A Delicious Lemon Cake Recipe Recipes Recipe For Chicken

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LEMON BUNDT CAKE



Lemon Bundt Cake image

Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.

Provided by Phyllis

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  • In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.5 g, Cholesterol 73.1 mg, Fat 20.4 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 439.7 mg, Sugar 18.9 g

LEMON DRIZZLE CAKE: A DELICIOUS LEMON CAKE RECIPE



Lemon Drizzle Cake: a delicious lemon cake recipe image

Lemon drizzle cake is a perfect recipe to be enjoy during long summer noon along with a cup of green tea or peach iced tea! The oh-so-soft and buttery texture will just melt in your mouth and the subtle lemony flavors are just worth drooling over.

Provided by Cookist

Time 1h15m

Yield 10

Number Of Ingredients 13

Eggs, 3 whole large
Salted butter, ¾ cup, softened to room temperature
Lemon zest, 1 tbsp
Powdered white sugar, 1 cup
Flour, 1¼ cup
Baking powder, 1½ tsps
Fresh lemon juice, 2 tbsps
Buttermilk, 1/2 cup
Powdered white sugar, 1/4 cup
Drinking water, 3 tbsps
Lemon juice, 3 tbsps
Icing sugar, 1 cup
Fresh lemon juice, 1/4 cup

Steps:

  • Preheat the oven to 175 degrees C and lightly grease a spring form pan. Line the pan with butter paper on all sides and at the base.
  • Whisk the eggs in a large bowl for about 5 minutes or until it is frothy in consistency. Add softened butter, lemon zest, and powdered white sugar to the eggs and whisk all until well blended. Add the flour, baking powder, lemon juice, and buttermilk to the egg mixture and fold everything together with light hands until well blended and smooth in consistency.
  • Transfer the batter in to the prepared baking pan and bake the cake for about 30 minutes or until the cake cooks at the center. Remove the cake from the spring form pan and keep it aside to cool a little.
  • Prepare the lemon syrup by boiling all the ingredients together in a pan until the sugar dissolves while stirring the mix continuously.
  • Keep the lemon syrup aside to cool. Now, pierce the cake many times with a toothpick all over and then gently pour the lemon syrup all over the cake and keep it aside. In another bowl, whisk the lemon icing ingredients thoroughly until well blended and smooth in consistency. Spread the lemon drizzle over the warm or cooled cake, as per your preference, and serve!

LEMON CAKE



Lemon Cake image

This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.

Provided by LaDonna Reed

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 43m

Yield 20

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 ¾ cups water
3 egg whites
¾ cup nonfat milk
½ teaspoon lemon extract
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 (8 ounce) container frozen light whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
  • In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
  • In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 310.4 mg, Sugar 12.9 g

LEMON AND GARLIC BAKED CHICKEN



Lemon and Garlic Baked Chicken image

Provided by Kardea Brown

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

1/2 cup plus 2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons garlic powder
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
One 3 1/2- to 4-pound chicken, cut into pieces
2 tablespoons unsalted butter
1 teaspoon honey, plus more if needed
1 teaspoon chopped fresh oregano
4 cloves garlic, minced
Juice of 2 lemons (about 1/4 cup) plus 1/2 teaspoon lemon zest
One 4-ounce jar diced pimientos, drained
1/4 cup chopped fresh parsley
Lemon wedges, for garnish

Steps:

  • Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
  • For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

LEMON-DILL CHICKEN CAKES



Lemon-Dill Chicken Cakes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 1/2 cups shredded rotisserie chicken, finely chopped
1/4 cup panko, plus more for coating
1/4 cup mayonnaise
1 large egg
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest, plus wedges for serving
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Steps:

  • Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
  • Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
  • Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

DELICIOUS LEMON CAKE



Delicious Lemon Cake image

Make and share this Delicious Lemon Cake recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 48m

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
1/3 cup oil
1 cup water
4 eggs

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.

Nutrition Facts : Calories 288.1, Fat 12.6, SaturatedFat 2, Cholesterol 62.9, Sodium 398.3, Carbohydrate 40.1, Fiber 0.5, Sugar 18.5, Protein 4

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