar is dissolved. Add lemon rind. Heat to a boil. Cook, stirring constantly, until smooth and thickened, about 5 minutes. Lightly beat egg yolks in a small bowl. Add a ladleful of the hot milk mixture to the remaining milk mixture. Cook and stir until thickened, but do not boil or eggs will curdle. Immediately strain mixture into a large bowl. Stir in butter. Cool completely, stirring occasionally. Remove lemon zest. Stir in lemon juice. Refrigerate until very cold. 2. Heat oven to 350. Grease an 8" springform pan. Line bottom of pan with a circle of parchment paper. Grease the paper. 3. For cake, beat eggs and sugar in large mixer bowl until very light and fluffy, 5-10 minutes. Gently fold in flour. Pour into prepared pan. Bake until golden brown and top springs back when touched, about 15 minutes. Cool on wire rack. Unmold. 4. Split cake in half horizontally to make 2 layers. Put on cake layer in bottom of clean, 8" springform pan or 8" cake pan with removable bottom. Add half of the lemon filling. Smooth top. Repeat in another pan with other cake layer and remaining lemon filling. Refrigerate, covered, at least 1 hour. 5. For meringue, beat eggs whites in large bowl until foamy. Gradually beat in sugar until stiff peaks form. Pile half of the meringue on top of lemon filling in each pan. Swirl with pastry spatula. Bake at 350 degrees until meringue is golden brown, about 5 minutes. Cool completely. 6. Remove sides of pan from cakes. Cut into wedges and serve with a spoon. Filling will be soft.
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16 ARGENTINIAN DESSERTS NO ONE CAN TURN DOWN
From blog.amigofoods.com
Estimated Reading Time 7 mins
- Dulce de Leche. Dulce de leche remains the most popular of all Argentine desserts. As it gets used as the main ingredient in many of the country’s favorite dessert dishes.
- Medialunas. This Argentina dessert resembles croissants, yet not as sweet. They are a delicious and flaky half-moon shaped pastry. Medialunas get made with butter or lard.
- Chocotorta. Chocotorta is a standard Argentine dessert item for celebrating birthdays. It gets made by soaking chocolate cookies in coffee or milk. Dulce de leche and cream cheese can also get layered inside the cake.
- Dulce de Membrillo. This dessert features quince fruit (or Membrillo). Quinces are one of the main foods found in Argentina and have many health benefits.
- Dulce de Batata. Dulce de batata is a marmalade made with sweet potatoes. It gets its jelly-like consistency by slow cooking the sweet potatoes with sugar.
- Alfajores. These Argentinian desserts are small cake-like sandwiches. It’s a popular South American cookie that contains two or three biscuits. They also contain a layer of dulce de leche inside.
- Pastafrola or Pasta Frola. Pastafrola is an Argentinian layered shortcrust pie filled with jam. It features a crust topping in a pretty lattice pattern.
- Budín de Pan. This dessert is the Argentinian version of bread pudding. It gets favored as an easy and affordable dessert as you can use leftover bread.
- Flan. This popular dessert features a creamy custard in a cake shape. Flan is one of the most recognized dessert options in South America and Spain. It often shows up at birthday celebrations and on many restaurant’s dessert menus.
- Torta Rogel. Rogel is a soft decadent cake that is as pretty as it is delicious. It gets made with eggs, butter, flour, and sometimes a bit of cognac for flavor.
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