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Basic Cake from scratch (Lemon) Recipe

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This recipe for Basic Cake from scratch (Lemon), by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Memi

Category:
Category:

Ingredients:  
Ingredients:  
1 sticks unsalted butter, softened
1 c sugar
4 large eggs (room temperature)
3 c Swan Cake Flour * (vanilla, lemon, white or butter cake mix )
tsp salt
1 tsp baking powder
1 c of milk
c of heavy whipping cream
c of vegetable oil
1 tbsp. of pure vanilla extract
1 tbsp. of almond extract
2 8 in. cake pans (Bundt pan)
Option* zest of 2 lemons or
1 tbsp. of lemon extract

Directions:
Directions:
Preheat oven to 350. Grease and flour two 8 inch pans (Bundt pan)
In medium sized bowl add the flour, baking powder, baking soda, salt and zest of lemons. Whisk to blend and set aside. In another bowl, add the milk, whipping cream, vegetable oil and lemon juice, and lemon extract (vanilla ). Whisk to blend and set aside.
In the bowl of your electric mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3-5 minutes until its 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. Mix until combined and smooth, do not mix above medium speed or over mix.
Pour the batter into prepared pans, smoothing the tops with the back of a spoon. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before turning them out.
This recipe can became a lime cake with only adding a box of lime Jell-O, and the juice from a fresh lime or two as well as the lemons.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This recipe is what I use for baking all my cakes for the family. I just use a different flavor depending on what type of cake I am baking. My basic recipe consist of pure vanilla and almond extract. I use a yellow or butter cake mix if I don't have the flour I want to use to bake a cake from scratch. I usually use Swan Down cake flour for all my scratch cakes and use cake mixes when I just want to whip up a cake.
**Cake Flour: you can make your own cake flour by using an all purpose flour (White Lilly, King Arthur), remove 2 tbsp. of flour and replace it with w tbsp. of cornstarch
**Buttercream or Royal icing: Use 3 c of shortening to 12 cups of confection sugar (Royal Icing) Use 3 c of unsalted butter to 12 cups of confection sugar (Buttercream Icing) Mix the shortening (butter) until soft and cups of sugar one at a time mix well add drops of water to mix to soften the icing the more water or milk the thinner the icing don't forget to add your favoring a tsp at a time until it taste like you want.
** If making my famous Lime Cake you will have to have a cream cheese icing to this cake.1 pkg. of soften Philadelphia Cream Cheese, 4 cups of powder sugar, 1/2 stick of butter (unsalted), 1 tsp. of pure vanilla extract mix cream cheese and butter together, add sugar and extract on medium speed mix until creamy.
Enjoy!!

 

 

 

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