GRANDMA BASTOW'S LEMON VELVET CAKE
This is a recipe passed down from my husbands Grandmother in Kansas. If you like lemon flavoring you will love this cake as it is PACKED with lemon flavor and is extra moist (not to mention super easy ).
Provided by Pat Spencer
Categories Cakes
Number Of Ingredients 12
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
BASIC SKILLET CAKE
This recipe was given to me by a friend years ago and she told me she used it for her strawberry shortcake. It is absolutely heavenly and my niece loves to eat it plain. It is just a good basic recipe--only your imagination limits what you can do with it. It is just a good ole southern recipe and super simple. Awesome with fresh strawberries.
Provided by coppercat
Categories Desserts Cakes Yellow Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over low heat. Transfer 1/2 of the melted butter to a mixing bowl, leaving remaining butter in the skillet.
- Add sugar to the mixing bowl and beat with the melted butter until well blended. Add egg and mix until well beaten. Mix in flour and vanilla. Add milk, 2 tablespoons at a time, until mixture is the consistency of pancake batter. Pour batter into the skillet.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and allow to cool on the stovetop.
Nutrition Facts : Calories 267 calories, Carbohydrate 37.1 g, Cholesterol 51.6 mg, Fat 12.4 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 7.6 g, Sodium 291 mg, Sugar 25.5 g
GRANDMA'S BUTTER CAKE
Provided by Food Network
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
- In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;
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