Best 3 Great Grandmas Lemon Cake Recipes

GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE

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

GREAT-GRANDMA'S LEMON CAKE

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

MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE

Steps:

• Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
• Cream shortening and sugar until fluffy.
• Beat in eggs one at a time until combined.
• Add buttermilk, soda, and flavoring.
• Add flour mixture gradually until combined. This is similar to a pound cake batter.
• Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
• For Icing:.
• Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
• Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
• Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
• Enjoy!