LEMON CAKE
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
Steps:
- 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
LEMON LAYER CAKE
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
Steps:
- 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 TOWER CAKE
Make and share this Lemon Tower Cake recipe from Food.com.
Provided by Nanna D
Categories Dessert
Time 30m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pie filling as directed.
- Cover surface with waxed paper and chill.
- Spread 1/2 the chilled filling between layers of cake.
- Whip cream; fold in remaining 1/2 of the filling.
- Spread mixture over top and sides of cake and chill for at least 4 hours.
Nutrition Facts : Calories 179, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 258.5, Carbohydrate 29.6, Fiber 0.1, Sugar 15.2, Protein 3.3
LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
LEMON CAKES
In the "A Song of Ice and Fire" book series (later known on television as "Game of Thrones"), George R.R. Martin devotes a lot of ink to lemon cakes, a favorite of the Lady of Winterfell Sansa Stark. The cakes have since become a pop culture totem for fans of the series. This recipe is inspired by a version found in "A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook" by Chelsea Monroe-Cassel and Sariann Lehrer. You don't need to be a fan of "Game of Thrones" to love these cookielike treats, which are dense in texture, bright in flavor and boast a tart-sweet lemon glaze. The cakes are easy to throw together for a potluck or to satisfy a teatime craving.
Provided by Priya Krishna
Categories snack, cakes, cookies and bars, dessert
Time 40m
Yield About 32 cookies
Number Of Ingredients 7
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.
CANDIED LEMON SLICES FOR LEMON-THYME TOWER CAKE
Arrange these vibrant and fragrant slices of candied lemon on our Lemon-Thyme Tower Cake for an eye-catching garnish.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 2
Steps:
- Using a Japanese mandoline, slice the lemon as thinly as possible; set slices aside.
- In a medium saucepan, combine sugar and 2 cups water. Bring liquid to a boil over medium-high heat Add lemon slices; return to a boil. Remove pan from heat. Let cool completely; transfer syrup and slices to an airtight container. Store, refrigerated, up to 1 week.
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