Greek Lemon Glaze
 Lemons are a great favorite in Greece

and they use them in a variety of recipes.
The combination of tart and sweet makes the
lemon and ideal candidate for desserts.
This multipurpose glaze is great on cake,

ice cream, and many other treats.

Smooth Lemon Glaze 
3/4 cup Sugar
2 Tablespoons Cornstarch
1/4 teaspoon Salt
2 Tablespoons Grated lemon rind (Zest)
1 Tablespoon Butter (soft)
1/3 cup Lemon juice (freshly squeezed)
 Start by mixing the sugar, cornstarch and

salt with 3/4 cup of water in a saucepan

(equal to the sugar); mix well.
Bring to a rolling boil; boil for 1 minute,

stirring constantly taking care that the mixture

does not burn. Remove from heat.

Add the lemon rind (zest) and butter;

gradually stir in lemon juice.

Allow to cool thoroughly. Enjoy!
 
 

1234 Lemon Cake
**CAKE**
3 cups all-purpose flour -- sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter --at room temp
2 cups granulated sugar
4 large eggs -- slightly beaten
1 1/4 cup buttermilk
1 1/2 teaspoon vanilla extract
2 lemons, Zest only
**LEMON CURD**
12 large egg yolks
2 lemons, Zest only
1 cup fresh lemon juice
1 1/2 cup sugar
1 cup cold unsalted butter -- cut in pieces
**SWEETENED WHIPPED CREAM**
2/3 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
**GARNISH**
12 ounces assorted fresh berries
confectioner's sugar
CAKE: Heat oven to 350 deg. Arrange two racks
 in the center of oven. Line the bottoms of two
8 x 2 inch buttered cake pans with parchment paper.
Dust the bottoms and sides of pan with flour,
 and tap out any excess.
Sift together the flour, baking powder, baking soda,
 and salt; set aside. Cream butter on medium
until softened, 1 to 2 minutes. Gradually add
sugar, and beat on medium until lightened,
3 to 4 minutes, scraping down sides once or twice.
Gradually add eggs, beating after each addition
until batter is no longer slick, stopping once or
twice to scrape down sides, about 5 minutes.
Slowly add the sifted flour mixture, alternating
 with the buttermilk, a little of each at a time,
at low speed, beginning and ending with the
flour mixture. Beat in the vanilla & the lemon zest.
Divide the batter evenly between the prepared pans.
 Bake 25 minutes, and rotate the pans in the oven
 if needed for even browning. Continue baking until
 a cake tester inserted into the center of each cake
 comes out clean, 10 to 20 minutes more.
Transfer pans to wire racks to cool.

Let cool 15 minutes.
 Remove cakes from pans. Leave the cakes on
 a wire rack, tops up,to cool completely, about 1 hour.
To assemble, remove the parchment paper from
the bottom of each cake. Slice each layer in half
 horizontally with a serrated knife. Reserve the
 prettiest dome top to use for the top of the cake.
 Place the other top, dome-side down, on the
 serving platter to make the first layer.
Spread with one cup of the lemon curd to within
 a half inch from the edge. Place the second layer
over the first, and spread with curd, covering with
 third layer, and spreading with another cup of
lemon curd.
One hour before serving, transfer the platter
with cake to refrigerator to firm up lemon curd
 (if the kitchen is warm and the curd gets runny,
 refrigerate the layers as they are completed).
Just before serving, place the reserved domed
 layer on top of cake. Spoon on the sweetened
 whipped cream. Sprinkle with mixed berries
and a dusting of confectioners' sugar through
a fine sieve.
LEMON CURD: Pass the egg yolks through a strainer
 to remove any traces of white. Combine the yolks,
lemon zest, lemon juice, and sugar in a heavy saucepan.
 Whisk the mixture to combine, then switch to a
wooden spoon. Stir constantly over medium heat,
 making sure to stir all the sides and edges of the
 saucepan for even cooking. Cook until the mixture
 is thick enough to coat the back of a spoon, 20 to
25 minutes. Remove the saucepan from heat.
Add the butter, one piece at a time, stirring with
 a wooden spoon to incorporate into a smooth mixture.
 Transfer to a medium bowl, cover with plastic wrap,
 and place in the refrigerator until firm and chilled,
 at least one hour. May be made one day ahead.
(Makes 3 1/3 cups)
SWEETENED WHIPPED CREAM: Whip the heavy cream
 in the bowl of an electric mixer on medium speed until
soft peaks form, 2 to 4 minutes. Add the vanilla and
confectioners' sugar, and continue to whip on medium
speed until the cream returns to soft peaks, 2 to 3 minutes.
(Makes 1 1/3 cups) 
-

