HOT MILK CAKE
This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON CAKE - WITH A SECRET FLUFFY LEMON FROSTING
Recipe video above. This is the Lemon Cake you make when you want to impress. 3 cake layers with a velvety, tender crumb based on my signature Vanilla Cake recipe that readers around the world have fallen in love with. Finished with a magic fluffy not-too-sweet lemon frosting (read more about it here - it also has a huge fan following!). Bonus: this cake stays perfectly fresh for 4 whole days. That's unheard of!Pressed for time? Make this quick Lemon Cake with Lemon Glaze.
Provided by Nagi
Categories Cakes
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.
- Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.
- Whisk flour, baking powder and salt in a large bowl. Set aside.
- Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
- With the beater still going, pour the sugar in over 45 seconds.
- Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cover and keep hot while beating eggs.
- Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
- Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
- Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
- Pour batter into pans.
- Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
- Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.
- Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
- Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.
- Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
- Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)
- Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get fridge cold. (Note 14) It will firm into a very thick paste.
- FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
- FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until you can see that it is stiff enough to hold peaks liek whipped cream. Do not whip more than 4 to 5 minutes (this will activate starch and make it sticky).
- Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to cover top and sides.
Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
LEMON SHEET CAKE WITH BUTTERCREAM FROSTING
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.
Provided by Yossy Arefi
Categories cakes, dessert
Time 50m
Yield One 9-by-13-inch cake
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
- In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
- With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
- Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
- Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
HOT MILK SPONGE CAKE I
We make this, and top it with Broiled Coconut Topping! Really easy!
Provided by ZOOKIE
Categories Desserts Cakes Sponge Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
- Whisk together the flour and baking powder, and add to egg mixture until just combined.
- In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
- Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
- Remove cake from oven; preheat oven's broiler.
- Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 42.6 g, Cholesterol 56.5 mg, Fat 10 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 128.2 mg, Sugar 30.8 g
HOT MILK CAKE WITH LEMON FILLING AND BOILED WHITE FROSTING
This is another recipe that I fondly remember from the Frances Virginia Tea Room which was located on the third floor of the Collier Bldg in Atlanta until 1962.
Provided by Carol V.
Categories Dessert
Time 1h15m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE CAKE:.
- Preheat oven to 350 degrees.
- Beat eggs thoroughly with electric mixer. Gradually ad sugar. Beat until fluffy. Sift flour 2 times. Add, beating thoroughly. Place Milk and butter in small saucepan and let come to a boil. Add immediately to flour mixture and beat until cool (8-10 minutes). Batter will be quite thin. Sift in remaining 1 tablespoon flour, baking powder and salt. Add floverings. Beat 1 minute more. Pour (about 1 cup batter per pan) into 3 well-greased and floured 9 inch cake pans*. Bake approximately 30 minutes or until tester comes out clean.
- * I get sneaky here cause I love Kittencal's pan release, #78579.
- FOR THE FILLING:.
- Mix dry ingredients. Beat egg yolks with water and juice. Add dry ingredients. Blend well. Cook in double boiler until clear. Remove from heat. Add rind and butter. Spread on layers and stack.
- FOR FROSTING:.
- Boil sugar and water until syrup forms thread about 3 inches long when dropped from a spoon, or cook until syrup has reached 238 degrees on candy thermometer. Beat egg whites with salt until stiff. While very hot, pour syrup in fine stream over egg whites. Beat until misture is creamy and reaches spreading consistency. Add cream of tarter and vanilla. Spread on sides and top of cake.
Nutrition Facts : Calories 539.1, Fat 12, SaturatedFat 6.7, Cholesterol 127.7, Sodium 319.9, Carbohydrate 103.8, Fiber 0.7, Sugar 83.7, Protein 6.4
WHITE CAKE WITH LEMON FILLING
Layer cake made in a one layer pan! Turns out looking pretty fancy and nice for a party. Although cooking method is baking, keep in mind you will be using the stove top. Cooking time includes the filling and frosting cook time.
Provided by Lynette !
Categories Cakes
Time 1h15m
Number Of Ingredients 21
Steps:
- 1. For the cake: Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
- 2. Combine the flour baking powder, and salt; stir well. Add to the creamed mixture alternately with the milk, beginning and ending with flour mixiture. Stir in the flavorings.
- 3. Beat the egg whites (at room temp) at high speed until stiff peaks form. Gently fold into the flour mixture.
- 4. Pour the batter into a greased and floured 13x9x2 inch baking pan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan 10 minutes; remove from pan, and let cool eompletely on a wire rack.
- 5. Split the cake in half horizontally; spread lemon filling betweebn the layers. Spread frosting on top and sides of cake.
- 6. For the lemon filling: Combine all ingredients in the top of a double boiler; bring water in the bottom of the double boiler to a boil. Reduce heat to low; cook, stirring constantly, until mixture is thickened. Let cool.
- 7. For the frosting: Combine all ingredients in the top of a double boiler; place over boiling water. Beat at high speed of an electric mixer for 7 minutes or until stiff peaks form.
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.
Provided by ANELA
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 92.5 g, Cholesterol 172.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 14.6 g, Sodium 434.2 mg, Sugar 74.1 g
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
Make and share this Lemon Cake With Lemon Filling and Lemon Butter Frosting recipe from Food.com.
Provided by MWade1
Categories Dessert
Time 1h45m
Yield 13 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts : Calories 557.4, Fat 22.9, SaturatedFat 13.7, Cholesterol 161.5, Sodium 402.8, Carbohydrate 85.3, Fiber 0.6, Sugar 67.4, Protein 5.1
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HOT MILK CAKE - THE SOUTHERN LADY COOKS
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5/5 (6)Category Cake, DessertCuisine AmericanTotal Time 45 mins
- Beat the eggs with a mixer until lemon colored. Add sugar and vanilla and continue mixing. Whisk together the flour and baking powder and add to the batter. Combine milk and butter in a pan on top of the stove and heat just until butter is melted. Pour into cake batter and mix until smooth.
- Spray a 9 x 13 baking pan with cooking spray. Spread batter in pan and bake in preheated 350 degree oven about 35 minutes or until center is done. You can top with fresh fruit or use canned or frozen with this cake.
- Combine ingredients and bring to boil on top of stove. Cook until thickens like a sauce. You can do this with any frozen fruit. No need to thaw first.
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- Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep., Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer., Slowly beat in the canola oil., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine.
- Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits., In a saucepan set over medium heat, bring the butter and milk just to a boil.
- Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted., Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined.
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