THIN MINT CAKE RECIPES

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LEMON CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL



Lemon Cake {A Scratch Recipe} | My Cake School image

This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 13

1 1/2 sticks (12T) (170g) unsalted butter, softened
1 1/2 cups (300g) sugar
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
3 cups (342g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
1 1/2 teaspoons (7g) baking powder
1/2 teaspoon (3g) baking soda
1 cup (242 g) milk
1/4 cup (57g) lemon juice
1/4 cup (53g) vegetable oil
zest of 2 lemons
1 Tablespoon (10g) lemon extract
*** ** If you don't have cake flour, for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch ( corn flour in the UK) For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.

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.
  • Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). 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.
  • 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).

HOMEMADE CHOCOLATE CAKE RECIPE: HOW TO MAKE IT



Homemade Chocolate Cake Recipe: How to Make It image

A rich chocolate frosting is the flavorful finishing touch to this moist from-scratch cake that's mixed in one bowl. It always turns out and is quickly gobbled up by friends and family. I'm asked to fix this favorite so often that the recipe card is an absolute mess! —Cindy Miller, Riverside, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 17

3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons white vinegar
CHOCOLATE CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
Dash salt
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 413 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 385mg sodium, CarbohydrateContent 64g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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