1 package (16 ozs) white angel food
cake mix
1 tablespoon grated lemon zest
***Lemon cream filling and topping:***
1 cup heavy cream
1 tablespoon confectioners' sugar
1 can (19 ounces) can prepared lemon pie filling
Lemon twists, optional
Heat oven to 325 degrees Bake in an ungreased
10-inch tube pan.
For the cake: Add lemon zest to cake mix and prepare, bake and cool according to package directions.
With electric knife or long sharp serrated knife,
cut cake horizontally into 3 layers.
For the filling: In a large mixer bowl, beat cream
and confectioner's sugar to stiff peaks.
 Fold in pie filling, gently but thoroughly.
Place one cake layer, cut-side up on serving plate.
 Spread 1 cup of the filling on cake. Repeat with
remaining cake layers and filling, ending with cake layer, cut-side down. Spread remaining filling on sides and top of cake.
Chill at least 4 hours before serving.
Garnish with lemon twists, if desired.
Store leftover cake in the refrigerator.
Cook's notes: If you prefer or can't find
canned lemon pie filling, prepare a cooked lemon pie filling.
Cool before using. An electric knife is ideal to
slice angel food and chiffon cakes.
Variation: Crushed hard lemon candies sprinkled
 on top of the cake add a nice crunch to the lemon cream.
-

Lemon Brunch Cake
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 ozs frozen lemonade, thawed
1/2 cup melted butter or margarine
2 eggs, beaten
1/2 cup half & half
1 tablespoon grated lemon rind
***Lemon Glaze:***
1 1/4 cup powdered sugar
1/4 cup lemon juice
1 tablespoon grated lemon rind
***Garnish***
Grated lemon rind
In a large mixing bowl, combine the flour, sugar,
baking powder, baking soda and salt, mixing well.
Add the lemonade and melted butter. Blend well.
 In separate bowl, mix together eggs and half & half.
 Add lemon rind.
Combine mixture with other ingredients.
Pour batter into lightly greased 9x13 inch baking pan.
 Spread evenly. Bake at 350 degrees for 35 to 40 minutes.
Meanwhile, make Lemon Glaze.
Spread over COOLED cake. Garnish with grated lemon rind.
Cut into squares to serve.

Makes 1 (9x13 inch) cake .
-

Lemon Loaf Cake
1 lemon Jell-O gelatin
1 cup hot water
3/4 cup Mazola oil
1 Duncan Hines Lemon Supreme cake mix
4 large eggs
***Glaze***
1 cup icing sugar
1/4 cup lemon juice
Dissolve Jello in 1 cup hot water. Let cool.
Mix everything in bowl. Add eggs 1 at a time.
Pour into greased and floured loaf pans.
Bake at 350 degrees 40-45 minutes.
Cool 5 minutes. Mix icing sugar and lemon juice.
Prick with size 8 knitting needle and glaze.
Makes 2 9x5 loaf pans. 

 

Luscious Lemon Cake
8 ounces crushed pineapple, drained,

juice reserved
3 eggs
1 box lemon cake mix
1/3 cup oil
1/2 cup miniature marshmallows
1/4 cup shredded coconut
Grease a 9x13 cake pan. Combine reserved
pineapple juice with enough water to make 1 cup.
Combine juice with cake mix,eggs, and oil.
Beat well for 2 minutes. Fold in remaining ingredients.
 Pour into prepared cake pan.
Bake at 350F for 30-40 minutes.
-

Lemonade Party Cake
1 package Lemon Cake Mix
1 can (6 Oz.) Frozen Lemonade

Concentrate -- thawed
3/4 cup Powdered Sugar
1 Tub Soft Whipped Fluffy White
Or Fluffy Lemon Ready To Spread Frosting
Yellow Colored Sugar -- if desired
Bake cake as directed on package for 13x9 inch pan.
Cool 15 minutes.
Mix lemonade concentrate and powdered sugar.
 Poke long-tined fork into top of warm cake every
1/2 inch, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake.
Cover and refrigerate about 2 hours or until chilled.
 Spread frosting over top of cake. Sprinkle with sugar.
Cover loosely and refrigerate any remaining cake.
-

The Best Darn Lemon Loaf Cake
1/2 cup blanched almonds
1 1/2 cup sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 pound unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup milk
1 (1-ounce) bottle lemon extract
3 lemons, grated rind
***Glaze***
1/3 cup granulated sugar PLUS
2 tablespoons granulated sugar
1/3 cup fresh lemon juice (from lemons used above)

