31 fluffy bake lemon Recipes

unsalted butter, softened, sugar, eggs, separated, all-purpose flour, baking powder, milk, vanilla extract, salt, lemon filling, fluffy white frosting, flaked coconut, garnishes: fresh cranberries , fresh boxwood sprigs

milk, lemon juice, egg, melted butter, flour, sugar, baking powder, baking soda, salt

flour, sugar, baking powder, baking soda, salt, lemons or 1 tbsp oranges or 1 tbsp pineapple juice, low-fat milk, applesauce, mashed banana, raisins with 1 tsp cinnamon, chocolate chips, blueberries or 1/2 cup fruit

all-purpose flour, baking soda, salt, buttermilk, eggs, separated, sugar, lemon zest, increase to taste, part-skim ricotta cheese

eggs, separated, butter, softened, sugar, all-purpose flour, baking powder, salt, milk, vanilla extract, sweetened condensed milk, evaporated milk, whipping cream, fluffy frosting, garnish: grated lemon rind

butter or 1 cup crisco, sugar, cream cheese, salt, eggs, flour, baking soda, lemon extract, orange extract, buttermilk

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

butter or margarine, softened, sugar, all-purpose flour, baking powder, salt, milk, vanilla extract, lemon extract, egg whites, fluffy white frosting, flaked coconut

shortening, butter, softened, sugar, cake flour, baking powder, salt, milk, vanilla extract, egg whites, lemon filling, fluffy frosting, freshly grated coconut