What's A Really Good Lemon Cake?

Decorating By handymama Updated 29 Mar 2009 , 3:41am by cherrycakes

handymama Posted 21 Mar 2009 , 12:15pm
post #1 of 21

I always use DH, but haven't tried their lemon. Is it worthy? Do you add some extract or zest to "kick it up a notch"? I have an order for a tier of a wedding cake to be lemon with lemon filling, and want it to be wonderful. TIA

20 replies
kakeladi Posted 21 Mar 2009 , 2:39pm
post #2 of 21

I almost always use Betty Crocker......and yes it is worthy! To 'kick it up' You can add one of the following:
lemon yogurt
lemon zest (grated rind)
lemon pudding (box - dry)

jsmith Posted 21 Mar 2009 , 2:53pm
post #3 of 21

Here's one that Kivia recommended to me and I really like it. It's from scratch and it has lemon juice and zest, so it's a lighter lemon flavor than a cake mix but it's great paired with cream cheese and lemon filling

http://janellscakes.blogspot.com/2009/01/lemon-cake-recipe.html

MacsMom Posted 21 Mar 2009 , 3:12pm
post #4 of 21

Try this one! Try this one!!! icon_biggrin.gif

I got the idea from lindambc - her original "Lemonlicious" recipe follows this one, I just modified it to make it work with the WASC recipe. It's sooo tasty!

Lemonade
1 lemon + 1 white cake mix  
2 c flour            
2 c sugar  
1 1/2 t salt  
3 (6oz) lemon yogurt
1 pkg lemon pudding          
1 2/3 cup frozen lemonade concentrate
1 cup water
8 egg whites          
1 T Princess Emulsion - or 1 t almond, 1 t lemon, 2 t vanilla
1/4 c oil  
  

Lindas Lemonlicious Lemon Cake - Lindambc
1 lemon cake mix
1 sm. Box of instant lemon pudding
½ can of frozen lemonade concentrate or the whole can if you want
1 c. vegetable oil
1 c. sour cream
4 eggs
1/2 c. water

Preheat over to 350 degrees. Grease and flour bundt pan or cake pan.
In a bowl mix cake mix and pudding together.
Mix sour cream, oil, eggs, water and lemonade concentrate together. Slowly mix in dry ingredients.
Pour batter into prepared cake pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cool for 10-15 minutes, invert onto platter.
Cool completely, pour white chocolate ganache or sugar glaze over it. Or leave it as is.

allie73 Posted 21 Mar 2009 , 9:08pm
post #5 of 21

Ina Garten from "Barefoot Contessa" on the Food Network has a recipe for a fabulous lemon cake. I've made it several times, and it is delicious!

The lemon WASC variation is also good IF you add about 1 tablespoon of grated lemon zest as well.

Good luck!

bobwonderbuns Posted 21 Mar 2009 , 9:14pm
post #6 of 21

Allie do you have a link to Ina Garten's lemon cake?

prterrell Posted 21 Mar 2009 , 9:26pm
post #7 of 21

I doctored up a box of the lemon BC cake mix this past Christmas, and my grandmother is still raving about it, so I guess it was pretty good!

Here's what I did:

Box of BC lemon cake mix
# of eggs on the box
amount of water on the box
2x the amount of oil on the box
1 tsp lemon extract
zest of 2 lemons and 2 limes

allie73 Posted 21 Mar 2009 , 9:36pm
post #8 of 21

Here is the link:

http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html

I've done this in loaves, a Bundt pan, and in rounds. They all turned out delicious! Very moist and just yummy!

jennym0904 Posted 22 Mar 2009 , 3:29pm
post #9 of 21

when you all say "pudding" is it the instant or "cooked" box??? icon_smile.gif

sillywabbitz Posted 22 Mar 2009 , 3:51pm
post #10 of 21

I recently did Linda's lemonlicious cake using the lemonade concentrate and it was awesome. I used the whole can and it was much more lemony than just lemon cake with lemon pudding. I can't wait to make it again.

bobwonderbuns Posted 22 Mar 2009 , 6:01pm
post #11 of 21
Quote:
Originally Posted by jennym0904

when you all say "pudding" is it the instant or "cooked" box??? icon_smile.gif




Instant. The cooked box puddings have different properties and won't work as well.

bobwonderbuns Posted 22 Mar 2009 , 6:02pm
post #12 of 21
Quote:
Originally Posted by sillywabbitz

I recently did Linda's lemonlicious cake using the lemonade concentrate and it was awesome. I used the whole can and it was much more lemony than just lemon cake with lemon pudding. I can't wait to make it again.




Do you have a link to that? It sounds divine! icon_biggrin.gif

sillywabbitz Posted 23 Mar 2009 , 3:17am
post #13 of 21

Here is the recipe she has posted here on CC

Lindas Lemonlicious Lemon Cake - Lindambc
1 lemon cake mix
1 sm. Box of instant lemon pudding
½ can of frozen lemonade concentrate or the whole can if you want
1 c. vegetable oil
1 c. sour cream
4 eggs
1/2 c. water

I think you could use the lemonade concentrate with your favorite lemon cake recipe and get that extra zing out of it.

cherrycakes Posted 23 Mar 2009 , 3:22am
post #14 of 21
Quote:
Originally Posted by sillywabbitz

I recently did Linda's lemonlicious cake using the lemonade concentrate and it was awesome. I used the whole can and it was much more lemony than just lemon cake with lemon pudding. I can't wait to make it again.




Did you use a filling with this? If so, what did you use?

JaimeAnn Posted 23 Mar 2009 , 9:12am
post #15 of 21

I use Kakeladi's original Wasc recipe with a yellow cake mix, lemon extract and 1 Tablespoon lemon zest.

bobwonderbuns Posted 23 Mar 2009 , 5:26pm
post #16 of 21

Boy they all sound good!! icon_lol.gif

sillywabbitz Posted 24 Mar 2009 , 5:11pm
post #17 of 21

I used the lemon sleeve filling which is kind of like lemon curd. I also dissolve lemon jello in hot water and use it as the liquid for my buttercream. I honestly think the lemon filling was unnecessary because the lemon flavor is so strong in the cake and the frosting stayed pretty light.,

cherrycakes Posted 28 Mar 2009 , 1:28pm
post #18 of 21

[quote="MacsMom"]Try this one! Try this one!!! icon_biggrin.gif

I got the idea from lindambc - her original "Lemonlicious" recipe follows this one, I just modified it to make it work with the WASC recipe. It's sooo tasty!

Lemonade
1 lemon + 1 white cake mix  
2 c flour            
2 c sugar  
1 1/2 t salt  
3 (6oz) lemon yogurt
1 pkg lemon pudding          
1 2/3 cup frozen lemonade concentrate
1 cup water
8 egg whites          
1 T Princess Emulsion - or 1 t almond, 1 t lemon, 2 t vanilla
1/4 c oil  
  

Macsmom: would I be able to make an 11 x 15 cake (2 inches high) with this recipe? Thanks!

jovigirl Posted 28 Mar 2009 , 1:43pm
post #19 of 21

my mouth is watering with all these lemons... yummy!!!

bobwonderbuns Posted 29 Mar 2009 , 3:20am
post #20 of 21

Cherrycakes, that lemonade cake sounds AWESOME!!! icon_biggrin.gif

cherrycakes Posted 29 Mar 2009 , 3:41am
post #21 of 21
Quote:
Originally Posted by bobwonderbuns

Cherrycakes, that lemonade cake sounds AWESOME!!! icon_biggrin.gif




That's Macsmom's recipe! I was just asking her what size cake that makes!

Quote by @%username% on %date%

%body%