LEMON CAKE WITH YELLOW CAKE MIX
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Generously grease a 12-cup bundt pan with butter or non-stick spray.
- In a large bowl, stir together the cake and gelatin mix. Whisk in the oil, eggs, water, and lemon extract until the batter is smooth and lump-free.
- Pour the batter into greased pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 to 10 minutes. Flip the cake onto a serving plate.
- While baking, prepare the frosting: stir together sifted powdered sugar and lemon juice.
- Pour the frosting over the slightly cooled cake. Let the icing set for 30 minutes before serving.
Nutrition Facts : Calories 199 cal
YELLOW LEMON CAKE
Provided by Craig Claiborne
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Lightly but thoroughly grease the bottom and sides of three 8-inch cake pans. Sprinkle the inside with flour and shake to coat evenly. Shake out excess.
- Meanwhile, preheat the oven to 375 degrees.
- To prepare the cake layers, put the shortening into the mixing bowl of an electric mixer. Add the 2 tablespoons of freshly grated lemon rind and start beating while gradually adding the sugar. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon juice.
- Put the flour, baking powder and salt into a sifter and sift the mixture into a mixing bowl.
- Start beating the creamed shortening mixture and add the sifted ingredients alternately with the milk, beating well after each addition.
- Pour and scrape equal portions of the batter into each prepared cake pan. Tap each pan on a flat surface to smooth over the top of the batter. Place on the center rack of the oven and bake 25 minutes or until a cake tester inserted in the center of each cake layer comes out clean. Remove the cakes and place on a rack. Let stand 10 minutes and unmold.
- To prepare the filling, combine the sugar, cornstarch and salt in a saucepan. Gradually add the water, stirring with a wire whisk. Beat in the egg yolks, lemon juice and grated rind. Place the saucepan over very low heat or over a flame-tamer and cook, stirring constantly, until the sauce thickens. Stir in the butter. Remove from the heat and let stand until thoroughly cool. Use as filling and topping for the cake layers.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 375 milligrams, Sugar 51 grams, TransFat 2 grams
YELLOW LEMONY CAKE
This cake is so moist and yummy all by itself, all I use to frost it is a dusting of powdered sugar.
Provided by MizzNezz
Categories Dessert
Time 57m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and beat for 2 minutes.
- Pour into greased and floured 9x13 baking pan.
- Bake at 350° for 50 minutes, or until pick comes out clean.
- Cool for 10 minutes.
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
YELLOW CAKE WITH LEMON FILLING
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth to the dense cake; the frosting creates an impressive presentation when spread atop it. To set the frosting, chill the frosted cake for about 10 minutes before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 8-inch layers
Number Of Ingredients 11
Steps:
- Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8-by-2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
- Slowly add the flour mixture on low speed, alternating with buttermilk, a little of each at a time, beginning and ending with the flour mixture. Beat in vanilla.
- Divide batter evenly between prepared pans. Bake for 25 minutes; rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans; set cakes, top side down, on wire racks, and allow to cool completely, about 1 hour.
- To assemble, remove parchment paper from each cake. Reserve the one with flattest bottom surface to use as the top layer of the assembled cake. Place the other cake, top side down, on the serving platter as the first layer. Spread a 1/2-inch-thick layer of lemon filling to within 1/2 inch of the edge. Place remaining cake, top side down, on top, and press down slightly. If the kitchen is warm and filling seems runny, transfer the cake to the refrigerator to firm up the filling. Frost cake with chocolate frosting, and then chill until frosting sets, about 10 minutes; serve.
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON CAKES
In the "A Song of Ice and Fire" book series (later known on television as "Game of Thrones"), George R.R. Martin devotes a lot of ink to lemon cakes, a favorite of the Lady of Winterfell Sansa Stark. The cakes have since become a pop culture totem for fans of the series. This recipe is inspired by a version found in "A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook" by Chelsea Monroe-Cassel and Sariann Lehrer. You don't need to be a fan of "Game of Thrones" to love these cookielike treats, which are dense in texture, bright in flavor and boast a tart-sweet lemon glaze. The cakes are easy to throw together for a potluck or to satisfy a teatime craving.
Provided by Priya Krishna
Categories snack, cakes, cookies and bars, dessert
Time 40m
Yield About 32 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the flour and granulated sugar. Cut in the butter with a pastry blender or two knives to form crumbs with some pebbly bits, then zest the lemons directly into the bowl. In another small bowl, combine the egg and egg yolks. Squeeze 1 tablespoon juice from a lemon and mix into the eggs. Pour the egg mixture into the flour mixture, and gently stir until the dough comes together.
- Roll the dough into 1-inch balls and space 2 inches apart on the prepared sheets. Bake, 1 sheet at a time, until the tops look just set and dry, 12 to 13 minutes. Cool completely on the sheets.
- Place the confectioners' sugar in a small bowl. Squeeze 1 1/2 teaspoons juice from a lemon, and stir into the confectioners' sugar until smooth and the consistency of icing. Add more lemon juice if needed. Drizzle over the cooled cookies. Let stand until set.
EASY YELLOW POUND CAKE WITH LEMON GLAZE
Make and share this Easy Yellow Pound Cake With Lemon Glaze recipe from Food.com.
Provided by Trisha W
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and prepare a bundt cake pan.
- Blend the first five ingredients by hand, then mix at medium speed for 2-3 minutes.
- Bake for 50-60 minutes.
- Mix the sugar and lemon juice, prick the top of the hot cake and glaze while still hot.
Nutrition Facts : Calories 367.4, Fat 12.7, SaturatedFat 2.1, Cholesterol 71.3, Sodium 405.4, Carbohydrate 60.3, Fiber 0.5, Sugar 44.8, Protein 4
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