how t omake a lemon cake?

Answer 1

LEMON CAKE

1/2 lb. (2 sticks) unsalted butter, at room temperature
2 1/2 c. granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 c. grated lemon zest (6 to 8 large lemons)
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. freshly squeezed lemon juice, divided
3/4 c. buttermilk, at room temperature
1 tsp. pure vanilla extract

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:

2 c. confectioners' sugar, sifted
3 1/2 tbsp. freshly squeezed lemon juice

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.

Answer 2

For a quick, easy, and delicous lemon cake just follow the recipe

INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored gelatin
3/4 cup vegetable oil
4 eggs
3/4 cup water
1/4 teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice

DIRECTIONS:
Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.
To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting!

ENJOY!

Answer 3

12 ounces unsalted butter, room temperature
3 cups granulated sugar
5 eggs
3 1/3 cups cake flour
1/2 teaspoon baking powder
1 tablespoon lemons, zest of
1 cup buttermilk, room temperature
1/4 cup lemon juice
Glaze
powdered sugar
lemon juice

Cream butter and sugar.
Add eggs one at a time mixing well after each addition.
Sift flour and baking powder together.
Mix buttermilk and lemon juice together.
Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
Add lemon zest and mix until just smooth.
Spray and flour 2 small bundt pans.
Bake at 350.
cool, dismount, wrap in plastic and refrigerate overnight.
Ice with glaze before serving.
Note baking time will vary depending on size of pans.
Cake is done when a tester comes out clean.

Answer 4

buy a box of lemon cake mix. Top it with some vanilla frosting and add some lemon slices or lemon zest for flare... not much help I know, but it is the easiest.

Answer 5

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.


good luck

Answer 6

I like Duncan Hines lemon cake mix.

Answer 7

Look on the side of the Duncan Hines lemon cake mix..it is delicious and easy..

Answer 8

use your normal cake mixture add lemon essences and grate lemon zest(peel)

Answer 9

buy the box and frosting

Answer 10

go to allrecipes.com