Waylons Lemon Summer Picnic Cake Food
LEMON PICNIC CAKE WITH BERRIES
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch angel food cake (tube) pan; set aside.
- Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.
- Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy. Beat at low speed, gradually adding flour and baking powder alternately with milk to butter mixture, until well mixed. Add lemon juice, 2 teaspoons lemon zest and vanilla; continue beating until well mixed. Gently stir in egg whites.
- Pour batter into prepared pan. Bake 50-65 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, combine all glaze ingredients except berries in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Poke holes in top of cake with toothpick; pour glaze over cake. Cool 15 minutes; remove from pan. Cool completely. Serve with fresh berries.
Nutrition Facts : Calories 330 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 180 milligrams, Carbohydrate 49 grams, Fiber 0 grams, Sugar grams, Protein 5 grams
WAYLON'S LEMON SUMMER PICNIC CAKE
Make and share this Waylon's Lemon Summer Picnic Cake recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Mix all cake ingredients together beating for 4 minutes and bake in a greased 9x13 inch pan for 35-45 minutes at 350 degrees.
- Poke holes in warm cake with a fork and drizzle topping over. Cool and serve.
LEMON PICNIC CAKE WITH BERRIES
An old-fashioned butter cake, served with fresh berries, is the perfect dessert for a picnic or potluck. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- heat oven to 350*F.
- in small mixer bowl beat egg white at high speed, scraping bowl often, just until stiff peaks form. set aside.
- in large mixer bowl combine 2 cups sugar and butter, beat at low speed, scraping bowl often until light and fluffy.
- add egg yolks, continue beating until creamy.
- in small bowl stir together flour and baking powder. gradually add flour mixture alternately with milk and butter mixture while beating at low speed.
- add lemon peel, lemon juice and vanilla.
- by hand fold egg whites into cake batter.
- pour into greased and floured 10" tube or bundt pan.
- bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
- in 1 qt saucepan stir together all glaze ingredients, except berries.
- cook over medium heat stirring occasioanlly until sugar is dissolved.
- with wooden pick poke holes in top of cake, pour glaze over cake.
- cool 15 minutes, remove from pan (if desired leave cake in pan to transport).
- serve with fresh berries.
Nutrition Facts : Calories 441.2, Fat 18.1, SaturatedFat 10.8, Cholesterol 114, Sodium 203.6, Carbohydrate 64.9, Fiber 1, Sugar 39.3, Protein 6.2
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