Luscious Lemon Cake Recipes

LUSCIOUS LEMON CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter and next 3 ingredients with a mixer at medium speed until fluffy. In a medium bowl, sift together cake flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. In another large bowl, beat egg whites (reserve yolks for Lemon Filling, recipe follows) with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter. Divide batter among prepared pans. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers. Spread Fluffy Lemon Frosting on top and sides of cake. Garnish with lemon wedges and curls, if desired. Cover and refrigerate for up to 3 days.
• In a small bowl, stir together 1/4 cup water and gelatin; let stand for 5 minutes or until softened. In a medium saucepan, whisk together sugar and cornstarch. Whisk in egg yolks, lemon juice, and remaining 1/2 cup water. Cook over medium heat, whisking constantly, for 4 to 5 minutes or until thickened. Remove from heat, and whisk in gelatin mixture and butter until melted and smooth. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate for at least 8 hours before using.
• In a large bowl, beat butter, cream, and zest with a mixer at medium speed until smooth. Gradually add confectioners' sugar, beating until smooth. Add whipped topping, beating until smooth.

LUCIOUS LEMON CAKE

Steps:

• Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
• In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
• Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup. Set aside.
• In another mixing bowl stir together flour, baking powder, and salt.
• Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently fold in lemon zest.
• Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
• In a large mixing bowl use a hand mixer to beat together butter and cream cheese until creamy, about 2 minutes.
• Mix in lemon juice, vanilla extract, and lemon extract until just combined,
• Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to frost completely cooled cake.

LUSCIOUS LAYERED LEMON CAKE RECIPE

Steps:

• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
• Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.

LUSCIOUS LEMON CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LUSCIOUS LEMON CAKE

Steps:

• Preheat oven to 375°. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale.
• Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well.
• Combine flour, baking powder, and salt; add to butter mixture alternately with ¾ cup milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. lemon zest, 1 tsp. fresh lemon juice, and 1 tsp. vanilla. Spoon batter into 3 greased and floured 8-inch round cake pans.
• Bake at 375° for 12 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
• Spread Luscious Lemon Frosting between layers of cake. Cover and chill until ready to serve.

LUSCIOUS LEMON CAKE

Steps:

• For the cake, beat the cake mix and eggs until blended using a mixer on low.
• Fold in lemon pie filling (do not beat in).
• Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
• For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
• Add the sugar and vanilla, again blending until smooth.
• You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.

LUSCIOUS LEMON CAKE

Steps:

• Prepare the cake mix according to the box, and bake as directed in 2 round pans.
• Remove from the pans to cool.
• Put the cakes back in pans, and poke cakes all over with a fork.
• Mix the boiling water with the Jell-O until dissolved.
• Pour half over each layer, and refrigerate for at least 3 hours.
• TO MAKE THE FROSTING: Pour milk into a bowl.
• Add pudding mix and powdered sugar.
• Blend with a wire whisk.
• Stir in the Cool Whip until completely combined.
• Refrigerate until ready to use.
• To frost, dip one cake pan in hot water for about 10 seconds.
• Unmold it onto serving plate.
• Spread with about 1 cup of frosting.
• Top with second layer, then frost top and sides of cake.
• Keep cake refrigerated until ready to serve.

LUSCIOUS LEMON COFFEE CAKE

Steps:

• Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

LUSCIOUS LEMON POKE CAKE

Steps:

• Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.