Wrap them well in plastic wrap and freeze. To freeze these cakes, prepare them except the glaze. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Allow the cakes to cool completely.įor the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup. When you make this Lemon Cake, always use lemons that. Sift together the flour, baking powder, baking. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. This book covers a wide range of fruits, and besides recipes, she gives us a little history on each fruit. My granddaughter Sydney has acquired a love of. You'll be surprised at how closely it tastes. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until. For the Lemon Cake: 1 cup Sugar I used organic cane sugar zest of 2-3 Lemons 1/2 cup Milk I use almond or coconut milk 3 Tbsp Lemon Juice 1/2 cup Melted. These lemon cake ideas are the perfect balance of sweet and tartthey're perfect for spring and summer This margarita cake is perfect for a picnic on a warm day. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Directions Preheat the oven to 350 degrees F. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.Ĭook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. If the glaze is any hotter, it will re-crystallise, losing its shine and crispness. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat to 35☌, until smooth. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.Ĭream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes.