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
MA'S LEMON CAKE
I am posting all of my Grandmother's recipes so I never lose them. This is my absolute fave; I used to beg my Mother to make this every third Sunday. (She went all out on that day; we usually had company from services.) I hope you all enjoy it as much as I do.
Provided by celestial_star03
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Ignore the directions on the cake mix box.
- Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
- Transfer your batter to a well greased bundt pan.
- Bake at 325 degrees Fahrenheit for 40 minutes.
- Turn it upside down onto your platter.
- While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.
Nutrition Facts : Calories 595.1, Fat 30.3, SaturatedFat 4.5, Cholesterol 94.3, Sodium 508.4, Carbohydrate 75.6, Fiber 0.7, Sugar 52, Protein 6.8
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
LEMON CAKES
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.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Cook 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, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. 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.
- To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.
MA'S LEMON PUDDING CAKE
Make and share this Ma's Lemon Pudding Cake recipe from Food.com.
Provided by puppitypup
Categories Dessert
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and grease a 1 qt baking dish.
- Separate eggs and beat egg whites until stiff.
- In separate bowl, whisk together flour, sugar and salt. Add lemon juice, egg yolks and milk and stir together.
- Fold in beaten egg whites and pour into baking dish.
- Set dish in pan of hot water 1" deep and bake for 50 minutes.
Nutrition Facts : Calories 201, Fat 3.2, SaturatedFat 1.4, Cholesterol 76.2, Sodium 140.4, Carbohydrate 40.2, Fiber 0.2, Sugar 33.7, Protein 4
LEMON CREAM CAKE
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
More about "mas lemon cake food"
LEMON CAKE RECIPES - BBC FOOD
From bbc.co.uk
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
From sallysbakingaddiction.com
BEST LEMON CAKE RECIPE - HOW TO MAKE LEMON CAKE - THE …
From thepioneerwoman.com
5/5 (1)Total Time 2 hrs 45 mins
MARY BERRY SHARES LEMON DRIZZLE SHEET CAKE AND BROWNIE LOAVES …
From abcnews.go.com
OUR 10 FAVORITE CAKE RECIPES FOR BIRTHDAY PARTIES - FOOD52
From food52.com
MA'S KITCHEN GOURMET MARKET
From masgourmet.market
CLASSIC LEMON POUND CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
LEMON ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE LEMON BLUEBERRY CAKE
From thepioneerwoman.com
INA GARTEN’S BLUEBERRY RICOTTA CAKE IS EVEN BETTER THAN
From sheknows.com
MASON MEALS FOOD PROGRAM (@MAS_MEALS) - INSTAGRAM
From instagram.com
5,000 SOLD OUT IN A DAY! MINI LEMON CAKE MASS PRODUCTION PROCESS ...
From youtube.com
HOMEMADE LEMON CAKE WITH LEMON FROSTING | THE RECIPE CRITIC
From therecipecritic.com
BEST LEMON MOUSSE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MA'S KITCHEN
From mas.kitchen
BEST LEMON CAKE RECIPE - HOW TO MAKE MAIDA HEATTER'S LEMON …
From food52.com
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CAFE MA MAISON - ORDER ONLINE FOR DELIVERY & PICKUP!
From cafemamaison.oddle.me
SIMPLE CAKE RECIPE, HELEN GOH RASPBERRY AND LEMON CURD CAKE WITH ...
From smh.com.au
LEMON CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RAINBOW JELLY CREAM CAKE RECIPE - HOW TO MAKE LAYER CAKE
From food52.com
LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING
From recipetineats.com
TANZANIA BUREAU OF STANDARDS
From members.wto.org
LEMON CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love