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Old 05-26-2006, 09:01 PM   #1
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?? about lemon cakes

I've made the following recipe many times. It's wonderful. I'd like to make regular size cupcakes next time instead of using my mini-muffin pans.

How long do you think I should bake them? Would you make any changes to the recipe?

Thanks!!!!


Lemon Blossoms

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Old 05-26-2006, 09:10 PM   #2
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I'd try maybe 20 minutes, then test them with a toothpick; 20-25 minutes is about the time for most muffins, although these seem like they may be a little moister.
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Old 05-26-2006, 09:21 PM   #3
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I'd like to make it in a tube pan. Looks wonderful!

Lee
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Old 05-26-2006, 09:30 PM   #4
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I love lemon.....hope you don't mind my stealing your recipe and using it. :)
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Old 05-26-2006, 09:58 PM   #5
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IcyMist,I would love for you to use it! ( I am pretty sure that Paula would not mind either)

Thanks for the advice Marmalady!

I think a tube pan would be a great idea too!
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Old 05-27-2006, 08:46 AM   #6
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ohh I am gonna copy and paste this one also.... let us know how long it took to do regular size cupcakes :)
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Old 05-27-2006, 09:11 AM   #7
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I made this for a church function. It was great. Quick, easy, moist, light and very lemony. It never made it to Monday.

Susan's Lemon Cake
Recipe written by Anne Byrn 11/7/2000
Preparation time: 5 to 7 minutes
Baking time: 40 minutes
Assembly Time: 5 minutes
CAKE:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3 ounces) lemon gelatin
2/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
2/3 cup hot water
4 large eggs

GLAZE:
1 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon finely grated lemon zest (from 1 lemon)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
4. Meanwhile prepare the glaze Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.

5. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing.

Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
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Old 05-27-2006, 11:45 AM   #8
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Susan's lemon cake is the same recipe my grandmother always kept. That and a sour cream pound cake were two that we could always count on having even if we paid her a surprise visit. It was always so moist and delicious.
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Old 05-27-2006, 12:22 PM   #9
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Susan's Lemon cake sounds delish!

Thanks for the recipe.
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