newcaker1314 Posted 30 Jun 2011 , 10:47pm
post #1 of

I'm soon going to be making my first ever wedding cake and I will be discussing cake flavours with the bride soon and I was thinking up classic flavours and summery ones that would be nice and lemon popped up.

Does anyone have a really good lemon cake recipe? I was thinking of doing lemon cake with blackberry and cream cheese filling so if you have any recipes for a blackberry filling, cream cheese frosting, or anything that fits these flavours I would love some input!

I really can't wait icon_biggrin.gif

Eileen

27 replies
SHYLERScakes Posted 30 Jun 2011 , 11:04pm
post #2 of

Are you baking scratch or doctored? If doctored, I just use kakeladi's original WASC recipe. Just sub in lemon cake mix, and your flavorings. ie: lemon extract, lemon yogurt (for the sour cream), lemon zest and a little lemon juice. HTH

FlourPots Posted 30 Jun 2011 , 11:21pm
post #3 of

Here's a thread that might be helpful: http://cakecentral.com/cake-decorating-ftopicp-7148515.html#7148515

Chericakes Posted 30 Jun 2011 , 11:46pm
post #4 of

I would use the raspberry mousse 2 filling recipe from CC and substitute blackberry all fruit for the raspberry and do everything else the same. People love this mousse recipe, and I am sure that it would be great with the lemon cake. In fact it is on my next to try list. Good luck. I would also go with either the lemon version of WASC or the e-cake recipe . Unless there is a scratch recipe that someone swears by.

sweettreat101 Posted 1 Jul 2011 , 7:43am
post #5 of

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
½ 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.

sweettreat101 Posted 1 Jul 2011 , 7:44am
post #6 of

Lemon Cake - MacsMom's variation

1 lemon + 1 white cake mix

2 c cake flour

2 c - minus 2tbls - sugar

1 ½ t salt

1 t baking soda

1 1/3 cup frozen lemonade concentrate

1 1/3 cup water

2 c sour cream

9 egg whites

¼ c oil

1 T Princess Emulsion

** ¼ c poppy seeds + 1 t almond extract, optional.

sweettreat101 Posted 1 Jul 2011 , 7:44am
post #7 of

Lemon Cake (1/2 Recipe) - Dandelion56602
1/2 Fr. Vanilla Mix
1/2 Lemon Mix
1 C AP Flour
1 C Sugar
3/4 tsp Salt
3 Eggs
1/2 box Lemon Pudding
Juice of 2 Lemons + water to equal 1 1/3 C
Zest 2 Lemons (abt 2 T)
2 T Oil
8 oz Plain Yogurt
1/2 tsp Vanilla
1/2 tsp Princess Emulsion

sweettreat101 Posted 1 Jul 2011 , 7:45am
post #8 of

This is my absolute favorite cream cheese butter cream recipe. It is a crusting cream cheese butter cream.
1 cup butter, softened
1/2 cup shortening
16 ounces cream cheese, softened
3 1/2 pounds powdered sugar
1 tablespoon pure vanilla
1/2 teaspoon salt

momg9 Posted 1 Jul 2011 , 2:16pm
post #9 of

I used Sylvia Weinstock's yellow cake recipe and added lemon extract for my niece's wedding cake and it came out really good. Everyone loved it!

It's in the recipe section called: Classic Yellow Cake

Delicious!

splymale Posted 5 Jul 2011 , 12:20pm

I love Martha Stewarts 1234 lemon cake, so yummy!

eatdessert1st Posted 5 Jul 2011 , 12:45pm

I've used this recipe for yrs. It's a wonderful tasting lemon cake. I brush it w a lemon simple syrup before icing/filling. (But I do the simple syrup for every cake I do) I adjust the ingredients for a taller cake, though.

HTH,
Melanie Mc.


Old Fashioned Lemon Butter Cake with Lemon Buttercream

Lemon Butter Cake

6 large egg yolks
3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 T plus 1 t baking powder
dash of salt
12 Tablespoons softened unsalted
butter
3 tablespoons grated lemon rind

Preheat the oven to 350F

Grease and flour two 9 by 1 1/2 inch cake pans.

