Frans Lemon Cake Recipes

LEMON CAKE

Steps:

• 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, 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.

LEMON CAKES

Steps:

• 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.

LEMON CAKES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the flour and granulated sugar. Cut in the butter with a pastry blender or two knives to form crumbs with some pebbly bits, then zest the lemons directly into the bowl. In another small bowl, combine the egg and egg yolks. Squeeze 1 tablespoon juice from a lemon and mix into the eggs. Pour the egg mixture into the flour mixture, and gently stir until the dough comes together.
• Roll the dough into 1-inch balls and space 2 inches apart on the prepared sheets. Bake, 1 sheet at a time, until the tops look just set and dry, 12 to 13 minutes. Cool completely on the sheets.
• Place the confectioners' sugar in a small bowl. Squeeze 1 1/2 teaspoons juice from a lemon, and stir into the confectioners' sugar until smooth and the consistency of icing. Add more lemon juice if needed. Drizzle over the cooled cookies. Let stand until set.

JO'S FRESH LEMON CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter and 1 cup of sugar in a bowl until the mixtue is light and fluffy, then beat in the eggs 1 at a time, beating until the mixture is smooth. In another bowl, combine flour, baking powder and salt, mix. Stir the mixture into the egg mixture alternately with the milk. Stir until the mixture is just combined. Stir in 2 t. zest and if you are adding nuts mix them in now. Pour batter into 9X5 loaf pan that has been buttered. Bake in a 350 Degree F oven for 1 hour or until a tester comes out clean. When the cake has baked, transfer the cake to a wire rack and with a long toothpick poke it all over. In a small bowl stir together the ramaining 1/4 cup sugar and remaining zest, pour this mixture over the hot cake and let it cool.

FRAN'S LEMON CAKE

Steps:

• Place cake mix, jello, water and eggs in bowl and beat with electric mixer for 2 minutes.
• Add oil and beat 1 more minute.
• Pour into greased metal cake pan and bake at 350 for about 40 minutes or until the center springe back when touched.
• For glaze---------------.
• Mix lemon juice and powdered sugar with fork until smooth.
• Glaze will be thin.
• while cake is still warm, puncture top surface with wet fork and pour on the frosting so it seeps into the cake.
• Then serve.