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Old 09-05-2006, 12:47 PM   #1
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Not a Cake Recipe, but read on.

Everyone knows that after baking a lemon cake, you can pour two cups of liquid lemon jello into the cake and refrigerate for a yummy treat. So I'm not going to post that technique. Rather, my wife challenged me to make a clear, lemon sauce to go with the lemon/Jello saturated cake. I did so and it came out so very good. So this is the lemon sauce.

Ingredients:
3 cups sugar
1 cup water
1/2 tsp. salt
1 tbs. cornstarch
3 tbs. water
1/4 cup lemon juice
1 tbs. lemon zest

Combine sugar and water in a medium saucepan and bring to a boil. Allow to simmer for ten minutes, or until the syrup stage by a candy thermometer. Stir together the corstarch and water to form a slurry. Add the remaining ingredients to the syrup, followed by the cornstarch. Stir to create a smooth sauce. Let cool in the fridge until cold. Spoon over the lemon cake slices when serving.

This sauce is good enough to cover ice cream, or sortbread, or whatever. I took four tbs. of it folded it into whipped cream, and added sliced bananas. My wife adored that combination. She was sad when we ran out of whipped cream.

From me to you.

Seeeeeeya; Goodweed of the North

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Old 09-05-2006, 01:03 PM   #2
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A more lemony lemon cake, can't go wrong there. Sounds WONDERFUL!

I love lemon.
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Old 09-05-2006, 02:40 PM   #3
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Sounds wonderful Goodweed, my whole family enjoys anything citrus flavored, so I'm thinking some homemade vanilla ice cream, potato chip cookies ( much like short bread) and your sauce...Thanks

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Old 09-05-2006, 03:28 PM   #4
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mmmmm mmmmm good
Goodweed, you mentioned that your wife is sad that you ran out of whipped cream? I'm sad my husband doesn't invent lemon sauce recipes!

Have you ever seen lemon curd on the shelves by the jams in the supermarket? If you take a tin of condensed milk and mix it with the lemon curd, it makes a delicious spread for toast or for the middle of a cake.
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Old 09-05-2006, 04:49 PM   #5
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[quote=Goodweed of the North]Everyone knows that after baking a lemon cake, you can pour two cups of liquid lemon jello into the cake and refrigerate for a yummy treat. So I'm not going to post that technique.

Well, everyone on earth--except me-- knew that technique.
NOW everyone knows it!
LOL

this is an absolutely divine post...
copy and paste is my best friend!
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Old 09-05-2006, 06:33 PM   #6
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I have a strip down version for a cheesecake glaze but I like this better, I'll try it, thanx
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Old 09-05-2006, 06:36 PM   #7
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Our local bakery in our HyVee store has been giving out samples of a citrus lemon cake with the most delicious lemon icing on it. Thats the first place I head when I go to their store. It's just a one layer cake but the icing is about 1 inch thick. Of course they won't give out the recipe for the icing but I would love to have it. How do you make your lemon icing?
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Old 09-05-2006, 08:01 PM   #8
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Entemen's (sp) used to have a really good lemon cake, the best thing I ever ate from them. It was yellow cake with a thick lemon frosting. I haven't seen it in a while.
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Old 09-05-2006, 08:29 PM   #9
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have you noticed how in baking, lemon seems to always go with vanilla ???
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Old 09-05-2006, 09:37 PM   #10
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Hey, I'm confused -- not unusual for me -- about the lemon jello cake. I just made one last weekend from an old TNT recipe. I mixed a small package of lemon jello into the dry lemon cake mix and added 3/4 cup water, 3/4 cup oil and 4 well beaten eggs. I beat the batter for about 2 minutes and then poured it into a prepared 13"X9" pan and baked it for about 30 minutes or until it tested done. When I removed the cake from the oven, I poked holes all over the top with a toothpick and then poured a lemon glaze over the top. The glaze is a combination of 2 1/2 cups of powdered sugar and 1/2 cup lemon juice. When cool, I cut large squares and served it with lemon sorbet. At the risk of being the only person on this site that doesn't know about pouring liquid lemon jello over a lemon cake, would you be so kind as to give me the recipe? Some days I need all the help that I can get!!!!

I, too, love lemon sauce and have made it to serve with the above cake or over ginger cake as well as other goodies. But, I am bad ... when the lemon sauce is thickened and I remove it from the heat, I like to stir in a couple (sometimes more!) pats of butter. It makes the sauce so rich and creamy that I could eat it with a spoon! YUM!!!!! (Go ahead -- report me to the low-cal police! It won't be the first time!!)
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