Cool Summer Lemon Cake Food

LEMON COOLER CREAM CAKE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
• Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
• In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

INCREDIBLE LEMON CAKE

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.

LEMON CAKE

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.

COOL LEMON-LIME SHEET CAKE

Steps:

• Bake the lemon cake mix as per instructions in a 13" x 9" pan.
• Cool.
• While cooling, mix the lime jello with the boiling water to dissolve completely, then add the cool water.
• Cool jello but do not allow mixture to get too thickened before doing the next step.
• It has to be able to pour easily.
• Make holes in the cake 1" apart over the whole surface (yes all the way to the bottom of the pan!).
• I use the handle of a wooden spoon, round and maybe 1/4" in diameter.
• Pour the lime jello into the holes with a teaspoon.
• Use all the jello, even if you have to do the holes more than once.
• Cover with plastic wrap and refrigerate until cold.
• Beat the dry lemon pudding mix, dry whipped topping mix and milk with an electric mixer (on high after the ingredients are blended) until light and fluffy.
• Frost the cake and refrigerate until ready to serve.

SUMMER BERRY LEMON LAYER CAKE

Steps:

• Making the Cake:.
• Preheat oven to 350°F Butter and flour two 9 inch cake pans. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat together butter and sugar with an electric mixer or by hand until light and fluffy, approx 3 minutes or so. Beat in the vanilla and vinegar. Beat in eggs, one at a time, followed by half of the flour mixture. Add the milk and beat in the remaining flour mixture. Beat in the lemon juice and lemon zest.
• Pour the batter into prepared cake pans.
• Bake until lightly golden and a chopstick inserted into middle of the cake comes out clean, about 15-20 minutes. Let cake cool on a wire rack.
• Meanwhile, make the frosting (for frosting 1). In a large bowl, beat together butter, 6 cups of confectioner's sugar, half 'n' half, lemon juice, and lemon zest with a whisk until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes. Set to cool.
• For Frosting 2; In a mixer bowl, whisk the egg whites, cider vinegar, sugar and vanilla until well combined (not until stiff, that will be later). Incorporate the water.
• Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to "rest in it" but without touching the bottom of the saucepan.
• When the water is shimmering place the bowl in the sauce pan and whisk the mixture. Be sure to watch that th mixture does not boil. Whisk until all the sugar is dissovled and remove from the saucepan.
• Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. This can take up to 12-15 minutes or more. Refrigerate until needed.
• To make the jam; In a food processor (or in my case, ninja blender), puree the raspberries and 4 oz strawberries. In a small saucepan add the berry puree, water, and sugar. Stir with a wooden spoon until it begins to warm slightly (it will bubble slightly at the sides) and whisk in cornstarch. Cook until the jam thickens and pour into a bowl to cool. Refrigerate until needed.
• To assemble the cake: Place first layer of cake on a stand or plate. cover evenly with jam and top with sliced strawberries (top with even amount of frosting if using). Place second layer of cake on top of first. Frost the top (with one of the frostings) and sides evenly with remaining frosting. Decorate the top of the frosted cake with blackberries and strawberries. Refrigerate and store for up to a week.

WARM WINTER LEMON CAKE

Steps:

• Preheat oven to 350°.
• Grease a 9 x 13-inch baking dish.
• Prepare cake mix as directed on package.
• Pour batter into prepared pan.
• Pour milk and water into a large bowl. Add dry pudding mixes and granulated sugar.
• Beat with a wire whisk 2 minutes or until well blended.
• Pour over cake batter in dish.
• Place baking dish on baking sheet to catch drippings as mixture does bubble.
• Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
• Cool in pan 20 minutes. (Mixture will thicken slightly as it cools).
• Sprinkle with powdered sugar.
• Spoon into serving dishes. Serve warm. Garnish with raspberries if desired.

CREAMY LEMON CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

WARM WINTER LEMON CAKE

Steps:

• Preheat oven to 350.
• Prepare cake mix as directed on package with one egg and 1/2 cup water. Pour batter into greased 8 inch pan.
• Pour milk and water into bowl and add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
• Pour over cake batter in dish (do not stir) and place on baking sheet to catch drippings.
• Bake 30-35 minutes until toothpick comes out clean .
• Cool and sprinkle with powdered sugar.