Lemon Pom Pom Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Steps:

• For the Vanilla Cake:.
• Preheat convection oven to 320ºF (160°C). Grease a 9-inch ovenproof bowl.
• Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• Using a kitchen mixer, cream together the butter, oil, sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing until combined.
• Fold in the flour mixture and the milk in one-third increments, alternating between them. Fold until just combined.
• Pour mixture into prepared bowl and bake for 45-50 minutes or until a skewer inserted into the center comes out clean. Stand cake in bowl for 1 hour, before turning onto wire rack (top-side down) to cool completely. Cover with plastic wrap or a clean, damp tea towel and set aside until assembly.
• For the Marshmallow Puffs:.
• You will need: 3 large piping bags; 3 semi-sphere silicone molds (Varying sizes, greased with cooking oil spray. I used 2cm, 5cm and 9cm).
• To make your first batch of marshmallow puffs, place 250g sugar and 130g of water in a large, heavy based pan. Put the candy thermometer in, and turn on the heat. Without stirring, allow the sugar syrup to heat and boil until it reaches 250ºF (120ºC) on the thermometer.
• Meanwhile, place 70ml of hot?water in a cup or small bowl and add 20g gelatin powder. Add flavoring, as desired. Once the the sugar syrup reaches around 230ºF (110ºC), whip 3 egg whites to firm peaks in the bowl of a kitchen mixer.
• Remove sugar syrup from heat at 250ºF (120ºC), then gently stir in the gelatin mixture until well combined. With the kitchen mixer on highest speed, continue to whip the egg whites while carefully pouring in the hot sugar syrup. Continue to whip until mixture thickens and increases in volume, whilst also remaining pourable. Mix in food color (I used pink) until a desired shade is achieved.
• Working quickly, transfer into 1 large piping bag and use scissors to snip 2cm off the end. Quickly pipe the marshmallow into all silicone cells, until level. Place into refrigerator for at least 1 hour or until completely set.
• To remove marshmallows from mould, lightly oil your hands with a small amount of cooking oil spray and gently pop out one by one, rolling each one generously in the coconut.
• To make your second color of marshmallow puffs, respray silicone molds with cooking oil spray. Repeat Steps 1-5 and color marshmallow mixture with a separate color (I used apricot).
• To make your final batch of marshmallow puffs, respray silicone moulds with cooking oil spray. Repeat Steps 1-5 and color marshmallow mixture with final color (I used violet).
• Tip: Store leftover marshmallows in an air-tight container in the fridge for up to 7 days. You can freeze marshmallows in an air-tight container for up to 1 month.
• Tip: You can also flavor your marshmallow with fruit puree or natural flavoring extracts.
• For the Cream Cheese Frosting:.
• You will need: 1 piping bag.
• For the frosting, use an electric mixer to beat the cream cheese and butter until fluffy. Gradually add the icing sugar while beating. Add the lemon juice and beat until fluffy.
• Use a long, thin knife to divide your cake horizontally into 3 layers.
• Place a dollop of cream cheese frosting onto a cake board or large serving plate and place the bottom layer of cake on top (this should prevent your cake from sliding around!). Use an offset spatula to apply a layer of cream cheese on top.
• Fill piping bag with cream cheese and pipe a 1cm thick barrier around the inner edge of cake layer (this will create a well to be filled with raspberry jam).
• Fill with raspberry jam and gently place second layer on top. Repeat this process with the second layer, this time using cream cheese and lemon curd.
• Gently place final layer on top and use an offset spatula to crumb coat cake with cream cheese frosting. Plate in refrigerator for 20 minutes to firm.
• Frost cake with remaining cream cheese frosting and completely cover (I start around the bottom edge) with assorted marshmallow puffs. Once decorated, you can use remaining desiccated coconut to fill in any small gaps between marshmallow puffs.
• This cake is best enjoyed on the day of decorating and served at room temperature. Can be refrigerated (wrapped in plastic wrap) for up to 4 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the flour and granulated sugar. Cut in the butter with a pastry blender or two knives to form crumbs with some pebbly bits, then zest the lemons directly into the bowl. In another small bowl, combine the egg and egg yolks. Squeeze 1 tablespoon juice from a lemon and mix into the eggs. Pour the egg mixture into the flour mixture, and gently stir until the dough comes together.
• Roll the dough into 1-inch balls and space 2 inches apart on the prepared sheets. Bake, 1 sheet at a time, until the tops look just set and dry, 12 to 13 minutes. Cool completely on the sheets.
• Place the confectioners' sugar in a small bowl. Squeeze 1 1/2 teaspoons juice from a lemon, and stir into the confectioners' sugar until smooth and the consistency of icing. Add more lemon juice if needed. Drizzle over the cooled cookies. Let stand until set.

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
• Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
• With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
• Sift together flour, baking powder, baking soda and salt into a bowl.
• In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
• Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
• Divide batter evenly between pans, smoothing the tops.
• Bake 45 minutes- 1 hour, until tester comes out clean.
• When cakes are done, cool 10 minutes.
• Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
• Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
• Spoon lemon syrup over cakes.
• Allow cakes to cool completely.
• 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.
• Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.

Steps:

• Set the oven to 325*F or mark 3.
• Grease and line the base and sides of a 7 inch round cake tin.
• In a bowl, cream the butter and sugar until pale and fluffy.
• Add the beaten eggs, salt, cinnamon and ginger, sieve in the flour and mix well.
• Add the lemon rind and juice and then add the milk. Mix well and place in the prepared pan.
• Level the top and bake for about 1 hour until firm and pale brown.
• Leave in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
• Keep for 48 hours before cutting.
• Serve either plain or cut in half and sandwich with home-made lemon curd.