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Best LEMON CAKE? (first wedding cake!)

post #1 of 27
Thread Starter 
I'm soon going to be making my first ever wedding cake and I will be discussing cake flavours with the bride soon and I was thinking up classic flavours and summery ones that would be nice and lemon popped up.

Does anyone have a really good lemon cake recipe? I was thinking of doing lemon cake with blackberry and cream cheese filling so if you have any recipes for a blackberry filling, cream cheese frosting, or anything that fits these flavours I would love some input!

I really can't wait icon_biggrin.gif

Eileen
post #2 of 27
Are you baking scratch or doctored? If doctored, I just use kakeladi's original WASC recipe. Just sub in lemon cake mix, and your flavorings. ie: lemon extract, lemon yogurt (for the sour cream), lemon zest and a little lemon juice. HTH
post #3 of 27
post #4 of 27
I would use the raspberry mousse 2 filling recipe from CC and substitute blackberry all fruit for the raspberry and do everything else the same. People love this mousse recipe, and I am sure that it would be great with the lemon cake. In fact it is on my next to try list. Good luck. I would also go with either the lemon version of WASC or the e-cake recipe . Unless there is a scratch recipe that someone swears by.
post #5 of 27
Lindas Lemonlicious Lemon Cake - Lindambc
1 lemon cake mix
1 sm. Box of instant lemon pudding
½ can of frozen lemonade concentrate or the whole can if you want
1 c. vegetable oil
1 c. sour cream
4 eggs
½ c. water

Preheat over to 350 degrees. Grease and flour bundt pan or cake pan. In a bowl mix cake mix and pudding together. Mix sour cream, oil, eggs, water and lemonade concentrate together. Slowly mix in dry ingredients. Pour batter into prepared cake pan. Bake 40-45 minutes or until toothpick inserted comes out clean. Let cool for 10-15 minutes, invert onto platter. Cool completely, pour white chocolate ganache or sugar glaze over it. Or leave it as is.
post #6 of 27
Lemon Cake - MacsMom's variation

1 lemon + 1 white cake mix

2 c cake flour

2 c - minus 2tbls - sugar

1 ½ t salt

1 t baking soda

1 1/3 cup frozen lemonade concentrate

1 1/3 cup water

2 c sour cream

9 egg whites

¼ c oil

1 T Princess Emulsion

** ¼ c poppy seeds + 1 t almond extract, optional.
post #7 of 27
Lemon Cake (1/2 Recipe) - Dandelion56602
1/2 Fr. Vanilla Mix
1/2 Lemon Mix
1 C AP Flour
1 C Sugar
3/4 tsp Salt
3 Eggs
1/2 box Lemon Pudding
Juice of 2 Lemons + water to equal 1 1/3 C
Zest 2 Lemons (abt 2 T)
2 T Oil
8 oz Plain Yogurt
1/2 tsp Vanilla
1/2 tsp Princess Emulsion
post #8 of 27
This is my absolute favorite cream cheese butter cream recipe. It is a crusting cream cheese butter cream.
1 cup butter, softened
1/2 cup shortening
16 ounces cream cheese, softened
3 1/2 pounds powdered sugar
1 tablespoon pure vanilla
1/2 teaspoon salt
post #9 of 27
I used Sylvia Weinstock's yellow cake recipe and added lemon extract for my niece's wedding cake and it came out really good. Everyone loved it!

It's in the recipe section called: Classic Yellow Cake

Delicious!
post #10 of 27
I love Martha Stewarts 1234 lemon cake, so yummy!
post #11 of 27
I've used this recipe for yrs. It's a wonderful tasting lemon cake. I brush it w a lemon simple syrup before icing/filling. (But I do the simple syrup for every cake I do) I adjust the ingredients for a taller cake, though.

HTH,
Melanie Mc.


Old Fashioned Lemon Butter Cake with Lemon Buttercream

Lemon Butter Cake

6 large egg yolks
3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 T plus 1 t baking powder
dash of salt
12 Tablespoons softened unsalted
butter
3 tablespoons grated lemon rind

Preheat the oven to 350F

Grease and flour two 9 by 1 1/2 inch cake pans.

In a medium bowl lightly combine yolks, 1/4 cup milk and vanilla.

In a large mizing bowl combine dry ingredients on low speed. Add the
butter, 1/2 cup milk and lemon juice. Mix until moistened. Beat for 1 1/2 minutes. Add egg mixture in 3 batches beating after each addition.
Add lemon rind.

Bake for 25 to 35 minutes.


Buttercream
6 egg yolks
3/4 cups sugar
1/4 cup water
1/4 cup lemon juice
2 cups unsalted butter
1/4 teaspoon lemon extract (lemon oil)

Beat the egg yolks until light in color. Meanwhile, combine sugar, water and lemon juice in a small saucepan and heat, stirring contantly until the sugar dissolves and the syrup come to a rolling boil. Boil to soft ball stage (238F) Beat the syrup into the yolks in a steady stream. Continue to beat until the mixture cools. Add the butter and flavorings. Beat until well combined
Life is short... eat dessert first!
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Life is short... eat dessert first!
Reply
post #12 of 27
Boy y'all are making me hungry!! These cakes sound delicious!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #13 of 27
If you're working from scratch and have a white or yellow cake recipe that you're already happy with, here's what I do (this is for a recipe that makes 2 eight inch rounds which begins with beating the sugar and eggs together):

I measure my sugar the night before, add the zest of two lemons to it and put it in a sealed container. In the morning I squeeze the lemons and sub the juice (it usually makes half a cup) for part of the liquid called for in the recipe. Because my recipe calls for milk, I usually add the lemon juice after the sugar and eggs are properly combined. I normally just leave out the vanilla that the recipe originally called for and don't bother adding lemon extract though you could if you wanted.

The resulting cake is intensely lemon flavored and the addition of the lemon doesn't change the texture of an already trusted recipe. I sometimes add a half cup of finely chopped basil for a lemon basil cake that is to die for (IM not so HO). I also sometimes use the same recipe but with oranges instead of lemons. I've never had a complaint yet.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #14 of 27
post #15 of 27
Quote:
Originally Posted by cakeyouverymuch

If you're working from scratch and have a white or yellow cake recipe that you're already happy with, here's what I do (this is for a recipe that makes 2 eight inch rounds which begins with beating the sugar and eggs together):

I measure my sugar the night before, add the zest of two lemons to it and put it in a sealed container. In the morning I squeeze the lemons and sub the juice (it usually makes half a cup) for part of the liquid called for in the recipe. Because my recipe calls for milk, I usually add the lemon juice after the sugar and eggs are properly combined. I normally just leave out the vanilla that the recipe originally called for and don't bother adding lemon extract though you could if you wanted.

The resulting cake is intensely lemon flavored and the addition of the lemon doesn't change the texture of an already trusted recipe. I sometimes add a half cup of finely chopped basil for a lemon basil cake that is to die for (IM not so HO). I also sometimes use the same recipe but with oranges instead of lemons. I've never had a complaint yet.



Mmmmm, I have a small obsession with lemon cupcakes and will certainly give this a try with my vanilla recipe. I usually do the juice but LOVE the idea of making lemon sugar! :::two thumbs up:::
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