Does anyone have a recipe for lemon cake?

Tucson Lemon Cake


2 1/2 C. flour





1 1/2 C. sugar





1/2 C. margarine, softened





3 eggs





1 t. baking soda





1 C. buttermilk





1/4 cup poppy seed





2 T. grated lemon peel





2 T. lemon juice





Lemon Glaze (recipe follows)





Preheat oven to 350掳 F. Grease and flour a 12-cup bundt cake pan.





With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice.





Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.





Lemon Glaze:


2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C. lemon juice. Mix all ingredients together and stir until well blended.





Source: ChyrelDoes anyone have a recipe for lemon cake?
How about a Lemon Pudding Cake? 3/4 cup sugar; 1/4 cup flour; 3 Tablespoons butter, melted; 1 teaspoon lemon grated lemon peel; 1/4 cup lemon juice; 1 1/2 cups milk; 3 well-beaten egg yolks; 3 stiffly beaten egg whites. Combine sugar, dash salt,and flour; stir in melted butter, lemon peel and juice. Combine milk and egg yolks; add to lemon mixture. Fold in egg whites. Pour into 8x8x2-inch baking pan. Place in larger pan on oven rack. Pour hot water into larger pan, 1-inch deep. Bake at 350 degrees for 40 minutes. Serve warm or chilled. Enjoy, Very Good!!Does anyone have a recipe for lemon cake?
Cake:


1 cup (2 sticks) butter, at room temperature


2 cups sugar


4 eggs


3 cups sifted self-rising flour


1 cup milk


1 teaspoon pure vanilla extract


Lemon wedge, for garnish


Mint sprig, for garnish


Frosting:


1 1/2 cups sugar


1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup


1/8 teaspoon salt


1/3 cup water


2 egg whites


1 1/2 teaspoons pure vanilla extract





Filling:


8 egg yolks


1 1/2 cups sugar


1/4 cup (1/2 stick) butter


3 lemons, zest grated and juiced








Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.


To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.





To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.





To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.





To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.
Lemon Supreme Bundt Cake


It's the best cake I've tasted and is moist.





1 Lemon Supreme Cake Mix


1 Pkg (3 oz.) Lemon Instant pudding


1/2 cup oil


4 eggs


2 tsp vanilla


zest of 1/2 lemon


Juice of a lemon plus water to equal 1 cup liquid


2 oz. poppy seeds soaked and drained (optional)


2 Tsp. Vanilla





In a large bowl, place all ingredients and mix until all lumps are gone. Place in greased and floured Bundt pan. Bake in a 350 oven for 45 minutes or until toothpick comes out clean and dry.





Drizzle (Glaze)


1/2 cup icing sugar


1 Tbsp. butter - softened


zest and juice of 1/2 lemon





When cake is completely cool, remove from pan. Mix icing sugar,


butter and lemon zest and juice. Drizzle over.the cooled cake.
Step by Step Lemon cake recipe #1





1. Go to the grocery store find the baking aisle.





2. Pick up box of lemon cake mix and 1 jar of lemon flavored frosting.





3. Follow directions on the back of the box.





4. In about an hour...VOILA!...you have a lemon cake.





Step by step Lemon cake recipe #2





1. Go to the same grocery store as previous.





2. Go to the bakery.





3. Ask person behind counter for a Lemon cake.





4. PAY for the lemon cake (very important step)





5. Take cake home and enjoy!





NOW WAS THAT REALLY SO HARD?????
I always go to, www.allrecipes.com
3.5 oz caster sugar


4 oz flour


3 eggs


lemon essence/flavoring





Beat the sugar and eggs and 4/5 drops of lemon flavoring over hot water till it holds the impression of the whisk for a few seconds.





Remove from heat and keep beating till cold.





Sift the flour on top and fold in.





Pour into 2 7'; tins and pop in pre heated over at gas mark 5 check at 20 minutes. Looking for golden almost brown.





Then use a filling between the two, I use butter icing but you could use lemon curd.
whoa! just a second ago, i was about the first to answer! now i'm what 3rd?


but anyways, did you try recipe.com?


they practically have recipes for everything edible!
Lemon Frosted Lemon Cake Recipe





Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) springform pan and then line the bottom of the pan with parchment paper. Set aside.





In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.





Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.





Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.





For the icing, combine the sifted confectioners sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing dry before covering and storing.





This cake will keep for several days in an airtight container.





Makes one - 9 inch (23 cm) cake.

















1 cup (226 grams) unsalted butter, room temperature





1 cup (200 grams) granulated white sugar





4 large eggs





1 teaspoon pure vanilla extract





Zest of 1 large lemon





2 cups (280 grams) all purpose flour





2 teaspoons baking powder





1/4 teaspoon salt





1/4 cup (60 ml) fresh lemon juice





Icing:





1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted





2 tablespoons fresh lemon juice
LEMON CAKE SUPREME





1 box Duncan Hines cake mix


1 small box instant lemon pudding


1/2 cup powdered milk


1/2 cup sugar


1/2 cup lemon juice


1/2 cup water


1/2 cup oil


5 large eggs





Glaze:





2 cups powdered sugar


1/3 cup butter, melted


3-4 tbs. lemon juice





Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degees for 50-60 minutes.





When cool, drizzle glaze over cake.





To Make Glaze:





Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.





Drizzle over cake and cool.
LEMON POUND CAKE





1 cake mix, lemon or yellow


1 pkg. lemon instant pudding mix


4 eggs


1 c. water


1/3 c. oil


2 c. sifted confectioners sugar


1 tbsp. lemon juice





Mix cake mix, pudding mix, eggs, water and oil together with mixer for 2 minutes. Grease and flour tube pan. Bake at 350 degrees for 50 minutes. Cool in pan 30 minutes before removing cake. Cool well. For glaze, combine sugar and lemon juice. Ice with glaze.
I'm a chef and i make a quick and easy lemon drizzle cake...


all you do is make a basic sponge cake and add the peel of 2 lemons to the mix then cook it......while its cooking juice the 2 lemons and add 25g sugar to the juice then bring it to the boil and pour it over the cake when its cooked. its lovely hot or cold and the lemon syrup makes it really melt in your mouth...... hope this helps..... Amy x

the bees