Festive Lemon Cake Recipes

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LEMON CAKE - WITH A SECRET FLUFFY LEMON FROSTING



Lemon Cake - with a secret Fluffy Lemon Frosting image

Recipe video above. This is the Lemon Cake you make when you want to impress. 3 cake layers with a velvety, tender crumb based on my signature Vanilla Cake recipe that readers around the world have fallen in love with. Finished with a magic fluffy not-too-sweet lemon frosting (read more about it here - it also has a huge fan following!). Bonus: this cake stays perfectly fresh for 4 whole days. That's unheard of!Pressed for time? Make this quick Lemon Cake with Lemon Glaze.

Provided by Nagi

Categories     Cakes

Number Of Ingredients 18

2 cups plain / all purpose flour ((cake flour OK too, Note 1))
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2" cubes (or so))
1 cup milk (, full fat (Note 5))
3 tsp vanilla extract (, the best you can afford (Note 6))
3 tsp vegetable or canola oil ((Note 7))
3 tbsp lemon zest ((from 2 lemons))
1/3 cup lemon juice
1/4 tsp natural lemon extract (lemon oil) (, recommended but not essential (Note 8))
6 1/2 tbsp flour, plain/all purpose
1 1/3 cups milk ((full fat best, low fat ok, 0% fat no good))
1 1/3 cups caster / superfine white sugar ((or granulated/ordinary))
300g / 1 1/3 cups unsalted butter (, softened)
3 tsp lemon zest ((from 1 lemon))
4 tbsp fresh lemon juice

Steps:

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.
  • Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.
  • Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
  • With the beater still going, pour the sugar in over 45 seconds.
  • Then beat for 7 minutes on speed 8, or until tripled in volume and white.
  • Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cover and keep hot while beating eggs.
  • Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
  • Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  • Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  • Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
  • Pour batter into pans.
  • Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
  • Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.
  • Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
  • Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.
  • Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
  • Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
  • Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)
  • Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get fridge cold. (Note 14) It will firm into a very thick paste.
  • FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
  • FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until you can see that it is stiff enough to hold peaks liek whipped cream. Do not whip more than 4 to 5 minutes (this will activate starch and make it sticky).
  • Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to cover top and sides.

Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

LEMON FIESTA CAKE



Lemon Fiesta Cake image

You'll have a fiesta on your table when you use this recipe to make a light, lemony, fluffy, and festive lemon-accented cake with raisins.

Provided by Marsha

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 15

10 tablespoons butter
1 ½ cups white sugar
3 eggs
1 tablespoon grated lemon zest
2 ½ cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
¾ teaspoon lemon extract
½ cup golden raisins
⅓ cup white sugar
⅓ cup butter
1 ½ tablespoons water
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
  • Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.
  • In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.
  • Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.
  • Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 56.7 g, Cholesterol 86.3 mg, Fat 16.4 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 9.9 g, Sodium 334.8 mg, Sugar 35.3 g

FESTIVE LEMON CAKE



Festive Lemon Cake image

Make and share this Festive Lemon Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup margarine
1 1/2 cups sugar
1/3 cup lemon juice
5 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk or 2/3 cup water
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Beat in lemon juice until well blended.
  • Add eggs, one at a time, beating thoroughly after each addition.
  • Sift together flour, baking powder and salt.
  • Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour.
  • Pour into a greased 12 cup Bundt pan.
  • Bake in a 350 degree F oven for 50-60 minutes, or until cake springs back at the touch of a finger and slightly leaves the sides of the pan.
  • Cool in the pan five minutes, invert and cool on a rack.
  • Lemon Glaze: Blend confectioner's sugar with lemon juice.
  • Drizzle over cake.

Nutrition Facts : Calories 427.1, Fat 18.2, SaturatedFat 10.7, Cholesterol 130.7, Sodium 303, Carbohydrate 60.6, Fiber 0.9, Sugar 35.2, Protein 6.5

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