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
LEMON TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
- For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.
LEMON-COCONUT SHEET CAKE
Make and share this Lemon-Coconut Sheet Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Make the cake: cream butter; gradually add sugar, beating well with electric mixer.
- Add in eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in grated coconut and flavorings.
- Pour batter into greased and flour 13 x 9 inch baking pan; bake in preheated 350° oven for 35-40 minutes or until a pick comes out clean.
- Meanwhile make frosting: cream softened butter; add the remaining ingredients, beating until smooth.
- When cake is done, remove from oven and cool in pan for 10 minutes.
- Remove cake from pan and place on a serving tray; let cake cool completely.
- Spread frosting on top and sides of cake; garnish with lemon slices, if desired.
Nutrition Facts : Calories 672.7, Fat 30.3, SaturatedFat 19.5, Cholesterol 150.5, Sodium 403.1, Carbohydrate 96.4, Fiber 1.9, Sugar 74.3, Protein 6.8
LEMON TEXAS CAKE
This is a very thin cake that is ready in no time at all. Originally published in a cookbook titled "Specialties of Indianapolis, Volume 2"...wonder why it is called Lemon Texas Cake instead of Lemon Indiana Cake? Regardless, it is a good lemon cake.
Provided by breezermom
Categories Low Protein
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, baking soda, salt, sugar, eggs, and sour cream. Beat at medium speed of an electric mixer until blended.
- Combine 1 cup butter and water, lemon rind, lemon juice and lemon extract in a medium saucepan. Bring to a boil. Add to flour mixture, stirring well. Pour into a greased and floured 15 x 10 x 1 inch jellyroll pan.
- Bake at 350 degrees for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes.
- Combine remaining 1/4 cup plus 2 tbsp of butter, milk and 1 tsp lemon extract in saucepna; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Spread frosting on top of cake. Let cool completely in pan on a wire rack.
TEXAS PECAN CAKE
An intensely flavored, delicious pound cake from the publishers of Southern Living. It's just lovely garnished with fresh berries.
Provided by Molly53
Categories Dessert
Time 2h
Yield 1 10 inch tube cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Grease and flour a 10 inch tube pan or bundt pan.
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
- Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
- Beat well after each addition (the batter will be quite thick).
- Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
- Spoon batter into prepared pan.
- Bake for 1 3/4 hours or until cake tests done with a toothpick.
- Cool in pan 15 minutes.
- Turn out onto cooling rack and let cool completely before serving.
TEXAS CHEESECAKE SHEET CAKE
My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it!
Provided by Mamas Kitchen Hope
Categories Cheesecake
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Measure out 1 cup of dry cake mix and reserve.
- In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
- Press crust mixture evenly into bottom of a greased 13 x 9 pan.
- In the same bowl, blend cream cheese and sugar together.
- Add 3 eggs and reserved cake mix and beat 1 minute on medium.
- Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
- Pour into crumb crust.
- Bake at 300° for 45 to 55 minutes, or until center is firm.
- Cool to room temperature.
- Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
- Store in refrigerator.
- Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.
LEMON BUTTERMILK SHEET CAKE
Make and share this Lemon Buttermilk Sheet Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h34m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Cake: position oven rack in middle position; preheat to 325°.
- Grease and flour a 13 x 9 inch baking pan.
- In a bowl, combine the flour, baking powder, baking soda, and salt.
- In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
- In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
- Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
- Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
- Beat in the eggs, one at a time, and the yolk until combined.
- Decrease mixer speed to low.
- Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
- Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
- Add the remaining flour mixture and mix until smooth, about 30 seconds.
- Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
- Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
- Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
- Transfer pan to a wire rack and let the cake cool for 10 minutes.
- Glaze: meanwhile, whisk the glaze ingredients together until smooth.
- Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
- Cool completely, at least 2 hours, then serve.
Nutrition Facts : Calories 375.1, Fat 10.9, SaturatedFat 6.4, Cholesterol 81.3, Sodium 175.3, Carbohydrate 66.8, Fiber 0.5, Sugar 47.9, Protein 3.9
LEMON TEXAS CAKE
This is a very thin cake that is ready in no time at all. Originally published in a cookbook titled "Specialties of Indianapolis, Volume 2"...wonder why it is called Lemon Texas Cake instead of Lemon Indiana Cake? Regardless, it is a good lemon cake.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Combine flour, baking soda, salt, sugar, eggs, and sour cream. Beat at medium speed of an electric mixer until blended.
- Combine 1 cup butter and water, lemon rind, lemon juice and lemon extract in a medium saucepan. Bring to a boil. Add to flour mixture, stirring well. Pour into a greased and floured 15 x 10 x 1 inch jellyroll pan.
- Bake at 350 degrees for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes.
- Combine remaining 1/4 cup plus 2 tbsp of butter, milk and 1 tsp lemon extract in saucepna; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Spread frosting on top of cake. Let cool completely in pan on a wire rack.
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- Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.
- In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl. Beat in the grated lemon zest.
- Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
- In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.
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- Adjust the rack to the center position of the oven and preheat the oven to 375°F. Grease a rimmed 18x13x1-inch half sheet pan with softened butter.
- In a large pot set set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil. Remove pot from the heat and allow to cool for at least 5 minutes. Then briskly stir in the flour until smooth, followed by the sugar, sour cream, and lemon zest. Stir in the eggs until fully incorporated (temper them first if the batter is still hot). Mix in the vanilla and lemon extract. Then sprinkle the baking soda and salt over the top of the batter (make sure there are no lumps!) and stir them in until all ingredients are well blended.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 15 to 18 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before glazing.
- For the glaze, measure the powdered sugar into a bowl and stir in the lemon juice until completely smooth. Add a bit more lemon juice if the glaze is too thick or a little more powdered sugar if it's too thin. Pour the glaze over the cooled cake and immediately spread into a thin, even layer. If desired, garnish the cake with small lemon pieces of lemon. Chill (uncovered) for at least 30 minutes to allow the glaze to set before slicing. Cover tightly and refrigerate any leftovers.
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