Lemon Cake Recipes

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Lemon Velvet Cream Cake image

The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you'll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3 oz cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired


  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
  • Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
  • Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
  • Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 1/2 g


Lemon Layer Cake image

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup sour cream
1/4 cup 2% milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup lemon juice
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
Optional: Lemon slices or edible flowers


  • 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.

Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.


Lemon Cake From Scratch image

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Provided by BakersDozen

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 20

Number Of Ingredients 11

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk


  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
  • Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
  • Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g


Lemon Cake image

This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Whipped Frosting


  • Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  • In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  • Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  • While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  • Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.


Lemon Cake image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 (8-inch) loaves

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice


  • 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.

Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams

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Top Asked Questions

What is the best way to make lemon cake?
A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting. 1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together. 2.Add eggs, oil and lemon juice. Beat until smooth. 3. Add sour cream and beat until smooth.
How do you Frost a lemon cake with cream cheese and butter?
In a large mixing bowl use a hand mixer to beat together butter and cream cheese until creamy, about 2 minutes. Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to frost completely cooled cake. This Lemon Cake Recipe is so luscious and fluffy.
How to make lemon curd Key Lime Cream Cake?
1. Divide the cake into four layers by slicing each cake in half. 2. Fill two layers with lemon buttercream and the other two with lemon curd. 3. Frost the outside of the cake. Enjoy! Cake recipe modified from Bakerella’s Key Lime Cream Cake recipe. Lemon curd from Glorious Treats Homemade Lemon Curd recipe.
How to make a cake with white chocolate and lemon cream?
Assembly 1 In a bowl, whisk the white chocolate and cream mixture until soft peaks form. Add the lemon cream and a few drops of... 2 Cut each cake in half horizontally to get 4 layers in total. 3 Place one cake layer on a serving plate. Top with one-quarter of the lemon cream. Repeat with the remaining ingredients,... More ...

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