In a medium bowl lightly combine yolks, 1/4 cup milk and vanilla.

In a large mizing bowl combine dry ingredients on low speed. Add the
butter, 1/2 cup milk and lemon juice. Mix until moistened. Beat for 1 1/2 minutes. Add egg mixture in 3 batches beating after each addition.
Add lemon rind.

Bake for 25 to 35 minutes.


Buttercream
6 egg yolks
3/4 cups sugar
1/4 cup water
1/4 cup lemon juice
2 cups unsalted butter
1/4 teaspoon lemon extract (lemon oil)

Beat the egg yolks until light in color. Meanwhile, combine sugar, water and lemon juice in a small saucepan and heat, stirring contantly until the sugar dissolves and the syrup come to a rolling boil. Boil to soft ball stage (238F) Beat the syrup into the yolks in a steady stream. Continue to beat until the mixture cools. Add the butter and flavorings. Beat until well combined

bobwonderbuns Posted 5 Jul 2011 , 12:53pm

Boy y'all are making me hungry!! These cakes sound delicious!! icon_biggrin.gif

cakeyouverymuch Posted 5 Jul 2011 , 1:19pm

If you're working from scratch and have a white or yellow cake recipe that you're already happy with, here's what I do (this is for a recipe that makes 2 eight inch rounds which begins with beating the sugar and eggs together):

I measure my sugar the night before, add the zest of two lemons to it and put it in a sealed container. In the morning I squeeze the lemons and sub the juice (it usually makes half a cup) for part of the liquid called for in the recipe. Because my recipe calls for milk, I usually add the lemon juice after the sugar and eggs are properly combined. I normally just leave out the vanilla that the recipe originally called for and don't bother adding lemon extract though you could if you wanted.

The resulting cake is intensely lemon flavored and the addition of the lemon doesn't change the texture of an already trusted recipe. I sometimes add a half cup of finely chopped basil for a lemon basil cake that is to die for (IM not so HO). I also sometimes use the same recipe but with oranges instead of lemons. I've never had a complaint yet.

galliesway Posted 14 Jul 2011 , 7:02pm

http://cakecentral.com/recipes/7371/amazing-lemon-cake-from-a-mix

SweetSuzieQ Posted 17 Jul 2011 , 5:55pm
Quote:
Originally Posted by cakeyouverymuch

If you're working from scratch and have a white or yellow cake recipe that you're already happy with, here's what I do (this is for a recipe that makes 2 eight inch rounds which begins with beating the sugar and eggs together):

I measure my sugar the night before, add the zest of two lemons to it and put it in a sealed container. In the morning I squeeze the lemons and sub the juice (it usually makes half a cup) for part of the liquid called for in the recipe. Because my recipe calls for milk, I usually add the lemon juice after the sugar and eggs are properly combined. I normally just leave out the vanilla that the recipe originally called for and don't bother adding lemon extract though you could if you wanted.

The resulting cake is intensely lemon flavored and the addition of the lemon doesn't change the texture of an already trusted recipe. I sometimes add a half cup of finely chopped basil for a lemon basil cake that is to die for (IM not so HO). I also sometimes use the same recipe but with oranges instead of lemons. I've never had a complaint yet.




Mmmmm, I have a small obsession with lemon cupcakes and will certainly give this a try with my vanilla recipe. I usually do the juice but LOVE the idea of making lemon sugar! :::two thumbs up:::

cakeyouverymuch Posted 17 Jul 2011 , 6:04pm

Let us know how the lemon sugar works out with your recipe.

SweetSuzieQ Posted 17 Jul 2011 , 10:51pm

Will do! I'll probably be making it in the next few days cuz, when I get my mind on trying something, I HAVE to do it immediately! LOL

bobwonderbuns Posted 18 Jul 2011 , 1:25pm

Agreed! The lemon sugar sounds divine!! icon_biggrin.gif

SweetSuzieQ Posted 22 Jul 2011 , 5:01pm

OK, so, I'm reporting back as promised and, I have ONE thing to say...







