Lemon Vodka Cake Food

LEMON VODKA

Steps:

• In a saucepan, bring the juice, zest and sugar to a boil. Stir until the sugar has dissolved. Cool.
• In a bottle or a sealed glass container, combine the syrup and vodka. Allow to infuse in a dark area for 7 or more days.
• Place a coffee filter in a strainer and filter the alcohol.
• Store in the freezer until ready to serve.
• Delicious after a winter activity. This lemon vodka is served in shot glass, in cocktails and martinis.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LEMON VODKA CAKE

Steps:

• 1. Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside. --- Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed.
• 2. Combine cream cheese and vodka in a small bowl. Sift flour, baking powder,baking soda and salt into a separate bowl. Alternately add flour mixture and cream cheese mixture to butter mixture, beat well after each addition. Beat for 1 minute more, until mixture is light.
• 3. Combine almond extract with egg whites; beat in a clean mixer bowl until stiff but not dry. Fold egg whites gently into cake batter along with the chopped almonds , if using.
• 4. Pour batter into the prepared pan and bake for 50-55 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. --- Syrup: Combine all ingredients for vodka syrup in a saucepan;except coconut. Cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Sprinkle on coconut right away. Let stand 1 hour before serving.

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 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.

SORRENTO DOUBLE LEMON CAKE

Steps:

• Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 (175 C) degrees with the rack in the center.
• Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
• Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
• Add the eggs one at a time and beat until incorporated, then add the lemon zest.
• Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
• Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
• Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.