Moms Lemon Cake Food

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.

LIMONCELLO CAKE RECIPE

Steps:

• Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
• In a large bowl, whisk together the all purpose flour, baking powder and salt.
• In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
• Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
• Transfer the batter to the prepared pan and smooth top.
• Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
• Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

MOM'S LEMON CAKE

Steps:

• Preheat oven to 350.
• Butter and flour a 10 inch tube pan.
• Combine flour, baking powder and salt and set aside.
• In a separate bowl mix butter and sugar with an electric mixer until fluffy.
• Add eggs one at a time and beat well after each addition.
• Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
• Stir in lemon zest.
• Bake for about 40-50 minutes or until tester comes out clean
• Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
• Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
• Once cool, poke cake with a fork and pour glaze on top.

MOM'S LEMON BUTTERMILK CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
• Cream together shortening and sugar, beat in eggs and lemon extract.
• Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
• Stir in buttermilk.
• Bake at 325 degrees for 60 minutes.
• While cake is cooking, mix together glaze ingredients.
• After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
• Cool for 8 minutes, then remove from pan by inverting onto a platter.
• Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.

MAMON (SPONGE CAKES)

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
• Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
• Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.