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 LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 15 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
LEMON VELVET SHEET CAKE
A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.
Provided by Jessie Sheehan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.
- Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.
- Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract. Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate.
- Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point, 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, on to the rack, and set over a rimmed baking sheet.
- While cake cools, make the glaze. Place confectioners' sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 65.7 g, Cholesterol 69.2 mg, Fat 17.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 205.6 mg, Sugar 45.1 g
LEMON VELVET CREAM CAKE
The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you'll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
- Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
- Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 1/2 g
LEMON VELVET CAKE
I love this recipe because it reminds me of spring and the end of winter. I started making it at Good Cakes and Bakes as a reminder of the lemon cake my grandmother would make every Sunday. Technique tip: You can also use this recipe to make 24 cute, individual cupcakes. Just line muffin tins with cupcake liners and fill with the cake batter. Bake for 17-21 minutes, let cool and frost. Posted on NBC Today Show - https://www.today.com/recipes/lemon-velvet-cake-t153669
Provided by Gagoo
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:.
- 1. Preheat oven to 325°F. Grease two 8-inch cake pans with nonstick cooking spray.
- 2. In a large bowl, sift together both flours, baking soda, baking powder and salt. Set aside.
- 3. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the sugar, canola oil, butter, vanilla and lemon extract. Beat well at high speed until light and fluffy, about 6-8 minutes.
- 4. Beat the eggs in one at a time. After adding all eggs beat on medium speed for 3-4 minutes.
- 5. Slowly add in the dry ingredients alternately with the buttermilk (add dry ingredients in 4 divisions and liquid ingredients in 3 divisions). It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, remove from mixer and use spatula to fold until all flour is incorporated.
- 6. Spread batter evenly in each pan. Place in oven and bake for 27-35 minutes (turn pans half way through) or until a wooden toothpick inserted in the center comes out clean. Let cool completely before filling and frosting.
- For the frosting:.
- In the bowl of a stand mixer, fitted with the whisk attachment, mix together the powdered sugar, lemon zest and butter on low speed until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Add the cream cheese in chunks. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
- To assemble:.
- Fill and frost the cake the cooled cake layers. Slice and serve.
Nutrition Facts : Calories 841.9, Fat 34.5, SaturatedFat 14.6, Cholesterol 102.7, Sodium 393.6, Carbohydrate 130.1, Fiber 0.6, Sugar 104.8, Protein 5.7
LEMON VELVET CAKE
I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:)
Provided by riffraff
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 9 x 13 cake pan.
- Mix together flour, baking powder and salt.
- Cream butter in large bowl with mixer.
- Add lemon and orange zest.
- Cream until smooth and light, about 2 minutes.
- Slowly add sugar, blending well and scraping sides of bowl.
- Add eggs, one at a time.
- In a small bowl, combine water, lemon and orange juices.
- Add the dry ingredients alternating with the liquids.
- Mix well until smooth.
- Spoon into prepared pan--smoothing the surface.
- Bake for 30 to 35 minutes until golden on top and springy to the touch.
- Remove from oven and cool on a rack.
- Sprinkle with confectioners' sugar before serving.
- A thin lemon glaze also works nicely.
LEMON VELVET CAKE
Number Of Ingredients 18
Steps:
- Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar and set aside.
- In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy.
- Beat the eggs in one at a time.
- Fold in the lemon zest.
- Fold in the dry ingredients alternately with the buttermilk. Add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
- Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
- For the frosting, mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
- Add the lemon extract and a little of the milk.
- Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
- Fill and frost the cake.
More about "lemonvelvetcake recipes"
LEMON VELVET CAKE - ROCK RECIPES
From rockrecipes.com
4.5/5 Total Time 55 minsCategory Cakes, Pies, And TartsCalories 538 per serving
- Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
- In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
LEMON VELVET LAYER CAKE RECIPE - SUGAR GEEK SHOW
35 IRRESISTIBLE LEMON CAKE IDEAS YOU'LL WANT TO TRY - TASTE …
From tasteofhome.com
LEMON CAKE RECIPES | ALLRECIPES
From allrecipes.com
LEMON VELVET CAKE RECIPE - COOK.ME RECIPES
From cook.me
10 BEST LEMON VELVET CAKE RECIPES | YUMMLY
From yummly.com
LEMON VELVET CAKE & OUR 1ST ANNIVERSARY - I BAKE HE …
From ibakeheshoots.com
LEMON VELVET CAKE W/ LEMON CREAM CHEESE FROSTING …
From divascancook.com
LEMON VELVET CAKE – AFOODIEAFFAIR
From afoodieaffair.com
LEMON VELVET CAKE - TODAY
From today.com
LEMON VELVET CAKE- SUPER MOIST HOMEMADE LEMON CAKE …
BERRY CHEESECAKE CAKE | MY CAKE SCHOOL
From mycakeschool.com
LEMON SHEET CAKE RECIPE (W/LEMON FROSTING!) - DINNER, THEN …
From dinnerthendessert.com
10 BEST LEMON VELVET CAKE RECIPES | YUMMLY
From yummly.co.uk
MOIST LEMON POUND CAKE + LEMON BUTTERMILK GLAZE - SUGAR GEEK …
From sugargeekshow.com
LEMON CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON VELVET CAKE W/ LEMON CREAM CHEESE FROSTING - YOUTUBE
From youtube.com
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
From sallysbakingaddiction.com
EASY LEMON CAKE (ALL-IN-ONE LEMON SPONGE) - CHARLOTTE'S LIVELY …
From charlotteslivelykitchen.com
LEMON VELVET CAKE RECIPE - THE KIDS COOKING CORNER
From thekidscookingcorner.com
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON VELVET CAKE – ALL RECIPES GUIDE
From allrecipesguide.net
LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING - RECIPETIN EATS
From recipetineats.com
LEMON "VELVET" SHEET CAKE - JESSIE SHEEHAN BAKES
From jessiesheehanbakes.com
LEMON VELVET CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
LEMON VELVET SHEET CAKE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
LEMON VELVET CAKE - COOKING WITH CARLEE
From cookingwithcarlee.com
120 LEMON VELVET CAKE IDEAS IN 2022 | CUPCAKE CAKES, CAKE RECIPES, …
From pinterest.ca
VANILLA VELVET CAKE | MY CAKE SCHOOL
From mycakeschool.com
SUPER MOIST LEMON VELVET CAKE - YOUTUBE
From youtube.com
EASY VEGAN LEMON CAKE (6 INGREDIENTS!) - THE VEGAN 8
From thevegan8.com
LEMON VELVET CAKE - TORT CU LAMAIE - PASTRY WORKSHOP
From pastry-workshop.com
LEMON VELVET CAKE- TREMENDOUS MOIST DO-IT-YOURSELF LEMON …
From enjoyhotfood.com
LEMON VELVET CAKE + LEMON CREAM CHEESE FROSTING
From helleme.com
LEMON VELVET CAKE RECIPE - PLUGGED INTO COOKING
From pluggedintocooking.com
TRIPLE LEMON VELVET BUNDT CAKE BY ROSE LEVY BERANBAUM | SALT
From saltandspine.com
LEMON LAYER CAKE - EASY RECIPES, CRAFTS, AND MORE
From crayonsandcravings.com
LEMON VELVET CAKE WITH CREAM CHEESE FROSTING
From everafterinthewoods.com
LEMON BLUEBERRY CAKE (THE BEST) (STEP BY STEP VIDEO RECIPE)
From divascancook.com
LUSCIOUS LEMON CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
LEMON VELVET LAYER CAKE PHOTOS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love