Creole Lemon Cake Elegant Lemon Cake Roll Herme's Ligurian Lemon Cake Lemon Ambrosia Cake Lemon Cake
(English) Lemon-Lime Soda Cake Lemonade Cake Strawberry Lemon Cake
* Exported from MasterCook *
Creole Lemon Cake
Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 cup Butter or margarine softened (454 g) 2 cup Sugar (400 g) 6 Eggs
1/2 cup Lemon juice -- (122 g) 3 Tbsp Grated lemon rind -- (18 g) 3 3/4 Cup All-purpose Flour --
(469 g) 2 tsp Baking powder (6 g) 4 cup Coarsely chopped walnuts (480 g) 15 oz Package golden
raisins (425g)
2/4 cup Confectioners' sugar (30 g)
Preheat oven to 325! F. (163! C). Cream butter and sugar in large mixer bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition. Stir in lemon juice and rind. Add mixture of
flour, baking powder, walnuts and raisins; mix well. Spoon into greased and floured 10-inch (25-cm)
fluted tube pan. Let stand for 10 minutes. Bake for 1-3/4 hours or until cake tests done. Cool in
pan on wire rack for 15 minutes. Remove cake to wire rack to cool completely. Wrap with plastic
wrap. Let stand for 24 hours. Place on cake plate. Sift confectioners' sugar over top.
May wrap in brandy-soaked cloth and store in covered container for up to 2 weeks.
from "Making Spirts Bright, Holiday Recipes and Family Fun" posted by teri Chesser
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Per Serving (excluding unknown items): 230 Calories; 25g Fat (94.2% calories from fat); 2g Protein;
1g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 255mg Sodium. Exchanges: 1/2 Lean Meat; 0
Fruit; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Elegant Lemon Cake Roll
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
4 Eggs -- separated
1/4 cup Sugar 1 tsp Lemon extract 1 Tbsp Oil, vegetable
2/2 cup Sugar
3/3 cup Flour, cake -- sifted 1 tsp Baking powder
4/4 tsp Salt Sugar, powdered
5/2 cup Coconut, flaked
6/2 tsp Water 2 drop Food coloring, yellow -----Creamy Lemon Filling----- 14 oz Milk,
sweetened condensed
7/3 cup Lemon juice 2 Tbsp Lemon rind -- grated 5 drop Food coloring, yellow 4 oz Whipped
topping, frozen Thawed
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir
in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup
sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder,
and salt; fold into egg mixture. Grease a 15x10x1" jellyroll pan, and line with waxed paper; grease
and flour waxed paper. Spread batter evenly in pan. Bake at 375 degrees for 10 to 12 minutes. Sift
powdered sugar in a 15x10" rectangle on a linen towel. When cake is done, immediately loosen from
sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and
towel together; cool on a wire rack, seam side down.
Unroll cake; spread with half of Creamy Lemon Filling, and reroll. Place on serving plate, seam side
down; spread remaining filling on all sides. Combine coconut, water, and food coloring in a plastic
bag; close securely, and shake well. Sprinkle colored coconut over cake roll. Refrigerate for 1 to 2
hours before serving. Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon
rind, and food coloring; mix well. Fold in whipped topping. Yield: about 3 cups.
SOURCE: Southern Living Magazine. Typos by Nancy Coleman. From: Homenet Cook
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Per Serving (excluding unknown items): 144 Calories; 2g Fat (14.2% calories from fat); 4g Protein;
27g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch);
1/2 Lean Meat; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Herme's Ligurian Lemon Cake
Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----For The Lemon Cake----- 7 Tbsp Unsalted butter, Melted, plus more, at room Temperature, for pan
1 3/4 Cup All-purpose Flour, plus More for pan 1 1/2 tsp Double-acting baking Powder 1 cup
Granulated sugar Zest of 2 lemons, very Finely Chopped, 1 Tbsp Freshly squeezed lemon Juice (about
1/2 lemon) 4 large Eggs, room temperature 3 Tbsp Milk, room temperature
2/3 cup Extra-virgin olive oil 1 pint Fresh raspberries -----For The Meringue----- 1
large Egg white
3/4 cup Granulated sugar Confectioners' sugar, for Dusting Berries, such as Raspberries,
Strawberries, or Blueberries, Optional
Though a more conventional ingredient in Italian cooking than French, olive oil gives this elegant
lemon cake its irresistible moist texture. Renowned pastry chef Pierre Herme likes this cake well
enough to serve it plain; a lightly browned layer of meringue topped with fresh berries gives it a
dressier finish. You can brown the meringue in just a few minutes under the broiler, though a
handheld kitchen torch is an even easier option-it allows you better control over the browning.
