Lemon cake. Lemon Fiesta Cake "This was a big brunch hit! Incredibly moist and bright." - gwyn. Old-Fashioned Lemon Pound Cake "This is an old recipe that my grandmother always made.
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network.
The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Taste of Home has the best lemon cake recipes from real cooks, featuring reviews, ratings, how-to videos and tips.
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receipt of Lemon cake
- Prepare 3 cups of flour.
- You need 1 cup of Butter.
- You need of Sugar 1 and half cup.
- It's 1 cup of Milk.
- Prepare 5 of eggs.
- Prepare 4 of lemon juice.
- You need of Icing sugar.
- Prepare Pinch of salt.
- It's 1/4 cup of Oil.
This cake is more like a lemon pound cake in consistency - very dense, but it lends itself well to lemon curd. If you're a lemon dessert lover like I am, meet our crowning glory. This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry cake. I filled the lemon cake layers with the same lemon cream cheese frosting that is outside the cake (which tasted fabulous), but if you like, you can transform it into a lemon curd layer cake by using lemon curd between the layers, then spreading the lemon cream cheese frosting on the cake's outside.
Lemon cake ingredients
- Mix butter till fluffy.
- Add the oil and mix till smooth then add the sugar gradually until fluffy.
- Mix well. Add the egg one at a time mix.
- Add 1 cup of flour followed by half cup of milk, mix continue with the process until done.
- Then lastly add the lemon juice and fold in the batter.pour the mixture into a grease pan and bake for 45minutes.
- For the glaze, add icing sugar in a bowl then add lemon juice,.
- Mix and add pinch of salt.
- Drizzle some lemon juice over slice of cake and enjoy.
We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth. Pour over the tops of the cakes and allow to drizzle down the sides. Thought i'd share the lemon cake my Mum's been baking since i was a girl - it's Mary Berry, who is the queen of traditional cakes, and the best thing is, there isn't the the-syrup's-not-absorbing-madness because it's made with granulated sugar, not icing sugar, so the syrup doesn't 'solidify' - instead, as it cools, the.