Prism Tea wrote:
> Does anyone have a recipe for lemon cake that has the lemon flavor and
> tartness of fresh lemons? I've tried lemon extract, but that doesn't
> give the tartness. Fresh lemons kill the texture of the cake, and
> lemon peel just doesn't cut it.
> Thanks!

Both of these are quite good. The first uses zest and extract; the
second, zest and juice. The sour cream helps with the tartness too.

HTH,
pat


* Exported from CookWorks for MasterCook II *

Lemon Keeping Cake

Recipe By : Lisa Yockelson, BAKING FOR GIFT-GIVING
Serving Size : 16
Preparation Time: 0:00
Categories :

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
3 cups all-purpose flour -- unsifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter -- softened
4 tablespoons solid shortening
3 cups superfine sugar
6 egg
2 teaspoons grated lemon peel
2 teaspoons lemon extract
1 cup sour cream
1/4 cup milk

Preheat the oven to 325°F. Butter and flour a 10-inch tube pan.
Sift together the all-purpose flour, baking soda, and salt.
Cream the butter and shortening in the large bowl of an electric mixer
on
moderate speed for 4 minutes. Add the sugar in three additions,
beating on
moderately high speed for 2 minutes after each portion is added. Beat
in the
eggs, one at a time, blending well after each addition. Beat in the
lemon peel
and lemon extract. On low speed, alternately add the sifted
ingredients in
three additions with the sour cream in two additions, beginning and
ending with
the sifted mixture. Blend in the milk.
Pour and scrape the batter into the prepared pan. Bake the cake for 1
hour and
20 minutes to 1 hour and 30 minutes, until golden and a wooden pick
inserted in
the center emerges clean and dry.
Cool the cake in the pan on a rack for 5 minutes, invert the cake onto
another
cooling rack and turn rightside up. Cool completely.
Store in an airtight container.
To glaze the cake, if desired: mix 3 tablespoons lemon, orange, or
tangerine
juice with 3 tablespoons granulated sugar and spoon over the top of
the cake
while it is warm. The glaze will be absorbed into the cake, adding a
sweet-tart flavor.

***********************************************

* Exported from CookWorks for MasterCook II *

Lemon Poundcake

Recipe By : The New York Times Magazine, July 9, 1995
Serving Size : 8
Preparation Time: 0:00
Categories :

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1/2 cup unsalted butter -- at room temperature,
plus
additional for greasing pan
2 cups all-purpose flour -- plus additional for
pan
1 1/4 cups sugar
4 teaspoons lemon zest -- grated
3 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sour cream
1/2 cup confectioners' sugar
1/2 cup fresh lemon juice

Preheat the oven to 350°. Butter and flour a 9-by-5-by-3-inch loaf
pan. Using
an electric mixer, cream together the butter and sugar until light.
Add the
lemon zest, then the eggs, one at a time, mixing until light and
fluffy. Mix
in the vanilla.
Sift together the flour, baking soda, baking powder and salt. Add the
dry
ingredients alternately with the sour cream, mixing just to combine.
Spoon the
batter into the prepared pan. Bake until a toothpick inserted into
the cake's
center comes out clean, about 1 hour. Place on a rack.
Put the confectioners' sugar in a bowl and gradually whisk in the
lemon juice.
Brush some of the mixture over the top of the cake. Let stand for 10
minutes.
Turn the cake out of the pan and brush the cake top, sides and bottom
well with
the lemon mixture. Repeat after 10 minutes. Slice and serve.