Great Grandmas Lemon Cake Recipes

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GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE



GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE image

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

1/2 lb (2 sticks ) unsalted butter
2 1/2 c sugar
4 large eggs room temperture
1/3 c grated lemon zest 6 to 8 lemons
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp koser salt
3/4 c freshly sqeezed juice divided
3/4 c buttermilk at room temperture
1 tsp pure vanilla extract
LEMON BUTTERCREAM FROSTING
1/2 c vegetable shortening
1/3 c butter
1 Tbsp lemon juice
3 c confectioners' sugar
2 Tbsp milk
1 1/2 Tbsp poppy seeds

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

GRANDMA'S LEMON POUND CAKE



Grandma's Lemon Pound Cake image

This is my favorite cake recipe--my grandmother made it all the time. It is a great lemon pound cake that's not too sweet.

Provided by Allrecipes

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h30m

Yield 14

Number Of Ingredients 8

3 cups all-purpose flour
1 teaspoon salt
1 cup milk
1 ½ teaspoons lemon extract
3 cups white sugar
2 sticks butter
½ cup shortening (such as Crisco®)
5 eggs

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan.
  • Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl.
  • Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 479.8 calories, Carbohydrate 64.3 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 292.2 mg, Sugar 43.9 g

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