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January 2019

Lemon Cake Recipes

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OldFashioned DoubleLemon Cake Recipe

OldFashioned DoubleLemon Cake recipe and other lemon cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print OldFashioned DoubleLemon Cake recipe  PDF

L.A. TIMES FOOD SECTION 2/93 1 1/2 c Cake flour
1 ts Baking powder
ds Salt Chopped zest of 2 lemons 3/4 c Granulated sugar
3/4 c Unsalted butter or margarine
softened 3 lg Eggs
1 ts Lemon e tract
2/3 c Powdered sugar sifted
1/3 c Fresh lemon juice

LEMON FROSTING 1 1/2 c Powdered sugar sifted
1 1/2 tb Unsalted butter or margarine
ds Salt Grated zest of 1 lemon 2 tb Lemon juice
LEMON ZESTED STRAWBERRIES OPTIONAL Grated zest of 2 lemons 1/4 c Sugar or more, depending on
sweetness of strawberries 2 pt Strawberries washed,
blotted dry, hulled, split lengthwise 2 tb Dark rum
Sift flour, baking powder and salt onto piece of wa paper. Set aside. Combine lemon zest and granulated sugar in blender or food processor. Grind until lemon zest is almost as fine as sugar. Cream butter and lemon sugar in mi er bowl until light and fluffy. Add eggs, 1 at a time, beating until smooth and flowing. Add lemon e tract. Mi to combine (curdled appearance is fine). Add sifted dry ingredients. Mi until smooth. Transfer to greased 8 1/2 inch springform pan. Smooth surface with spatula. Bake at 325 degrees on center rack of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes. Prepare glaze by mi ing powdered sugar and lemon juice. Place hot cake in pan on cooling rack and brush surface with glaze immediately. Let glaze run down sides of cake. Gently rotate pan to distribute drippings evenly. After all glaze is applied and seems absorbed, carefully remove springform rim. As soon as cake seems cool enough to handle, about 10 minutes, transfer to platter with long spatula. (Aluminum cake pans can affect lemon flavor.) Let cake cool completely. Spread Lemon Frosting on cooled cake. Serve with Lemon sherbert and Lemon Zested Strawberries. Makes 1 (8 1/2 inch diameter) cake, or 8 servings. LEMON FROSTING: Combine powdered sugar, butter, salt, lemon zest and juice. Add few drops water for smooth consistency, if necessary. LEMON ZESTED STRAWBERRIES: Combine lemon zest, sugar, strawberries and rim in plastic food bag. Secure bag. Shake bag gently to coat strawberries. Refrigerate 4 hours, turning bag occasionally. Each serving contains about: 530 calories 140 mg sodium 132 mg cholesterol 22 grams fat 81 grams carbohydrates 5 grams protein 0.47 gram fiber. Presented by: Abby Mandel, L.A. Times, Good Cooking, article Headin' Southwest, 2/18/93, page H9 .. similar to a pound cake.

OldFashioned DoubleLemon Cake recipe and other lemon cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
400 people have voted
Last Reviewed on 2019-01-23

Wednesday, Jan 23 2019 Download & Print OldFashioned DoubleLemon Cake recipe  PDF   Lemon Cake recipes RSS   Thumsb up

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