help Lemon cake recipe

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Permalink Reply by Linda Wolff on November 5, 2012 at 8:12pm

Here is my recipe that I use:

Lemon Sour Cream Pound Cake-Wedding Cake recipe For My Niece Mindy

 

3 cups cake flour

1/4 tsp. baking soda

1/4 tsp. salt

1 cup butter at room temperature

3 cups sugar

6 eggs at room temperature and separated

1 tsp. vanilla

1 cup sour cream

¼ cup lemon juice

Zest from one lemon

 

Preheat oven to 300 degrees. Whisk together the flour, salt and baking soda really well. In a separate bowl,cream the butter and sugar. Separate the eggs, reserving the whites, and add one yolk at a time on low speed to the butter, sugar mixture. You do not want to incorporate any air into this batter. Next, stir in the vanilla and lemon juice, still on low speed. After that, add the flour mixture, alternately with the sour cream, continuing on low speed.

Lightly beat the egg whites,and then fold them gently into the batter until it is all incorporated.

Prepare two 10 inch pans with parchment paper on the bottom and spray sides with releasing agent. Add half of the batter to each pan, tap on the counter gently to level, and release any air bubbles, and bake for approx. one hour or until the top springs back when touching it.

This makes a very dense, firm cake. You can also bake in a bunt cake pan and allow one and a half hour baking time. Then, if you choose, you can add a glaze made out of ¾ cup powdered sugar and one tablespoon lemon juice. (This helps keep it moist if using fondant)

For Mindy's wedding cake, I made a recipe and a half of cake batter and used 8 inch square pans to make three layers of cake, using the rest of batter for mini cakes. They are in my freezer right now. Then, I will mix butter cream frosting with a pre-made lemon curd (lemon pie filling may work) and frost between layers with this mixture, and add raspberry pastry filling on top of the butter cream/lemon curd mixture. I will then frost  the entire cake with butter cream frosting flavored with cream bouquet and vanilla. I have tasted the cake, but her wedding isn't until early Sept, so I am hoping that all of the flavors compliment each other.

The cake itself, tastes like nothing I've ever had before and is awesome!

 

 

Lemon Butter Cream Filling (Cooked)

 

1/2 cup milk

1/2 cup lemon juice

zest of one lemon

5 tablespoons flour

1 cup bakers sugar (you can use regular sugar)

1 cup real butter (room temperature)

1 teaspoon lemon extract

1 teaspoon vanilla extract

 

Place milk, lemon juice and flour in a jar and shake vigorously to break up any flour lumps and make mixture as smooth as possible. Pour this mixture into a small sauce pan and add the sugar. Cook over low medium heat until the mixture becomes thick and bubbly, stirring all the time for about a minute. Turn off heat and let this mixture come to room temperature. Meanwhile, take two sticks of unsalted butter and unwrap and cut into about tablespoon sized pieces and place in a mixer bowl. Let the butter come to room temperature. Once the butter has reached room temp., whip on high speed adding the vanilla and lemon extracts, along with the room temperature flour/milk/lemon mixture. Whip on high speed scraping the bowl often for about ten to fifteen minutes or until it resembles whipped cream. Add the lemon zest and any food paste color. Fill layers of either white, lemon, or yellow cake. May also frost the outside of cake or use other type of frosting. Be sure to refrigerate.

Permalink Reply by June Kowalczyk on November 6, 2012 at 8:37am

Here is a Lemon Pound cake I made for my good friends daughter's wedding:

2 1/2 cups cake flour

1 pkg instant lemon pudding mix

1 tsp baking powder

1 1/2 c sugar

1/4 tsp salt

3/4 c oil

3/4 c water

4 eggs

1tsp vanilla

juice from one lemon + zest

In large bowl or mixmaster combine flour, baking pwdr, salt, sugar, pudding, oil & water. Beat until moistened. Add eggs beat well. Add lemon juice & zest.

Pour batter into prepared pan. I used a 10 x 2 pan. Baked at 350d, took 45-50 min. When cake was cool, I poked holes in it and brushed lemon flavored simple syrup over it. Approx 1/4 cup. Had parchment paper underneath & tin foil under the cake. Then I wrapped well with the tin foil, placed in freezer.

For the icing, I made my usual bc and added homemade lemon curd and lemon flavoring to it.

I split the cake and put homemade lemon curd in the middle.

Lemon Curd

1/3 c butter

1 c sugar

juice of 3 lemons + the zest

3 large eggs beaten until thick & yellow

Combine butter & sugar into pot. Cook until sugar is dissolved.  Stir a small amount of hot sugar mixture into eggs to temper, then put eggs into pot with lemon juice & zest. Stir until thickend.

 The second time I made this cake, I used a seedless raspberry jam mixed with a tblsp or so off lemon curd for the filling.

 

This cake was very moist and delicious.  :o)

Permalink Reply by Julie Garza on November 6, 2012 at 9:23am

thank you so much!!! They both sounds really good :-)

Permalink Reply by June Kowalczyk on November 6, 2012 at 9:31am

Best of luck Julie.  I made my daughters wedding cake...  she was kind of a picky customer.... we laugh about it now.....  hee hee

When is the wedding??  You can always do a trial run of cakes.   Make sure you post pics when you are done. :o)

Permalink Reply by Julie Garza on November 6, 2012 at 10:05am

The wedding is in Febuary.  I made my first trial run this pass weekend, too dry. I'm going to make some more. Thank you again for the recipe, and all the comments on my other cakes :-).

 

Permalink Reply by June Kowalczyk on November 6, 2012 at 10:33am

  :o)   :o)   

Like your FB page too.....  mine is Clarky's Cakes on FB.  Not a "business"....  just a hobby.   :o)

Permalink Reply by Julie Garza on November 6, 2012 at 10:35am

mine is too. I have only been doing this for a year and I need a lot more practice. I have only made cakes for friends and family. Oh and a friend of one of my kids. They don't mind me practicing on them.

 

Permalink Reply by Rosario Diaz-Greenberg on December 10, 2012 at 5:48pm

My daughter wanted lemon cupcakes for her baby's Christening and I used the WASC recipe using yellow mix and substituting fresh lemon juice for part of the liquid. They were moist and kept well, considering I baked them ahead of time and froze them for a month. They were covered with shelf-stable icing. As per fondant, I used Wilton's and it worked well. I have just found a great from scratch fondant recipe by Michelle Foster that works well. Let me know if you want any of the recipes and God bless.

Permalink Reply by Julie Garza on December 18, 2012 at 5:53pm

I would love your recipe. I'm trying as many as I can. I really want to make it from scratch :-)
 
Rosario Diaz-Greenberg said:

My daughter wanted lemon cupcakes for her baby's Christening and I used the WASC recipe using yellow mix and substituting fresh lemon juice for part of the liquid. They were moist and kept well, considering I baked them ahead of time and froze them for a month. They were covered with shelf-stable icing. As per fondant, I used Wilton's and it worked well. I have just found a great from scratch fondant recipe by Michelle Foster that works well. Let me know if you want any of the recipes and God bless.