Lost Lemon Cake Food

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EASY LEMON CAKE



Easy Lemon Cake image

Try our Easy Lemon Cake recipe that's almost too easy to make tonight. With just four ingredients, this lemon cake recipe delivers spectacular results.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h25m

Yield 16 servings

Number Of Ingredients 4

1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.
  • Stack cake layers. Frost with COOL WHIP.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 26 g, Protein 3 g

LEMON CAKE



Lemon Cake image

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

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

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

LEMONY LEMON CAKE



Lemony Lemon Cake image

This triple lemon cake is the perfect dessert for any occasion. The lemon cake mix is combined with lemon gelatin and the warm cake is drizzled with a lemon glaze for the ultimate lemon flavor.

Time 50m

Yield 8

Number Of Ingredients 9

1 box lemon gelatin
1 cup hot water
1 box (18.25 ounce size) lemon cake mix
3/4 cup oil
4 eggs, lightly beaten
2 tablespoons fresh lemon juice
Glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9x13 baking pan. Combine the gelatin powder and hot water in a large bowl. Mix well until the gelatin dissolves then let the mixture cool completely. When the gelatin liquid is cool, stir in the cake mix, oil, eggs, and lemon juice. Mix well. Pour the cake batter into the prepared baking pan. Place the pan in the oven and bake at 350 degrees F for 30 minutes or until the cake springs back lightly when touched. Remove the pan from the oven and place on a wire rack. Immediately prepare the glaze by combining the powdered sugar and lemon juice and mix until it is a drizzling consistency. Evenly pour the lemon glaze over the hot cake. Let the cake cool completely before serving. Store the cake at room temperature in an airtight container for up to 4 days.

Nutrition Facts :

EASY LEMON POUND CAKE



Easy Lemon Pound Cake image

I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.

Provided by jean1

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 cup sugar

Steps:

  • Mix together 1 cup sugar and butter.
  • Add eggs and 1 tablespoon of lemon juice; mix well.
  • Add salt, flour, and baking powder to mixture.
  • Add milk.
  • Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
  • Mix 1/3 cup lemon juice and 1/4 cup sugar.
  • Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
  • Serve warm or cool.

Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7

EASY LEMON DRIZZLE CAKE



Easy lemon drizzle cake image

Lemon cake is always a crowd pleaser and this lemon drizzle cake is fool-proof and also results in the most delicious, tangy and moist cake ever.

Provided by Alida Ryder

Categories     Baking     Cake     Dessert     Easter

Time 55m

Number Of Ingredients 11

2 cups cake/all purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain yoghurt (I used Greek)
1 cup caster sugar
3 large eggs
½ cup canola oil
½ tsp vanilla extract
zest of 1 lemon
2 cups icing/powdered sugar
juice of 1 lemon

Steps:

  • Pre-heat the oven to 180ºc and grease and line a loaf tin with baking paper.
  • Stir together the flour, baking powder and salt.
  • In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs.
  • Pour the wet ingredients into the dry and mix well.
  • Transfer to the loaf pan and place in the oven.
  • Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
  • To make the icing, whisk together the icing sugar and lemon juice until smooth.
  • Pour the icing over the cooled cake and serve.

Nutrition Facts : Calories 335 kcal, Carbohydrate 51 g, Protein 5 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 131 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

LEMON LAYER CAKE



Lemon Layer Cake image

Although its style varies from diner to diner, lemon layer cake is a regular item on the lunch counter. This version is full of pure lemon flavor: moist lemon cake layers filled with a tart, creamy filling, all covered with a lemon buttercream frosting. Serve with good-quality vanilla ice cream, if you like.

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 25

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

Steps:

  • 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
  • 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
  • 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
  • 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
  • 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
  • 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
  • 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
  • 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
  • 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
  • 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

EASY LEMON LOAF CAKE



Easy Lemon Loaf Cake image

Easy lemon loaf cake! Soft and fluffy! Made from scratch and drizzled with a buttery lemon glaze!

