MOIST LEMON CAKE RECIPE
This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake!
Provided by Julia Foerster
Categories Baking
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
- In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
- With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
- With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
- Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
- Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners' sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it's still warm. Allow cake to cool completely.
- When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.
Nutrition Facts : Calories 306 kcal, Carbohydrate 49 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 144 mg, Sugar 34 g, ServingSize 1 serving
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
MOIST LEMON CAKE RECIPE
Steps:
- In a mixing bowl,whisk together the cake flour, all-purpose flour, sugar, baking powder and baking soda.
- Now, add eggs, oil, lemon juice, or emulsion oil and lemon zest. Mix until everything is smooth
- Add sour cream and mix until just combined. Don't over-mix!
- Pour this batter in two round greased/floured cake pans (Dimension: 8x2). Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean.
- While the cake is baking and then cooling down, make lemon curd and frosting.
- Place one cake on a cake stand and top it off with a thin layer of frosting and lemon curd. Place the other cake on top of all this. Press your cake down with your hands (some of the frosting and curd will come out from the sides but don't worry about it!)
- Now, use a spatula to frost the entire cake roughly with frosting.
- Finally, pour some lemon curd on top of the cake and place some berries here.
- Keep this cake refrigerated until you are ready to serve.
- Note: Prior to serving, if any frosting or curd has come out from the sides along the center of the cake, just run a spatula around the cake again. And you are done!
Nutrition Facts : Calories 446 kcal, Carbohydrate 57 g, Protein 5 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 177 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
LEMON CAKE FROM SCRATCH
This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees
- Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
- In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
- In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
- In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- With the mixer on low speed, add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Slightly increase the speed and mix until combined and smooth, do not mix above medium speed or over mix.
- Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
- Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
- Boil, stirring, for 1 minute more.. Remove the pan from the heat.
- Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
- Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
- This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
- I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes 1 1/4 cups
- Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
- Cut the cream cheese into pieces and add to the butter, beating until blended.
- Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
- Gradually add powdered sugar and beat until well blended.
- For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer.
- We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).
LEMON CAKE
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
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 BUNDT CAKE RECIPE BY TASTY
This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.
Provided by Katie Aubin
Categories Desserts
Time 2h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the cake: In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
- Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
- Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
- Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
- After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
- Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
- Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
- Transfer the cake to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 124 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 81 grams
RICH LEMON CAKE
This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask "what can I bring?"
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
- Beat the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well until they are incorporated.
- Mix in the lemon zest, baking powder, and almond extract.
- Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
- Pour the batter into the prepared pan.
- Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
- While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
- Set aside.
- Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
- Pour about 3/4 of the glaze over the top of the cake.
- Cool the cake completely in the pan.
- Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
- Pour the remaining glaze over the top of the unglazed part of the cake.
- Let sit at room temperature until the glaze dries.
- Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
- Serve at room temperature or chilled.
- Thawing Directions: Simply thaw overnight at room temperature.
Nutrition Facts : Calories 615.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 108, Sodium 270.1, Carbohydrate 101.8, Fiber 1.1, Sugar 70, Protein 6.8
EASY LEMON DRIZZLE CAKE
Steps:
- Pre-heat the oven to 180ºc and grease and line a loaf tin with baking paper.
- Stir together the flour, baking powder and salt.
- In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs.
- Pour the wet ingredients into the dry and mix well.
- Transfer to the loaf pan and place in the oven.
- Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
- To make the icing, whisk together the icing sugar and lemon juice until smooth.
- Pour the icing over the cooled cake and serve.
Nutrition Facts : Calories 335 kcal, Carbohydrate 51 g, Protein 5 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 131 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
MOIST LEMON CAKE
This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious! Source: Summer Desserts by Joni Schockett 1996
Provided by Moshe
Categories Dessert
Time 1h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
- GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.
Nutrition Facts : Calories 802.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 79.3, Sodium 164.4, Carbohydrate 130.2, Fiber 1.2, Sugar 96.6, Protein 6.7
RICH BUTTER CAKE RECIPE
The rich butter cake recipe is super, moist, and is perfect for tea time. With no frosting, this is an ideal cake if you are looking for a simple but delicious cake. It needs only a few basic ingredients.
Provided by Teena Agnel
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees Fahrenheit / 160 degrees Celsius. Line an 8*3 inch pan with baking paper and dust with flour.
- Sift together all-purpose flour + baking powder + salt and keep aside.
- In another bowl, beat together butter + sugar until soft and fluffy.
