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.
FEATHER SPONGE CAKE (AMY'S GRANDMA'S)
This is my friend Amy's Grandma K's recipe from 1990. This recipe has lemon extract but some lemon zest can be used as well (my Grandma used the zest) but I don't have her recipe.
Provided by Oolala
Categories Dessert
Time 1h25m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks until thick and lemon colored.
- Add water and continue beating until thick.
- Gradually beat in sugar, then the extracts.
- Fold in flour, a little at a time.
- Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks.
- Fold this carefully into the cake mixture.
- Bake in a 10" ungreased angel food cake pan ina 350 degree oven for approximately 1 hour.
- Invert pan to cool.
Nutrition Facts : Calories 383.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 168.2, Carbohydrate 74.5, Fiber 0.8, Sugar 50.5, Protein 9.5
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