Wanted: Easy yet amazing lemon cake recipe
Moms View Message Board: General Discussion: Archive September 2007:
Wanted: Easy yet amazing lemon cake recipe
Ladies I need your help!
I've been given the job of baking my MIL's birthday cake for Sunday. *sigh*
I love to bake but with this the pressure to perform is on! LOL
Help...please
This is not a cake but a loaf, it's a Barefoot Contessa recipe. If you want it to look really pretty, glaze it and call your local flower shop and see if they have any edible pansies and decorate the top with flowers.
I know that this isn't exactly what you are looking for but reading about this recipe almost makes me drool. LOL! I love lemon loaf and you can't go wrong with the Contessa. I made her Brownies for my church group one time and I thought everyone was going to fall over right there!
INGREDIENTS
½ pound unsalted butter
2 ½ cups granulated sugar
4 extra-large eggs (at room temperature)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice
¾ cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
3 ½ tablespoons freshly squeezed lemon juice
Preheat the oven to 350ºF. Grease two 8 ½ x 4 ½ x 2 ½ -inch loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ 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 an hour, until a cake tester comes out clean.
Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then 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 lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
This is my favorite recipe site. Maybe one of these will look good to you. Have fun!
Lemon Cake recipes
I make a lemon pound cake that is great and super easy. I posted it on the cooking board a long time ago, but I just bumped it up for you.
Tunnia, I'v made your pound cake before...it is so good! I decorated the plate with powdered sugar and slivers of fresh lemons. Maybe adding the fresh flowers, too, would give it that "wow" factor.
Lemon Pound Cake with Chambord Glaze
Ingredients
Cake:
Cooking spray
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup fat-free buttermilk
2 tablespoons Chambord (raspberry-flavored liqueur)
Glaze:
3/4 cup powdered sugar
2 1/2 tablespoons Chambord (raspberry-flavored liqueur)
1 tablespoon fresh lemon juice
1 tablespoon butter, melted
Preparation
Preheat oven to 350°.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 cup juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
To prepare glaze, combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth. Drizzle slowly over warm cake. Cool completely.
Thank you! I will let you know what I bake and if everyone loves it.
Catherin did I miss something? When did you get married? Did you tell us about it?
I didn't get married! I call my partner's mom my MIL. We did move in together.
Well everyone liked the lemon cake I made! I thought it could have used some work lol
I'll pull up the recipe and share it here when I have a chance.
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