Lemon cake is a dense, flavorful and very popular cake. Lemon is used to provide its unique flavor to a variety of cakes, including bundt, angel food or white cakes. However, lemon cake commonly refers to loaf cake with a tighter grain and more elastic crumb, much like a pound cake.

The brand's name is derived from the novel Treasure Island by Robert Louis Stevenson, in which the pirate Long John Silver is one of the main characters. Louisville, Kentucky, U.S. Formerly a division of Yum!

Lemon Crunch Cake at its most basic is a soft moist butter cake (in America they use yellow box cake), layered with lemon curd, whipped cream and a crunchy outer. This cake is for when you want to make something spectacular.

The origin of the complete lemon drizzle cake itself is attributed to Jewish cookery writer Evelyn Rose, who, in 1967, recorded a recipe for her 'luscious lemon cake'- a sponge finished with a delicious lemon syrup on top.

Profile. Long John Silver is a cunning and opportunistic pirate who was quartermaster under the notorious Captain Flint. Stevenson's portrayal of Silver has greatly influenced the modern iconography of the pirate.

pure canola oil Long John Silver's uses only 100 percent pure canola oil in all U.S. restaurants because we care about your faithful choices. Rest assured, Long John Silver's wild caught Alaskan fish, shrimp, fries and hushpuppies are Lent appropriate.

Sugar, Icing Sugar (Sugar, Corn Starch, Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cream Cheese (Pasteurized Cultured Milk & Cream Cheese Culture, Salt, Carob Gum and/or Guar Gum and/or Xanthan Gum), Whole Eggs, Fruit Filling (Water, Sugar, Lemon ...

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while mixing the batter, or baking the cake too long or at too high a temperature. Once you understand how to avoid the common cake-baking blunders, you'll bake a moist cake every time.

The origin of the complete lemon drizzle cake itself is attributed to Jewish cookery writer Evelyn Rose, who, in 1967, recorded a recipe for her 'luscious lemon cake'- a sponge finished with a delicious lemon syrup on top.

To start, you'll whisk butter and sugar together, then beat in two eggs before folding in self-raising flour. You'll then add the zest of two lemons and the juice of one to make the batter super citrusy. Your mouth WILL water. You'll then pop the cake mixture in a tin and bake this easy lemon drizzle cake!

Description of the Character Stevenson describes Silver as tall and strong in spite of the fact that he's missing a leg all the way up to the hip. He also has a pale, plain face, and the iconic pirate parrot on his shoulder. Yet, he's also not true to type in some ways.

Of their famous sides, they sell roughly six million pounds of hushpuppies each year.

• THE ORIGINS OF LONG JOHN SILVER'S GO BACK TO A 1929 HAMBURGER STAND.
• THE RESTAURANT'S NAME COMES FROM THE NOVEL TREASURE ISLAND …
• 3. …
• LOUISVILLE, KENTUCKY'S BASEBALL STADIUM IS NAMED AFTER LONG JOHN SILVER'S FIRST PRESIDENT.

Many of the options are battered and fried, which makes them high in calories, fat, and sodium. If you are eating here regularly, it's best to choose baked fish options with a high fiber side dish such as a baked potato and broccoli."

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

When you want whatever you're making to sparkle with bright lemony flavor, zest is the answer. It's less tart than juice as the essential oils in the skin are much more powerful for imparting flavor. It's a particularly handy ingredient for times when you don't want to add more liquid.

Baker's tip: To substitute lemon juice powder for 2 tablespoons fresh lemon juice, briskly stir 1 teaspoon powder into 2 tablespoons water. To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour. For lemon glaze, use 1 to 2 teaspoons per cup of confections' sugar.