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
CASINO LEMON ALMOND CAKE
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour 2 (8 or 9-inch) round cake pans. Combine cake mix, water, oil, 1 tablespoon lemon extract and eggs in a large bowl. Beat for 2 minutes, or until well blended. Stir in ground almonds and 1/2 cup coconut. Divide batter between prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling rack; remove pans. Cool cakes completely. Place 1 cake layer on serving platter. Combine 1/2 cup frosting with 1 tablespoon lemon extract and spread over cake layer on platter. Top with second cake layer. Frost top and sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining coconut.
- Cook's Note: When toasting shredded coconut, preheat oven to 350 degrees F. Place coconut on baking sheet. Toast for 6 to 8 minutes, or until coconut turns light brown.
LEMON CROSTATA WITH FRESH FIGS AND GOAT CHEESE
Any time a dish -- sweet or savory -- doesn't taste quite perfect, or seems to need a little spark of something, I reach for a lemon. Lemon juice and zest breathe new life into flavors, bring zippy contrast to the sweetness of fruit, and add an element of springy freshness to almost any recipe. Here, I use zest to pick up the flavor of a basic tart crust - and it also perfumes the figs, mild goat cheese, and honey that are dotted on top. Crostata is my favorite quick-trick for making fruit tarts, because you can skip the tart pan altogether. It's an Italian flat-hand formed tart. On top, you can use almost any jam plus soft fruit or berries, as long as it isn't too juicy (orange sections or grapes, for example, would be too juicy).
Provided by Food Network
Categories dessert
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the dough: Blend the flour, sugar, and lemon zest at low speed in a mixer fitted with a paddle attachment. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the beaten egg and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- On a floured surface, roll the dough out to a rough circle, about 8 inches in diameter. The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan. All around the circle, fold in the outer 1/2-inch of the pastry to form a naturally raised, "rustic" edge to the tart. Don't press the edge down.
- Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart (not the edges). Arrange the fig halves in concentric circles over the goat cheese and drizzle the figs with honey. Bake about 25 to 30 minutes, or until the underside of the tart crust is browned.
SAND CAKE
Provided by Robert Farrar Capon
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars together thoroughly.
- Add eggs one at a time, beating thoroughly after each addition.
- Sift starch, cake flour and baking powder together and add, mixing thoroughly.
- Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.
- When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.
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
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