How To make Old Fashioned Double Lemon Cake
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 2/93:
1 1/2 c Cake flour
1 ts Baking powder
ds Salt Chopped zest of 2 lemons 3/4 c Granulated sugar
3/4 c Unsalted butter or margarine
; softened 3 lg Eggs
1 ts Lemon extract
2/3 c Powdered sugar; sifted
1/3 c Fresh lemon juice
LEMON FROSTING:
1 1/2 c Powdered sugar; sifted
1 1/2 tb Unsalted butter or margarine
ds Salt Grated zest of 1 lemon 2 tb Lemon juice
Water
-------------------------LEMON-ZESTED StrAWBERRIES------------------------- OPTIONAL Grated zest of 2 lemons 1/4 c Sugar or more, depending on
; sweetness of strawberries 2 pt Strawberries; washed,
; blotted dry, hulled, split ; lengthwise 2 tb Dark rum
Sift flour, baking powder and salt onto piece of wax paper. Set aside. Combine lemon zest and granulated sugar in blender or food processor. Grind until lemon zest is almost as fine as sugar. Cream butter and lemon sugar in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating until smooth and flowing. Add lemon extract. Mix to combine (curdled appearance is fine). Add sifted dry ingredients. Mix until smooth. Transfer to greased 8 1/2-inch springform pan. Smooth surface with spatula. Bake at 325 degrees on center rack of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes. Prepare glaze by mixing powdered sugar and lemon juice. Place hot cake in pan on cooling rack and brush surface with glaze immediately. Let glaze run down sides of cake. Gently rotate pan to distribute drippings evenly. After all glaze is applied and seems absorbed, carefully remove springform rim. As soon as cake seems cool enough to handle, about 10 minutes, transfer to platter with long spatula. (Aluminum cake pans can affect lemon flavor.) Let cake cool completely. Spread Lemon Frosting on cooled cake. Serve with Lemon sherbert and Lemon-Zested Strawberries. Makes 1 (8 1/2-inch diameter) cake, or 8 servings. LEMON FROSTING: Combine powdered sugar, butter, salt, lemon zest and juice. Add few drops water for smooth consistency, if necessary. LEMON-ZESTED StrAWBERRIES: Combine lemon zest, sugar, strawberries and rim in plastic food bag. Secure bag. Shake bag gently to coat strawberries. Refrigerate 4 hours, turning bag occasionally. Each serving contains about: 530 calories; 140 mg sodium; 132 mg cholesterol; 22 grams fat; 81 grams carbohydrates; 5 grams protein; 0.47 gram fiber. Presented by: Abby Mandel, L.A. Times, Good Cooking, article "Headin' Southwest, 2/18/93, page H9 ".. similar to a pound cake." -----
How To make Old Fashioned Double Lemon Cake's Videos
WHATS MY FAVORITE CAKE? OLD SCHOOL LEMON ???? DOUBLE LAYER CAKE/SINFULLY DELICIOUS
OLD SCHOOL DOUBLE LAYER LEMON CAKE
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter softened
1½ cups granulated sugar (
2 tablespoons lemon zest (about 2 lemons)
3 large eggs
1 cup buttermilk
¼ cup lemon juice (about 2 lemons)
1 tablespoon vanilla extract
For the Frosting:
1 cup unsalted butter room temperature
8 ounces cream cheese room temperature
1 tablespoon lemon zest (about 1 lemon)
7 cups powdered sugar
2 tablespoons lemon juice (about 1 lemon)
½ teaspoon vanilla extract
Instructions
For the Cake:
Preheat the oven to 350F. Grease two 8-inch round cake pans and line with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the vanilla then eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
Stir the buttermilk and lemon juice together.
With the mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue, alternating between the flour and milk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.
For the frosting:
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined. Add the lemon zest and beat until light and fluffy, about 3 minutes.
With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lemon juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Top with the second cake layer and spread the remaining frosting all over the outside of the cake.
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Cook With Me - Old Fashioned LEMON CAKE #lemoncakerecipe #cakes #moistcakerecipe
This is a Old Fashioned LEMON CAKE recipe that was passed down to me from my mom and my Aunt. If you want a crowd pleaser this is the cake FOR YOU. It's absolutely delicious and light - just down right fabulous! Be sure to let me know what you think about it.
