What's A Really Good Lemon Cake?
Decorating By handymama Updated 29 Mar 2009 , 3:41am by cherrycakes
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
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)
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
Try this one! Try this one!!!
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.
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!
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
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!
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.
when you all say "pudding" is it the instant or "cooked" box???
Instant. The cooked box puddings have different properties and won't work as well.
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!
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.
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?
I use Kakeladi's original Wasc recipe with a yellow cake mix, lemon extract and 1 Tablespoon lemon zest.
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.,
[quote="MacsMom"]Try this one! Try this one!!!
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!
Cherrycakes, that lemonade cake sounds AWESOME!!!
That's Macsmom's recipe! I was just asking her what size cake that makes!
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