Glazed Lemonade Cake Recipes

GLAZED LEMON CAKE RECIPE

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8" cake pan with butter.
• Place Wet ingredients in a bowl. Whisk until combined.
• Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
• Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
• Remove metal ring and cool on rack then glaze.

GLAZED LEMON CAKE

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.

LEMON GLAZED CAKE

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.

GLAZED LEMONADE CAKE

Steps:

• Heat oven to 350°F.
• Reserve 2 tsp. drink mix for glaze; set aside. Place remaining drink mix in large bowl. Add 1/2 cup water; stir until mix is dissolved. Add cake mix, sour cream, eggs, oil and half the lemon zest; beat with mixer until blended. Pour into well-greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 42 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Place cake on plate. Whisk together remaining 2 tsp. drink mix and 2 Tbsp. water in medium bowl. Gradually whisk in powdered sugar until blended; drizzle over cake. Sprinkle with remaining zest. Spoon blueberries into center and around bottom of cake.

LEMON GLAZED CAKE THE BEST EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 13x9 inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and lemon zest. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Lemon Glaze: Within 10 minutes of the finish of baking the cake, begin the glaze. Put all of the ingredients in a medium pot and bring to a boil stirring frequently. Once the galze begin to turn white and foamy stir and remove from the heat. Remove the cake from the oven and begin to immediately poke holes in the cake with a toothpick. The more wholes, the more glaze gets through the cake. Slowly pour the glaze sauce over the cake covering the holes. Allow the cake to cool completly.
• To make frosting: In large bowl, beat butter and grated lemon zest together for about 2 to 3 minutes, add confectioners' sugar and lemon juice.

GLAZED LEMON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

GLAZED LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
• Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
• Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.

GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY

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.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

MOIST GLAZED LEMON CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking dish.
• In a mixing bowl combine cake mix, lemon zest (if using) oil and eggs; using an electric mixer beat at medium speed for about 1 minute.
• Add in soda and beat until thoroughly combined.
• Transfer the batter to prepared baking dish.
• Bake for about 40-45 minutes or until cake tests done.
• In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake.
• Cool on a wire rack.
• Delicious!

GLAZED LEMON CAKE

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.

GLAZED HOMEMADE LEMON CAKE

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.

LEMONADE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix, pudding mix, eggs, cold water, oil, and lemonade concentrate for cake together in a bowl. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven. Poke holes all over the cake while it's still in the pan and warm.
• Melt butter for glaze in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in lemonade concentrate. Pour about 1/3 of the glaze over the cake.
• Run a table knife around the edges of the cake to loosen. Invert carefully onto a serving plate. Poke more holes all over the cake, including the sides. Slowly pour remaining glaze over the cake.
• When serving, spoon on some of the glaze that didn't soak in.

LEMONADE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
• To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

GLAZED LEMON LOAF CAKE

Steps:

• Whisk together oil and caster sugar.
• Add eggs 1 at a time.
• Mix in flour, salt, milk and lemon rind.
• Pour into a greased loaf tin.
• Bake in a mod oven (180 degrees Celcius) for 45 minutes.
• Take out of oven and pour topping over.
• allow to cool in the tin.

GLAZED LEMON SUPREME POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

BEST LEMON SHEET CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
• Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
• Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
• Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
• Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

GLAZED LEMON CAKES

Steps:

• Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon 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 four mixture in three batches, alternating with two additions of the yogurt mixture.
• Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). 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 teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.

LEMONADE CAKE

Steps:

• Heat oven to 350 degrees.
• Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
• Cool 15 minutes.
• Mix lemonade concentrate and powdered sugar.
• Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
• Drizzle lemonade mixture evenly over top of cake.
• Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake.
• Sprinkle with colored sugar.
• Store loosely covered in the refrigerator.

GLAZED LEMON CAKES

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.

LEMONADE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13x9x2-inch baking dish. Prepare cake mix as directed on package, except add enough water to 1/3 cup of lemonade concentrate to equal the amount of liquid called for on the cake mix.
• Pour cake batter into baking pan.
• Bake as directed on cake mix and cool for about 15 minutes.
• Mix remaining lemonade concentrate and powdered sugar.
• Prick the warm cake with a fork and then drizzle lemonade mixture over cake.

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.

GLAZED LEMON TUBE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.