MMMMMmmmmmmmmmmmmmmmmmmmmmm



I made my lemon sugar the night before, used my base vanilla cake recipe and, subbed some of the liquid for lemon juice and maraschino cherry juice to make the most divine pink lemonade cupcakes which I topped with a whipped lemon cream cheese frosting.

cakeyouverymuch Posted 22 Jul 2011 , 10:53pm

Well! There ya go! Glad it worked out for you. I think I'm going to try to modify my vanilla cake to make a pineapple and coconut next.

SweetSuzieQ Posted 22 Jul 2011 , 11:20pm

Oh, that's too funny cuz, I'm working on that tomorrow for a pina colada cupcake.

I already have a really great coconut cream cupcake:

Ingredients
1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup coconut milk
1/4 cup heavy cream
3/4 cup shredded coconut

Instructions
Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy.
Add vanilla and mix.
Combine dry ingredients in a bowl.
Add half of the dry ingredients, mixing until just combined.
Add the coconut milk and heavy cream.
Once mixed, add remaining dry ingredients.
Fold in shredded coconut.
Pour into cupcake tins and bake for 20-25 mins at 350.
Let cool, then frost.

And, I'm thinking of changing it to 1/4 cup each coconut milk, heavy cream and pineapple juice.

I made a pineapple coconut curd which I am going to fill it with and, then thinking of topping with a Malibu Rum frosting.

ycknits Posted 22 Jul 2011 , 11:35pm

I just made the marbled lemon-blueberry butter cake from the Sky High book by Alisa Huntsman and Peter Wynne. The three-layer cake is marbled and filled with lemon-blueberry preserves (recipe also in book, made with fresh ginger). The icing is lemon buttercream - made with two whole eggs. I think I'm in love icon_smile.gif The buttercream is to die for!

cakeyouverymuch Posted 22 Jul 2011 , 11:59pm

SweetSuzieQ,

I think you may need a permit for that amount of flavor, lol. Sounds delish! Let us know how it goes.

SweetSuzieQ Posted 23 Jul 2011 , 4:42am
Quote:
Originally Posted by ycknits

I just made the marbled lemon-blueberry butter cake from the Sky High book by Alisa Huntsman and Peter Wynne. The three-layer cake is marbled and filled with lemon-blueberry preserves (recipe also in book, made with fresh ginger). The icing is lemon buttercream - made with two whole eggs. I think I'm in love icon_smile.gif The buttercream is to die for!




This thread is KILLING me!! This is next on my list! LMFAO

cakeyouverymuch, I KNOW, I can't wait to try this bad boy. If it is even HALF as good as it sounds to me, it will certainly be a hit!!!

ycknits Posted 23 Jul 2011 , 8:04pm

Okay - so today we had the birthday party and ate the lemon blueberry cake.... my husband - who doesn't like cake - loved it. I thought it was dry and somewhat tasteless... after all that work, including making homemade preserves!! And no one in the group commented on the delicious cake like they usually do. If I make the cake again, I will substitute a blueberry lemon syrup for the preserves, double the buttercream and use it as a filling - or use lemon curd for the filling. The cake needed more lemon flavor and more moisture. The highlight of the whole thing was the buttercream.... totally awesome! I will definitely be using that recipe again.

SweetSuzieQ Posted 24 Jul 2011 , 1:15am

Well, that's one less thing I have to bake! LOL Altough, the icing intrigues me so, I might make that with subbing in malibu rum for the cupcakes I'm making this week!

roswalters Posted 26 Jul 2011 , 5:06am

[quote="eatdessert1st"]I've used this recipe for yrs. It's a wonderful tasting lemon cake. I brush it w a lemon simple syrup before icing/filling. (But I do the simple syrup for every cake I do) I adjust the ingredients for a taller cake, though.

HTH,
Melanie Mc.


about this syrup. ive heard lots of people use it but then lots of people dont. why do you use the simple sryup? what happens if you dont use one?
always been confused about it

shante0510 Posted 17 Jan 2015 , 4:25pm

AWhere

Original message sent by SHYLERScakes

Are you baking scratch or doctored? If doctored, I just use kakeladi's original WASC recipe. Just sub in lemon cake mix, and your flavorings. ie: lemon extract, lemon yogurt (for the sour cream), lemon zest and a little lemon juice. HTH

Were can I find the WASC recipe? Thanks

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