1 2 3 4 Lemon Cake Recipes

Steps:

• Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess. Sift together flour, baking powder, baking soda, and salt into a medium bowl.
• With an electric mixer on medium speed, beat butter until softened, 1 to 2 minutes. Gradually add granulated sugar, and beat until pale and fluffy, 3 to 4 minutes, scraping down sides of bowl once or twice. Gradually add eggs; beat until incorporated after each addition, scraping down sides of bowl once or twice.
• Slowly add the flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined. Beat in vanilla and lemon zest.
• Divide batter evenly between prepared pans. Bake, rotating halfway through, until a cake tester comes out clean, 35 to 45 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
• With a serrated knife, split each cake in half horizontally. Reserve the prettiest domed top for the top of the cake. Place the other top, dome-side down, on a cake stand or platter, and spread evenly with 1 cup lemon curd to within 1/2 inch of the edge. Top with second layer, and spread with another 1 cup curd. Repeat with third layer and remaining curd. Refrigerate cake to firm up lemon curd (or, if the kitchen is warm and the curd is too soft during assembly, refrigerate the layers as they are completed).
• Just before serving, place the reserved domed layer on top of cake. Spoon whipped cream over top, and sprinkle with berries; dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
• Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
• In a separate bowl, beat egg yolks well, then add to butter mixture.
• Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
• Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
• Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

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.

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.

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• Stir baking powder and salt into cake flour.
• In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
• Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
• In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.