Lemons are great in cakes

In India, Ayurveda medicine has regarded the lemon as a valuable fruit. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It dislodges cough and expels wind from the digestive tract. It helps in digestion and relieves constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.

Though lemon is acidic to the taste, it leaves off alkaline residues in the body. This is why it is useful in all symptoms of acidosis.

Lemon juice is a powerful antibacterial. It has been proved by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases are destroyed in lemon-juice.

It also contains some vitamin A and natural vitamin C which is much more effective than the synthetic one. The vitamin C of lemon juice is very effective because it is combined with bioflavonoids (vitamin P).

In addition to Vitamin C, lemon also contains niacin and thiamin in small amounts.

However, you should not take concentrated lemon juice; it should be diluted with water before taking it. Pure lemon-juice contains acid which is injurious to the enamel of teeth.

The body is well cleansed if lemon-juice mixed with cold water and honey is taken on an empty stomach early in the morning. Warm water may be used occasionally to get relieved of constipation.

Lemon is useful in maintaining the health of the teeth and the bones. The vitamin C content of lemon helps considerably in calcium metabolism.

Lemon has been used for many years in gout and rheumatism. Lemon-juice is a diuretic. It, therefore, gives relief in kidney and bladder disorders. It has been used in destroying intestinal worms. It prevents vomiting and helps to cure hepatitis and other innumerable diseases.

Here are some recipes for cakes flavoured with lemons:

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/4 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup milk

1 tablespoon grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

3/4 cup white sugar

4 egg yolks, beaten

4 cups confectioners’ sugar

1/2 cup butter, softened

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick Inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for ten minutes. Then invert onto wire racks to cool completely.To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate three hours.

To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Blueberry Lemon Bread

Ingredients

1/3 cup butter, melted

1 cup white sugar

1 lemon, juiced

2 eggs

1 ? cups all-purpose flour

1 teaspoon baking powder

? teaspoon salt

? cup milk

2 tablespoons lemon zest

1 cup fresh blueberries

2 tablespoons lemon juice

1/4 cup white sugar

Method

Grease and flour an 8x4 inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared 8x4 inch loaf pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.