LEMON DRIZZLE CAKE
Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
- Sift the flour, baking powder and salt into a medium bowl and stir to combine.
- Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
- Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
- For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.
LEMON DRIZZLE CAKE
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It's an easy-to-make, crowd-pleasing cake that's excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
- In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that's O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
- Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
- While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 19 grams, TransFat 0 grams
BEST EVER LEMON DRIZZLE CAKE
I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!
Provided by Try This Recipe!
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
- Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g
LEMON DRENCHED LEMON CAKE
It doesn't rise much... the beauty in this cake is its flavor. It made one loaf cake for me and 3 mini loaves. I had planned on bringing the large loaf to my neighbor but decided against it. Not because I wanted it all to myself (which I did)... but because I dropped it half way through the baking time as I rotated it in my oven. Luckily it landed right side up. And lucky for my dogs the whole middle section of the cake shooted out from the pan and landed on my checkered linoleum floor upon impact. I quickly put what remained back in the oven and guarded the hot batter from my dogs until it was cool enough for them to eat. They lapped every last bit up and I was able to present 2 mini loaves (untouched by dogs) to my neighbor and I have a loaf resembling a lemony grand canyon waiting for me for breakfast. I found this on Joy the Baker's Blog (who suggests doubling the syrup) and she credits Dorie Greenspan.
Provided by cookiedog
Categories Breakfast
Time 1h25m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Making the cakes: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it's a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.
- Sift together the flour, baking powder and salt.
- Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon. Add the vanilla bean seeds and work them into the sugar. If you are using vanilla extract, add it later, after you have added the eggs.
- Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract (if using), then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.
- Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.
- Making the syrup: Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
- When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.
LEMON UPSIDE-DOWN CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
- Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
- After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
- Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
- Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
- Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
- (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)
SOAKED LEMON CAKE (SWISS STYLE)
Ideal for lemon lovers. My favorite lemon cake, it is juice and very tasty. After several attempts and investigating around I concluded this recipe by doing a lot of adjustments. For some people it might be too citric, but it all depends on your taste and the amount of lemon juice you add to the syrup.
Provided by lvbking
Categories Dessert
Time 16m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests.
- Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth.
- Pour into the prepared pan and bake for around 45 minute.
- Make the syrup:.
- In a pan, stir together the juice of the lemons and add sugar, mix until the sugar is dissolved on medium heat.
- When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper.
- Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.
Nutrition Facts : Calories 388.6, Fat 17.3, SaturatedFat 10.4, Cholesterol 103.4, Sodium 289.5, Carbohydrate 55.9, Fiber 0.9, Sugar 42.3, Protein 4.2
LEMON DRIZZLE LOAF CAKE
For those of us who love lemon, this is the perfect lemon drizzle cake. This cake is wonderfully moist, fruity, and not too sweet. It also freezes well and is good to have on hand when guests drop by for afternoon tea.
Provided by Allrecipes Member
Categories Lemon Cake
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
- Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
- Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
- Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.9 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 112.3 mg, Sugar 20.4 g
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