LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
BIG DADDY'S CAKE
I clipped a picture of this cake several years ago,but couldn't find the recipe,it was described as,"a big gorgeous cake baked in a large bundt pan,topped with a dark,thick chocolate glaze that runs down the sides. When you cut into it you will find a moist,white cake,studded with pecans and containing a tunnel of soft,gooey...
Provided by L D
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Adjust a rack one-third up from the bottom of the oven and preheat to 350°. Very generously butter a 10-inch bundt pan (even if it has a non-stick finish). Coarsely break up half the pecans and set them aside. Chop the remaining pecans finely (or use the pre-chopped pecans sold in the baking aisle). Pieces should be about the size of rice. Reserve a few tablespoons of chopped nuts for garnish. Place the finely chopped nuts in the buttered pan, then turn the pan and shake it to coat it completely with nuts. Allow the excess nuts to stay in the bottom of the pan. Sift together flour, baking powder, and salt, and set aside. Melt the chocolate with the coffee in the top of a double boiler. (See sidebar for detailed instructions if you've never used a double boiler.) Remove from heat and whisk briskly with a small wire whisk until smooth, then whisk in cream until it is fully incorporated and the mixture is once again smooth. Set aside. Beat the butter in a large bowl with an electric mixer until soft and smooth, then beat in vanilla and Amaretto (or almond extract) and sugar and beat for an additional 2 minutes. Beat in eggs one at a time. Beat in milk, then gradually add dry ingredients, beating on low speed. Note: after adding the milk, and even after adding dry ingredients, batter will have a curdled appearance. That's fine. Turn batter into prepared pan and smooth top. Drag a large spoon around the center of the batter to form a trench about 1/2" deep and 1 1/2" wide. Spoon the chocolate mixture into the trench, making sure it doesn't touch the sides or the tube. Sprinkle the reserved coarsely broken pecans all over the top of the batter (they can touch the sides). The fudge trench will sink while baking and disappear from the surface of the batter. Bake for 50 minutes, then cover loosely with foil and bake another 15 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean. During baking, a big crack will form in the center where the trench was. Cool 20 minutes. Then cover it with a large, flat plate and invert and remove bundt pan. If it doesn't come off on its own, you can re-invert it and very carefully loosen the cake from the pan with a flexible blade. Be very careful or the pecan crust will break away from the cake. While the cake is cooling, use the chocolate bowl over the double boiler to melt the glaze ingredients until smooth. Pour over the top of the cake, allowing the glaze to run down the sides unevenly. Serve at room temperature.
More about "daddys lemon cake recipes"
LEMON CAKE | RICARDO
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5/5 (45)Total Time 2 hrs 5 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 325°F (165°C). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter the pans.
- In a bowl, whisk the white chocolate and cream mixture until soft peaks form. Add the lemon cream and a few drops of food colouring, if desired. Whisk until stiff peaks form. Transfer 1/3 cup (75 ml) of the cream into a pastry bag fitted with a round tip and set aside until ready to decorate the cake.
LEMON CAKE – WELLPLATED.COM
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4.8/5 (246)Calories 479 per servingCategory Dessert
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment.
- In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.
- Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
- Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.
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