Best Paulas Lemon Cake Paula Deen Recipes

LEMON CURD LAYER CAKE

Steps:

• Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour; line bottom of pans with parchment paper.
• In a large bowl, beat butter, sugar, and lemon zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until well combined after each addition. Divide batter between prepared pans, smoothing tops. Tap pans on counter several times to evenly spread batter and release any air bubbles.
• Bake until a wooden pick inserted in center comes out clean, 35 to 38 minutes. Let cool in pans for 10 minutes. Remove from pans, and gently remove parchment from layers. Let cool completely on a wire rack.
• Level cake layers, if desired. Place one cake layer on a serving plate. Spread lemon curd evenly on cake layer. Top with remaining cake layer; refrigerate for at least 3 hours. Spread frosting on top and sides of cake. Garnish with lemon slices, if desired. Refrigerate for at least 1 hour before serving or for up to 2 days.
• In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth and creamy, about 1 minute. Add lemon zest and juice, salt, and vanilla, beating until combined. Gradually add confectioners' sugar, beating at low speed until combined after each addition. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes. Use immediately.

LUSCIOUS LEMON CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter and next 3 ingredients with a mixer at medium speed until fluffy. In a medium bowl, sift together cake flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. In another large bowl, beat egg whites (reserve yolks for Lemon Filling, recipe follows) with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter. Divide batter among prepared pans. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers. Spread Fluffy Lemon Frosting on top and sides of cake. Garnish with lemon wedges and curls, if desired. Cover and refrigerate for up to 3 days.
• In a small bowl, stir together 1/4 cup water and gelatin; let stand for 5 minutes or until softened. In a medium saucepan, whisk together sugar and cornstarch. Whisk in egg yolks, lemon juice, and remaining 1/2 cup water. Cook over medium heat, whisking constantly, for 4 to 5 minutes or until thickened. Remove from heat, and whisk in gelatin mixture and butter until melted and smooth. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate for at least 8 hours before using.
• In a large bowl, beat butter, cream, and zest with a mixer at medium speed until smooth. Gradually add confectioners' sugar, beating until smooth. Add whipped topping, beating until smooth.

PAULA'S LEMON CAKE WITH 7-MINUTE FROSTING

Steps:

• Preheat oven to 350 °F. Grease and flour three 9-inch cake pans.
• Using electric mixer, cream 1 cup butter until fluffy. Add 2 cups sugar and continue to cream well for 6-8 minutes. Add whole eggs one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add 1 teaspoon vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25-30 minutes or until golden brown. Cool in pans 5-10 minutes. Invert cakes onto cooling racks. Cool completely.
• To make the frosting, place 1 1/2 cups sugar, cream of tartar or corn syrup, salt, water and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in 1 1/2 teaspoons vanilla.
• To make the filling, place egg yolks, 1/4 cup butter, 1 1/2 cups sugar and lemon juice and zest in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
• To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

PAULA'S LEMON CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
• To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
• To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
• To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

PAULA DEEN'S CRAB CAKES WITH LEMON-DILL SAUCE

Steps:

• To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
• The sauce will thicken as it chills.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
• Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
• Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
• Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2-inch thick.
• In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
• Pat this topping onto both sides of the patties.
• Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter.
• Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
• These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
• **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

LEMON BLOSSOMS (PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
• Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
• Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
• With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
• Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.