I need a good homemade recipe for lemon cake. Got one?

This is delicious:





Lemon Cake with Lemon Filling and Lemon Butter Frosting





2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


1/2 cup butter


1 1/4 cups white sugar


3 eggs


1 teaspoon vanilla extract


1 cup milk





1 tablespoon grated lemon zest


1/2 cup fresh lemon juice


1 tablespoon cornstarch


6 tablespoons butter


3/4 cup white sugar


4 egg yolks, beaten





4 cups confectioners' sugar


1/2 cup butter, softened


2 tablespoons fresh lemon juice


1 teaspoon grated lemon zest


2 tablespoons milk





Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.


In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.


Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.


To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).


Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.


To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.


To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.


serves 12.


=============





This one is also VERY delicious:





Creamy Lemon Cake





1 (18.25 ounce) package lemon cake mix


1 (3 ounce) package lemon flavored gelatin mix


1 cup boiling water


1 (8 ounce) container frozen whipped topping, thawed


1 (3 ounce) package instant lemon pudding mix


1 teaspoon vanilla extract


1 cup milk





Serves 12.





Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.


Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.


============I need a good homemade recipe for lemon cake. Got one?
Triple layer lemon cake





1 cup butter, softened


4 eggs


2-1/3 cups all-purpose flour


1-1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


2 cups sugar


2 teaspoons finely shredded lemon peel


2 tablespoons lemon juice


1 cup buttermilk or sour milk


1 cup purchased lemon curd


1 recipe Lemon Cream Cheese Frosting (see recipe below)


Lemon peel curls (optional)





Directions


1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.





2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.





3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.





4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.





Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.


---


or





4 eggs, separated


1/3 cup lemon juice


1 teaspoon lemon zest


1 tablespoon butter


1 1/2 cups white sugar


1/2 cup sifted all-purpose flour


1/2 teaspoon salt


1 1/2 cups milk





DIRECTIONS


Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.


Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.


Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.


----


Lemon Chiffon Cake





2 1/4 cups sifted cake flour


1 1/2 cups granulated sugar


1 tablespoon baking powder


1 teaspoon salt


1/2 cup vegetable oil


5 egg yolks


3/4 cup water


1 teaspoon vanilla extract


2 teaspoons finely grated lemon peel


1 cup egg whites (about 8 to 10)


1/2 teaspoon cream of tartar





Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a well in center. To the well, add oil, egg yolks, water, vanilla, and lemon peel. Beat until smooth and creamy. Combine egg whites with cream of tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of beaten egg whites, carefully cutting and folding just to blend. Bake in an ungreased 10-inch tube pan at 325掳 for 55 minutes. Increase heat to 350掳 and cook 10 minutes longer. Invert pan; cool.





Fluffy White Frosting





2 egg whites


1 1/2 cups sugar


1/8 teaspoon salt


1/3 cup water


2 teaspoons light corn syrup


1 teaspoon vanilla extract





Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.


I need a good homemade recipe for lemon cake. Got one?
LEMON CAKE





1/2 lb. (2 sticks) unsalted butter, at room temperature


2 1/2 c. granulated sugar, divided


4 extra-large eggs, at room temperature


1/3 c. grated lemon zest (6 to 8 large lemons)


3 c. flour


1/2 tsp. baking powder


1/2 tsp. baking soda


1 tsp. kosher salt


3/4 c. freshly squeezed lemon juice, divided


3/4 c. buttermilk, at room temperature


1 tsp. pure vanilla extract





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:





2 c. confectioners' sugar, sifted


3 1/2 tbsp. freshly squeezed lemon juice








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.





JM
Ceck out this website: www.recipezaar.com





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