Lemon Platinum Cake Food

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.

LEMON PLATINUM CAKE

Steps:

• Heat oven to 325.
• For Cake:.
• In a large bowl, beat egg whites until foamy.
• Add cream of tartar and 1/2 teaspoon salt and beat until soft peaks form.
• Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
• In small bowl, beat 7 egg yolks until lemon coloured, about 2 minutes.
• Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored.
• Add flour, 1/3 cup lemon juice and 2 teaspoons lemon peel to egg yolk mixture, beat at low speed for 1 minute.
• By hand, gently gold egg yolk mixture into egg white mixture.
• Pour batter into ungreased 10 inch tube pan.
• Bake at 325 for 40 to 55 minutes or until top slightly springs back when touched lightly in center.
• Let cool and remove from pan.
• For Filling:.
• In a small saucepan, combine 1 cup sugar, cornstarch and dash of salt. Mix well.
• Gradually stir in water, cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat.
• In a small bowl, beat 2 egg yolks and gradually blend small amout of hot mixture into egg yolks.
• Return egg yolk mixture to saucepan; cook over low heat 2 or 3 minutes or until thickened, stirring constantly.
• Remove from heat; stir in 3 tablespoons lemon juice, butter and 2 teaspoons lemon peel. Cool.
• For Frosting:.
• Combine sugar, cream of tartar, salt, egg whites and lemon juice in a double broiler or mixing bowl.
• Set over simmering water at medium heat, making sure not to tough bottom of bowl to the simmering water.
• Beat with hand mixer at high speed for 7 minutes, or until stiff peaks begin to form.
• Remove from heat and continue to beat at high speed until mixture is cooled and stands at soft, billowy peaks.
• To assemble the cake, slice it horizontally to make 3 layers.
• Place bottom layer on serving plate, spread with half of filling mixture.
• Place middle layer on top, spread with remaining filling.
• Top with third layer and spread sides, center and top of cake with frosting.
• Refrigerate at least one hour before 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.