Lemony Lemon Cake Recipes
LEMONY LEMON CAKE
This cake is scrumptious. It has a very strong lemony flavor and it is very simple to make. I would strongly suggest this recipe to anyone who enjoys a light fruity dessert.
Provided by Ms Emma
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all cake ingredients together for about 4 minutes.
- Pour into greased and floured 9x13 cake pan.
- Bake for 30-35 minutes at 350 degrees.
- While cake is baking, mix icing together.
- It will be thin.
- When the cake comes out of the oven, gently poke holes all over with a fork.
- Drizzle icing over the hot cake.
- (Use all of it.) Enjoy!
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
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
LEMONY LEMON CAKE
We love lemon, so when we saw Patricia's recipe we knew we had to try it. This cake is light, moist, and so refreshing. The glaze adds a bit of zing and moisture. Mixing Cool Whip with the frosting makes for a silky smooth icing. Very easy to prepare, the cake is bursting with lemon goodness.
Provided by Patricia Yates
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Combine beaten eggs, oil, and water. Add cake mix and pudding and mix well.
- 2. Bake in a 9 X 13-inch pan sprayed with Pam. Bake in preheated 350-degree oven for 25 to 30 minutes.
- 3. Prepare glaze. Mix confectioners sugar, melted butter, water, and lemon juice in a bowl.
- 4. Poke holes in cooled cake with a wooden spoon handle. Then pour glaze slowly over the cake so the glaze gets into each opening.
- 5. Combine Cool Whip with the can of lemon frosting in a bowl. Then, frost the cake. Enjoy
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- In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
- In a separate large mixing bowl or measuring cup, whisk the buttermilk, oil, lemon juice, and vanilla extract together until well combined. Set aside.
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