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
LEMONADE CAKE I
This is my husband's favorite cake. It is two layers of yellow cake with a lemonade flavored ice cream center. Wonderful on a hot day.
Provided by DEANMONA
Categories Desserts Cakes Lemon Cake Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
- Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
- Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
- Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 55.8 g, Cholesterol 74.6 mg, Fat 24.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 12.9 g, Sodium 334.1 mg, Sugar 38.3 g
LEMONADE PARTY CAKE
When life hands you lemons, make lemonade cake! This moist lemon cake will remind you of summer any time of year. The easy poke technique ensures the cake is infused with bright citrus flavor all the way through and the fluffy frosting gives it a sweet finish. Mix it up in just 20 minutes, with your box of Betty Crocker lemon or yellow cake mix, and then let it chill in the fridge until it's time for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 2 g
LEMONADE LAYER CAKE
Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. -Jana Randich, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 10g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 265mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
LEMONADE CAKE
Make and share this Lemonade Cake recipe from Food.com.
Provided by cocinera
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13x9x2-inch baking dish. Prepare cake mix as directed on package, except add enough water to 1/3 cup of lemonade concentrate to equal the amount of liquid called for on the cake mix.
- Pour cake batter into baking pan.
- Bake as directed on cake mix and cool for about 15 minutes.
- Mix remaining lemonade concentrate and powdered sugar.
- Prick the warm cake with a fork and then drizzle lemonade mixture over cake.
Nutrition Facts : Calories 3813.2, Fat 147.2, SaturatedFat 24.4, Cholesterol 644.7, Sodium 3573.9, Carbohydrate 592.5, Fiber 6, Sugar 409, Protein 42
LEMONADE CAKE III
I hope you like lemons, because this cake is very rich and lemony
Provided by Denise
Categories Desserts Cakes Lemon Cake Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
- To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 48.3 g, Cholesterol 62.6 mg, Fat 17.7 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 378.1 mg, Sugar 30.4 g
LEMONADE CAKE
Make and share this Lemonade Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
- Cool 15 minutes.
- Mix lemonade concentrate and powdered sugar.
- Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
- Drizzle lemonade mixture evenly over top of cake.
- Cover and refrigerate about 2 hours or until chilled.
- Spread frosting over top of cake.
- Sprinkle with colored sugar.
- Store loosely covered in the refrigerator.
Nutrition Facts : Calories 322.7, Fat 12.4, SaturatedFat 1.9, Cholesterol 53.8, Sodium 305.7, Carbohydrate 50.3, Fiber 0.5, Sugar 34.6, Protein 3.5
LIGHT ROSE WATER LEMONADE
Rose water has been used for centuries in the Middle East, but is not yet mainstream in the U.S. It's sweet, refreshing, and fragrant. Its flavor is subtle, the perfect partner to a glass of fruity lemonade. I think I'm now addicted to it!
Provided by lutzflcat
Categories Lemonade
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, lemon juice, sugar substitute, rose water, and salt in a large pitcher; stir well.
- Chill lemonade in the refrigerator. Serve over ice.
Nutrition Facts : Calories 21.8 calories, Carbohydrate 7.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 46.5 mg
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SUPER EASY LEMONADE CAKE RECIPE - I WASH YOU DRY
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Ratings 44Calories 440 per servingCategory Dessert
- Mix the cake mix with the water, oil and eggs according to package instructions and pour into a 9x13" pan. Bake for 28 to 33 minutes. Let cool for 15 minutes.
- Poke a fork, many times, into the top of the warm cake. Meanwhile whisk together the 1 cup lemonade concentrate with 1 cup powdered sugar. Pour evenly over the cake. Let soak in until the cake has cooled to room temperature. Cover and refrigerate until chilled, about 1 hour.
- Beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar and lemonade concentrate (with one pinch of salt) and mix until light and fluffy.
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