SPANISH LEMON CAKE
This was given to me by a very dear friend who makes these wonderful pastries and cakes. She got this one out of a Spanish Cookbook -- that's why I've named it Spanish Lemon Cake.
Provided by Susie T
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar and eggs.
- Add lemon rind, then oil.
- Fold in the flour alternatively with the milk.
- Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.)
- Check after 40 minutes and see if it needs longer.
Nutrition Facts : Calories 485.7, Fat 29.9, SaturatedFat 3.1, Cholesterol 50.8, Sodium 429.8, Carbohydrate 49.7, Fiber 0.8, Sugar 25.1, Protein 5.7
MAGDALENAS - SPANISH CAKES
Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón. They are also good with hot chocolate.
Provided by momaphet
Categories Quick Breads
Time 27m
Yield 18 cakes, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.
- Beat the eggs with 3/4 cup sugar until the mixture is light.
- In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest, vanilla, and milk.
- Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.
- While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.
- Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
- Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.
A&P SPANISH CAKE
Make and share this A&p Spanish Cake recipe from Food.com.
Provided by mycatskillscabin DeS
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 34
Steps:
- Cream butter and sugar together.
- Add egg; beat until light and fluffy.
- Sift together flour, spices, and baking powder and soda.
- Add to creamed mixture alternately with buttermilk, beating well after each addition.
- Stir in remaining ingredients.
- Turn into greased 8 inch square pan.
- Bake@ 350 degrees for 35 minutes.
- Cool in pan 5 minutes, then turn onto rack to cool thoroughly.
- Cut into 3 strips.
- Spread cream cheese frosting between layers and on top of cake.
- CREAM CHEESE FROSTING------------------------
- Beat cream cheese with lemon peel, lemon juice, vanilla, salt until light and fluffy.
- Beat in enough powdered sugar to make spreading consistency about 2 cups.
- Spanish Bar Cake#2--------------.
- Preheat oven to 350 degrees F (175degrees C).
- Lightly grease one 13x9 inch cake pan.
- Cook raisins and water for 10 minutes over medium heat.
- Stir in the shortening.
- Remove from heat and let mixture cool.
- Combine flour, salt, baking soda,ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt.
- Add flour mixture to the cooled raisin mixture and blend well.
- Stir in the beaten eggs.
- Add the chopped nuts (if desired).
- Pour batter into prepared pan.
- Bake at 350 degrees F (175degrees C) for 35 minutes.
- Makes 1-9x13 inch cake.
INCREDIBLE LEMON CAKE
If you like lemon, you're going to love this cake! Saw this recipe being made by the Barefoot Contessa on FoodTV and just had to have it. Not being overly experienced, I was a bit intimidated by the recipe. However, it is not very hard, looks great and the taste is incredible! Cook time does not include time for the cakes to cool.
Provided by Ducky
Categories Dessert
Time 1h30m
Yield 2 loaves (8inch each), 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 630.1, Fat 20.9, SaturatedFat 12.5, Cholesterol 123.9, Sodium 366, Carbohydrate 105.8, Fiber 1.4, Sugar 75.2, Protein 7.3
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