GREAT-GRANDMA'S LEMON CAKE
"Baking and giving" is a hobby of mine, and I love to bake my gifts by using old-fashioned recipes like this one, which was my great-grandmother's. There aren't too many shortcuts in these directions, but I enjoy aspect of "measuring and mixing"! This is one of my favorites, copied down from my mother's old cookbook.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 cakes (24 servings).
Number Of Ingredients 9
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S LEMON POUND CAKE
This is my favorite cake recipe--my grandmother made it all the time. It is a great lemon pound cake that's not too sweet.
Provided by Allrecipes
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan.
- Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl.
- Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 64.3 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 292.2 mg, Sugar 43.9 g
GREAT-GRANDMA'S LEMON CAKE
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream butter gradually add sugar, beating well. In a small mixing bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and mix well. Stir in lemon peel and juice. Combine flour and baking soda add alternately with milk, stirring well after each addition. Beat egg whites until stiff fold into batter. Pour into two well-greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 325° for 65-70 minutes or until cakes test done. Cool on wire rack for 10 minutes. Remove from pans to cool completely. Dust tops with confectioners' sugar.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE
When I was a kid Great Grandmother made this cake for just the right occasion. I can remember her taking her time to do it from scratch no cake mix for this cake. This cake is one I will always adore, This cake really brings memories. I tried making this by using a cake mix , but it didn't fly. Great Grandmother was always...
Provided by JANET JORDAN
Categories Cakes
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease and flour 3 round cake pans you can also line cake pans with parchment paper.
- 3. Cream the butter and the sugar in a bowl of a electric mixer fitted with the paddle attachment mix until light and fluffy about 5 minutes. With the mixer on medium speed add the eggs one at a time and the lemon zest.
- 4. Sift flour, baking powder, baking soda, poppy seeds, and salt in a bowl. In another bowl combine 1/4 c. lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixture alternately to the batter. Beginning and ending with the flour. Divide the batter evenly between the cake pans. Smooth the tops and bake for 45 minutes to 1 hour.
- 5. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on rakes to completely cool
- 6. LEMON BUTTERCREAM FROSTING
- 7. In a large bowl cream the shortening and butter with a electric mixer. Add the lemon juice. Slowly add the sugar one cup at a time beating it well on medium speed.
- 8. Add the milk beat at high speed until mixture is light and fluffy
- 9. Keep the frosting bowl covered with a damp cloth until ready to frost cake. Makes 2 cups
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