LEMON CAKE FROM SCRATCH
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
Steps:
- 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 SHEET CAKE
An easy, made-from-scratch, tart and lemony cake. I make it into a sheet cake but you can easily bake it in a 9x13-inch dish by increasing the bake time.
Provided by Yoly
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a jelly roll pan and set aside.
- Mix cake flour, baking powder, baking soda, and salt together in a large bowl.
- Mix sugar and butter together in another bowl until well incorporated. Add eggs, one at a time, mixing well after each addition. Add yogurt, lemon juice, and lemon zest. Add dry ingredients and mix until incorporated. Pour cake batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool on a wire rack completely.
- Mix powdered sugar and 1/4 cup plus 2 tablespoons lemon juice for glaze together in a bowl until well combined. Pour over cooled cake.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 37.4 g, Cholesterol 26.3 mg, Fat 4.5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 135.2 mg, Sugar 26.9 g
LEMON SHEET CAKE
Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 35 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.
Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON LAYER SHEET CAKE
Steps:
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
- Preheat oven to 350 degrees F. Line two 13-by-18-inch baking sheets with parchment paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract, and lemon zest and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into the prepared baking sheets, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan.
- To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings.
- Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars.
EASY LEMON SHEET CAKE RECIPE
Light and fluffy lemon sheet cake topped with cream cheese frosting.
Provided by Camille
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
- Fold in pie filling until well combined.
- Spread into a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
- Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool for 30 minutes.
- In a large mixing bowl, beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla beat until smooth and fluffy.
- Spread frosting on top of cooled cake, cut into slices and serve.
LEMON SHEET CAKE WITH BUTTERCREAM FROSTING
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.
Provided by Yossy Arefi
Categories cakes, dessert
Time 50m
Yield One 9-by-13-inch cake
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
- In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
- With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
- Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
- Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
LEMON SHEET CAKE
Make and share this Lemon Sheet Cake recipe from Food.com.
Provided by Cindi M Bauer
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
- Add the lemon cake mix, mix until incorporated.
- Add the can of lemon pie filling; mix until blended well.
- Spread into a greased 15x10x1-inch baking pan.
- Bake for 20 minutes.
- Cool before frosting.
- In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
- Stir in vanilla extract.
- Spread over cake; then refrigerate until frosting hardens up abit.
- Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.
Nutrition Facts : Calories 195.7, Fat 7.1, SaturatedFat 3.8, Cholesterol 49.3, Sodium 180.8, Carbohydrate 30.9, Fiber 0.3, Sugar 12.3, Protein 2.4
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
- In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
- In a medium bowl, whisk the flour, baking powder and salt.
- Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
- Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
- Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
- While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
- Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
- With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
- Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
LEMON-GLAZED SHEET CAKE
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd swirling with delight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Yield Serves 12 to 16
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
- Bake until a tester inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely.
- Glaze: Combine sugar, cornstarch, salt, and lemon zest in a saucepan. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Bring to a boil over mediumhigh heat, whisking constantly, and cook, still whisking, 1 minute. Strain through a fine-mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally.
- Poke 20 holes in cake with a skewer; pour glaze over top. Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)
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LEMON SHEET CAKE RECIPE FROM SCRATCH - HOW SWEET EATS
From howsweeteats.com
4.8/5 (65)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Preheat the oven to 350 degrees F. Spray a 9x13 inch pan with nonstick or baking spray and line it with parchment paper. Spray it one more time,
- Place the butter and sugar in the bowl of your electric mixer and beat until light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time until they are combined. Beat in the extracts. Add half of the dry ingredients, then add the milk and beat until combined. Beat in the rest of the dry ingredients. Beat in the lemon zest.
- Pour the mixture into the greased pan. Bake for 25 to 30 minutes, or until the cake is set in the center. Let cool completely before frosting. Once cool, lift the parchment paper on the edges to lift the cake out and frost.
LEMON SHEET CAKE ~ SO DELICIOUS & EASY TO MAKE!
From fivehearthome.com
5/5 (20)Calories 301 per servingCategory Dessert
- Adjust the rack to the center position of the oven and preheat the oven to 375°F. Grease a rimmed 18x13x1-inch half sheet pan with softened butter.
- In a large pot set set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil. Remove pot from the heat and allow to cool for at least 5 minutes. Then briskly stir in the flour until smooth, followed by the sugar, sour cream, and lemon zest. Stir in the eggs until fully incorporated (temper them first if the batter is still hot). Mix in the vanilla and lemon extract. Then sprinkle the baking soda and salt over the top of the batter (make sure there are no lumps!) and stir them in until all ingredients are well blended.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 15 to 18 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before glazing.
- For the glaze, measure the powdered sugar into a bowl and stir in the lemon juice until completely smooth. Add a bit more lemon juice if the glaze is too thick or a little more powdered sugar if it's too thin. Pour the glaze over the cooled cake and immediately spread into a thin, even layer. If desired, garnish the cake with small lemon pieces of lemon. Chill (uncovered) for at least 30 minutes to allow the glaze to set before slicing. Cover tightly and refrigerate any leftovers.
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