attosa Diamond Post Medal for All Time! 1,246 Posts
November 29, 2018
I call this the Lemon Everything cake because it encompasses all types of lemon desserts all in one dish. The bottom is like the center of a lemon meringue; custardy and dense. The middle is lighter but still dense, like a standard lemon cake. The top is airy and super light, like lemon angel food cake. The icing on top is thin and crisp. This is a lemon lover's dream dessert!
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 9 servings
Ingredients:
4 large eggs
1/2 cup sugar
1 stick butter, melted
1 tsp vanilla extract
3/4 cup all-purpose flour
¼ cup fresh lemon juice
2 tsp lemon zest
1/2 cup milk
3/4 cup powdered sugar
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
Steps:
Preheat the oven to 325 F. Separate the eggs.
Beat the egg whites until they become stiff. Set aside.
In another bowl, beat the egg yolks with the sugar until fluffy.
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Add the butter and vanilla. Continue beating for a couple minutes.
Add the flour and mix well.
Stir in the lemon juice and zest.
Add the milk and beat until everything is mixed together well.
Gently fold in the egg whites a bit at a time.
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When it's all folded in, you should still see little bits of the whites floating about.
Lightly grease an 8 x 8 in. (or similar) baking dish. Pour in the batter.
Bake in preheated oven for about 45 to 50 minutes, until the top and edges are golden and it's firm to the touch.
Let the cake cook completely, then sprinkle with about 1 or 2 tablespoons of powdered sugar.
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Mix the remaining powdered sugar with the 2 tablespoons of lemon juice and 1/2 teaspoon of zest.
Serve with whipped cream or ice cream. I like mine as is so I can really enjoy all the layers!
Drizzle on top of the cake. Allow to sit for 10 minutes so the icing goes crisp.
A great summer treat is lemonade. With this recipe, you can "Have your cake and eat it too". . . Lemon Aide Cake, that is. This is the treat for the "Lemon Loves".
Robin Diamond Post Medal for All Time! 5,887 Posts
April 28, 2008
Bake a ready-mix lemon cake according to box directions in a 9x13 inch pan. Puncture warm cake with long fork tines and pour powdered sugar, lemon juice, and oil, which has been combined, over top of cake.
I took this recipe from the internet and made it yesterday. Served it to friends with the lemon sauce, and we all agreed that it's delicious! Heat oven to 375 degrees F. Butter and flour a 9x5x3-inch loaf pan. In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color.
Robin Diamond Post Medal for All Time! 5,887 Posts
January 23, 2007
Cream the sugar and shortening until light and fluffy. Add the eggs and flavorings and beat well. Sift the dry ingredients together and add alternately to the creamed mixture with the buttermilk.
I call this the Lemon Everything cake because it encompasses all types of lemon desserts all in one dish. The bottom is like the center of a lemon meringue; custardy and dense. The middle is lighter but still dense, like a standard lemon cake. The top is airy and super light, like lemon angel food cake. The icing on top is thin and crisp. This is a lemon lover's dream dessert!
