Baked Lemon Drop Cake Food

LEMON DROP MINI CAKES

Steps:

• Spray mini muffin pans with non-stick spray; set aside.
• Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
• Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
• Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
• Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
• Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

LEMON DROP CAKE

Steps:

• 1. Heat oven to 350 (325 for dark or nonstick pans). Line 2 (8-inch) square pans with foil,letting foil hang over 2 opposite sides of pans. Grease bottoms and sides of foil with shorting or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes. In small bowl, mix powered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionallu to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil. In a small microwavable bowl, microwave frosting uncovered on high 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake. rounded side up. Frost top of cake wih remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature. * YOU CAN USE TWO 8 OR 9 INCH ROUND CAKE PANS INSTEAD OF THE SQUARE

ICE BOX LEMON DROP CAKE

Steps:

• 1. In a large bowl, stir together dry cake mix and pudding mix.
• 2. In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
• 3. Add to dry mixture.
• 4. Beat until combined.
• 5. Pour cake into a greased 9x13 pan.
• 6. Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
• 7. ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
• 8. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
• 9. Store cake in the fridge and serve cold or room temp.

LEMON DROP CAKE

Steps:

• Preheat oven to 325 degrees. Butter 3 8" round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour and and knock out.
• In the large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined. Reduce speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
• Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove pans, and let cool completely. Remove the parchment.
• Make the Lemon Curd Filling: In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
• In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the mixture and whisk until just combined.
• Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes (this took me more like 20 minutes, on high heat at that).
• Remove the bowl from the heat and whisk the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
• Set the lemon curd aside while you are making the frosting. Do not refrigerate the curd unless you're saving it for future use.
• Make the Lemon Drop Frosting: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil & has thickened, about 20 minutes.
• Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
• Add the vanilla extract and 1/2 cup of the lemon curd and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill it slightly then mix it again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
• Assemble the Cake: Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup of the remaining lemon curd filling on top. Add the next layer, trim and fill with 1 cup of lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
• This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver & refrigerate for up to 3 days.Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

LEMON DROP CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
• Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
• Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
• Pour batter into prepared bundt pan.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Remove cake from pan and cool completely.
• To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
• Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
• Dust cake with powdered sugar before serving.

LEMON DROP CAKE

Steps:

• Preheat oven to 350F degrees
• Spray 9 x 13 baking dish with nonstick cooking spray.
• Combine cake ingredients (cake mix, lemon Jell-O, eggs, water, oil) until combined.
• Pour batter into prepared baking dish and bake at 350F degrees for about 30 minutes.
• Oven times vary but cake should spring back to the touch when finished and if you stick a toothpick in the middle of the cake, it should come out clean.
• While cake is baking, prepare glaze.
• Combine powdered sugar and lemon juice and whisk until smooth.
• When cake is done, poke cake with a fork. Just poke all over the cake to make lots of holes.
• Then pour glaze onto the cake. Spread the glaze out so that it seeps down into the holes.
• The cake needs to cool completely before adding the frosting.
• In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined.
• Then frost cooled cake.

BAKED: LEMON DROP CAKE

Steps:

• Make the Filling:In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the mixture and whisk until just combined. Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes (this took me more like 20 minutes, on high heat at that).Remove the bowl from the heat and whisk the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.Set the lemon curd aside while you are making the frosting. Do not refrigerate the curd unless you're saving it for future use. For the Frosting: 1 1/2 c sugar 1/3 c all purpose flour 1 1/2 c milk 1/3 c heavy cream 1 1/2 cups unsalted butter, soft but cool, cut into small pieces 1 teaspoon vanilla extract 1/2 c lemon curd Make the Frosting: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil & has thickened, about 20 minutes. Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.Add the vanilla extract and 1/2 cup of the lemon curd and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill it slightly then mix it again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

LEMON DROP CHILLI LOAF CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour two 20cm cake tins. Mix the buttermilk (or yogurt) with 2 tbsp lemon juice.
• Beat the butter and sugar until creamy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Fold the flour into the batter, followed by the buttermilk mixture. Spoon the batter into the cake tins and level the surface. Bake for 25-30 mins, or until a skewer inserted into the centre comes out clean. Leave to sit for 10 mins, then turn out onto a wire rack and leave to cool.
• To make the caramel, put 1 chilli in a jug and add 100ml boiling water. Leave to steep for 10 mins (don't leave it any longer or the chilli flavour will be too strong). Strain into a pan, then scatter over the sugar. Heat gently until the sugar melts, then boil until you have a light caramel. Take off the heat and quickly dip the remaining whole chillies in, then leave them to set on a piece of baking parchment. Put the pan back on the heat and stir the remaining lemon juice (from the cake mixture), reserving 1 tbsp, into the caramel to make a sauce.
• To make the frosting, beat the butter until very soft. Beat in the reserved 1 tbsp lemon juice and the icing sugar, then fold in the soft cheese - don't beat it or the mixture will soften too much. If it's too soft, chill for 10 mins.
• Drizzle a tiny bit of caramel over one cake, then add a layer of lemon curd and place the other cake on top. Spread the frosting over the top, drizzle over the remaining caramel and decorate with the chillies.

LEMON DROP CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the dry ingredientsSet aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the milk.Beat in the eggs one at a time,stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• 2. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• 3. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add milk 1 tablespoon at a time to thin frosting if needed))
• 4. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting.Decorate sides of cake with nuts if desired. Refrigerate cake until serving time.