Best Lemon Cake in Southbay?

Answer 1

living in Idaho I wouldn't know that.......... is it?

Answer 2

Don't know about the best in Southbay but this is the best lemon cake I've made - my friends like it better than "from scratch" cakes and request it every Christmas:

LEMON POPPYSEED CAKE

1 box yellow cake mix
1 small box instant lemon pudding
4 T poppyseeds
1 c water
1/2 c oil
4 eggs

Mix the dry cake mix, instant lemon pudding and poppyseeds together in a bowl. Add the water and oil. Add the eggs one at a time, beating well. Pour into a sprayed cake pan (from a bundt pan for a large one to the small baby bread loaf pans for many of them). Bake at 375º for 40 minutes (for the baby loaf pans make it 25 minutes and test it from there). Glaze with a mixture of butter, powdered sugar and lemon juice.

My chiropractor's wife has made this part of her family tradition and will slice it, toast it, and serve it for breakfast.

Answer 3

The one you pull out of your oven, when made per recipe below:


Lemon Cakes

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons; use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

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.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Cook 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, cool for 10 minutes, 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 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.

To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

--Ina Garten, Food Network