OLD FASHIONED LEMON CAKE
Baking Temperature: 325 degrees (Preheat Oven)
Grease and Flour 2 - 9 inch cake pans
Baking Time: 20-25 minutes (**Don't Over Bake**)
Cake Ingredients
* 2 1/2 c.. Cake Flour
* 1 tsp. Baking Soda
* 1 tsp. Baking Powder
* 1 tsp. Salt
* 1 3/4 c. Sugar
* 3/4 c. Vegetable Oil
* 1/4 c. Butter Flavored Shortening
* 2 Large Eggs
* 1 tsp. Vanilla Extract
* 1 Tbsp. Lemon Extract
* 1 c. Buttermilk
* 1/2 tsp. White Distilled Vinegar
* 1/3 c. Hot Water
* 2 Tbsp. Fresh Lemon Juice
* 3 Drops of Yellow Food Coloring
Butter Cream Lemon Frosting Ingredients
* 1 - 8 oz. Cream Cheese
* 4 Tbsp. Butter (room temperature)
* 1 tsp. Vanilla Extract
* 1 tsp. Lemon Extract
* 1 Tbsp. Fresh Lemon Zest
* 1 Tbsp. Fresh Lemon Juice
* 2 1/2 c. Powder Sugar
* 2-3 Drops Yellow Food Coloring
**View the video in its entirety for complete directions of this recipe.
NOTE: Make necessary adjustments to the listed recipe to accommodate your personal health/diet plan.
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How To Make Southern Lemon Pound Cake (From Scratch)
❤️ SUBSCRIBE HERE: I love desserts made with fresh lemons! They lend such a light and natural flavor. If you’re a fan of lemon desserts then try out this easy southern lemon pound cake. The lemon flavor is not too strong or artificial tasting. Just a balanced lemon freshness and lemon scent that will satisfy your lemon craving.
Normally I must have ice cream with my cakes but for some reason when it comes to lemon pound cakes, only fresh whipped cream will do! It’s perfect with it!
This lemon pound cake tastes great right out of the oven and even better the next day!
GET THE PRINTABLE RECIPE FOR SOUTHERN LEMON POUND CAKE HERE:
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How to Make Martha Stewart's Coconut Lemon Cake | Martha Bakes Recipes | Martha Stewart
In this video, watch Martha Stewart bake a sweet and tangy coconut lemon bundt cake, combining lemon syrup and Italian-style flour to produce an exceptionally delicate texture. Brush this bakery classic with fresh-made simple syrup for some extra moisture; then top it with homemade whipped cream and toasted coconut flakes. Martha’s creation makes a perfect dessert for homestyle dinners, or simply put it out on a cake-stand for friends and family to help themselves...it won't last long!
#MarthaStewart #Dessert #Coconut #LemonCake #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:16 How To Start The Batter
00:36 Preparing And Adding Dry Ingredients
2:33 How To Add Batter To A Bundt Pan
3:16 Soaking With Syrup
4:11 How To Add The Final Toppings
4:46 Final Result
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How to Make Martha Stewart's Coconut Lemon Cake | Martha Bakes Recipes | Martha Stewart
OLD SCHOOL LEMON ???? POUND CAKE (WITH A SMALL MINOR MISTAKE ????/FRIDAY NIGHT CAKE OF THE WEEK SEGMENT
This is an easy way to make a nice moist delicious lemon pound cake,so refreshing and light
OLD SCHOOL LEMON CREAM POUND CAKE
This is a very moist flavorful cake
Recipe
3 cups all purpose flour
1/2 teaspoon baking powder
3 sticks butter softened
2 1/4 cups granulated sugar
5 large eggs
1 cup whole milk
1 teaspoon lemon extract
2 tablespoons fresh lemon juice
2 tablespoons lemon zest (optional)
2 drops yellow food coloring(optional)
In mixer cream butter and sugar until creamy
Slowly add eggs one at a time
Combine milk,extract and lemon juice and little at a time alternating with dry ingredients with butter egg and sugar mixture until all well incorporated
add food coloring
Pour in tube cake pan
And cook for 1 hour in 325 degree oven
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MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
FOR CASH DONATIONS:
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???? My Double Lemon Pound???????? #lemon #poundcake #cake #butter #dessert #lemoncake #homemade #shorts
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