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- Dish type
This cake smells heavenly whilst baking. You can use almond, orange or vanilla extract instead of the lemon, if wished.
54 people made this
- 320g margarine
- 600g caster sugar
- 6 eggs
- 250ml milk
- 310g plain flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon extract
MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr
- Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour cake mixture into prepared tin.
- Bake in the preheated oven for 90 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
Instead of the tube tin, you can use 2 (23cm) square baking tins or 3 (23cm) round cake tins. Adjust baking time as needed.
Reviews & ratingsAverage global rating:(49)
Reviews in English (44)
I was trying to come back to this recipe. I made it for my daughter's first birthday. I did exactly the way it was intended and it came out soo perfect. I was a little hesitant about 2 tbsps of lemon extract, but it was awesome!!! I doubled the recipes and it stayed moist for almost a whole week after. I will definitely be using this recipe again! Thanks!-18 Jun 2008
I tried this b/c it was way easier and simpler than my other recipe - and it was sooo good! I like that it uses shortening (you can buy trans fat free shortening, and then you can feel good about using it!) which atays room temp and there's no planning to it. Baked up wonderfully in a bundt pan, cooled for 20 min. in the pan and flipped over. SO, SO pretty when you cut it. Delicious flavor. I did 3 T. of lemon juice in place of the 2 T. lemon extract b/c I was out. Great recipe!!-15 Jul 2007
Simple White Cake
- Skill Level: Easy
- Add to favorites
- Servings : 12
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Simple White Cake
Simple White Cake – ingredients and method
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Ingredients you will need:Egg whites Milk Salt Butter/Shortening Flour Baking Powder Sugar Vanilla Extract
How to Make Simple Jam Cake, An Old Farm Recipe
In a large bowl sift flour, baking powder and salt together.
With an electric mixer cream butter and sugar until well mixed and very pale. Then slowly add the eggs ensuring that they are combined thoroughly.
Add vanilla to the milk. Fold flour then the milk in 3 lots in using broad strokes ensuring that it is well combined.
Pour the batter into the springform tin and bake at 350 degrees for 10 minutes on the lowest rack. Then turn the heat down to 325 degrees and bake for an additional 40 minutes (or more depending on test) using a cake tester or a tooth pick to test for doneness. If it comes out clean then the cake is done.
Cool cake on wire rack. Remove from pan and cut into two layers with a long bread knife.
Spread jam thickly on bottom layer. Use as much jam or as little as you prefer. Place top layer on cake and sprinkle powdered sugar on top of cake as thickly as you like.
Ingredients and How to Make Black Forest Cake
This is what you’ll need to make the most delicious and simple black cherry forest cake:
- Chocolate cake – I bake the batter in two 8-inch pans, then cut each cake layer in half to get a total of 4 layers.
- Cherry syrup to soak the cake layers, and cherries to add between the layers. The syrups makes the cake ultra moist – my favorite part of this recipe.
- Whipped cream – to frost the cake and layers.
- Chocolate shavings – I used this method to make chocolate shavings. You can use store-bought ones, although they’re usually quite expensive. If you find this part hard, you can grate chocolate using a microplane or vegetable peeler and cover only the top of the cake with chocolate.
The Most Basic Cake Recipe Ever
Kiersten Hickman/Eat This, Not That!
Let's be honest, baking a cake can get complicated. If you've ever seen the beautiful creations on The Great British Bake Off, or even cakes made for weddings, making your own cake from scratch for a simple birthday celebration can seem intimidating. What if you screw up and end up with a flat sponge cake? What if the cake tastes absolutely horrendous?
No wonder people like to grab a simple box mix to bake a cake! Because let's be honest, those box cake mixes always work incredibly well—they're practically foolproof.
Yet we couldn't help asking ourselves: could we put together a cake recipe that's just as easy as throwing together a cake from a box mix?
We took it as a challenge, and the results left us starstruck. This basic vanilla cake recipe is so easy to throw together, you may not want to buy the boxed stuff from the supermarket anymore. Save yourself a trip to the grocery store and throw together this basic cake recipe when it's time to celebrate someone's birthday.
Here is an easy step-by-step tutorial for you to follow!
