Nancys Lemon Cake Recipes

POPPY SEED AND LEMON ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
• Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form.
• Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate.
• Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.

CRABCAKES WITH ZESTY HERB TARTAR SAUCE

Steps:

• In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
• Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
• Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.

LEMON POUND CAKE - FAMOUS RITZ CARLTON HOTEL *(NANCY) RECIPE - (4.5/5)

Steps:

• Grease and sugar or flour a 10 inch tube pan or 12 cup bundt pan. Preheat oven to 350 degrees F. Sift flour, baking powder, and salt. In the bowl of an electric mixer, cream butter, shortening, and sugar. Add eggs one at a time beating until the yellow is incorporated before adding the next egg. With the mixer on low, add dry ingredients alternating with the heavy cream and milk. (Add 1/3 dry ingredients, add heavy cream, add 1/3 dry ingredients, add milk, add last 1/3 dry ingredients. Mix in lemon juice and zest. Spoon into prepared pan. Bake 55 to 65 minutes. Cool on wire rack for 20 minutes before inverting on a serving tray. Cool completely before covering. CHEF NOTES: It's very important when making this cake to start with room temperature ingredients. Don't rush the mixing process, make sure each ingredient is combined well before moving to the next one. As well, sift and measure your flour carefully. I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won't have white patches on the cake. You can use flour if you prefer. If you use a bundt pan instead of a tube pan, make sure it's a taller bundt, about 5 inches tall.

NANA'S LEMON SUPREME CAKE

Steps:

• Cream Sugar and Oil together and add eggs one at a time.
• Add cake mix and nectar alternately.
• Mix well.
• Bake in tube pan for 1 hour @ 325 degrees.
• Let cool in pan 20 minutes.
• Meanwhile mix the lemon juice and sugar together and cook on the stove until sugar is dissolved.
• Remove cake from pan and spread glaze on top and sides.

NANCY'S LEMON CAKE

Steps:

• Cake:.
• Mix well and bake in ungreased pan at 350 degrees for 35 to 50 minutes.
• Glaze:.
• Mix all ingredients.
• Poke holes in cake and pour over cake while cake is hot.