- To this add eggs, one at a time, beating well after each addition and scraping off the sides. ( Do not overbeat)
- Add vanilla and mix again.
- Now add the flour little at a time and mix well again taking care not to overbeat.
- Stir in milk and fold the batter well.
- Bake for 65 to 70 minutes or till a skewer inserted in the middle of the cake comes out clean.
LEMON SPONGE CAKE RECIPE
Lemon sponge cake with lemon curd is delicious, quick and easy to make - infused with fresh lemons, it's a light and refreshing bake.
Provided by Sue McMahon
Categories Dessert
Time 55m
Yield Serves: 12
Number Of Ingredients 15
Steps:
- Set the oven to 180°C. To make the cake: Beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins, and level surface.
- Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
- Meanwhile, to make syrup: Pour 4tbsp water into a small pan; add sugar. Place pan on a low heat and stir until sugar dissolves. Increase heat and bring mixture to the boil; boil rapidly for 1 min, then remove pan from heat and add lemon juice.
- When cakes are cooked, remove from oven and pour syrup over each one. Leave cakes in tins for about 10 minutes until syrup has soaked in, then transfer to a wire rack to cool completely.
- Cut each cake in half horizontally, to give 4 layers in total. Sandwich together with 1tbsp lemon curd spread between each layer.
- To make the frosting: Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake.
Nutrition Facts : @context https, Calories 527 Kcal, Sugar 51 g, Fat 28 g, Sodium 3.5 g, Protein 5 g, Carbohydrate 65 g
RICH LEMON POUND CAKE
Make and share this Rich Lemon Pound Cake recipe from Food.com.
Provided by Marielle86
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix together the flour, sugar, baking powder, and salt.
- Cream the butter and add in the eggs, sour cream, ricotta cheese, vanilla extract, almond extract, and lemon juice.
- Mix the wet ingredients with the dry ingredients.
- Pour into a greased 9 inch loaf pan.
- Bake for 40 to 50 minutes.
- To make the glaze, add in a few drops of lemon juice to confectioner's sugar and pour over the cooled cake.
Nutrition Facts : Calories 525.2, Fat 29.9, SaturatedFat 17.7, Cholesterol 146.4, Sodium 530.8, Carbohydrate 58.7, Fiber 0.7, Sugar 39.7, Protein 6.5
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
This 3 layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.
Provided by Sally
Categories Cake
Time 4h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
- Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
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- In a bowl, whisk the white chocolate and cream mixture until soft peaks form. Add the lemon cream and a few drops of food colouring, if desired. Whisk until stiff peaks form. Transfer 1/3 cup (75 ml) of the cream into a pastry bag fitted with a round tip and set aside until ready to decorate the cake.
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- Place a rack in center of oven; preheat to 350°. Butter a 9x4" loaf pan, fully coating bottom and sides. Line pan lengthwise with parchment paper, leaving about a 2" overhang. Are you reading this and wondering, "Can I use wax paper instead of parchment paper?" The answer is: absolutely NOT. That strip of parchment paper will help you to lift the finished cake out of the loaf pan cleanly. Wax paper, on the other hand, will melt and stick to the cake—it's never meant to go into the oven. Now you know!
- Using a Microplane, finely grate the zest from 2 lemons into a large bowl. Add 1 cup (2 sticks) unsalted room temperature butter and 1 cup granulated sugar to bowl. It might be tempting to ignore the part about the butter being "room temperature," but working with butter that's soft and spreadable—but not melted—is essential here.
- Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes. You know how people talk about "creaming" butter and sugar together? That's what you're doing here. You're basically whipping a bunch of air into the butter and sugar mixture, which will help keep the finished cake light and fluffy. And as we mentioned in the last step, that butter needs to be room temp in order for this to work.
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- Preheat oven to 350 degrees F. Lightly grease the bottom of two 9" round cake pans, then place a piece of parchment paper in the bottom. Liberally grease the bottoms and sides of the cake pans with cooking spray; set aside.
- In the bowl of a stand mixer, cream together the butter and granulated sugar until fluffy and pale, about 5 minutes. Do not skimp on the beating time as this breaks down the sugar crystals and makes the cake fluffy. Meanwhile, in a medium to large-size bowl, whisk together the eggs, lemon juice, buttermilk, vanilla extract, and lemon zest until combined. Set aside.
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RICHLEMONCAKE BEST RECIPES
From wiki-recipes.info
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...
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