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    You are in: Home / Recipes / Lemon Cake (From Scratch) Recipe
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    Lemon Cake (From Scratch)

    Lemon Cake (From Scratch). Photo by Iacastro69

    1/1 Photo of Lemon Cake (From Scratch)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Second2None's Note:

    from Movie Menus: Recipes for Perfect Meals with Your Favorite Films by Francine Segan

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    Ingredients:

    Serves: 6

    Yield:

    cake

    Units: US | Metric

    Cake

    Glaze

    Directions:

    1. 1
      Preheat the oven to 375 degrees. Butter and flour a 9-inch round pan and set aside.
    2. 2
      In a mixing bowl, using an electric mixer set on high speed, blend the butter and the 1 cup granulated sugar together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Add the lemon juice, zest, and baking powder and mix well.
    3. 3
      Slowly stir in the flour and milk. Mix on low speed until combined.
    4. 4
      In another bowl, whip the egg whites with the electric mixer set on high. When the egg whites begin to get frothy, sprinkle with the 2 tablespoons granulated sugar. Continue beating until the egg whites form soft peaks.
    5. 5
      Gently stir about one-quarter of the whites into the cake batter to lighten it. Fold in the remaining whites until just combined, being careful not to overmix. Pour the batter into the prepared pan and bake for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean.
    6. 6
      Allow the cake to cool on a rack in the pan for 10 minutes, then invert onto a serving platter and allow to cool completely.
    7. 7
      To make the glaze, whisk together the confectioners' sugar and lemon juice until smooth. Pour half of the glaze over the top of the cooled cake, allowing it to drip down the sides. Allow the cake to stand for 10 minutes, then top with the remaining glaze.
    8. 8
      Garnish with the lemon zest and candied violets, if using, and serve.

    Ratings & Reviews:

    • on March 15, 2014

      35

      Had already started the recipe when I read the reviews saying it was dry. Also in what universe would you put 2 tablespoons of baking powder? So I changed a few things: increased milk to 1/2 cup, decreased flour to 1 1/2 cups, decreased baking powder to 2 TEASPOONS. Put baking powder and 1/2 teaspoon salt into flour. Whipped the egg whites first and set aside. Creamed butter with sugar, beat in egg yolks, lemon juice and zest, and milk. Mixed in flour until just combined, then folded in whipped egg whites. Baked in a BUNDT pan for 30 minutes +- at 350 degrees, not 375. Glazed with the icing and was very good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2013

      35

      Tried this lemon cake for the first time and was not satisfied. The taste of the cake itself was good but it was way too dry. Going to decide if I want to play around with the recipe to get it more moist or just try another recipe all together. My rating 3/5 stars.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2012

      55

      This recipe was easy n came out quit good for my first time making a cake from scratch. Only problem I came across was trying to find unsalted butter... Looked at my local grocery stores n they eather didnt carry it or were sold out.... Lol so I used reg butter n it came out quit good just a lil dry but id rate my cake a 9 out of 10. ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Cake (From Scratch)

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 573.6
     
    Calories from Fat 174
    30%
    Total Fat 19.3 g
    29%
    Saturated Fat 11.0 g
    55%
    Cholesterol 166.1 mg
    55%
    Sodium 419.5 mg
    17%
    Total Carbohydrate 93.2 g
    31%
    Dietary Fiber 1.6 g
    6%
    Sugars 57.8 g
    231%
    Protein 9.2 g
    18%

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