I have an upcoming weeding and the bride wants a lemon cake. Any recipes welcome.
I use the WASC recipe (here on CC) w/lemon Cake mix, lemon yogurt + enough SC to make the 1c in the recipe, & some lemon LorAnn oil to boost the flavor.
i use a white DH cake mix, add a box of lemon pudding, an extra egg, and subsitute the water with Lemon Juice.
I use my white cake and instead of the extracts I add the juice of 2 lemons & the zest of 1 lemon
I love the lemoliscious cake here on CC
It's very lemony so if you are going for subtle lemon flavor I would try one of the others but this is my favorite lemon cake.
I bake all my cakes from scratch, so here is a scratch cake recipe from Dorie Greenspan. It has just the right amount of lemon flavor and is nice and moist.
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
To Make the Cake
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch a thin knife inserted into the centers should come out clean.