Difference between revisions of "The most amazing lemon cake ever!"
From zen2
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| Line 5: | Line 5: | ||
*3 cups sugar | *3 cups sugar | ||
*5 eggs | *5 eggs | ||
| − | *3 cups all-purpose flour | + | *3 cups all-purpose flour |
*1 cup milk | *1 cup milk | ||
| − | *1 teaspoon lemon extract | + | *1 teaspoon lemon extract |
| + | *1 cup youghurt(optional) | ||
*2 or 3 lemons for juicing, depending on how lemony you want the glaze to be | *2 or 3 lemons for juicing, depending on how lemony you want the glaze to be | ||
powdered sugar, which I just keep adding to the lemon juice until it is sweet enough | powdered sugar, which I just keep adding to the lemon juice until it is sweet enough | ||
| − | ==Procedure=== | + | *lemon rind |
| + | |||
| + | == Procedure=== | ||
#Put the softened butter in the bowl of an electric mixer and beat until really creamy. | #Put the softened butter in the bowl of an electric mixer and beat until really creamy. | ||
#Gradually add the oil, and mix until very smooth. | #Gradually add the oil, and mix until very smooth. | ||
#Next comes the sugar, added slowly, mixed until it looks fluffy. | #Next comes the sugar, added slowly, mixed until it looks fluffy. | ||
| − | |||
#Add the eggs,Crack the eggs, one at a time into a separate container before adding to the batter, so that you can pick out any shell fragments. | #Add the eggs,Crack the eggs, one at a time into a separate container before adding to the batter, so that you can pick out any shell fragments. | ||
#The eggs should be added to the batter one at a time, and mixed well after each egg. | #The eggs should be added to the batter one at a time, and mixed well after each egg. | ||
| Line 29: | Line 31: | ||
#Remove the cake from the oven and place on a cooling rack. | #Remove the cake from the oven and place on a cooling rack. | ||
#Cool the cake in the pan on the rack for 15 minutes, then remove from pan directly onto wire rack. Cool completely. | #Cool the cake in the pan on the rack for 15 minutes, then remove from pan directly onto wire rack. Cool completely. | ||
| − | ===Lemon Glaze=== | + | |
| + | === Lemon Glaze === | ||
| + | |||
*Simply juice the lemons into a container (I use a gravy shaker, but a bowl and whisk works just as well), and add powdered sugar to taste. I like a tart glaze, but you may want it more sweet. Mix until smooth, then just pour the glaze over the cake, and enjoy! | *Simply juice the lemons into a container (I use a gravy shaker, but a bowl and whisk works just as well), and add powdered sugar to taste. I like a tart glaze, but you may want it more sweet. Mix until smooth, then just pour the glaze over the cake, and enjoy! | ||
Latest revision as of 23:57, 27 February 2015
Ingredients
- 1 cup butter (the real thing, not margarine), softened
- 1/4 cup vegetable oil
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 teaspoon lemon extract
- 1 cup youghurt(optional)
- 2 or 3 lemons for juicing, depending on how lemony you want the glaze to be
powdered sugar, which I just keep adding to the lemon juice until it is sweet enough
- lemon rind
Procedure=
- Put the softened butter in the bowl of an electric mixer and beat until really creamy.
- Gradually add the oil, and mix until very smooth.
- Next comes the sugar, added slowly, mixed until it looks fluffy.
- Add the eggs,Crack the eggs, one at a time into a separate container before adding to the batter, so that you can pick out any shell fragments.
- The eggs should be added to the batter one at a time, and mixed well after each egg.
- This step is where the light and tender texture is made, so the batter should be really well beaten.
- It should appear very light and fluffy when you are done mixing.
- This is the step where you want to mix the batter as little as possible.
- With the mixer set on a slow speed, add 1 cup of the flour, and mix just until blended.
- Add 1/2 cup of milk, mix just until blended, then repeat with 1 more cup of flour, 1/2 cup of milk, and the final cup of flour.
- Add the lemon extract at the end, and mix it in gently.
- Greased 10 inch bundt pan.This cake bakes in a cooler oven, so bake it at 300 degrees for 90 minutes, or longer if needed.
- The cake is done when a cake tester or knife blade inserted into the middle comes out clean.
- Remove the cake from the oven and place on a cooling rack.
- Cool the cake in the pan on the rack for 15 minutes, then remove from pan directly onto wire rack. Cool completely.
Lemon Glaze
- Simply juice the lemons into a container (I use a gravy shaker, but a bowl and whisk works just as well), and add powdered sugar to taste. I like a tart glaze, but you may want it more sweet. Mix until smooth, then just pour the glaze over the cake, and enjoy!