A Delicious Lemon Cake Recipe Recipe For Stuffed

MOIST LEMON CAKE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Butter and flour a 9-inch cake pan
• In a bowl, mix the flour, baking soda, and salt
• In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3-4 minutes or until the mixture becomes light and fluffy
• Add the eggs one a time beating well after each addition
• Add the lemon zest and lemon juice. Mixture will look curdled, don't worry, it'll fix itself once you add the dry ingredients
• Add the sour cream
• Alternate the dry ingredients with the milk, starting and ending with the flour mixture
• Once everything is mixed, pour the batter into a prepared pan and use a spoon to make it smooth on top
• Bake for 35-45 minutes or until a skewer inserted in the middle of the cake comes out clean
• Remove from and let the cake cool on a rack
• In a small saucepan combine the lemon juice and sugar until the sugar has completely dissolved and mixture starts to boil
• Remove from heat
• After the cake has cooled for 30 minutes, invert it on a cake plate
• Slowly pour the hot syrup on top of the warm cake. Allow the cake to cool completely and the liquid gets absorbed
• Place the confectioners sugar in a bowl
• Add the lemon juice and mix with a fork or spoon making sure there are no lumps
• Spoon the glaze on top of the cooled cake
• Enjoy!

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

SIMPLE LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
• In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
• With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
• Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.

DELICIOUS LEMON CAKE

Steps:

• Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
• Pour into 2 9 inch greased and floured cake pans.
• Bake at 350 degrees for 33 to 38 minutes.
• Frost with a lemon frosting.
• Can be also made in a Bundt pan.
• Bake at 350 degrees for 45-55 minutes.

2-INGREDIENT LUSCIOUS LEMON CAKE RECIPE

Steps:

• In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
• Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.