Grandma Bastows Lemon Velvet Cake Recipes

Steps:

• 1. In mixing bowl, sift the cake mix and instant pudding together, then add the eggs, oil, water, and lemon extract and beat with electric mixer for 5 minutes. Pour into greased and floured 13x9 baking dish and bake @ 350 degrees for 30 - 40 minutes. When cake is done, reomove from oven and place on a cooling rack for 5 minutes. Using a fork, poke holes in the top while the cake is still warm. These holes will allow the icing to flow through the cake infusing it with all the delicious lemon flavor in the icing, so poke plenty of holes !
• 2. While the cake is baking, mix your icing because you will pour the icing over the top of the cake while it is still warm. First, put the powdered sugar into a small mixing bowl. You need to remove the zest from the outside of the lemon with a zesting tool (a small grater will work if you don't have the zesting tool) and add it to the powdered sugar. Cut the lemon in half and add all the juice from the lemon (being careful to remove all the seeds) to the sugar as well. Add the melted butter and water, then mix with a wire whisk until blended well. This mixture will be very runny. When cake has cooled for five minutes, and holes have been poked into top of cake, slowly pour the icing mixture over the top of the cake and allow it to seep down into the cake, being careful not to allow the icing to run over the sides of the cake. You want to keep the icing on the top of the cake so all the flavor doesn't run to the sides. If you are a true lemon flavor lover, you can double the icing recipe and it doubles the lemon flavor of this cake. I have tried it and WOW does it ever pack a punch of lemon flavor!! Yummy

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

Steps:

• 1. To make the cake, pre-heat oven to 325 degrees.
• 2. Put butter and chocolate baking squares in a 9" WELL SEASONED cast iron skillet.
• 3. Place skillet in oven and allow butter and chocolate to melt.
• 4. Remove skillet from oven.
• 5. Stir butter and chocolate together. Set aside to cool (about 20 minutes).
• 6. When pan has cooled, add two unbeaten eggs to chocolate/butter mixture and stir slightly with a wire whisk.
• 7. In separate bowl, sift together flour, sugar, and baking soda.
• 8. Alternately add the dry ingredients and the buttermilk to the chocolate mixture in the skillet stirring with wire whisk until thoroughly blended.
• 9. Then add the vanilla.
• 10. Place skillet in the oven and cook for 35 minutes.
• 11. Remove skillet from oven and place on cooling rack for 10 minutes.
• 12. If your skillet has not been seasoned well, the cake may stick. If it feels like it has stuck to the skillet, loosen the cake from the edges with a knife.
• 13. Run a large spatula between the cake and the pan on the underneath side to loosen it before inverting it onto the serving platter.
• 14. Invert the cake onto a serving platter and let cake cool before adding frosting (about an hour).
• 15. To make the frosting, cream one-third of the powdered sugar with the butter with electric mixer.
• 16. Blend in vanilla and almond extract.
• 17. Add 2 tablespoons of the cream and blend well.
• 18. Add the remaining sugar to the mixture.
• 19. Gradually add more cream.
• 20. Continue mixing until the frosting has the desired spreading consistency.
• 21. Spread on cooled cake.
• 22. Shave some chocolate almond bark or chocolate candy bar onto the top of the frosting for a beautiful finish to this cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

Steps:

• Preheat oven to 350°.
• Butter and flour a 9 x 13 cake pan.
• Mix together flour, baking powder and salt.
• Cream butter in large bowl with mixer.
• Add lemon and orange zest.
• Cream until smooth and light, about 2 minutes.
• Slowly add sugar, blending well and scraping sides of bowl.
• Add eggs, one at a time.
• In a small bowl, combine water, lemon and orange juices.
• Add the dry ingredients alternating with the liquids.
• Mix well until smooth.
• Spoon into prepared pan--smoothing the surface.
• Bake for 30 to 35 minutes until golden on top and springy to the touch.
• Remove from oven and cool on a rack.
• Sprinkle with confectioners' sugar before serving.
• A thin lemon glaze also works nicely.