1 2 3 4 Lemon Cake Recipes

CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE

Steps:

• Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
• Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
• Sift the flour with the salt and baking powder; set aside.
• Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
• Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
• Turn into the prepared pan(s).
• Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
• Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
• For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
• If you made a layer cake, use your favorite frosting.

1-2-3-4 LEMON CAKE

Steps:

• Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
• In a large bowl, sift together flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
• On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
• Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
• Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
• Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.

LEMON 1-2-3-4 CAKE

Steps:

• Cream butter and sugar until very pale yellow.
• Beat at high speed until grain is gone.
• Then add egg yolks, one at a time, beating well after each addition.
• Add vanilla; beat well.
• Sift dry ingredients three times and add alternately with milk, just until mixed.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Grease small angel food pan with Crisco or margarine.
• Bake at 325 F, approximately 1 hours 10 minutes.
• When cake in done, it bounces back when pressed.
• Cool upside down on cake rack.
• Run knife around edges of pan to loosen.
• OPTIONAL:.
• If you have a lemon, it is very good with the grated zest of the lemon added to the batter.

LEMON CAKE WITH LEMON CURD FILLING

Steps:

• Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
• Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.

1-2-3-4 LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess. Sift together flour, baking powder, baking soda, and salt into a medium bowl.
• With an electric mixer on medium speed, beat butter until softened, 1 to 2 minutes. Gradually add granulated sugar, and beat until pale and fluffy, 3 to 4 minutes, scraping down sides of bowl once or twice. Gradually add eggs; beat until incorporated after each addition, scraping down sides of bowl once or twice.
• Slowly add the flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined. Beat in vanilla and lemon zest.
• Divide batter evenly between prepared pans. Bake, rotating halfway through, until a cake tester comes out clean, 35 to 45 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
• With a serrated knife, split each cake in half horizontally. Reserve the prettiest domed top for the top of the cake. Place the other top, dome-side down, on a cake stand or platter, and spread evenly with 1 cup lemon curd to within 1/2 inch of the edge. Top with second layer, and spread with another 1 cup curd. Repeat with third layer and remaining curd. Refrigerate cake to firm up lemon curd (or, if the kitchen is warm and the curd is too soft during assembly, refrigerate the layers as they are completed).
• Just before serving, place the reserved domed layer on top of cake. Spoon whipped cream over top, and sprinkle with berries; dust with confectioners' sugar.

1-2-3-4 CAKE

Steps:

• Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
• Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
• Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
• Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
• Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.

1-2-3-4 CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 3 (9-inch) cake pans,.
• Using an electric mixer, cream butter until fluffy.
• Add sugar and continue to cream well for 6 to 8 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Add flour and milk alternately to creamed mixture, beginning and ending with flour.
• Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans.
• Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
• Do this several times to release air bubbles and assure you of a more level cake.
• Bake for 25 to 30 minutes or until done.
• Cool in pans 5 to 10 minutes.
• Invert cakes onto cooling racks.
• Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

BLUEBERRY-LEMON COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
• In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
• In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.