Prepare the Wedding Cake Pans
Prepare the cake pans by lightly spraying the bottoms and sides of each with nonstick spray or greasing with butter. Add a parchment paper round, then grease the round as well. Parchment paper rounds aren’t something special you need to buy. Simply trace the bottom of your cake pan on regular parchment paper and cut into rounds. Parchment paper rounds guarantee the cooled cakes will seamlessly release from the pans.
See my 10 Baking Tips for Perfect Cakes for all my advice on baking the BEST cakes.
Begin by combining the dry ingredients in a mixing bowl.
Whisk to combine and set aside.
Beat the butter and sugar until pale and fluffy.
Add the egg and vanilla.
Mix to combine, then add some of the milk.
Alternately add the remaining flour and milk, beating until smooth. The batter will be quite thick.
Transfer the batter to a buttered 9-inch deep dish pie pan (or 9-inch cake pan) and smooth with a spatula.
Arrange the strawberry halves on top of the batter.
The sprinkle with the remaining sugar. (Don’t be tempted to omit the sugar here it balances the tartness of the berries and forms a deliciously crisp crust on top the cake.)
Bake at 350°F for 10 minutes, then reduce the heat to 325° and bake for about an hour more.
Cool the strawberry cake on a rack. Serve warm or room temperature, either plain or topped with sweetened whipped cream or vanilla ice cream.
Simple Sesame Cake
This loaf cake is rich with the nutty flavor of sesame thanks to whole seeds that line the pan and creamy tahini that’s stirred into the batter. Using a mix of black and white sesame seeds makes an especially beautiful cake, but if you only have white sesame seeds, use those. This cake can also be made in an 8-inch square or 9-inch round pan bake for 25 to 35 minutes, or until a skewer inserted in the center comes out clean. Serve it plain, with whipped cream and berries, or with drizzles of tahini and honey and a sprinkle of flaky sea salt.
Where to Buy: Black and white sesame seeds can be found in supermarkets, spice shops or online.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8-12 servings makes 1 9-by-5-inch loaf cake
Position a rack in the middle of the oven and preheat to 350 degrees. Generously butter or coat a 9-by-5-by-3-inch loaf pan with nonstick spray. Cut a piece of parchment paper that's the length of the loaf pan and about three times its width. Spray or oil the pan, then press in the parchment paper so that there's overhang on the two long sides. It should not cover the two short sides. The overhang will make it easy to lift the cake out of the pan once it’s baked.
Butter or coat the parchment paper and the exposed pan sides with nonstick spray, then sprinkle 3 tablespoons of the sesame seeds on the bottom and up the sides of the pan.
In a large bowl, whisk 3/4 cup (150 grams) of sugar and the egg until pale and foamy, about 1 minute. Add the milk, tahini, oil, vanilla and salt. Whisk until smooth. Add the flour, 2 tablespoons of the sesame seeds, the baking powder and baking soda. Whisk until well combined.
Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top with a spatula. Sprinkle the remaining 1 teaspoon of sugar and remaining 1 tablespoon of sesame seeds on top of the cake.
Bake for 40 to 50 minutes, or until the cake is puffed and golden, and a cake tester or skewer inserted into the center comes out clean.
Transfer the cake to a wire rack and let cool for about 15 minutes. Use the parchment overhang to lift the cake out of the pan and let cool completely before slicing and serving.
Since there’s no butter in the recipe, only oil, basically you could mix all the ingredients together in a bowl. But since this cake can be quite heavy, I start by whisking the eggs with the sugar and honey, which helps to make the cake a bit lighter in texture. Then slowly add oil and vanilla extract. Then alternate the dry ingredients with the coffee/tea until all is blended together. Easy!
The signature honey gives the cake sweetness and a delicious flavor, but it’s also packed with other flavorful ingredients such as coffee/tea, cinnamon, cloves, and cardamom so it’s wonderfully scented. I suggest not skipping the cloves as they go perfectly with the honey and help to enhance the flavor, unless you don’t like cloves at all.
The edges of this cake are crisp and sticky, and the interior is moist and sweet. The honey helps to keep this cake moist for several days. The cake tastes better a day after it’s made, when the flavors have had time to mellow.
To take this cake a step further, you can fold some apple cubes (peel and core an apple, then cut into cubes) into the batter, especially if you make it for the holiday, as apple cakes are also popular in Rosh Hashanah.