Lakelandlemoncake Recipes

LEMON SNACK CAKE

Steps:

• Heat oven to 350°F. Lightly grease 8-inch square baking pan.
• Combine flour, sugar, baking powder and salt in prepared pan. Make 2 indentations in flour mixture. Set aside.
• Combine egg and lemon zest in bowl with fork; pour into 1 indentation. Pour melted Butter with Canola Oil in other indentation. Pour milk over all; mix well. (Some lumps will remain.)
• Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake. Sprinkle top of cake with additional lemon zest, if desired.

LUCIOUS LEMON CAKE

Steps:

• Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
• In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
• Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup. Set aside.
• In another mixing bowl stir together flour, baking powder, and salt.
• Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently fold in lemon zest.
• Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
• In a large mixing bowl use a hand mixer to beat together butter and cream cheese until creamy, about 2 minutes.
• Mix in lemon juice, vanilla extract, and lemon extract until just combined,
• Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to frost completely cooled cake.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

SIMPLE LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

EASY LEMON CAKE

Steps:

• Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.
• Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.
• Stack cake layers. Frost with COOL WHIP.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

EASY LEMON CAKE

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.

LAKELAND LEMON CAKE

Steps:

• Set the oven to 325*F or mark 3.
• Grease and line the base and sides of a 7 inch round cake tin.
• In a bowl, cream the butter and sugar until pale and fluffy.
• Add the beaten eggs, salt, cinnamon and ginger, sieve in the flour and mix well.
• Add the lemon rind and juice and then add the milk. Mix well and place in the prepared pan.
• Level the top and bake for about 1 hour until firm and pale brown.
• Leave in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
• Keep for 48 hours before cutting.
• Serve either plain or cut in half and sandwich with home-made lemon curd.