Sour Lemon Cake Recipes

Steps:

• Make the Cake: Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.
• In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.
• Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.
• Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift together flour, baking powder, and salt into a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
• Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Steps:

• Place butter, sugar and lemon rind in the bowl of an electric mixer, and beat until light and creamy, Add eggs to mixer and beat well.
• Fold flour, sour cream and lemon juice through mixture.
• Immediately place mixture in a greased and lined 20 cm (8 inch) square cake tin and bake in a preheated 350F (180C) oven for 40 minutes or until cake is cooked when tested with a skewer.
• Cut cake into wedges and serve warm with cream.

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:

• Preheat oven to 325°F.
• In a large bowl, cream butter, shortening and sugar until smooth and fluffy.
• Add eggs, one at a time, then add sour cream and milk, mixing until smooth.
• Blend flour mixture into batter with a rubber spatula, stir in the extracts.
• Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean.
• Cool cake in the pan 10 minutes.
• Remove the cake from pan and cool on a rack.
• Lemon Sauce:.
• In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
• Drizzle over cake just prior to serving.

Steps:

• 1. beat butter until creamy, gradually add sugar, beating until light and pale. Gradually beat in rind. Add eggs one at a time beating after eack addition.
• 2. Fold flour into mixture alternately with sour cream and juice. Pour into greased and base lined 8 inch round cake pan.
• 3. Bake at 325 degrees for 35 or 40 minutes or until cooked.
• 4. Cool in pan for 5 minutes, Finish cooling on wire wrack. Dust with sugar before serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
• Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
• Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
• Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
• Combine flour, baking powder, and salt in a bowl; set aside.
• Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
• Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
• Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Steps:

• Preheat oven to 325.
• Mix the ingredients for the cake and pour into a greased 9 x 13 cake pan.
• Bake until golden brown and knife inserted in center of cake comes out clean.
• Poke holes into top of cake and pour lemon glaze over the cake slowly so that it has time to soak inches.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.