Lemon Cake anyone!

Hey
I've just moved into a new place and they have a really nice lemon tree, but I've never used lemons much for baking. I'm not much of a fan of muffins so i changed a lemon muffin recipe into a cake, but found it was a little plain and not very lemony!
I am dairy free so i can't have yogurt in the recipe but milk and butter i always just substitute and most things work out fine.

Does anyone have a really nice lemon cake recipe!
Thanks

I make a plain loaf or maderia type cake, use lemon rind in the mix, then once I remove from oven and while still hot. I make a syrup from the lemon juice with sugar and carefully pour over the cake/loaf and leave to soak in. Gives a nice tang to it.

find the coconut loaf on here and add say 1/3 to 1/2 cup lemon juice and cut back that much on the milk. mmMmm !

I love this one, I use it all time and it does have a strong lemon taste
http://www.foodnetwork.com/recipes/ina-garten/lemon-cakes-recipe/index.html

This one is often requested.

Whats the coconut recipe you refer to! this sounds very intriguing!

You are a gem elliehen.however, it does have yoghurt in it. Poster #1 COULD try it with soy yoghurt!

I can vouch for the Lemon Yoghurt Cake. I often replace half of the oil with applesauce and scale back the sugar by 1/2-3/4 cup. Still very yummy :)

ohaupovet, here you go:)

COCONUT LOAF
In a bowl mix together
1.5 cups flour
1.5 tsp bp,
1.5 cups coconut,
1 cup sugar,

mix then add pre mixed .

1.5 cups milk,
2 tsp vanilla essence. or lemon juice . . . . see below

Bake at 160-180 deg C for an hour or so.

You can add the juice and zest of a couple of lemons with or with out sultanas too. If you add lemon juice, reduce the amount of milk by the amount of lemon juice and don't add the van ess.

Devinne!

And yip, no eggs and no butter in this one!

Do No over mix this one! Just mix and pour into loaf tin. I always double and have 1 for the freezer.

Problem (and my oversight) solved :)

Here my lemon icing and its like cream as it melts in ya mouth and has a great lemon kick to it! It also doesn't taste like sugar.
I do the same but add water, cocoa and van ess for choco icing(not adding the lemon). Loverly and soft and fluffy as!

icing sugar
butter, soft
lemon juice and lemon rind

Rub soft butter into icing sugar until its like bread crumbs.
add lemon juice (and zest if you wish)
using electric beater, beat for 5 or so mins.

Please note, I do not go by amounts, I just throw it all together! I add no water, just the juice so its got a good lemon taste to it and everyone loves it!Enjoy!

Lemon Cake, adapted from Ina Garten
Cake:
½ pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Syrup:
½ cup sugar
½ cup lemon juice

Glaze:
2 cups confectioners' sugar, sifted
3 ½ tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. (I sometimes use smaller loaf pans for cute little lemon cakes loaves. Make sure to shorten the baking time if you use the baby loaf pans.)
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small bowl. Microwave for one minute and stire until the sugar dissolves. When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them down UPSIDE-DOWN on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. Make sure when you turn them right-side up that you don’t let the top of the cake stick to the rack, or the tops of your cakes will not be as pretty as you want them to be.

Don't forget Lemon honey, aka lemon curd.Juice and freeze in ice cube trays, then put in plastic bags or containers.Do the same with the zest, freeze for future use.

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