One Bowl Lemon Cake Recipes

ONE-BOWL LEMON-RASPBERRY CAKE

One-Bowl Lemon-Raspberry Cake image

Bright-colored and beautiful, this lemony cake is proof that an eye-catching dessert doesn't have to be complicated. Starting with a box of Betty Crocker™ Super Moist™ yellow cake mix and flavored with zingy lemon juice, this vibrant treat only takes 8 ingredients and 20 minutes of prep time-talk about easy! Right before baking, the tender citrusy cake is studded with juicy raspberries resulting in a dreamy spring treat that's worthy of being served at all of your spring parties. Add a drizzle of sweet vanilla frosting for a dazzling final touch!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup sour cream
1/2 cup butter, melted
1/4 cup lemon juice
2 eggs
2 tablespoons finely grated lemon peel
2 cups fresh raspberries
1/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 21 g, TransFat 0 g

ONE BOWL LEMON CUPCAKES

One Bowl Lemon Cupcakes image

I am a huge fan of 'One Bowl Chocolate Cake' by Allrecipes user 'shirleyo' on Allrecipes! I was determined to create a new cake flavor just as moist, fluffy, and homemade. These lemon cupcakes are contest-winning fluffy and moist deliciousness!

Provided by Dani

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 11

Ingredients

2 ⅛ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup strained fresh lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
Fill cupcake liners with batter to about two-thirds full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 160 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 216.4 mg, Sugar 17.5 g

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