Provided by divas can cook

Categories     cake     Dessert

Number Of Ingredients 19

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 ½ cups granulated sugar
½ cup unsalted butter, softened ((1 stick))
¼ cup butter-flavored shortening
3 eggs
2 teaspoons lemon extract
1 teaspoon vanilla extract
2 teaspoons lemon zest ((see note))
1/4 cup sour cream
3/4 cup whole milk
1/4 cup lemon juice
8-10 drops yellow food coloring ((optional))
1 cup powdered sugar
2 tablespoons unsalted butter (melted)
¼-½ teaspoon vanilla extract
1-2 tablespoons lemon juice
Lemon zest ((to garnish the top))

Steps:

  • Preheat oven to 325 F. Grease and flour a 9x5 loaf pan and set aside.
  • In a large bowl whisk together flour, baking powder and salt. Set aside.
  • In a large bowl cream together granulate sugar with butter and butter-flavored shortening.
  • Mix in eggs, one at a time, until combined.
  • Stir in lemon extract, vanilla extract, lemon zest and sour cream.
  • Gradually mix the dry ingredients with the wet ingredients, while alternating with the lemon juice and milk. (Batter should be fluffy and no streaks of flour remaining)
  • Batter will be pale yellow. On low speed mix, add in the enough yellow food coloring to achieve your desired shade. (if desired)
  • Spoon batter into prepared pan. Shake and tap the pan on the counter to release any air bubbles and level out the batter.
  • Bake for 1 hour and 10 minutes (check on it at the 1 hour mark. (Glass pans will cook a bit faster)
  • Remove from oven and let cool (Keep in mind, cake will continue to cook as it cool)

DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE



Dora Charles's Lost-and-Found Lemon Poundcake image

The South has about as many poundcake recipes as there are grandmothers. This one produces a higher, lighter cake than many recipes. It came from Dora Charles's aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. Ms. Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. It freezes well, too.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h30m

Yield 16 to 20 servings

Number Of Ingredients 10

Baking spray
1 pound/455 grams good-quality butter
1 pound/460 grams confectioners' sugar (4 cups)
1 cup sour cream
2 tablespoons vanilla extract
1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon
3 cups/360 grams Swans Down or other cake flour
1/2 teaspoon baking soda
8 large eggs, separated while cold, then brought to room temperature
Confectioners' sugar, for dusting

Steps:

  • Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
  • In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
  • Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
  • In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
  • Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
  • Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
  • Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.

MOIST LEMON CAKE



Moist Lemon Cake image

This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious! Source: Summer Desserts by Joni Schockett 1996

Provided by Moshe

Categories     Dessert

Time 1h15m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 9

2 1/2 cups flour
1 1/2 cups sugar
3 eggs
3 teaspoons baking powder
1 cup orange juice or 1 cup apricot nectar
1 cup vegetable oil (canola works best)
3 teaspoons lemon extract (I used lemon juice)
1 cup fresh squeezed lemon juice (appx. 6-7 lemons)
1 lb confectioners' sugar (one 1-lb box or four 100g packets)

Steps:

  • CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
  • GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.

Nutrition Facts : Calories 802.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 79.3, Sodium 164.4, Carbohydrate 130.2, Fiber 1.2, Sugar 96.6, Protein 6.7

EASY LEMON CAKE



Easy lemon cake image

A simple yet impressive lemon cake recipe for everyone.

Provided by k_allen18

Time 50m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
  • Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
  • Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
  • To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
  • Spread the icing over the top of each cake using a palette knife, and sandwich together.

LEMON LOAF CAKE RECIPE BY TASTY



Lemon Loaf Cake Recipe by Tasty image

Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.

