Lemon Cake Recipe?

Baking By cakeastic Updated 9 Mar 2011 , 8:16pm by zespri

cakeastic Posted 3 Mar 2011 , 6:48pm
post #1 of 11

Ive been looking for a while for the perfect lemon cake recipe but i just cant find one so is there a good lemon-y lemon cake out there that you tried and loved? Thanks icon_smile.gif

10 replies
langranny Posted 3 Mar 2011 , 6:52pm
post #2 of 11

I like to take a lemon cake mix and "WASC" it. I use lemon extract instead of almond and replace about 1/2 of the water with lemon juice. Everybody loves it.

abqgreene Posted 6 Mar 2011 , 12:44am
post #3 of 11

I did a WASC with white cake mix, lemon extract, lemon yogurt and lemon pudding. A big hit.

sweetlybaked Posted 9 Mar 2011 , 5:50am
post #4 of 11

I also use the WASC, but I replace the water with frozen lemonade. I decrease the extra sugar by half though, because of the sugar in the concentrate, but I always get rave reviews! It's one of my most popular!

FullHouse Posted 9 Mar 2011 , 1:21pm
post #5 of 11

I use either Dorie Greenspan's Perfect Party cake (scratch) or
WASC: 1 white cake mix, zest & juice of 1 lemon, 4 egg whites, 1 tsp lemon extract, 2/3 cup buttermilk plus enough water to make 1 1/3 cups total, 8 oz sour cream, 1 stick melted butter, 1/2 cup cake flour, 1/2 cup all purpose flour, 1 cup sugar, 1 tsp salt.

Really, any recipe you like can be made more lemony, just add more zest, extract, lemon juice to it.

cakeandpartygirl Posted 9 Mar 2011 , 1:43pm
post #6 of 11

One of the problems with lemon is that a lot of the flavor gets baked out. Maybe after baking add a lemon flavored simple syrup to the cake. Of course use the advise that was given That's what I do and it definitely helps.

fabray13 Posted 9 Mar 2011 , 1:43pm
post #7 of 11

I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation

I pair it with lemon curd and its soooo yummmmy!!!!

bonniebakes Posted 9 Mar 2011 , 7:56pm
post #8 of 11
Quote:
Originally Posted by fabray13

I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation

I pair it with lemon curd and its soooo yummmmy!!!!




I made this recipe into cupcakes recently (it was my first time using the recipe) and it came out with a corn muffin texture. Is this the way it is supposed to come out? Any idea why it might have that texture?

fabray13 Posted 9 Mar 2011 , 8:13pm
post #9 of 11
Quote:
Originally Posted by bonniebakes

Quote:
Originally Posted by fabray13

I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation

I pair it with lemon curd and its soooo yummmmy!!!!



I made this recipe into cupcakes recently (it was my first time using the recipe) and it came out with a corn muffin texture. Is this the way it is supposed to come out? Any idea why it might have that texture?




Oh geez. I just looked at the recipe again and its actually not the same one I use! I have her baking handbook and the recipe is in there. I remember the recipe calls for cake flour. Ill have to look at it later! Sorry!

MikeRowesHunny Posted 9 Mar 2011 , 8:14pm
post #10 of 11
Quote:
Originally Posted by bonniebakes

Quote:
Originally Posted by fabray13

I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation

I pair it with lemon curd and its soooo yummmmy!!!!



I made this recipe into cupcakes recently (it was my first time using the recipe) and it came out with a corn muffin texture. Is this the way it is supposed to come out? Any idea why it might have that texture?




Swap the eggs & egg yolks she says for 4 large whole eggs, it'll be a much nicer texture.

zespri Posted 9 Mar 2011 , 8:16pm
post #11 of 11

I have not tried it yet, but have been told this one is absolutely delicious, and requested often:
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html

Here is a recipe for one I have made many times, which is divine. Everyone who tries it comments on it's moistness and general yumminess! It's also stands up to carving really well as it's not crumbly. If you make either of them I'd love to know how you find them.
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Sour Cream Lemon Cake

250g Butter
2 Cups sugar
6 eggs
4 teaspoons lemon rind
2 Cups standard flour
2 teaspoons baking powder
250g sour cream

Preheat oven to 160 C. Grease and line a cake tin.
Cream butter and sugar until light and fluffy. Add eggs and beat again. Mix in lemon rind. Fold in flour and baking powder. Fold in the sour cream.
Pour into cake tin and bake for 1 hour, or until cooked. Remove from oven and pour over the lemon glaze.

To make the lemon glaze combine the juice of 1 lemon and ½ cup white sugar. Mix until thick and pour over the hot cake.
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