Rich Lemon Cake Recipes

Steps:

• TO PREPARE THE CAKE:
• Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
• With an electric mixer, cream shortening. Gradually add sugar, beating until fluffy. Sift together flour and baking powder and add to shortening mixture, alternating with milk, beginning and ending with flour. Stir in lemon and vanilla extracts. Fold in beaten egg whites. Pour into prepared pans.
• Bake for 25 minutes or until golden. Cool in pans for 10 minutes. Turn onto a rack and cool completely.
• When layers have cooled, brush generously with coconut milk (if using fresh coconut).*Can use canned coconut milk.
• TO PREPARE THE LEMON CURD:
• In a small bowl, combine lemon juice and cornstarch and stir until smooth. In a saucepan over low heat, melt butter and stir in sugar. Whisking constantly, add egg yolks until combined. Add lemon juice mixture, lemon peel and salt. Cook over medium-low heat, stirring constantly, until thickened. (If any bits of egg cook through, remove them or pass mixture through a sieve.) Remove from heat and cool completely.
• TO PREPARE THE FROSTING:
• In a double boiler or large bowl over simmering water, place sugar, egg whites, corn syrup, salt and water; beat and cook for 5 to 7 minutes, or until peaks form and hold. Remove from heat; add vanilla and beat for 1 minute.
• TO ASSEMBLE THE CAKE:
• Place one layer on a plate. Top with half the lemon curd. Top with next layer and remaining curd. Top with next layer and frost top of layer and sides of cake. Press coconut into the frosting.

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
• In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
• While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
• Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Steps:

• Preheat oven to 350 degrees.
• Mix together the flour, sugar, baking powder, and salt.
• Cream the butter and add in the eggs, sour cream, ricotta cheese, vanilla extract, almond extract, and lemon juice.
• Mix the wet ingredients with the dry ingredients.
• Pour into a greased 9 inch loaf pan.
• Bake for 40 to 50 minutes.
• To make the glaze, add in a few drops of lemon juice to confectioner's sugar and pour over the cooled cake.

Steps:

• Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
• Beat the butter and sugar in a large bowl until light and fluffy.
• Beat in the eggs one at a time, mixing well until they are incorporated.
• Mix in the lemon zest, baking powder, and almond extract.
• Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
• Pour the batter into the prepared pan.
• Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
• While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
• Set aside.
• Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
• Pour about 3/4 of the glaze over the top of the cake.
• Cool the cake completely in the pan.
• Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
• Pour the remaining glaze over the top of the unglazed part of the cake.
• Let sit at room temperature until the glaze dries.
• Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
• Serve at room temperature or chilled.
• Thawing Directions: Simply thaw overnight at room temperature.