Sunny and I made a lemon cake. It may not be the prettiest, but for my first cake decorating experience I think I did pretty good job.
Rating: This recipe is definitely a repeat. Nice lemon flavor all throughout without being to overwhelming.
Lemon Cake (modified yellow cake recipe from Wilton.com)
Ingredients:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla
Zest of 1 lemon
Lemon juice of one medium sized lemon
1 1/4 cups milk
Instructions
Preheat oven to 350°F. Grease and flour bottom of two 9-inch round cake pans. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs, zest, lemon juice, and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely.
Lemon Filling (Wilton.com)
Ingredients:
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks slightly beaten
1 teaspoon lemon peel grated
juice of a medium lemon
1 tablespoon butter or margarine
Makes: 1 cup.
Instructions:
Hint: Get all your ingredients ready before you begin. Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring.
Lemon Buttercream Icing (modified from buttercream icing Wilton.com)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tbsp lemon extract
1 tbsp lemon juice
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Instructions:
In large bowl, cream shortening and butter with electric mixer. Add extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and lemon juice and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Lessons Learned:
Save some thick consitency icing for decorations. Warm hands holding the bag on medium constistency icing is a bad idea! Having two bags of icing going at a time would be helpful. One to keep in the refridgerator and one to work with.
Rating: This recipe is definitely a repeat. Nice lemon flavor all throughout without being to overwhelming.
Lemon Cake (modified yellow cake recipe from Wilton.com)
Ingredients:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla
Zest of 1 lemon
Lemon juice of one medium sized lemon
1 1/4 cups milk
Instructions
Preheat oven to 350°F. Grease and flour bottom of two 9-inch round cake pans. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs, zest, lemon juice, and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely.
Lemon Filling (Wilton.com)
Ingredients:
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks slightly beaten
1 teaspoon lemon peel grated
juice of a medium lemon
1 tablespoon butter or margarine
Makes: 1 cup.
Instructions:
Hint: Get all your ingredients ready before you begin. Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring.
Lemon Buttercream Icing (modified from buttercream icing Wilton.com)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tbsp lemon extract
1 tbsp lemon juice
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Instructions:
In large bowl, cream shortening and butter with electric mixer. Add extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and lemon juice and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Lessons Learned:
Save some thick consitency icing for decorations. Warm hands holding the bag on medium constistency icing is a bad idea! Having two bags of icing going at a time would be helpful. One to keep in the refridgerator and one to work with.
this looks yummy!!! also, the site is a great idea. i look forward to trying out the cake recipe!
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