Delicious Lemon Cake Recipes

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LEMON CAKE FROM SCRATCH



Lemon Cake from Scratch image

This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 25

1 1/2 sticks (12T) (170g) unsalted butter, softened
1 1/2 cups (300g) sugar
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
3 cups (342g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
1 1/2 teaspoons (7g) baking powder
1/2 teaspoon (3g) baking soda
1 cup (242 g) milk
1/4 cup (57g) lemon juice
1/4 cup (53g) vegetable oil
zest of 2 lemons
1 Tablespoon (10g) lemon extract
3/4 cup (150g) sugar
1/4 cup (30g) cornstarch
1 cup (236g) water
2 large egg yolks, lightly beaten
2 Tablespoons (28g) butter
1 Tablespoon grated lemon zest
4 Tablespoons fresh lemon juice
2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften very slightly
2 teaspoons (8g) lemon juice
1 teaspoon (4g) lemon extract, optional
Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
6 to 6 1/2 cups (690g - 747g) powdered sugar, adding more if necessary

Steps:

  • Preheat the oven to 350 degrees
  • Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
  • In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
  • In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
  • In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
  • Add the eggs one at a time, mixing until the yellow of the yolk disappears.
  • With the mixer on low speed, add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Slightly increase the speed and mix until combined and smooth, do not mix above medium speed or over mix.
  • Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
  • Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
  • Boil, stirring, for 1 minute more.. Remove the pan from the heat.
  • Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
  • Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
  • This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
  • I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes 1 1/4 cups
  • Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
  • Cut the cream cheese into pieces and add to the butter, beating until blended.
  • Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
  • Gradually add powdered sugar and beat until well blended.
  • For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer.
  • We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).

LEMON CAKE



Lemon Cake image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 (8-inch) loaves

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  • Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams

LEMON LAYER CAKE



Lemon Layer Cake image

Although its style varies from diner to diner, lemon layer cake is a regular item on the lunch counter. This version is full of pure lemon flavor: moist lemon cake layers filled with a tart, creamy filling, all covered with a lemon buttercream frosting. Serve with good-quality vanilla ice cream, if you like.

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 25

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

Steps:

  • 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
  • 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
  • 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
  • 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
  • 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
  • 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
  • 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
  • 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
  • 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
  • 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

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

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.

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

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

HEAVENLY LEMON CAKE



Heavenly Lemon Cake image

Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!

Provided by Christina

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 8

1 ¼ cups white sugar
1 cup butter, softened
3 eggs
2 cups all-purpose flour
3 lemons, zested
1 teaspoon baking powder
½ cup white sugar
3 lemons, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
  • Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
  • Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
  • Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 45.5 g, Cholesterol 87.2 mg, Fat 16.8 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 167.6 mg, Sugar 29.4 g

SIMPLE LEMON CAKE



Simple Lemon Cake image

Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 13

1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
Coarse salt
1/4 cup fresh lemon juice (from 1 lemon)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Raspberries and whipped cream (optional), for serving

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.

Nutrition Facts : Calories 360 g, Fat 16 g, Fiber 2 g, Protein 5 g

LEMON LAYER CAKE



Lemon Layer Cake image

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup sour cream
1/4 cup 2% milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
SYRUP:
1/2 cup sugar
1/2 cup lemon juice
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
Optional: Lemon slices or edible flowers

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.

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

MOIST LEMON CAKE



Moist Lemon Cake image

This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious! Source: Summer Desserts by Joni Schockett 1996

Provided by Moshe

Categories     Dessert

Time 1h15m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 9

2 1/2 cups flour
1 1/2 cups sugar
3 eggs
3 teaspoons baking powder
1 cup orange juice or 1 cup apricot nectar
1 cup vegetable oil (canola works best)
3 teaspoons lemon extract (I used lemon juice)
1 cup fresh squeezed lemon juice (appx. 6-7 lemons)
1 lb confectioners' sugar (one 1-lb box or four 100g packets)

Steps:

  • CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
  • GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.

Nutrition Facts : Calories 802.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 79.3, Sodium 164.4, Carbohydrate 130.2, Fiber 1.2, Sugar 96.6, Protein 6.7

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From dessertsonadime.com


17 BEST LEMON CAKE RECIPES - EASY HOMEMADE LEMON CAKE FROM …
2018-03-21 1 of 17. Lemon Blueberry Mousse Cake. When life gives you lemons, don't make lemonade. Get the recipe from Delish. BUY NOW Cuisinart Food Processor, $39.90. Chelsea Lupkin. 2 of 17. Lemon Poppy ...
From delish.com


27 DELICIOUS LEMON DESSERTS – THE KITCHEN COMMUNITY
Source: umamigirl.com. 4. Baked Lemon Raspberry Cheesecake. if you want a lemon dessert that is as gorgeous as it is delicious, you can’t go wrong with this luxurious and creamy baked lemon raspberry cheesecake. This lemon raspberry cheesecake has a delicate flavor and is easier to make than you think.
From thekitchencommunity.org


LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING
2021-09-17 Preparation: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven. Cake pans: Grease 3 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.
From recipetineats.com


LEMON DRIZZLE CAKE: A DELICIOUS LEMON CAKE RECIPE - COOKIST
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!
From cookist.com


MOIST LEMON CAKE RECIPE {HOMEMADE STARBUCKS LEMON LOAF}
2017-08-25 Grease a 9x5-inch (or 8x4-inch) loaf pan. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes.
From platedcravings.com


SICILIAN WHOLE LEMON CAKE (USING AN ENTIRE LEMON: PEEL, JUICE AND …
2020-01-11 Instructions. Make the Whole Lemon Cake. Preheat oven to 350°F (175°C) Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.; Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
From christinascucina.com


DELICIOUS LEMON CAKE RECIPE | MEL'S KITCHEN CAFE
Instructions. For the cake, mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t overbake or the cake will be too dry!
From melskitchencafe.com


LEMON CAKE - TASTES BETTER FROM SCRATCH
2020-07-17 4. Combine. Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans. 5. Bake at 350 degrees F. for about 24-29 minutes or until toothpick inserted into center of the cakes comes out clean. Remove from oven and allow to cool several minutes in the pans, …
From tastesbetterfromscratch.com


20 BEST LEMON CAKE RECIPES - HOW TO MAKE LEMON CAKE FROM …
2019-03-04 Brian Woodcock. 6 of 20. Pistachio-Lemon Bundt Cake. Roasted pistachios and a zesty lemon glaze make this treat out-of-this-world good. Get the recipe. Getty Images. 7 of 20. Light Lemon Cake. Made with low-fat yogurt and low-calorie egg whites, this sweet treat is one guilt-free treat you'll want to make all the time.
From countryliving.com


LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING
2022-03-30 Add the dry and wet ingredients, alternating the two. Pour the batter into two parchment-lined cake pans, and smooth the tops. Bake lemon cake for 30 to 35 minutes at 350 degrees F. Let cool to room temperature. Prepare the …
From wellplated.com


DELICIOUS LEMON POKE CAKE - GREAT GRUB, DELICIOUS TREATS
In a large mixing bowl, beat cake mix, jell-o, eggs, oil and water until well combined. Pour into prepared baking dish and bake for 35-40 minutes or until tooth pick inserted in center comes out clean. While cake is still hot, use the end of a wooden spoon and poke holes throughout the top of the cake. In a small mixing bowl, mix powdered sugar ...
From greatgrubdelicioustreats.com


SIMPLE LEMON OLIVE OIL CAKE WITH STEP BY .STEP PHOTOS
2015-05-05 In a large bowl whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low until just combined, don't overmix. Pour the cake batter into the prepared pan and bake for 50-60 minutes, until the cake is done.
From confessionsofabakingqueen.com


INCREDIBLY MOIST AND DELICIOUS LEMON PUDDING CAKE (THE BEST …
2019-04-05 Instructions; Preheat oven to 350. Lightly grease 2 round baking pans. Using a stand or a hand mixer, blend cake mix, pudding mix, and oil together.
From theamericanpatriette.com


LEMON DESSERTS: 100 IRRESISTIBLE SWEET AND TANGY TREATS
2022-04-05 The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio. Go to Recipe. 12 / 100.
From tasteofhome.com


LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
2018-07-09 Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
From sallysbakingaddiction.com


LEMON CAKE RECIPES | BBC GOOD FOOD
Lemon polenta cake. A star rating of 4.7 out of 5. 34 ratings. This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert.
From bbcgoodfood.com


EASY TO MAKE LEMON CAKE RECIPE - FOODSTORAGEMOMS.COM
22 hours ago Beat for 2 minutes until fluffy and smooth. 3. Bake for 20-25 minutes in a greased 9 X 13-inch baking pan. Let the cake cool in the pan. 4. Once the cake is completely cooled, poke holes in the cake about 2-inches apart. 5. Mix the lemon gelatin with 3/4 cup boiling water, then stir in 1/2 cup of cold water. 6.
From foodstoragemoms.com


LEMON BLUEBERRY CAKE | FOODS GEEK
2022-05-10 You have never seen a beautiful and equally delicious cake as this lemon blueberry cake! Elegant, delicious, and fit for any occasion, this cake will knock your socks off! Cake is so classic! You can serve it at parties, get-togethers, or just as a dessert for your dinner guests. Try out some more of my favorite cake recipes like this butter ...
From foodsgeek.com


LEMON BLUEBERRY CAKE | THE RECIPE CRITIC
2022-04-24 Cake. Preheat the oven to 350°. Grease 2 8 inch round cake pans and set aside. In a small bowl combine the sugar with the zest of the lemons until fragrant. In a large bowl whisk together the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
From therecipecritic.com


LEMON CAKE RECIPES | ALLRECIPES
Lemon Cupcake with Blackberry Buttercream. Rating: 4.5 stars. 307. A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest. By Megan C. A. Lemon Poppy Seed Bundt Cake. Save.
From allrecipes.com


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