Provided by Katie Aubin

Categories     Desserts

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
½ cup unsalted butter, softened, 1 stick
1 ¼ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups powdered sugar
1 tablespoon milk
2 tablespoons fresh lemon juice

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
  • Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
  • In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
  • Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
  • Transfer to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams

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Estimated Reading Time 3 mins


LEMON LAYER CAKE WITH LEMON CURD AND BUTTERCREAM ... - VALERIE
Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottom of each pan with parchment paper. Sprinkle the sides of the pans with sugar and tap out any excess. With a stand or hand mixer, beat the butter, sugar …
From valeriebakingwithannaolson.com
Estimated Reading Time 3 mins


LEMON CAKE - TASTES BETTER FROM SCRATCH
Lemon Cake (CAKE MIX version): Preheat oven to 350 degrees F. Line the bottom of two 9'' round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside. Add the cake mix and pudding mix to a large bowl and stir to combine.
From tastesbetterfromscratch.com
4.8/5 (22)
Calories 558 per serving
Category Dessert


21 OF THE BEST LEMON CAKE RECIPES - DESSERT IDEAS
From lemon and poppy seed cakes to tarts, cheescakes, a lemon curd roulade and plenty of meringues, here are 21 of the best Good Housekeeping lemon cake …
From goodhousekeeping.com
Author The Good Housekeeping Cookery Team
Estimated Reading Time 3 mins


LEMON LAYER CAKE WITH LEMON CURD - BECAUSE GERMANY
2 cups granulated sugar. 4 eggs. *Note: to make homemade buttermilk, combine 3/4 milk with 1/2 teaspoon lemon juice and let sit for 10 minutes. Preheat oven to 350F/175C. Butter three 6-inch or two 8-inch cake pans and dust thoroughly with flour. Set aside. Sift together the flour, baking powder, and salt.
From becausegermany.com
Estimated Reading Time 3 mins


LEMON LOAF CAKE - TESCO REAL FOOD
Preheat the oven to gas 5, 180°C, fan 160°C. Grease and line a 2lb loaf tin. In a large mixing bowl cream together the butter and sugar with an electric whisk or wooden spoon until pale and very fluffy. Whisk in the eggs one at a time, then whisk in the lemon juice and zest. WATCH: How to cream together butter and sugar.
From realfood.tesco.com
4/5 (125)
Category Dessert
Cuisine British
Total Time 55 mins


LEMON BUTTER BISCUITS - LOST IN FOOD
Instructions. Preheat the oven to 180CFan/200C and line a baking sheet with baking paper. Place the sugar, butter, lemon zest and salt in a large mixing bowl and cream together until light and fluffy. Add in a beaten egg and stir well to combine, before adding the flour and mixing to a stiff dough.
From lostinfood.co.uk
4.6/5 (19)
Total Time 55 mins
Category Afternoon Tea, Baking, Dessert
Calories 110 per serving


LOST-AND-FOUND LEMON POUND CAKE | ENTERTAINMENT/LIFE ...
Confectioners’ sugar, for dusting. 1. Set the oven to 325 F. Spray a heavy 10-inch Bundt pan well with baking spray. 2. In a large bowl, with an electric mixer on medium speed, cream the butter ...
From theadvocate.com
Estimated Reading Time 2 mins


LEMON SULTANA CAKE - LOST RECIPE
Home > Foodlovers Food Talk > Topic ... Lemon Sultana Cake - lost recipe . Posted by bluetiger . Forum List Message List New Topic. bluetiger. Lemon Sultana Cake - lost recipe September 03, 2013 12:08AM Registered: 12 years ago Posts: 48 Hi there, Some years ago, I was another one of those "struggling single parents" who had to try and make cash …
From forum.foodlovers.co.nz


LOST-AND-FOUND LEMON POUND CAKE - PRESSREADER
LOST-AND-FOUND LEMON POUND CAKE PG tested - Recipe creator Dora Charles says, “Follow step by step, and it will be like no other pound cake you’ve ever eaten.” And that’s so true. 1 pound good creamy butter, softened. 1 (1-pound) box powdered sugar. 1 cup sour cream . 2 tablespoon­s pure vanilla extract. 1 tablespoon pure lemon extract …
From pressreader.com


FOUND : LOST TESCO LEMON DRIZZLE CAKE RECIPE | FOOD RECIPES
The Old Tesco Lemon Drizzle Cake Recipe Serves 8 Ingredients: 200g Castor Sugar (original recipe states 250g which I found far too sweet) 250g Butter 250g Self Raising Flour or 250g Plain Flour + 3tsp baking powder 4 Medium Eggs Zest of 2 lemons and juice of 1 Lemon (original recipe says to use the juice of both lemons but it made the cake too soggy) 50g Granulated …
From food-recipes-one.blogspot.com


