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I had the best cake ever this weekend and now I need help
Here is the link to the Lemonade Bars. I have not made these. I have been searching for a recipe for years that my grandma used to make. It was just a sheet cake, with a lemony glaze on it. You couldn't even see that it had a glaze, it just tasted really lemony. The lemonade, confectioners sugar glaze you described is close to it, but not quite the same. Anywho, here is the link...
http://bakingbites.com/2008/06/strawberry-lemonade-bars
http://bakingbites.com/2008/06/strawberry-lemonade-bars
"The cure for anything is salt water: sweat, tears or the sea." -Isak Dinesen
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Xislandgirl
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I have done so many searches and probably wasted 4 hours of my life trying to find the right recipe, that does nto seem to exist.Maryanne wrote:When you googled, did you put the phrase in quotes? "strawberry lemonade cake" ... that will get you hits that are only strawberry lemonade cake.... there were quite a few recipes when i looked that way.... one of them might strike you as what you are looking for...
I am now in "figure it out" mode!
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Jo Ann - VA
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- Location: Virginia
I switched up Cass's recipe suggestion to blueberries instead of strawberries and it's in the oven now. Very anxious to see how it turns out!
The topping, gooey part won't help X in her recipe I don't think, even tho it may give her the flavor sensation she is looking for. She needs something that is a filling already thickened usually thru stovetop cooking.
I still think the lemon curd is the answer...if anyone else wants that recipe I will share.
The topping, gooey part won't help X in her recipe I don't think, even tho it may give her the flavor sensation she is looking for. She needs something that is a filling already thickened usually thru stovetop cooking.
I still think the lemon curd is the answer...if anyone else wants that recipe I will share.
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Xislandgirl
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- Location: Slightly left of center
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mindehankins
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- Location: Western NY State
Cass, I make a lemon bread with a glaze on it. It's just the juice of a lemon plus granulated sugar. You pour it on right when you pull the bread out of the oven, and when it cools, it's just a clear glaze. Hope that helps!cass wrote:Here is the link to the Lemonade Bars. I have not made these. I have been searching for a recipe for years that my grandma used to make. It was just a sheet cake, with a lemony glaze on it. You couldn't even see that it had a glaze, it just tasted really lemony. The lemonade, confectioners sugar glaze you described is close to it, but not quite the same. Anywho, here is the link...
http://bakingbites.com/2008/06/strawberry-lemonade-bars
X...I am on a mission to help you...how about this?
Full credit to where I found this: the Fannie FArmer BAking Book:
Lemon Butter Custard Filling
Sharp flavored, w/ the sugar keeping a nice balance w/ the lemon.
4 TBS butter
1/3 c freshly squeezed lemon juice
1 TBS lemon zest
3/4 c sugar
1/8 tsp salt
3 egg yolks
1 whole egg
Melt the butter in a small, heavy bottomed saucepan. Add the lemon juice, zest, sugar, and salt, and stir to mix well. Combine the egg yolks and egg in a small mixing bowl and beat well. Beat the eggs into the butter-lemon mixture. Cook over medium heat, stirring constantly, until the mixture has thickened and has come almost to the boil, but does not actually boil. Remove from the heat. Let the filling cool, stirring occasionally-it will thicken as it cools. Cover and refrigerate until needed. You will have enough to fill an 8 inch 3 layer cake.
Yields about 1 1/3 cups.
Full credit to where I found this: the Fannie FArmer BAking Book:
Lemon Butter Custard Filling
Sharp flavored, w/ the sugar keeping a nice balance w/ the lemon.
4 TBS butter
1/3 c freshly squeezed lemon juice
1 TBS lemon zest
3/4 c sugar
1/8 tsp salt
3 egg yolks
1 whole egg
Melt the butter in a small, heavy bottomed saucepan. Add the lemon juice, zest, sugar, and salt, and stir to mix well. Combine the egg yolks and egg in a small mixing bowl and beat well. Beat the eggs into the butter-lemon mixture. Cook over medium heat, stirring constantly, until the mixture has thickened and has come almost to the boil, but does not actually boil. Remove from the heat. Let the filling cool, stirring occasionally-it will thicken as it cools. Cover and refrigerate until needed. You will have enough to fill an 8 inch 3 layer cake.
Yields about 1 1/3 cups.