Sarahs Lemon Cake Recipes

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

SARAH'S GLAZED LEMON CAKE

Steps:

• Combine cake mix, pudding, oil, eggs and lemon lime soda(7up).
• Beat for 2 minute on med. speed.
• Pour batter into a 9x13 inch greased and floured pan.
• Bake 350 for 40-45 minute.
• Combine powered sugar and lemon juice and pour over cake when still hot.

SARAH'S LEMON CUPCAKES

Steps:

• Pre-heat oven to Gas Mark 4. Put baking cases into a 12 cake/muffin tray.
• Cream the butter and sugar
• Beat in the eggs and the lemon extract
• Add the flour, beat the mixture until lump free (I use an electric beater).
• Place spoonfuls of the mixture into the baking cases and bake for about 20/25 minutes (check with a skewer). Remove from the oven and leave to cool on a cooling rack.
• Add lemon juice to the icing sugar, one tablespoon at a time until the icing is smooth but not too runny. Add food colouring.
• Spread icing on each cupcake (cakes should be cool), I put a dollop of icing in the centre of each cake, let it settle outwards naturally and push out lightly to edges of the cupcake with a knife. As the cupcake tops are quite moist, you’ll get crumbs in the icing if you spread roughly.
• Sprinkle lemon rind on to icing

SARAH'S PRESERVED LEMONS

Steps:

• Stand 1 lemon on its stem end on a cutting board; cut down center as if cutting in half, but stop about 1/2 inch above stem. Make a perpendicular cut, again stopping about 1/2 inch above stem, so lemon is quartered but still intact. Holding it over a bowl, spread its four quarters open and pack in as much salt as you can, allowing excess to fall into bowl. (You should be able to pack about 2 tablespoons in.) Place lemon, cut-side up, in a dry, sterile 1-quart glass jar (preferably with a neck narrower than jar) with a lid or a clamp closure. Repeat process with as many lemons as jar will hold. (You may have to add some the next day, when first set of lemons are softer.) Add cinnamon sticks, fennel, coriander, bay leaves, and enough lemon juice to cover. Cover with lid; let stand overnight.
• Push lemons down in jar with a clean spoon; if you have remaining lemons, add as many as you can now. If necessary, add more lemon juice to completely submerge lemons. Cover with lid, or clamp closed. Place in a dark spot (but do not refrigerate).
• For the next week, turn and shake jar once a day to redistribute salt. If lemons are no longer submerged, add more juice. Let stand 2 to 3 weeks more before using. Lemons can be refrigerated in jar 2 to 3 months.

SARAH'S LEMON CAKE

Steps:

• Preheat your oven to 160c.
• Line an 18cm round cake tin with baking paper.
• Zest and juice the first lemon.
• pulverise zest with sugar in a food processor.
• Sift flour with salt and baking powder and add with butter and eggs to food processor.
• Process'til smooth.
• Pour mixture into prepared tin, then smooth top and bake for 1 1/2 hours.
• To make the syrup, mix the sugar and lemon juice.
• Turn the hot cake out onto a serving dish and spoon the syrup over.
• Leave to cool and serve with thick cream.