Lemon Love Cake Recipes

LEMON LOVE CAKE

Steps:

• To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
• In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
• To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
• Cook's Notes:
• Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.

INCREDIBLE LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
• Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
• With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
• Sift together flour, baking powder, baking soda and salt into a bowl.
• In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
• Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
• Divide batter evenly between pans, smoothing the tops.
• Bake 45 minutes- 1 hour, until tester comes out clean.
• When cakes are done, cool 10 minutes.
• Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
• Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
• Spoon lemon syrup over cakes.
• Allow cakes to cool completely.
• Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
• Pour over the tops of the cakes and allow to drizzle down the sides.
• Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.

LEMON LOVE CAKE (SANDRA LEE)

Steps:

• To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
• In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
• To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
• Cook's Notes:
• Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.
• Can also garnish with fresh lemon zest.

LEMON LOAF CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
• Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
• In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
• In a separate medium bowl, whisk together the flour, baking powder, and salt.
• Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
• Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
• Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
• Transfer to a serving platter, slice, and serve.
• Enjoy!

LEMON CAKES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the flour and granulated sugar. Cut in the butter with a pastry blender or two knives to form crumbs with some pebbly bits, then zest the lemons directly into the bowl. In another small bowl, combine the egg and egg yolks. Squeeze 1 tablespoon juice from a lemon and mix into the eggs. Pour the egg mixture into the flour mixture, and gently stir until the dough comes together.
• Roll the dough into 1-inch balls and space 2 inches apart on the prepared sheets. Bake, 1 sheet at a time, until the tops look just set and dry, 12 to 13 minutes. Cool completely on the sheets.
• Place the confectioners' sugar in a small bowl. Squeeze 1 1/2 teaspoons juice from a lemon, and stir into the confectioners' sugar until smooth and the consistency of icing. Add more lemon juice if needed. Drizzle over the cooled cookies. Let stand until set.