DirectionsStep1Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.Step2Cake pans: Grease 3 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.Step3Whisk flour, baking powder and salt in a large bowl. Set aside.Step4Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.Step5With the beater still going, pour the sugar in over 45 seconds.Step6Then beat for 7 minutes on speed 8, or until tripled in volume and white.Step7Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cov…Step8Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 …Step9Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100…Step10Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.Step11Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.Step12Pour batter into pans.Step13Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)Step14Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.Step15Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.Step16Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.Step17Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.Step18Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.Step19Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)Step20Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get frid…Step21FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.Step22FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until yo…Step23Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to c…IngredientsIngredients2 cupsAll Purpose Flour (plain/cake flour OK too, Note 1)2 ½ teaspoonsBaking Powder¼ teaspoonSalt4 Large Eggs (50 - 55g/2 oz each, at room temp, Note 3)1 ½ cupsSuperfine Sugar (caster/granulated/regular ok too, Note 2)115 gramsUnsalted Butter (cut into 1.5cm/1/2" cubes, or so)1 cupMilk (full fat, Note 5)3 teaspoonsVanilla Extract (the best you can afford, Note 6)3 teaspoonsCanola Oil (or vegetable, Note 7)3 tablespoonsLemon Zest (from 2 lemons)⅓ cupLemon Juice¼ teaspoonNatural Lemon Extract (lemon oil, recommended but not essential, Note 8)6 ½ tablespoonsFlour (plain/all purpose)1 ⅓ cupsMilk (full fat best, low fat ok, 0% fat no good)1 ⅓ cupsSuperfine White Sugar (caster/or granulated/ordinary)300 gramsUnsalted Butter (softened)3 teaspoonsLemon Zest (from 1 lemon)4 tablespoonsFresh Lemon JuiceSee moreNutritionalNutritional339 Calories13 gTotal Fat91 mgCholesterol51 gCarbohydrate97 mgSodium6 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherBest Icing/frosting For A Lemon Cake ?? - CakeCentral.comcakecentral.comThe Best Lemon Buttercream Frosting - Two Sisterstwosisterscrafting.comLemon Cake With Lemon Buttercream Frosting Bigger …biggerbolderbaking.comEasy Lemon Cake with Lemon Pudding Frosting - …togetherasfamily.comMary Berry's lemon cake recipe - BBC Foodbbc.co.ukRecommended to you based on what's popular • Feedback
Low-Fat Lemon Raspberry Cake
Preview
See Also: healthy moist lemon cake recipeShow details
WEBJun 12, 2022 · Whisk together the yogurt, lemon juice, milk and melted butter. In another bowl, mix flour, baking powder, baking soda, lemon zest and sweetener. Add to the …
See Also: diabetic lemon bundt cake recipeShow details
WEBDec 11, 2023 · How To Make Low Calorie Lemon Cake From Scratch. Step 1.Preheat oven: Preheat your oven to 350 °F and prepare a 9-inch …
See Also: Cake Recipes, Lemon RecipesShow details
WEBMay 4, 2011 · In a large bowl, mix together cake mix and Jello, smashing any lumps with the back of a spoon. Add the water, eggs, oil and lemon extract and use an electric …
WEBApr 3, 2018 · Position oven rack in center of oven. Preheat to 350 degrees farenheit. Generously butter and flour (with all-purpose flour) 2 8”-inch …
WEB1 cup unsalted butter, completely softened at room temperature. 2 tablespoons lightly packed finely grated lemon zest. 3-1/2 cups sifted confectioners’ sugar. 3 tablespoons …
WEBJul 15, 2016 · Directions For Frosting. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 …
See Also: Cake Recipes, Cheese RecipesShow details
WEBMay 21, 2021 · Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 6 inch cake tins. Add 175g margarine and 175g caster sugar to a bowl and mix for up to five minutes until pale and fluffy. Add 3 eggs …
WEBDirections. Preheat oven to 350°F. Spray cake pan with baking spray and set aside. In large bowl, combine flour, sugar, baking powder, baking soda and lemon zest. Add milk, lemon juice, butter and vanilla and mix on …
WEBJul 25, 2016 · Spray 3 8-inch round cake pans with nonstick baking spray and set aside. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and lemon emulsion. In the bowl of a stand mixer, with …
WEBJun 29, 2023 · Preheat oven to 350°F (176°C). Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat …
WEBAppears in Cook's Country June/July 2008. The best lemon pound cakes are dense and moist, with a rich, buttery flavor complemented by a refreshing hint of lemon. We wanted to cut the fat without losing …
WEBDec 12, 2011 · Directions. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and …
WEBThe Best Low Fat Lemon Layer Cake Recipes on Yummly Red Velvet Layer Cake, Homemade Citrus Cranberry Sauce, Lemon Garlic Herb Baked Tilapia
WEBSieve the icing sugar into a bowl. Finely grate the lemon rind into a separate mixing bowl. Chop the butter into small cubes. Add the butter cubes to the mixing bowl and beat to …
WEBNow divide the cake batter evenly between three 8″ round, greased and floured cake pans. Place the pans into the preheated oven making sure the side don’t touch. Set your timer …
WEBDec 4, 2017 · Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the milk, lemon zest, lemon juice and food coloring (if using). Scrape …