Daddys Lemon Cake Recipes

LEMON CAKE FROM SCRATCH

Lemon Cake From Scratch image

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Provided by BakersDozen

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h10m

Yield 20

Number Of Ingredients 11

Ingredients

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g

EASY LEMON CAKE

Easy Lemon Cake image

I got this recipe from my soon to be MIL. It's very tasty, slightly lemony and buttery. Just the thing for a quick weekend snack.

Provided by Kay D.

Categories Dessert

Time 45m

Yield 18 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) package yellow cake mix or 1 (18 1/4 ounce) package butter recipe cake mix
1 (3 ounce) package lemon gelatin
3/4 cup vegetable oil
4 eggs
3/4 cup water
1/4 teaspoon lemon extract
1 cup powdered sugar
4 tablespoons lemon juice

Steps:

Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:.
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.

Nutrition Facts : Calories 265.4, Fat 13.5, SaturatedFat 2, Cholesterol 41.9, Sodium 227.4, Carbohydrate 33.7, Fiber 0.3, Sugar 23.2, Protein 3

EASY LEMON CAKE

Easy lemon cake image

A simple yet impressive lemon cake recipe for everyone.

Provided by k_allen18

Time 50m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
Spread the icing over the top of each cake using a palette knife, and sandwich together.

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