Wedding Cake Zingy Lemon Recipes
WEDDING CAKE - ZINGY LEMON
Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist
Provided by Jane Hornby
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
- Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
- Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein
WHITE WEDDING CAKE
This is a great white wedding cake for those of you who like it plain. When I was a child, one of my neighbors who was elderly made a lot of wedding cakes for family and other people, and she took great pride in her work. She used fancy staircases you get in cake decorating stores, and even crocheted certain decorations. All is in your imagination. No professional baker did what she did. Be creative.
Provided by Carol
Categories Desserts Cakes Wedding Cake Recipes
Yield 50
Number Of Ingredients 10
Steps:
- Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
- In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more.
- Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.
- Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.
- Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 24.4 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 164.7 mg, Sugar 12.5 g
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