Fruity Lemon Cake Recipes

LEMON CAKE WITH FRUIT

Lemon Cake with Fruit image

The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.

Provided by Claire Saffitz

Categories Bon Appétit Dessert Cake Lemon Fruit Brandy Pear Apple Plum Fall

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 lemon
1 2/3 cups plus 3 Tbsp. granulated sugar
3 large eggs
1 large egg yolk
3 Tbsp. pear, orange, or apple brandy (optional)
2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberries
Powdered sugar (for serving)

Steps:

Place a rack in middle of oven and preheat to 350°F. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
Bake cake until sides are golden brown and top is golden, 55-65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
Do Ahead
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

FLUTED LEMON CAKE WITH FRESH FRUIT

Fluted Lemon Cake with Fresh Fruit image

This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. -Donna Pochoday, Morristown, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free strawberry Greek yogurt
Confectioners' sugar, optional
Assorted fresh fruit
Whipped cream

Steps:

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.

Nutrition Facts :

FRUITY LEMON CAKE

Fruity Lemon Cake image

This is so simple it's almost unbelievable! You can also use diet soda and fat free whipped topping to lower the calorie count. I also make this with a pineapple cake mix and my boyfriend goes gaga for it!

Provided by Hippie2MARS

Categories Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 lemon cake mix
1 (8 ounce) can crushed pineapple
1 (11 ounce) can mandarin oranges, drained
12 ounces carbonated lemon-lime beverage
1 (8 ounce) carton whipped topping, thawed

Steps:

Mix the cake mix with lemon-lime soda until blended.
Fold in the pineapple, with juice, and the mandarin oranges.
Bake according to the cake mix directions (usually at 350 for 30-35 minutes).
Allow to cool completely.
"Frost" with whipped topping.
Store covered in refrigerator.

Nutrition Facts : Calories 415.4, Fat 14.4, SaturatedFat 5.3, Cholesterol 24.1, Sodium 474.4, Carbohydrate 69, Fiber 1.6, Sugar 43, Protein 4.3

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