Great Lemon Cake Recipe???

Question

My dad wants some kind of lemon cake for his birthday. Does anyone have a great recipe? I am a pretty experienced baker, so it doesn't have to be too easy. Thanks for your help.

Answer 1

LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE

Servings: Makes 10 to 12 servings.

Ingredients

Lemon curd

1 cup sugar

3/4 cup fresh lemon juice

3 large eggs

3 large egg yolks

1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

Cake

6 large eggs, separated

14 tablespoons sugar

1 3/4 cups sifted cake flour (sifted, then measured)

1/4 teaspoon salt

Syrup

1/2 cup sugar

1/2 cup boiling water

1/4 cup fresh lemon juice

Filling and frosting

2 cups chilled heavy whipping cream

3/4 cup sugar

3 8-ounce containers chilled mascarpone cheese*

Preparation

For lemon curd:

Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Transfer 1 cup curd to small bowl for spreading on cake layers. Reserve remaining curd for filling. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled.)

For cake:

Position rack in center of oven and preheat to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment). Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold half of whites into yolk mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until incorporated. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.

Divide batter between pans; smooth tops. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool in pans on racks.

Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes. Cut each cake horizontally in half (layers will be thin). Peel off parchment.

For syrup:

Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.

For filling and frosting:

Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to lemon curd in medium bowl; whisk until blended. Fold whipped cream into lemon-mascarpone mixture.

Place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with third cake layer, syrup, lemon curd, and filling. Top with fourth cake layer. Brush with remaining syrup, then spread remaining lemon curd over. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/4-inch star tip (to be used for rosettes). Spread remaining lemon-mascarpone filling as a frosting over sides of cake. Pipe small rosettes of frosting over top of cake, covering completely. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.

*Italian cream cheese available at Italian markets and many supermarkets.

LEMON CAKE WITH LEMON CURD FILLING

1/2 c. butter

1 1/2 c. sugar

3 eggs, save one egg white for filling

2 1/2 c. flour

1 1/2 tsp. baking powder

1 c. milk

Cream butter and sugar; add well beaten eggs. Sift flour and baking powder; add to batter along with the milk. Beat well. Pour into 2 greased and floured 8 inch cake pans. Bake at 350 degrees for 30-35 minutes.

LEMON BUTTERCREAM:

Grated rind of 1 lemon

4 tbsp. butter

2 c. powdered sugar

1 egg

3 tbsp. lemon juice

1 tbsp. lemon curd

Beat lemon rind and butter. Add 1 cup powdered sugar and beat until blended. Add egg and another cup of powdered sugar; beat until blended. Add remaining ingredients and beat. Spread on cooled cake.

LEMON CURD

Also known as lemon butter or lemon cheese, lemon curd can be used to fill pies, tarts and cakes, or served as a topping for pound cake. This recipe will keep, covered, in the refrigerator for one to two weeks.

1/2 c. butter

2 tsp. grated lemon rind

1/2 c. lemon juice

1 1/2 c. sugar

4 whole eggs

2 egg yolks

Melt butter in top of double boiler. Add juice, rind and sugar. Stir until sugar is dissolved. Beat egg yolks and whole eggs together until thick. Blend into juice mixture. Cook, stirring constantly, until quite thick. Cool and refrigerate.

hope these help.                 good luck and enjoy.

Answer 2

This may sound like a cop-out, but this is the cake I ask for every year for my birthday.

If you get the Betty Crocker Lemon Cake Mix (I'll bet Pillsbury or another brand would do the same thing, but Betty Crocker is my favorite).  On the side of the box is a recipe for lemon pound cake.  It has a glaze of lemon juice & sugar instead of traditional icing.  It is THE BEST Lemon cake I've EVER had.

Happy Birthday to your dad!

Answer 3

Unless you want to make lemon bars (mmmmmmm)...

I've tried a bunch of different lemon cake recipes, and none are as good as the duncon heinz lemon cake in the box.  You can still make homemade lemon frosting, just use the recipe on the powdered sugar box and add a few spoons of lemon juice, then decorate the cake with a little zest.  mmmmmmmmmmmmmmmmmmm

Answer 4

http://www.recipezaar.com/794

Answer 5

I have two great lemon cake recipes that I use. One is from scratch and the other from cake mix. The cake mix recipe for me is very easy and quick.

Enjoy!!!

Lemon Poke Cake

1½ cups sugar

½ cup butter, softened

3 eggs

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

2 tablespoons grated lemon peel

2 tablespoons lemon juice

Lemon Glaze

1½ cups powdered sugar

¼ cup butter, melted

enough fresh lemon juice to make glaze spreadable

lemon zest to taste, optional

Preheat oven to 325; grease and flour a Bundt pan.

Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.

Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well.

Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook !! And trust your nose ie. when you can smell it, it's done !!

Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.

Lemon Cake

Lemon cake mix

lemon instant pudding mix (4 serving size)

4 eggs

1 cup water

1/3 cup veggetable oil

tub of lemon icing

Preheat oven to 350. Prepare bundt cake pan.

Combine all ingredients, mix for 2 minutes on medium. Bake @ 350 for bout 50-60 minutes. (if using a dark pan, bake @ 325 for the same amount of time.)

Take lemon icing, glaze in microwave (about 30 second, depending on your microwave), pour desired amount over cake.

I usually bake mine for 53 minutes, it comes out light and fluffy!!!

Answer 6

Well since you are already an  experienced baker thent his will be very easy. Mix the cake with lemon pudding are vallina are both. Then after the cake's done then poak a tooth in the cake all over the cake, then squeeze lemon juice near the tooth pick holes so you will have what we call a Wet Lemon Cake  

Answer 7

go to www.foodnetwork.com  put lemon cale in the search,theres a lot to choose from..have fun..

Answer 8

Lemon Wow Cake

"The surprise ingredient tarragon puts the 'wow' in this cake. Both kids and adults love it - people are always asking me for this unique, irresistible recipe!"

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant coconut cream pudding mix

1 teaspoon dried tarragon

1 cup lemon-lime flavored carbonated beverage

1/3 cup lemon juice

4 eggs

2/3 cup vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Answer 9

LEMON BRANDY CAKE

1 pkg. lemon cake mix

1 jar lemon curd

3 eggs

1/4 c. brandy

1/4 c. oil

Beat all ingredients together, until very well blended (about 3 min).  Put ino greased & floured bundt pan.  Bake at 350 for 1 hour.  Let cool in pan about 10 min.  Turn over and top with lemon-brandy glaze:

GLAZE

2 c. confectioner's sugar; 1/2 tsp lemon extract;  whisk in brandy 1 TB at a time with wire whisk, until smooth spreading consistency (may need to adjust liquid or sugar).  Drizzle all over top & sides of cake.....  Can dust with more confectioner's sugar when the glaze is hardened