CREAMY LEMON CAKE
A great cool dessert on a hot day.
Provided by LTIGGR2
Categories Desserts Cakes Lemon Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
- Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 50.6 g, Cholesterol 12.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 468.3 mg, Sugar 30.1 g
GLAZED LEMON CAKES
This is a recipe from Everyday Food with a few tips from making them several times. The original recipe yielded 6 jumbo sized cupcakes but I've always made a dozen standard size cupcakes. They get rave reviews and are perfect for baby showers and other parties. I have made the cakes ahead of time, frozen them, thawed them out the night before the party and then glazed them the day of so the glaze stays nice. I think they taste best with Meyer lemons, but they are great with any type of lemon really. I have always used the yogurt becuase I usually have it on hand and not buttermilk. I bet it would be just as yummy with the buttermilk.
Provided by AmyFromSD
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
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.
WACKY LEMON CAKE WITH 7-MINUTE LEMON FROSTING
If you haven't heard of or made "wacky cake" before, don't let the strange combo of ingredients scare you away. Trust me, it will be one of the most moist and delicious cakes you'll ever have! Unlike traditional wacky cake, this recipe makes a wonderful and refreshing lemon cake rather than a chocolate cake. Personally, I think it's the perfect summer dessert!
Provided by SweetJ
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Make cake - sift dry ingredients together in 8 x 8 pan and make 3 holes.
- Pour vinegar in first hole, vegetable oil in second hole, and almond extract in third hole.
- Pour cold lemon juice and water over everything.
- Mix all ingredients thoroughly (do not beat).
- Bake in same 8 x 8 pan that ingredients were mixed in for 35 minutes or until center is firm.
- Cool completely.
- Make frosting - combine sugar, water, cream of tartar and salt in saucepan.
- Bring to boil, stirring until sugar dissolves.
- While beating constantly, very slowly add sugar syrup to egg white in mixing bowl.
- Continue beating until stiff peaks form (about 7 minutes).
- Beat in extracts.
- Smooth frosting over cooled wacky lemon cake.
- Enjoy!
Nutrition Facts : Calories 163.8, Fat 5.2, SaturatedFat 0.7, Sodium 165.1, Carbohydrate 28.1, Fiber 0.3, Sugar 18.9, Protein 1.4
LEMON LAYER CAKE WITH LEMON CURD
Deliciously tangy lemon layer cake with lemon curd!
Provided by Becky
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
- Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
- Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
- While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
- Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
- Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
- Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
- Cut cooled layers in half and layer with curd.
- Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.
Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g
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