GLAZED LEMON CAKE
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH APPLE CAKE
Steps:
- Preheat oven to 350° with a rack in the middle position; lightly coat an 8" round cake pan with cooking spray. In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk eggs until foamy. Add melted butter, 3/4 cup sugar, rum, and vanilla and whisk to combine. Add dry ingredients and stir with a wooden spoon or rubber spatula until evenly incorporated. Fold in apples. Transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool 15 minutes before inverting onto a cooling rack to cool completely.
FRENCH APPLE CAKE
With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- In a small bowl, whisk together the flour, baking powder and salt.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
- Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
- Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 279, Fat 13g, Carbohydrate 35g, Protein 3g, SaturatedFat 8g, Sugar 22g, Fiber 2g, Sodium 66mg, Cholesterol 77mg
FRENCH APPLE PUDDING CAKE WITH LEMON GLAZE
This recipe comes from a July 1986 issue of Bon Appetit magazine and was featured in a Bastille Day Picnic in the "Cooking for Friends" section. For transporting the cake to the picnic (or to a friend's barbeque) put the cake back into its springform ring.
Provided by Leslie in Texas
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter 10-inch springform pan.
- In large bowl, with electric mixer, beat eggs with 1 cup sugar until pale yellow and slowly disolving ribbon forms when beaters are lifted.
- Combine 1 1/2 cup pecans, crumbs,baking powder and salt and fold into egg mixture; do not overmix.
- Fold in apple,lemon peel and 1 tablespoon lemon juice.
- Pour into prepared pan, smoothing top with rubber statula.
- Bake until tester inserted in center comes out clean, about 40 minutes.
- Cool cake in pan on rack; remove springform.
- Combine powdered sugar and 4 teaspoons lemon juice in small bowl and stir to combine.
- Add more lemon juice if necessary for proper drizzling consistancy.
- Spoon glaze over cake and sprinkle with the 1/4 cup of pecans.
Nutrition Facts : Calories 434.9, Fat 22, SaturatedFat 2.8, Cholesterol 158.6, Sodium 307.3, Carbohydrate 55.9, Fiber 3.3, Sugar 47, Protein 7.7
APPLE PUDDING CAKE WITH LEMON GLAZE
Make and share this Apple Pudding Cake with Lemon Glaze recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Butter 10 inch springform pan.
- In large bowl, beat eggs with sugar until thick and pale.
- Combine walnuts, crumbs, baking powder salt and cinnamon and fold into egg mixture; do not overmix.
- Fold in apple, lemon zest and lemon juice.
- Pour into pan, smoothing top.
- Bake about 40 minutes.
- Cool cake and then remove from springform pan.
- For glaze: Combine icing sugar with 4 tsps lemon juice; add more juice if necessary for proper drizzling consistency.
- Spoon over cake.
- Sprinkle with remaining walnuts.
Nutrition Facts : Calories 349.6, Fat 17.1, SaturatedFat 2.3, Cholesterol 111.6, Sodium 236.4, Carbohydrate 45.1, Fiber 2.3, Sugar 37.4, Protein 7.5
APPLE CAKE WITH LEMON GLAZE
I love citrus and this is a fave in the summer. Origins are also Hungarian (how'd you guess?) Again, handed down to me by my grandmother. Please read entire directions first before attempting. The prep sounds complicated but if you read it you'll see it's really not and remember, it's an old recipe.
Provided by veraj9170
Categories Dessert
Time 12m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well.
- Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform.
- Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden.
- Carefully slide them off the cookie sheet and cool.
- Make your filling:.
- Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool.
- Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.
Nutrition Facts : Calories 630.2, Fat 32.7, SaturatedFat 15.4, Cholesterol 61, Sodium 213.6, Carbohydrate 82, Fiber 5.3, Sugar 54.2, Protein 7.2
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