Easy Lemon Citrus Prairie Cake Recipes

EASY LEMON CAKE

Easy Lemon Cake image

I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan.

Provided by Allrecipes Member

Yield 24

Number Of Ingredients 8

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored Jell-O®
¾ cup vegetable oil
4 eggs
¾ cup water
¼ teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice

Steps:

Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.
To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 25.1 g, Cholesterol 31.4 mg, Fat 10.2 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 172.4 mg, Sugar 17.4 g

CITRUS, ALMOND & YOGURT CAKE

Citrus, almond & yogurt cake image

Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea

Provided by Good Food team

Categories Dessert

Time 1h

Number Of Ingredients 10

Ingredients

165g butter, plus extra for the tin
200g golden caster sugar, plus 2 tbsp
150g self-raising flour
100g ground almonds
3 eggs
75g natural yogurt, plus 2 tbsp
1 large lemon
1 orange
100g icing sugar
15g toasted flaked almonds

Steps:

Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

EASY LEMON CITRUS PRAIRIE CAKE

Easy Lemon Citrus Prairie Cake image

Great american favourite. Try it with lemon, lime, orange, grapefruit, or a mix of flavours! Spice it up with cloves and/or cinnamon! Drizzle with a simple white icing or add some spice by adding fruit peels and/or extracts to icing and perhaps some clove.

Provided by GoldsmithLissa

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups butter
3 cups sugar
5 eggs
3 cups all-purpose flour
3/4 cup carbonated lemon-lime beverage
2 tablespoons lemon extract
1 -3 teaspoon clove

Steps:

Grease and lightly flour a 10-inch fluted tube pan. Set aside.
In a large bowl, beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
Beat in flour, 1 cup at a time. Beat in lemon-lime carbonated beverage and lemon extract. Pour into prepared pan.
Bake in 350 degree F oven for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Loosen side of cake; remove from pan. Cool. Makes 12 servings.

Nutrition Facts : Calories 553.2, Fat 25.4, SaturatedFat 15.3, Cholesterol 149.1, Sodium 195.2, Carbohydrate 75.7, Fiber 0.9, Sugar 51.6, Protein 6.1

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