Glazed Lemon Flute Cake Recipes

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GLAZED LEMON FLUTE CAKE



Glazed Lemon Flute Cake image

My husband says this is the best lemon cake he's ever eaten. A cake mix and lemon gelatin make it a breeze to prepare.-Brenda Daugherty, Lake City, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 package (3 ounces) lemon gelatin
4 large eggs, room temperature
2/3 cup water
2/3 cup canola oil
GLAZE:
1 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.

Nutrition Facts : Calories 283 calories, Fat 13g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

GLAZED LEMON CAKES



Glazed Lemon Cakes image

For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 50m

Yield Makes 6

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
  • With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
  • Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
  • Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

FLUTED LEMON CAKE



Fluted Lemon Cake image

My great-grandmother used to make this cake, which has been a family favorite for years. You won't believe it starts with a cake mix! Lemon pudding and apricot nectar add a tanginess and moistness. It's delicious plain or served with ice cream or whipped cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup apricot nectar
1/2 cup canola oil
4 large eggs
1 teaspoon lemon extract
LEMON GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.

Nutrition Facts : Calories 369 calories, Fat 15g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 406mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON GLAZE CAKE



Lemon Glaze Cake image

This is a good lemon cake and glaze that came from the "Sister" who was my husband's Sunday School Teacher for many years.

Provided by Lali8752

Categories     Dessert

Time 1h10m

Yield 1 bundt cake

Number Of Ingredients 9

1 yellow cake mix
1 lemon gelatin
5 eggs
2/3 cup oil
2/3 cup water
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons butter, melted
4 tablespoons lemon juice

Steps:

  • Combine first six ingredients.
  • Beat 5 minutes on medium speed.
  • Pour into greased and floured 10 inch tube pan.
  • Bake 350* for 1 hour.
  • NOTES: Glaze: mix powdered sugar, butter and lemon juice well.
  • Pour over hot cake.

Nutrition Facts : Calories 5602.6, Fat 276.8, SaturatedFat 65, Cholesterol 1062.6, Sodium 4609.9, Carbohydrate 732.2, Fiber 6, Sugar 538, Protein 61.8

GLAZED LEMON CAKE - (SILVER PALATE) RECIPE - (3.7/5)



Glazed Lemon Cake - (Silver Palate) Recipe - (3.7/5) image

Provided by Maverick19

Number Of Ingredients 14

Lemon Icing, recipe follows:
1/2 pound (2 sticks) sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all purpose flour, sifted
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tightly packed tablespoons grated lemon zest
2 Tbsp fresh lemon juice
1 lb confectioner's sugar
8 Tbsp (1 stick) sweet butter, softened
3 tightly packed Tbsp grated lemon zest
1/2 cup fresh lemon juice

Steps:

  • 1. Preheat oven to 325 degrees. Grease a 10 inch tube pan 2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. 3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice. 4. Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean. 5. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot. Lemon Icing: Cream sugar and butter thoroughly. Mix in lemon zest and juice, spread on warm cake.

GLAZED HOMEMADE LEMON CAKE



Glazed Homemade Lemon Cake image

This is a moist and easy to make, yummy homemade lemon cake.

Provided by Kirsten Johnson

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 ½ sticks butter, softened
1 ½ cups white sugar
3 eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar
2 teaspoons lemon juice, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine butter, sugar, and eggs in a mixing bowl. Beat using an electric mixer until batter is light and fluffy, about 2 minutes. Gradually beat in flour, baking powder, lemon zest, and vanilla extract. Pour cake batter into the prepared dish.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Remove from the oven and let cake cool thoroughly, about 30 minutes.
  • Combine confectioners' sugar and lemon juice for glaze in a bowl; mix until smooth. Carefully spread over cooled cake.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 52.9 g, Cholesterol 77 mg, Fat 12.9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 160.7 mg, Sugar 40.5 g

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY



Glazed Lemon Pound Cake Loaf Recipe by Tasty image

Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice

Provided by Addison Anderson

Categories     Desserts

Yield 1 serving

Number Of Ingredients 13

½ cup butter, at room temperature
1 cup white sugar
3 large eggs, at room temperature
2 tablespoons lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
1 ½ cups all purpose flour
¼ teaspoon table salt
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup sour cream, removed from fridge 15 minutes before using
½ cup icing
1 tablespoon lemon juice, plus more, as needed

Steps:

  • Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
  • In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  • In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
  • Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  • Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  • While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.

GLAZED LEMON CAKE



Glazed Lemon Cake image

Make and share this Glazed Lemon Cake recipe from Food.com.

Provided by mew Elaine in MD

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 13

1/2 lb butter
2 cups granulated sugar
3 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
1 box powdered sugar
1/2-1 cup butter
3 tablespoons tightly packed lemons, zest of
1/2 cup fresh lemon juice

Steps:

  • Oven 325- greased and floured 10 inch tube pan.
  • Cream butter and sugar.
  • Add eggs, one at a time.
  • Sift dry ingredients together and add alternately with buttermilk.
  • Blend well.
  • Stir in lemon juice and zest.
  • Bake on middle rack for 1 hour and 5 minutes (this was right on the nose for my oven) or until cake begins to pull away from the side of the pan.
  • Cool on rack ten minutes before removing from pan.
  • "Frost"while warm.
  • Obviously this runs and then upon cooling almost forms a"shell".
  • Icing-------.
  • Beat ingredients well.

Nutrition Facts : Calories 7190.6, Fat 297.4, SaturatedFat 181.6, Cholesterol 1376.4, Sodium 4235.1, Carbohydrate 1092.3, Fiber 13.9, Sugar 787.6, Protein 69.6

GLAZED LEMON CAKES



Glazed Lemon Cakes image

For a dinner party, you can present these cakes on a cake stand garnished with fresh berries.

Yield makes 6

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 teaspoon vanilla extract
Finely grated zest and juice of 1 lemon, plus 2 tablespoons juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350°F. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.
  • With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.
  • Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.
  • Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with the remaining 2 tablespoons lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.

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From preprod.tasteofhome.com


GLAZED LEMON POUND CAKE RECIPE - CHICCA FOOD
Melt butter in a saucepan or in the microwave. Set aside. In a large bowl, whisk together the powdered sugar, melted butter and lemon zest. Then add fresh lemon juice and stir well. Add the eggs, one at a time, beating after each addition. Add sifted flour and baking powder, mix until incorporated. Bake in 350°F (175°C) for 40 minutes, until ...
From chiccafood.com


GLAZED LEMON FLUTE CAKE RECIPE: HOW TO MAKE IT | TASTE …
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From stage.tasteofhome.com


GLAZED LEMON BUTTERMILK CAKE RECIPE | MYRECIPES
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Step 7. To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth.
From myrecipes.com


GLAZED LEMON POUND CAKE - PASTRY AT HOME
2021-04-09 Make the cake: Preheat oven to 350˚F. Grease the interior of a 10-inch (12 cup) Bundt pan well with shortening, getting in all the nooks and crannies. Dust the pan with flour, tapping out the excess. In a large bowl, whisk together the flour, baking powder and salt; set aside. In a small bowl, whisk together the sour cream, lemon zest and ...
From pastryathome.com


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