I have yet to find it. Suggestions? Thanks!

I have great scratch cakes for all my cakes except LEMON BUTTER CAKE and for this I use a packet mix.... and I want a scratch cake... so let me know when you find a decent one.

Has anyone tried any of the cake bibles recipes for lemon cakes?

The other day I made one...here's what I used:

1 DH Classic Yellow Cake Mix
1 4oz. box Lemon Pudding mix
1 tsp. Vanilla extract
1 tsp. Lemon extract

Mix box mix according to direction and add the flavorings and pudding to the mix. Bake as usual.

I then made a lemon buttercream using Calidawn's recipe, but I used 1 tsp. vanilla and 1 tsp. lemon extracts. It was amazing. It even had the texture of scratch cake. The buttercream was crusting but I like that and so does my family.

Good luck!

Wanda

I want a cake made from scratch, not a box cake... no offence...

just my preference... I like to be able to say the cake is mine and also be able to tell people whats in it.. and without all the preservatives.

Once again I am sorry.... can't seem to say a word right.

cakes are personal and many prefer boxed and many prefer scratch.. I love that the recipe was posted (thats what this sharing site is about) and heaps of people will try and thats great but I also hoped a scratch cake recipe would be posted.

Perhaps I have not understood the rules.... are the replies only for the benefit of the original poster?

I wasn't offended by your post and I have a good recipe. PM me if u want it.

No, of course the posts are for everyone but your comment did come across in a negative way but since you aplogized it sounds as if you did not intend to come across that way.
Of course we would appreciate all recipes boxed or homemade as everone does have their favorites.

Jacqui

Thank you so much KakesandKids ... I will

I love this site and it has helped me a great deal... but everytime I open my mouth I seem to be offending someone.

KAREN

dky: I just think its the way you say things sometimes...I'm not sure you mean to, but it comes across as a little harsh. I'm not attacking, just pointing out what you might not see...like when you said I like real cakes & not box. Well, alot of us use box mixes, extenders,etc. & it sounded like you were saying it was inferior to scratch. Maybe that's not what you intended, but that's how it came across.

ok... thank you for highlighting this for me. I will try harder.

I thought by my earlier comment which says I currently use a mix for my lemon cake would indicate that I don't have a problem with mix cakes I was just looking for an alternative.

And then I also explained why it was my preference....

I don't want this to detract from the original posters question...... and that was for a lemon cake recipe

Boxed, mixes or scratch recipes would be wonderful for all of us..... please keep the recipes coming

Thanks for that. I do hope I can get back to the topic of lemon cakes as I know making a good lemon cake from scratch can be very hard. I am trying two recipes this weekend/next week anyways for a groom's cake and will post again on my results. I was just hoping to get one tried here as this lemon cake is also for my first tasting ever.


-Sus

Excellent, can't wait to hear your report. hope all goes well.

k

The lemon coconut recipe in the Toba Garrette's book is quite yummy! (make sure you make it with the lemon curd... YUM!)

**edited to correct source of recipe!

Okay, I have two!

First a doctored box mix recipe:

1 white cake mix
4 egg whites
1/2 C butter softened
1 small white chocolate instant pudding mix
1 tsp almond extract
1/2 C fresh sqeezed lemon juice
1/2 C milk
zest of 2 lemons

Mix together and bake as indicated on the box. This is really yummy with lemon buttercream and can be made with oranges as well. I prefer this recipe to any scratch recipe I have ever had!

However this scratch recipe is pretty dang good. I usually leave out the coconut as I don't like it. It is from Toba Garretts book.

1 C butter room temp
2 C sugar
1/3 C lemon curd
2 T fresh lemon juice
zest of 3 lemons
3 C cake flour
1 T baking powder
1/2 tsp salt
1 C shredded coconut
5 large eggs
2 tsp vanilla
1 C milk

1. Preheat oven to 350. grease two 8-inch pans or 1 10-inch pan. Line with parchment paper.

2. Cream together butter, sugar, zest, lemon juice, and lemon curd for 5 minutes. Stop and scrape bowl. Cream for 1 more minute.

3. Sift together the cake flour, baking powder, and salt. Mix in the shredded coconut. Whisk together the eggs, milk and vanilla.

4. Alternately add the flour mixture and egg mixture to the batter in three turns. Mix until batter is smooth. Spoon batter into prepared pans.

5. Bake for 45-50 minutes for 8-inch pans, and 60-70 minutes for 10-inch pans or until a toothpick inserted in center comes out clean.

Makes 2 8-inch cakes or one 10x3-inch cake.

Littlbell, from the Wilton site, had left this recipe for me on the Wilton site awhile back. It is excellent. I am posting her lemon icing recipe that goes with it.
Serving: Yields: 12 servings (one 9-inch 2-layer cake)


3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, softened
2 1/2 cups sugar
5 eggs
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons lemon juice*
3/4 cup buttermilk
*Just a reminder to you Australian folks that your tablespoon is 20ml or 4 tsp. while the tablespoon used in Canada, the U.S. and Great Britain is only 15 ml or 3 tsp. So you need to reduce the tablespoon to the equivalent of 3 tsp. per tbsp.
1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda and set aside. In a large bowl using a mixer set at medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, blending each thoroughly before adding the next. Scrape down sides and beat in vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk and ending with the dry ingredients.

2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of each cake layer comes out clean -- 20 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely. Frost with lemon buttercream.

Store refrigerated for up to 4 days.
Lemon Buttercream

Serving: 3 cups

1/2 cup (about 3 large eggs) egg whites
1 cup granulated sugar
1 pound unsalted butter, cut into 1/2-inch pieces
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice

Make the frosting: In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F). Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume -- about 5 minutes. Reduce mixer speed to medium and add the butter -- about a quarter cup at a time -- allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.

If you torte the layers, you will need to double the frosting recipe.

I've made the Lemon Frosted Lemon Cake on
www.joyofbaking.com
I think it's a very good one!

I use:
1 box lemon cake mix
1box lemon pudding
4 egg whites
1 cup sour cream
1/2 cup water
1/3 cup oil
mix low for 30 seconds then medium for 2 minutes.

I use the faux fondant (all shortening buttercream) for frosting and mix it with seedless raspberry preserves for the filling.

Here is a link to the old stand-by, not sure if it is on this site or not, too tired to look.
http://www.baking911.com/recipes/cakes/mix_lemon_poppyseed.htm
Hugs Squirrelly