Simply Cake recipes

Prep Time: 25 minutes

Cook Time: 55 minutes

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 cups flour
• 5 eggs, slightly beaten
• juice and zest of 1 lemon

Preparation:

Preheat oven to 325 degrees F. Grease and flour tube or Bundt cake pan. Cream butter and sugar. Alternately add eggs and flour. Add lemon juice and zest. Bake for 45 to 55 minutes.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup butter, room temperature
• 2 cups granulated sugar
• 3 eggs
• grated zest of 1 large lemon
• 1 cup sour cream
• .
• Lemon Glaze:
• 1/4 cup melted butter
• 2 tablespoons fresh lemon juice
• 2 cups sifted confectioners' sugar

Preparation:

Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12 or more, depending on size of servings.

Ingredients

1−1/2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1 (6 ounce) can frozen lemonade, thawed
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Mix dry ingredients in a bowl. In another bowl, mix only 1/2 cup lemonade,
egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently
stir in nuts. Spoon into prepared pans and bake and bake at 375F for 15−20
minutes or tests clean. While hot, brush with remaining lemonade and
sprinkle with white sugar. Makes 8−9 large muffins.

Lemon pudding cake recipe is made with fresh lemon juice and butter, topped with whipped cream.

Cook Time: 55 minutes

Ingredients:

• 4 eggs, separated
• 1/3 cup fresh lemon juice (about 2 medium lemons)
• 1 teaspoon finely grated lemon peel
• 1 tablespoon melted butter
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups milk
• whipped cream or whipped topping

Preparation:

In a medium mixing bowl, beat egg yolks until thick and light yellow, about 5 to 6 minutes. Beat in lemon juice, grated lemon peel, and melted butter. In another bowl, combine sugar, flour, and salt. Add to first mixture, alternating with the milk, beating well after each addition. The batter will be thin. Beat the egg whites until soft peaks form; fold into the batter. Pour batter into a buttered 1 1/2 quart baking dish. Set baking dish in a larger pan and add very hot water (boiling or nearly boiling) to a depth of about 1 inch. Bake at 350° for 45 to 55 minutes, or until lightly browned. Serve warm with whipped cream or whipped topping.
Lemon pudding cake recipe serves 6 to 8

This chiffon cake is made with beaten egg whites, vanilla, and lemon peel for flavoring.

Cook Time: 55 minutes

Ingredients:

• 2 1/4 cups sifted cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon peel
• 1 cup egg whites (about 8 to 10)
• 1/2 teaspoon cream of tartar

Preparation:

Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a well in center. To the well, add oil, egg yolks, water, vanilla, and lemon peel. Beat until smooth and creamy. Combine egg whites with cream of tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of beaten egg whites, carefully cutting and folding just to blend. Bake in an ungreased 10-inch tube pan at 325° for 55 minutes. Increase heat to 350° and cook 10 minutes longer. Invert pan; cool. Frost with Seven Minutes Frosting,Fluffy Frosting, or your favorite.