I have been making Lincoln’s birthday cake for over 50 years, and I have never made a cake with a lemon twist before.
I always used a simple lemon cake mix that has lemon, water, and sugar.
The only way to make this cake is to use a lily white cake mix, which is the only way you can make it without any added sugar.
You can make the cake with other sweeteners if you want.
The lemon cake mixes you can buy usually come with a recipe for lily cake.
You need to use that recipe to make the lemon cake.
To make the Lemon Cake: Heat a nonstick pan on medium heat.
Add a tablespoon of water.
Stir constantly for about 5 minutes until the water evaporates.
Add the sugar and vanilla extract.
Continue to stir for about 10 minutes.
The mixture will thicken.
Add lemon juice and bring the mixture to a boil.
Reduce the heat to medium low and simmer the mixture for about 1 hour.
When the mixture is done, remove from heat and let cool completely.
You will need a bowl or a pastry bag to cool it.
If you want to make a lemon cake without the lemon twist, you can use a food processor and mix the lemon ingredients with the water until you have a dough.
Remove the dough from the bowl and transfer to a bowl with a large measuring cup.
Divide the dough into two pieces and roll each into a round disk.
Heat a saucepan over medium heat and add the lemon mixture to the pan.
Allow it to boil for about 30 seconds.
Meanwhile, in a bowl, combine the flour, baking powder, baking soda, and salt.
Mix the lemon and baking powder together until it becomes a paste.
Remove from heat.
In a small bowl, whisk the egg whites with the lemon paste.
Pour the lemon batter into the bowl with the flour and baking mix.
Stir it to combine.
Pour in the milk and the melted butter.
Stir until it’s all combined.
Transfer the dough to a greased bowl.
Using a rubber spatula, roll each dough piece into a log about 1 inch thick.
Cut the log into 1 inch strips and place them on a lightly oiled cookie sheet.
You want the dough log to be a little sticky, so place the cookie sheet in the fridge for about 15 minutes to firm up.
If your dough is not sticky enough, put it in the freezer.
To prepare the cake, spread a thin layer of lemon cream on the top of each slice of cake.
Sprinkle the lemon cream evenly over the cake and sprinkle a few tablespoons of the lemon juice over it.
Let the cake sit in the refrigerator for at least an hour.
After the cake is ready, remove the cookie sheets from the fridge.
To serve, spoon the lemon frosting over the lemon cakes and sprinkle with chopped pecans.
To garnish, top with chopped cherries and serve.
Recipe Notes This cake recipe is adapted from The Recipe Book of Lizzie’s Kitchen, by Lizzies Kitchen Co. You may also want to try my new book, Lemon Cupcakes, available at Amazon and other retailers.