To make the Lemon Cake:
Heat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust
with flour, and tap out any excess. In a large bowl, sift the flour and baking powder; set aside.
Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between
your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible.
Return bowl to mixer. Using the whisk attachment, beat in the eggs on medium high until the mixture
is pale and thick, about 3 minutes. With the mixer on lowest speed, beat in milk. Add reserved flour
mixture; beat until incorporated. Add the lemon juice, melted butter, and olive oil; beat until
blended. Pour about one third of the batter into the prepared pan; there should be just enough
batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining
batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down
between the berries and just covers them (you'll have a very thin top layer of batter). Bake cake
until golden and pulls away from the sides of the pan, and a cake tester inserted into the center
comes out clean, 30 to 33 minutes.
Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right-
side up, and allow to cool to room temperature. Once cooled, the cake is ready to serve or to
decorate with meringue.
To make the Meringue and assemble the dessert: Heat oven to 475 degrees with rack positioned in the
center. Place the cooled cake on a parchment-lined baking sheet, and set aside. In the clean, dry
bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft
peaks. Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks
form. Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the
reserved cake. Dust the meringue with confectioners' sugar. Bake the cake until lightly browned, 4
to 6 minutes. Garnish the cake with the mixed berries, if desired, and serve. Serves 10 to 12
MM format by Manny Rothstein This recipe has been adapted from "Desserts by Pierre Herme" by Dorie
Greenspan. Source: The Martha Stewart Living Show From: Manny Rothstein
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Per Serving (excluding unknown items): 238 Calories; 15g Fat (53.4% calories from fat); 1g Protein;
28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 3
Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Lemon Ambrosia Cake
Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----Lisa Crawley Tspn00b----- 1 pkg Lemon cake mix 1 pkg Instant lemon pudding (small)
3/4 cup Coconut 1 1/4 Cup Water
4/4 cup Vegetable oil 2 Eggs -----Frosting----- Creamy frosting mix 2 Confectioners' sugar 1 cup
Shortening 1 cup Milk
Mix in a 13 x 9 ungreased pan with a fork. Bake at 350 for 35-40 min. From: [email hidden]
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Per Serving (excluding unknown items): 279 Calories; 30g Fat (94.0% calories from fat); 2g Protein;
2g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 24mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 6 Fat.
* Exported from MasterCook *
Lemon Cake (English)
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
6 oz Self-rising flour 6 oz Margarine 6 oz Sugar(caster or soft brown) 2 large Eggs Rind of 1 lemon
-- grated Finely
Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting tin. Cream the margarine and sugar
in a bowl until soft. Beat the eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in the tin and bake for 30 to 40
minutes until springy to the touch. For the topping, mix the caster sugar and lemon juice together,
and while the sponge is still hot pour the mixture over the top of the cake. Leave to cool in the
tin and cut into slices.
SOAR - the Searchable Online Archive of Recipes soar.berkeley.edurecipesOpen ↗ Snagged by
Jeff Pruett.
