How do you make lemon sponge cake?

Answer 1

Ingredients· 1 cup white sugar

· 1 1/2 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 1 teaspoon unsweetened lemonade drink mix

· 1/3 cup shortening

Answer 2

Lemon Cake with Lemon Filling and Lemon Butter Frosting Submitted by: ANELA

Rated: 4 out of 5 by 138 members Prep Time: 1 Hour

Cook Time: 1 Hour Ready In: 4 Hours

Yields: 12 servings "A four layer cake, filled with lemon curd and covered with lemon frosting."

INGREDIENTS:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/4 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup milk

1 tablespoon grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

3/4 cup white sugar

4 egg yolks, beaten

4 cups confectioners' sugar

1/2 cup butter, softened

2 tablespoons fresh lemon

juice

1 teaspoon grated lemon zest

2 tablespoons milk

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. 2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. 3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. 4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). 5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. 6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. 7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Answer 3

The flavours of chocolate and lemon are notoriously difficult to pair together; it is quite easy to accidentally make something which tastes icky, compared to say, pairing chocolate and fudge (which is easy to get right).

The best place to begin is with a chocolate sponge recipes which involves yoghurt/buttermilk (not sour cream, there's not enough acidity). The acidity of the yoghurt or buttermilk makes pairing it with citrus fruit much easier, plus it will ensure the cake is moist.

Once you have found a sponge recipe which works, consider what type of lemon icing you require; butter cream, glace, fondant, meringue, cream cheese etc... Normally a chocolate cake will require a rich icing rather than a water-based icing, which makes buttercream or cream cheese icings a good choice. (Although anything with cream cheese icing will require refrigeration). To make the icing suitably lemony, consider using lemon extract/lemon oil, since zest will leave flecks/lumps and juice will not give the correct flavour by itself. Find a plain flavored recipe for the type of icing which you require and add lemon extract to taste.

Answer 4

You can give lemon flavor to a yellow cake mix by adding grated lemon zest. The zest is the very outer, yellow surface of the lemon, without the white pith. The lemon flavor of the cake will increase with more lemon zest; the zest of one large or two medium lemons should be plenty. Additional lemon flavor: combine powdered sugar with enough lemon juice to make a thing glaze. Pour over the baked and cooled cake. Allow to dry completely, then add additional frosting or decorations as desired.

Answer 5

If one would like to find a good recipe for Lemon Cake. They should use the website, recipe. This website offers millions of popular/nonpopular recipes that can be very helpful. Lemon Cake is definitely listed on the website.

Answer 6

Add finely grated lemon rind to the sponge mixture

Answer 7

2 parts lemon to 1 part sponge, sprinkle with suger

Answer 8

potatoes