Adjust a rack one-third up from the bottom of
the oven and preheat oven to 350 degrees.
Butter an 8 1/2 by 4 1/2 by 2 3/4-inch loaf
pan with a 6-cup capacity (see Note).
Dust and tap firmly to shake out excess.
Set the pan aside. The almonds must be
ground very fine. It can be done in a food
processor or a nut grinder. Then set them aside.
Sift together the flour, baking powder and salt,
and set aside. In a small, heavy saucepan over
low heat, melt the butter. Transfer it to the large
bowl of an electric mixer.
Add the sugar and beat a bit to mix. On low speed,
beat in the eggs one at a time, beating only to mix well.
Then, still on low speed, add the sifted dry ingredients
 in three additions alternating with the milk in
two additions, scraping the bowl with a rubber
spatula and beating until mixed after each addition.
Mix in the lemon extract. Remove from the mixer.
Stir in the grated rind and then the ground almonds.
It will be a rather thin mixture.
Turn it into the prepared pan. Bake for 65 to 70 minutes,
until a cake tester carefully inserted into the center of the cake,
all the way to the bottom, comes out just barely clean and dry.
(If the pan is long and narrow, the cake will
bake in less time than if it is short and wide.
During baking, the cake will form a large crack
or two on the top; the crack, or cracks, will remain
light in color -- it is OK.)
Two or 3 minutes before the cake is done, prepare the glaze.
Makes 8 servings.
Glaze
Stir the sugar and juice in a small, heavy saucepan
over moderate heat only until the sugar is dissolved;
do not boil the mixture. When the cake is removed
from the oven, let it stand for 2 to 3 minutes. Then,
 with a brush, brush the hot glaze very gradually
over the hot cake; the glaze should not be applied quickly
-- it should take about 5 minutes to apply it all.
Let stand until tepid, not quite completely cool.
Then, gently invert the cake onto a rack.
 (If the cake sticks in the pan, cover it loosely with
 foil or wax paper, turn it upside down onto your
right hand, tap the bottom of the pan with your
 left hand, and the cake will slide out.)
Turn the cake right side up. When the cake is completely
cool, wrap it in plastic wrap or foil and let stand for
12 to 24 hours before serving.
 Or place it in the freezer for about 2 hours, or
in the refrigerator for about 4 hours, before serving.
Note: For this cake, do not use a nonstick pan,
a black metal pan, or a glass pan; it should be
aluminum, preferably heavy weight. And do not
double the recipe and bake it in one larger pan,
 it is not as good -- it is better to make two or
more cakes in the specified 6-cup loaf pan.
-

Double Lemon Cake:
1 box lemon supreme cake mix
3/4 cup oil
4 eggs
1 box lemon gelatin
juice of one lemon
***Glaze:***
1 cup powdered sugar
juice of one lemon
Dissolve gelatin in one cup of hot water and cool.
Mix dissolved gelatin with all other ingredients and
pour into a 9 x 13 pan coated with nonstick cooking spray.
 Bake at 350 deg. for 30-32 minutes.
Glaze immediately. Glaze: Mix powdered sugar
and lemon juice; pour over hot cake.
 

Lemon-PoppyseedCake:

1 package Lemon-Poppyseed Bread Mix
1 egg
8 ounces sour cream
1/2 cup water
***Sauce***
1 tablespoon butter
3/4 cup water
1/2 cup sugar
1/4 cup lemon juice
For Cake: Mix all ingredients together until well moistened.
Spread into lightly buttered crockpot.
For Sauce: Combine ingredients over medium heat.
Bring to boil then pour over cake batter.
Cover and cook on HIGH for 2-2 1/2 hours.
Edges will be slightly browned.
Turn off heat and let stand 30 minutes with cover
slightly ajar. When cool enough to handle,
invert cake over serving platter.
-

 

 

1 package (2 layer) lemon cake
2 cups prepared lemon pudding and pie filling
8 ounces frozen whipped topping; thawed
Bake cake as directed on package in a 10" tube pan.
Cool. Split into 3 layers. Stir pudding until smooth.
Spread 1/3 of filling between layers and on top of cake.
 Frost sides and top with whipped topping. Refrigerate. 

.
Lemon Meringue Cake with Strawberries:

Makes 9 servings
2 cups sliced strawberries;
1/4 cup sugar;
1 1/4 cups Gold Medal® all-purpose flour ;
1 cup sugar ;
1/4 cup margarine ;
1/2 cup fat-free (skim) milk ;
1 1/2 teaspoons baking powder ;
1 1/2 teaspoons grated lemon or lime peel ;
1 teaspoon vanilla ;
1/4 teaspoon salt;
2 egg whites or 1/4 cup fat-free cholesterol-free
egg product ;
2 egg whites ;
1/2 cup sugar ;
Stir together strawberries and 1/4 cup sugar.
Cover and refrigerate until serving.
Heat oven to 350ºF. Spray square pan,
9 x 9 x 2 inches, with cooking spray.
Beat flour, 1 cup sugar, the margarine, milk,
baking powder, lemon peel, vanilla, salt and
2 egg whites in large bowl with electric mixer
on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 2 minutes, scraping bowl occasionally.
Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted
 in center comes out clean.
Increase oven temperature to 400°F.
Beat 2 egg whites in medium bowl on high speed
until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time;
continue beating until stiff and glossy. Spread over cake.
Bake 8 to 10 minutes or until meringue is light brown.
Cool completely, about 1 hour.
Top each serving with strawberries. 

Fluffy Lemon Cake
 285 g cake flour
250 g white sugar
15 g baking powder
5 g salt
3 egg whites
235 ml milk
5 ml lemon extract
100 g shortening
 Directions
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease and flour two 8 inch round cake pans.
Sift together; the flour, 1 cup of sugar,baking powder, and salt.
Beat the egg whites until stiff but still moist.
Gradually beat in 1/4 cup sugar until soft peaks are formed.
Add the milk, lemon extract, and shortening to the flour mixture,
beat for 2 minutes, scraping bowl while beating.
Fold in the egg whites and pour batter into prepared pans.
Bake at 375 degrees F (190 degrees C) for about 25 minutes.
Remove from pans and let cool.
Fill with lemon filling and sprinkle confectioners sugar over the top
or frost if desired.
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