1-2-3-4 LEMON CAKE
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch round layer cake
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
- On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
- Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
- Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
- Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.
1-2-3-4 CAKE
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
Provided by James Beard
Categories Cake Egg Dessert Bake Kid-Friendly Party Orange Juice Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 3-layer cake; 12 servings
Number Of Ingredients 16
Steps:
- Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
- Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
- Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
- Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
- Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.
1-2-3-4 CAKE
Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.
Provided by Fauve
Categories Dessert
Time 50m
Yield 1 3 layer cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 3 (9-inch) cake pans,.
- Using an electric mixer, cream butter until fluffy.
- Add sugar and continue to cream well for 6 to 8 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour and milk alternately to creamed mixture, beginning and ending with flour.
- Add vanilla and continue to beat until just mixed.
- Divide batter equally among prepared pans.
- Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
- Do this several times to release air bubbles and assure you of a more level cake.
- Bake for 25 to 30 minutes or until done.
- Cool in pans 5 to 10 minutes.
- Invert cakes onto cooling racks.
- Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Nutrition Facts : Calories 413.1, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 565.9, Carbohydrate 57.6, Fiber 0.8, Sugar 33.5, Protein 6
BASIC 1-2-3-4 CAKE
This classic yellow cake pairs well with many different kinds of frostings.
Provided by Paula Deen
Categories birthday kid friendly sweets
Time 25m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 °F.
- Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
- Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
- Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
1-2-3-4 CAKE WITH CARAMEL ICING
This really a scrumptious cake, though it is true, as some reviewers have noted, that the frosting just barely covers all three layers. You could double the recipe, as some people have done, or you could make a batch and a half. Your call. To make a batch and a half, the measurements would then be: 3/4 cup butter; 1-1/2 cups dark brown sugar; 1/4 + 2 tablespoons milk; and 3 cups of confectioner's sugar. Hopefully, this will give you enough frosting without having too much left over in your bowl, which, if you're anything like me, you will then be forced to eat at least *some* of, so as not to have to wash it all down the sink. ; )
Provided by MSnow
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease three 9-inch-round cake pans.
- Line bottoms with waxed paper. Grease paper, and flour insides of pans.
- Combine flour and baking powder in bowl.
- Beat butter and sugar in another bowl at medium speed until smooth. Add eggs, beating until smooth.
- At low speed, alternately beat in four mixture and milk.
- Beat in vanilla.
- Scrape into prepared pans, dividing evenly.
- Bake in 350-degree oven 20 to 25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes.
- Remove cakes from pans and cool completely on racks.
- Meanwhile, prepare icing. *NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
- Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
- Remove from heat. Cool.
- Beat confectioners' sugar into milk mixture until smooth.
- Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.
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5/5 (1)
- Preheat oven to 350°. Coat 2 (8x8) baking pans with baking spray and dust with a thin layer of flour.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter at medium speed, gradually adding sugar until the mixture is light and fluffy, about 4-5 minutes. Mix eggs, one at a time, into the butter mixture.
- In separate bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture, about one cup at a time, adding in milk after each cup; mix until just combined. Mix in vanilla extract.
- Divide the batter evenly between 2 (8x8-inch) square baking pans and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool 20 minutes before serving.
1-2-3-4 CAKE IS A CLASSIC! - THE SOUTHERN LADY COOKS
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- Cream butter and sugar with mixer until fluffy. Add eggs, one at a time, beating after each addition.
- Sift the flour you have already sifted again with the salt and baking powder. Add the vanilla extract and almond extract to the creamed eggs and sugar. Alternately add milk and flour to eggs and mix just until everything is wet.
- Spray a 9 x 13 baking dish with cooking spray. Add your cake mixture. Cook in preheated 350 degree oven for 35 to 40 minutes until brown on top and tests done in middle. Let cool before frosting.
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