A good lemon cake recipe???

Question

well i want to make a lemon cake, but i do not want to use lemon juice. any good recipes that only call for lemon extract?

Answer 1

LEMON CAKE

1/2 lb. (2 sticks) unsalted butter, at room temperature

2 1/2 c. granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 c. grated lemon zest (6 to 8 large lemons)

3 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

3/4 c. freshly squeezed lemon juice, divided

3/4 c. buttermilk, at room temperature

1 tsp. pure vanilla extract

Preheat the oven to 350 degrees F.

Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the Glaze:

2 c. confectioners' sugar, sifted

3 1/2 tbsp. freshly squeezed lemon juice

Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

i hope this helped  

Answer 2

Here's a basic 2 egg cake.

1 2/3 cup flour

3 tsp. bkg. pwdr.

1/2 tsp salt

2 tsp. grated lemon rind

1 cup sugar

2/3 cup oil

1/2 tsp vanilla

1 tsp. lemon extract

2 eggs

3/4 cup milk

Mix dry ingred' cream sugar oil and vanilla.  Add eggs one at a time to creamed mixture.  Add dry ingred alternately with milk, starting and ending with dry.  Bake at 350 for 45 for a square 9x9 or 325 for 25 min for 2 small layers.

Answer 3

Here is an easy and good one from Kraft Foods..

Ingredients

2 baked (9-inch) round white cake layers, cooled

2 cups boiling water

1 pkg. (8-serving size) Jello Brand Lemon Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed



Preparation

PLACE cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2- inch intervals.

STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour 1 cup of the gelatin over 1 cake layer. Pour remaining gelatin over second cake layer. Refrigerate 3 hours.

DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.

REFRIGERATE at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.