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Per Serving (excluding unknown items): 489 Calories; 37g Fat (67.7% calories from fat); 7g Protein;
32g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 969mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 7 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Lemon-Lime Soda Cake
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----PATTI - VDRJ67A----- 1 pkg Lemon cake mix 1 pkg Instant pudding - Coconut OR- pineapple cream
10 oz Lemon-lime soda
3/4 cup Cooking oil 4 Eggs -----FROSTING----- 1 1/2 cup Sugar
4/3 cup Flour 2 Egg yolks 1 cup Flaky coconut
5/2 cup Butter or margarine 15 oz Crushed pineapple -- NOT Drain
Combine cake mix, pudding mix, lemon-lime soda and oil; mix well. Add e ggs, one at a time, beating
after each addition. Pour into greased and flour ed 9x13" baking pan. Bake at 350~F for 45-50
minutes. FROSTING: In saucepan mix sugar, flour and pineapple until flour is moistened. Stir in egg
yolks, coconut and butter. Cook until very thick . Spread over cake while both are hot.
From: [email hidden]
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Per Serving (excluding unknown items): 373 Calories; 24g Fat (56.1% calories from fat); 3g Protein;
39g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 101mg Sodium. Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat;
1/2 Fruit; 4 1/2 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Lemonade Cake
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 pkg (3 oz.) lemon Jello
3/4 cup Hot water 1 Lemon cake mix 3 Eggs
4/4 cup Oil or applesauce 1 large Can frozen lemonade Concentrate
5/2 cup Sugar
Preheat oven to 300 degrees. Grease and flour a Bundt pan. Dissolve Jello in hot water and set aside
to cook. DO NOT JELL. In a large bowl, mix next three ingredients. Add cooled Jello. Beat until well
mixed. Turn into Bundt pan. Bake 1 hour or until knife inserted comes out clean.
MEANWHILE: Mix next 2 ingredients and let set. While cake is still warm, loosen it from edges of
pan, but leave in pan. Also poke a few holes into body of cake. Pour lemonade mixture over cake,
allowing it to run down sides..
From: [email hidden]
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Per Serving (excluding unknown items): 146 Calories; 3g Fat (20.1% calories from fat); 4g Protein;
25g Carbohydrate; 0g Dietary Fiber; 140mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Lean Meat; 1/2
Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Lemon Cake
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 1/4 Cup Butter or Margarine, Softened and divided 2 1/4 Cup Granulated Sugar, divided 4 large Eggs
1/4 cup Fresh lemon juice 2 Tbsp Freshly grated lemon rind 3 cup Cake flour 1 tsp Baking soda
2/4 tsp Salt 1 1/2 cup Buttermilk 1 pkg (16-ounce) frozen Unsweetened strawberries, Thawed 1 pkg
(8-ounce) cream cheese, Softened 3 cup Confectioners Sugar 2 Tbsp Frozen lemon Concentrate,
thawed Fresh strawberries for Garnish
Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1 3/4 cups
granulated sugar, beating well. Add eggs, one at a time, beating well after each addition. Add lemon
juice and lemon rind, beating well. Combine flour, baking soda, and salt; add to butter mixture,
alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until
blended after each addition. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at
350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10
minutes; remove from pans, and cool completely on wire racks. Bring strawberries and remaining 1/2
cup granulated sugar to a boil in a medium saucepan, stirring and mashing strawberries with a potato
masher. Boil about 4 minutes, or until mixture is reduced to 3/4 cup, stirring frequently. Cool to
room temperature. Beat cream cheese and remaining 1/2 cup butter at medium speed with an electric
mixer until fluffy. Gradually add confectioners sugar, beating until smooth. Add lemon juice
concentrate, beating well. Spread strawberry mixture between layers to within 1/2 inch of edge.
Spread cream cheese frosting between layers over strawberry mixture and on top and sides of cake.
Garnish, if desired.
From: "John Weber" <[email hidden]>
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Per Serving (excluding unknown items): 1610 Calories; 24g Fat (13.5% calories from fat); 61g
Protein; 280g Carbohydrate; 2g Dietary Fiber; 761mg Cholesterol; 2406mg Sodium. Exchanges: 17 1/2
Grain(Starch); 3 Lean Meat;
1/2 Fruit; 1 1/2 Non-Fat Milk; 2 Fat.
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