Best 6 Lemon 1 2 3 4 Cake Recipes

CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE

Steps:

• Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
• Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
• Sift the flour with the salt and baking powder; set aside.
• Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
• Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
• Turn into the prepared pan(s).
• Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
• Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
• For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
• If you made a layer cake, use your favorite frosting.

LEMON 1-2-3-4 CAKE

Steps:

• Cream butter and sugar until very pale yellow.
• Beat at high speed until grain is gone.
• Then add egg yolks, one at a time, beating well after each addition.
• Add vanilla; beat well.
• Sift dry ingredients three times and add alternately with milk, just until mixed.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Grease small angel food pan with Crisco or margarine.
• Bake at 325 F, approximately 1 hours 10 minutes.
• When cake in done, it bounces back when pressed.
• Cool upside down on cake rack.
• Run knife around edges of pan to loosen.
• OPTIONAL:.
• If you have a lemon, it is very good with the grated zest of the lemon added to the batter.

SIMPLE LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
• In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
• With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
• Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.

SWANS DOWN 1-2-3-4 POUND CAKE

Steps:

• Preheat oven to 325°F.
• Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
• Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
• Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
• This recipe is made available as a courtesy by The Reily Foods Company.

1-2-3-4 CAKE

Steps:

• Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
• Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
• Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
• Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
• Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.

1-2-3-4 CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• Stir baking powder and salt into cake flour.
• In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
• Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
• In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.