Indulge in the delectable delight of Mama's Favorite Lemon Cake, a classic recipe passed down through generations, promising an explosion of citrusy flavors in every bite. This timeless cake is a symphony of simplicity and perfection, featuring a moist and fluffy crumb enveloped in a luscious lemon glaze that tantalizes the taste buds. But that's not all; this versatile recipe offers a treasure trove of variations, each adding a unique twist to the original. From the zesty Lemon Blueberry Cake, bursting with juicy blueberries, to the elegant Lemon Pound Cake, boasting a dense and buttery texture, to the refreshing Lemon Poppy Seed Cake, dotted with crunchy poppy seeds, this collection caters to every palate. Embrace the culinary journey and discover the perfect lemon cake recipe to satisfy your cravings and create lasting memories in your kitchen.
Here are our top 3 tried and tested recipes!
MOM'S CITRUS BUTTERMILK CAKE
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,
Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)
This is definitely not your ordinary fruitcake. So yummy! The addition of lemon extract gives a different flavor to this fruitcake. Guests will be asking for a second piece of this!
Provided by Rose Mary Mogan
Categories Other Desserts
Time 3h5m
Number Of Ingredients 7
Steps:
- 1. PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
- 2. Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
- 3. Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
- 4. I prefer using both green & red cherries to add extra color to the cake.
- 5. In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
- 6. Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
- 7. This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
- 8. I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
- 9. This is a sliced platter of this delicious cake.
MAMA'S FAVORITE LEMON CAKE
My mom always made her own cakes...no box mixes for her! Then one day, she saw the lemon cake mix in the store and added all these wonderful ingredients. Here it is!
Provided by Sunny Shaine
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350. Prepare cake batter as directed on package. Pour into greased 13 x 9 baking dish. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 minutes. Pour over batter in dish. Place b aking dish on baking sheet. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools).
- 2. Sprinkle with powdered sugar. Serve warm. Refrigerate left-overs (IF there's any)! Enjoy!
Tips:
- Use fresh lemons: Fresh lemons provide the best flavor and aroma for the cake.
- Zest the lemons finely: Finely zesting the lemons will release more of their flavorful oils.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time: Adding the eggs one at a time will help to prevent the batter from curdling.
- Do not overmix the batter: Overmixing the batter can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Mama's Favorite Lemon Cake is a classic recipe that is sure to please everyone. With its moist, tender crumb, bright lemon flavor, and creamy frosting, this cake is perfect for any occasion. Whether you're serving it for dessert at a family gathering or enjoying it as a sweet treat with your afternoon tea, this cake is sure to be a hit. So next time you're in the mood for a delicious and easy-to-make lemon cake, give this recipe a try. You won't be disappointed!
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