Lemon Cake With Crackly Caramel Glaze Recipes

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.

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.

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 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 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.

LEMON CAKE WITH CRACKLY CARAMEL GLAZE

Steps:

• MAKE THE CAKE:
• Preheat the oven to 375°F
• Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
• Gradually beat in 1/2 cup of the sugar.
• In a medium bowl, whisk the cake flour, baking powder and salt.
• In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
• Add the dry ingredients and beat until the batter is smooth.
• Using a spatula, fold in the beaten egg whites until no streaks remain.
• Spoon the batter into the prepared Bundt pan.
• Bake the cake for 35 to 40 minutes, until springy to the touch.
• Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
• Lower the oven temperature to 350°.
• MAKE THE LIMONCELLO SYRUP:
• In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
• Let cool, then stir in the limoncello.
• Brush the syrup all over the cake, allowing it to soak inches
• MAKE THE CARAMEL TOPPING:
• Line a large baking sheet with parchment paper.
• In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
• Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
• Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
• Remove from the heat.
• Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
• Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
• Invert the caramel round over the cake and peel off the parchment paper.
• Gently press the caramel onto the cake before it hardens to help it conform.
• If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
• When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).

LEMON RASPBERRY CORNMEAL CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
• Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
• Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
• Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
• Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
• Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
• Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
• While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
• Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

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.

LEMON CAKE WITH CRACKLY CARAMEL GLAZE

Steps:

• CAKE: Preheat oven to 375°. Butter and flour 12-cup Bundt pan. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of the sugar. In medium bowl, whisk cake flour, baking powder and salt. In large bowl, using electric mixer, beat 6 egg yolks with the water, olive oil, vanilla, lemon zest and remaining cup of sugar. Add dry ingredients and beat until batter is smooth. Fold in beaten egg whites until no streaks remain. Spoon batter into Bundt pan. Bake 35 to 40 minutes, until springy to the touch. Let cool for 20 minutes, invert the cake onto rack to cool completely. Lower oven temp to 350°. MAKE THE LIMONCELLO SYRUP: In small saucepan, simmer water and sugar over moderate heat just until sugar is dissolved, about 5 minutes. Let cool, stir in limoncello. Brush syrup all over cake, allowing it to soak in. CARAMEL TOPPING: Line large baking sheet with parchment paper. In heavy saucepan, stir sugar with cream of tartar water until sandy. Wash down side of pan with moistened pastry brush to remove sugar crystals. Bring mixture to boil over mod high heat and cook w/o stirring until deep honey-colored caramel forms, about 5 minutes. Remove from heat. Carefully swirl pan to cool caramel slightly, then pour onto baking sheet in a rough round. Spread into 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes. Invert the caramel round over the cake and peel off paper. Gently press the caramel onto cake before it hardens to help it conform.

LEMON BUNDT CAKE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12- to 15-cup Bundt pan. Make sure to apply a thin layer of butter and flour on every nook and cranny of the pan to ensure that the cake doesn't stick.
• In a medium bowl, whisk the flour, baking powder and baking soda.
• Zest the lemons into the bowl of a stand mixer or large mixing bowl.
• Remove the remaining peel and pith from 3 of the lemons by cutting off the top and bottom tip of each lemon. Stand each lemon up on one end, and use a sharp paring knife to follow the curve of the fruit and cut the peel and white pith away; discard it. Chop the lemon flesh into small pieces and remove the seeds and any large pieces of membrane. Transfer the chopped lemons to a bowl if the juice is running off of the board. (You should have about ⅓ cup.) Set aside.
• Add the granulated sugar to the bowl with the zest and rub the mixture together with your fingers to release the oils in the zest. Add the softened butter and oil to the mixture, and mix on medium speed with the paddle attachment or using an electric hand mixer until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing.
• Add the sour cream and salt, and mix on medium speed until homogeneous. Add the lemon flesh and juices, and mix until well combined; the mixture may separate a bit, but don't worry.
• Add the flour mixture and mix on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is well mixed and no pockets of flour remain.
• Spoon the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air bubbles. Bake the cake for 50 to 60 minutes or until the cake is golden and puffed, and a toothpick inserted comes out with a few moist crumbs.
• Let the cake cool on a rack for 10 minutes. Then carefully turn it out onto a rack or serving plate to glaze and finish cooling.
• While the cake cools, make the glaze: Juice the remaining lemon. (You should have about 4 tablespoons.) Add the confectioners' sugar, a pinch of salt and about three-quarters of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.
• Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. When the cake is mostly cool, brush the remaining glaze over the top. Cool, slice and serve. Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.