GREAT-GRANDMA'S LEMON CAKE
"Baking and giving" is a hobby of mine, and I love to bake my gifts by using old-fashioned recipes like this one, which was my great-grandmother's. There aren't too many shortcuts in these directions, but I enjoy aspect of "measuring and mixing"! This is one of my favorites, copied down from my mother's old cookbook.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 cakes (24 servings).
Number Of Ingredients 9
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE
My great grandmother made this all the time and no one had the recipe. She never measured anything she put in it. Finally my dad watched her make it one time and before she added each ingredient, he made her stop so he could measure it and write it down. This cake is different from the usual coconut cake in that the icing is less fluffy and instead soaks the cake more. It is to die for!! This is the moistest, densest cake, and the combination of flavors is amazing!
Provided by Sayster
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 610.3, Fat 32.5, SaturatedFat 15.3, Cholesterol 58.8, Sodium 174.5, Carbohydrate 74.8, Fiber 3.3, Sugar 48.5, Protein 7.3
GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE
When I was a kid Great Grandmother made this cake for just the right occasion. I can remember her taking her time to do it from scratch no cake mix for this cake. This cake is one I will always adore, This cake really brings memories. I tried making this by using a cake mix , but it didn't fly. Great Grandmother was always...
Provided by JANET JORDAN
Categories Cakes
Time 1h10m
Number Of Ingredients 18
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 RECIPE
"Baking and giving" is a hobby of mine, and I love to bake my gifts by using old-fashioned recipes like this one, which was my great-grandmother's. There aren't too many shortcuts in these directions, but I enjoy aspect of "measuring and mixing"! This is one of my favorites, copied down from my mother's old cookbook.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
- Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.
- Yield: 2 cakes (24 servings).
- If Cooking for Two: Wrap and freeze one cake to enjoy later.
- Originally published as Great-Grandma's Lemon Cake in Reminisce
- July/August 1993, p51
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GREAT-GRANDMA'S LEMON CAKE
Number Of Ingredients 9
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
Nutrition Facts : Nutritional Facts Serves
GREAT LEMON CAKE
Make and share this Great Lemon Cake recipe from Food.com.
Provided by spacholl
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- With electric mixer at medium speed, beat the cake mix, gelatin, eggs, salad oil and water for 4 minutes.
- Pour batter into a 9-inch by 13-inch pan.Bake at 375 degrees for 35 minutes.
- While stillwarm, punch holes with large fork over entire cake.
- Topping: Finely grate the rind from the 2 lemons,then squeeze out the juice from both.
- Put the powdered sugar in a small bowl and mix well withthe lemon rind and juice.
- Pour over entire surfaceof cake.
Nutrition Facts : Calories 431.3, Fat 20.1, SaturatedFat 3.1, Cholesterol 62.9, Sodium 318.6, Carbohydrate 54.2, Fiber 0.7, Sugar 38.3, Protein 10.1
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