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Lemon slices recipe
5 Answers
I had the most gorgeous lemon spongecake with lemon icing on it last nights at my nans and I'm wondering does anyone here have a recipe for it?
Thanks in advance.
G.
Thanks in advance.
G.
Answers
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dont know if this is any good
Quick Food Recipe
A lemon cake and lemon frosting, from our forum.
Ingredients:
•3 cups cake flour
•1 1/2 teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon ground ginger
•1/2 teaspoon salt
•3/4 cup unsalted butter, softened
•2 cups sugar
•4 large eggs; separated, at room temp
•2 tablespoons lemon juice, fresh
•1 teaspoon vanilla
•1 1/3 cups buttermilk
•1/4 teaspoon cream of tartar
•.
•Frosting
•8 ounces cream cheese, softened
•3/4 cup unsalted butter, softened
•2 cups confectioners' sugar, sift before measuring
•1/4 cup heavy cream
•1/3 cup lemon curd, purchased
•.
•Filling
•1 cup lemon curd, purchased
Preparation:
Cake - preheat oven to 350°. Grease 2 straight sided 9"x2" round cake pans; dust generously with flour, tapping out excess. In large bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool.
Make frosting. In large mixing bowl, beat cream cheese and butter 2 minstes, until fluffy. At low speed, beat in
Quick Food Recipe
A lemon cake and lemon frosting, from our forum.
Ingredients:
•3 cups cake flour
•1 1/2 teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon ground ginger
•1/2 teaspoon salt
•3/4 cup unsalted butter, softened
•2 cups sugar
•4 large eggs; separated, at room temp
•2 tablespoons lemon juice, fresh
•1 teaspoon vanilla
•1 1/3 cups buttermilk
•1/4 teaspoon cream of tartar
•.
•Frosting
•8 ounces cream cheese, softened
•3/4 cup unsalted butter, softened
•2 cups confectioners' sugar, sift before measuring
•1/4 cup heavy cream
•1/3 cup lemon curd, purchased
•.
•Filling
•1 cup lemon curd, purchased
Preparation:
Cake - preheat oven to 350°. Grease 2 straight sided 9"x2" round cake pans; dust generously with flour, tapping out excess. In large bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool.
Make frosting. In large mixing bowl, beat cream cheese and butter 2 minstes, until fluffy. At low speed, beat in
or maybe this one may be what you are after Gemma
Iced lemon traybake
Makes 21 small pieces
225g/8oz soft margarine
225g/8oz caster sugar
275g/10oz self-raising flour
2tsp baking powder
4 eggs
2 tbsp milk
grated rind 2 lemons
For the Icing:
about 3 tbsp lemon juice
225g/8oz icing sugar, sifted
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease and base line a 30 x 23cm/12 x 9in roasting tin with greased greaseproof paper.
2. Measure all the ingredients into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
4. Mix together the lemon juice and icing sugar to give a runny consistency. Spread out evenly over the cake and leave to set.
Iced lemon traybake
Makes 21 small pieces
225g/8oz soft margarine
225g/8oz caster sugar
275g/10oz self-raising flour
2tsp baking powder
4 eggs
2 tbsp milk
grated rind 2 lemons
For the Icing:
about 3 tbsp lemon juice
225g/8oz icing sugar, sifted
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease and base line a 30 x 23cm/12 x 9in roasting tin with greased greaseproof paper.
2. Measure all the ingredients into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
4. Mix together the lemon juice and icing sugar to give a runny consistency. Spread out evenly over the cake and leave to set.
1 to 5 of 5
