High Altitude Lemon Cake Recipes
LEMON GOLD CAKE
This easy cake recipe makes a good lemon-flavored cake perfect for any occasion.
Provided by Carol
Categories Desserts Cakes Lemon Cake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
- Measure sifted flour, baking powder, and salt; sift together three times.
- Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
- Bake for 25 to 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 54.2 g, Cholesterol 124.6 mg, Fat 10.6 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 266.9 mg, Sugar 30.4 g
HIGH-ALTITUDE LEMON CAKE
This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen's recipe for that!)
Provided by sydd
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
- Mix together cake flour, lemon zest, baking powder, and salt.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.
- Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 50.2 g, Cholesterol 32.9 mg, Fat 12.4 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 7.7 g, Sodium 380.7 mg, Sugar 24 g
HIGH ALTITUDE CHIFFON CAKE WITH VARIATIONS
At higher altitudes, cakes are more sensitive to slight changes; therefore, it is important to carefully follow the directions given for each recipe. Be sure that measurements are exact and especially note the addition or subtraction of amounts by tablespoons from cups of flour or liquid. Always use measuring spoons or cups when definite amounts of ingredients are specified. When measuring flour and baking powder, do not pack them, but spoon lightly and level off. Always sift flour before measuring. Brown sugar and shortening should be packed into the cup or spoon to give accurate measurements. Shortening should be at room temperature for best results. This recipe is mainly for 5000 to 7500 feet in elevation. For higher elevations, make these adjustments: Plain Chiffon: Reduce baking powder to l tsp. Orange Chiffon: Reduce baking powder to 3/4 tsp. Lemon and Pineapple Chiffons: Same as 5,000 ft. From the University of New Mexico, Agriculture Department
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
- Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
- Make a well in center and add oil, egg yolks, water, and vanilla.
- Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
- Place egg whites and cream of tartar in another mixer bowl.
- Using clean beaters, beat to stiff peaks but not dry.
- Add beaten eggs whites to batter by thirds.
- With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
- Pour batter into an ungreased, 10-inch tube pan.
- Bake at 350° for 55-65 minutes or until done.
- Remove from oven and cool in inverted pan.
- **Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
- **Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
- **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.
Nutrition Facts : Calories 309.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 62.9, Sodium 276.2, Carbohydrate 47.9, Fiber 0.5, Sugar 25.3, Protein 5.4
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