Lakeland Lemon Cake Recipes

LEMON SNACK CAKE

Steps:

• Heat oven to 350°F. Lightly grease 8-inch square baking pan.
• Combine flour, sugar, baking powder and salt in prepared pan. Make 2 indentations in flour mixture. Set aside.
• Combine egg and lemon zest in bowl with fork; pour into 1 indentation. Pour melted Butter with Canola Oil in other indentation. Pour milk over all; mix well. (Some lumps will remain.)
• Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Sprinkle top of cake with additional lemon zest, if desired.

LEMON LAYER CAKE

Steps:

• Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
• For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
• Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

LAKELAND LEMON CAKE

Steps:

• Set the oven to 325*F or mark 3.
• Grease and line the base and sides of a 7 inch round cake tin.
• In a bowl, cream the butter and sugar until pale and fluffy.
• Add the beaten eggs, salt, cinnamon and ginger, sieve in the flour and mix well.
• Add the lemon rind and juice and then add the milk. Mix well and place in the prepared pan.
• Level the top and bake for about 1 hour until firm and pale brown.
• Leave in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
• Keep for 48 hours before cutting.
• Serve either plain or cut in half and sandwich with home-made lemon curd.

LIGURIAN LEMON CAKE

Steps:

• Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
• In a large bowl, sift flour and baking powder; set aside.
• Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
• Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
• With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
• Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
• Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
• Let cool for about 15 minutes before removing the cake ring.

RICH LEMON CAKE

Steps:

• Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
• Beat the butter and sugar in a large bowl until light and fluffy.
• Beat in the eggs one at a time, mixing well until they are incorporated.
• Mix in the lemon zest, baking powder, and almond extract.
• Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
• Pour the batter into the prepared pan.
• Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
• While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
• Set aside.
• Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
• Pour about 3/4 of the glaze over the top of the cake.
• Cool the cake completely in the pan.
• Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
• Pour the remaining glaze over the top of the unglazed part of the cake.
• Let sit at room temperature until the glaze dries.
• Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
• Serve at room temperature or chilled.
• Thawing Directions: Simply thaw overnight at room temperature.