Yellowlemonycake Recipes

LEMON JELLO CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
• Tip and tap the edges of the cake pan to coat it with flour.
• In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
• Pour into the greased and floured pan.
• Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
• When cake is done, prick with a fork while still hot.
• Immediately pour lemon icing over top.
• In a small bowl, mix the lemon juice and powdered sugar until smooth.

LEMON CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees
• Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
• In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
• In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• With the mixer on low speed, add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Slightly increase the speed and mix until combined and smooth, do not mix above medium speed or over mix.
• Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
• Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
• Boil, stirring, for 1 minute more.. Remove the pan from the heat.
• Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
• Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
• This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
• I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes 1 1/4 cups
• Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
• Cut the cream cheese into pieces and add to the butter, beating until blended.
• Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
• Gradually add powdered sugar and beat until well blended.
• For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer.
• We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).

YELLOW CAKE WITH LEMON FILLING

Steps:

• Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8-by-2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
• Slowly add the flour mixture on low speed, alternating with buttermilk, a little of each at a time, beginning and ending with the flour mixture. Beat in vanilla.
• Divide batter evenly between prepared pans. Bake for 25 minutes; rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans; set cakes, top side down, on wire racks, and allow to cool completely, about 1 hour.
• To assemble, remove parchment paper from each cake. Reserve the one with flattest bottom surface to use as the top layer of the assembled cake. Place the other cake, top side down, on the serving platter as the first layer. Spread a 1/2-inch-thick layer of lemon filling to within 1/2 inch of the edge. Place remaining cake, top side down, on top, and press down slightly. If the kitchen is warm and filling seems runny, transfer the cake to the refrigerator to firm up the filling. Frost cake with chocolate frosting, and then chill until frosting sets, about 10 minutes; serve.

LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
• In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM

Steps:

• Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
• Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
• Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

YELLOW CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
• Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
• Pour/spoon batter evenly into cake pans.
• Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That's normal!)
• Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
• For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

YELLOW LEMON CAKE

Steps:

• Lightly but thoroughly grease the bottom and sides of three 8-inch cake pans. Sprinkle the inside with flour and shake to coat evenly. Shake out excess.
• Meanwhile, preheat the oven to 375 degrees.
• To prepare the cake layers, put the shortening into the mixing bowl of an electric mixer. Add the 2 tablespoons of freshly grated lemon rind and start beating while gradually adding the sugar. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon juice.
• Put the flour, baking powder and salt into a sifter and sift the mixture into a mixing bowl.
• Start beating the creamed shortening mixture and add the sifted ingredients alternately with the milk, beating well after each addition.
• Pour and scrape equal portions of the batter into each prepared cake pan. Tap each pan on a flat surface to smooth over the top of the batter. Place on the center rack of the oven and bake 25 minutes or until a cake tester inserted in the center of each cake layer comes out clean. Remove the cakes and place on a rack. Let stand 10 minutes and unmold.
• To prepare the filling, combine the sugar, cornstarch and salt in a saucepan. Gradually add the water, stirring with a wire whisk. Beat in the egg yolks, lemon juice and grated rind. Place the saucepan over very low heat or over a flame-tamer and cook, stirring constantly, until the sauce thickens. Stir in the butter. Remove from the heat and let stand until thoroughly cool. Use as filling and topping for the cake layers.

YELLOW LEMONY CAKE

Steps:

• Combine all ingredients and beat for 2 minutes.
• Pour into greased and floured 9x13 baking pan.
• Bake at 350° for 50 minutes, or until pick comes out clean.
• Cool for 10 minutes.

LEMON CAKE WITH YELLOW CAKE MIX

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Generously grease a 12-cup bundt pan with butter or non-stick spray.
• In a large bowl, stir together the cake and gelatin mix. Whisk in the oil, eggs, water, and lemon extract until the batter is smooth and lump-free.
• Pour the batter into greased pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 to 10 minutes. Flip the cake onto a serving plate.
• While baking, prepare the frosting: stir together sifted powdered sugar and lemon juice.
• Pour the frosting over the slightly cooled cake. Let the icing set for 30 minutes before serving.