R/FOOD - I LOST MY ALL-TIME FAVORITE LEMON POUND CAKE ...
I lost my all-time favorite lemon pound cake recipe and can't remember how much flour, sugar, etc, I need. Can r/food help me reconstruct the recipe? Close. 4. Posted by 7 years ago. Archived. I lost my all-time favorite lemon pound cake recipe and can't remember how much flour, sugar, etc, I need. Can r/food help me reconstruct the recipe? ...
From reddit.com


LEMON CAKE RECIPES - BBC FOOD
Lemon cake. by Raymond Blanc. Easy, but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. …
From bbc.co.uk


THE LOST LEMON MINE - RON STEWART | TRAPPER GORD
The legend of the Lost Lemon Mine is one of the most enduring unsolved mysteries of the Canadian West. In 1870, so the story goes, two prospectors named Lemon and Blackjack found gold in the rugged mountains of southwestern Alberta or southeastern British Columbia. Shortly after, Blackjack died at Lemon`s hand. The distraught Lemon left the scene of the murder and …
From trappergord.com


LOST RECIPES | FOOD FANTASY WIKI | FANDOM

From food-fantasy.fandom.com


LEMON CAKE RECIPES - BBC GOOD FOOD
Lemon polenta cake. A star rating of 4.7 out of 5. 33 ratings. This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert. 1 hr 10 mins. Easy.
From bbcgoodfood.com


LOST AMERICAN RECIPES: LEMON MARSHMALLOW REFRIGERATOR CAKE ...
Jul 14, 2018 - Vintage recipes American recipes Vintage American recipes American cakes American cookies Early American recipes Lost American recipes Old American
From pinterest.com


MEYER LEMON AND VANILLA POUND CAKE WITH SOUR CREAM ICING
Image discovered by Lena hearting. Find images and videos about food, cake and dessert on We Heart It - the app to get lost in what you love.
From weheartit.com


A LOAD OF LEMONS, PART I: MEYER LEMON CAKE | FOOD GAL
Meyer Lemon Cake (Serves 10) 1 pound Meyer lemons, plus 1 tablespoon Meyer lemon juice and 10 thin Meyer lemon slices (or substitute regular lemons) 1 1/2 cups whole almonds. 1/2 cup flour . 1 teaspoon baking powder. 1/2 teaspoon salt. 5 large eggs, separated. 1 1/4 cups sugar. 1/2 teaspoon almond extract. 1/4 cup candied or crystallized ginger, finely …
From foodgal.com


10 BEST MOIST LEMON CAKE RECIPES | YUMMLY
The Best Moist Lemon Cake Recipes on Yummly | Lemon Cake Pops, Moist Lemon Cake, Moist Lemon Cake
From yummly.com


LEMONAIDE CAKE RECIPES ALL YOU NEED IS FOOD
LEMONAIDE CAKE RECIPES FROZEN LEMONADE PIE RECIPE | THE NEELYS | FOOD NETWORK . Provided by Patrick and ... 1 teaspoon candied lemon peel, for garnish : Steps: For the crust: Preheat the oven to 350 degrees F. In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie …
From stevehacks.com


LEMON CAKE RECIPES | ALLRECIPES
Lemon Cake Recipes. The best lemon cake recipes. Ideas for frosting, pound cake, and other ways to make this tart, refreshing dessert. Lemon-Buttermilk Pound Cake with …
From allrecipes.com


FOOD FUSION FUNDAS
Rasmalai Cake Ingredients 200 gm all-purpose flour/maida; 220 gm sugar; 200 gm unsalted butter; 2/3 cup yogurt; 1tsp baking powder; 1/3 tsp baking soda; ¼ tsp salt; 1/3 tsp cardamom powder; 1/3 tsp almond extract; ½ cup milk; 3 cups whipping cream; 3 tbsp icing sugar; 1 tsp kewra water; 1/3 tsp yellow food colour; 300 gm rasmalai; 1/3 cup sliced …
From ahmedabadmirror.com


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