Zingy Lemon Cake Recipes

WEDDING CAKE - ZINGY LEMON

Wedding cake - zingy lemon image

Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist

Provided by Jane Hornby

Time 2h30m

Number Of Ingredients 8

Ingredients

350g unsalted butter , softened
350g golden caster sugar
6 eggs , beaten
140g plain flour
280g self-raising flour
zest of 4 lemons , juice of 3 (about 100ml/3½fl oz)
zest and juice 2 lemons
100g golden caster sugar

Steps:

Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein

ZINGY LEMON CAKE

Zingy Lemon Cake image

Make and share this Zingy Lemon Cake recipe from Food.com.

Provided by DrGaellon

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs
2/3 cup 2% low-fat milk, divided
2 teaspoons vanilla extract
2 cups sifted cake flour (sift first then measure)
1 cup granulated sugar
2 1/2 teaspoons baking powder
1 lemon, zest of, finely grated
1 pinch fine salt
1/2 cup butter, softened

Steps:

Preheat oven to 350°F Grease bottom and sides of one 9" round cake pan. Line bottom with parchment paper and set aside.
In a bowl, whisk together eggs, half the milk, and the vanilla.
In another bowl, whisk together flour, sugar, baking powder, lemon rind and salt. Using an electric mixer, beat dry ingredients with remaining milk and butter at medium speed for 2 minutes until fluffy. Add egg mixture 1/3 at a time, mixing well and scraping down sides of bowl between additions.
Transfer batter to prepared pan. Bake in preheated oven 30 minutes or until cake tester comes out clean from center. Cool in pan 10 minutes. Run a thin-bladed knife around the edge of the pan, then turn cake out onto a rack until fully cooled. Peel off parchment paper before slicing.

Nutrition Facts : Calories 236.2, Fat 8.9, SaturatedFat 5.3, Cholesterol 52.4, Sodium 171.9, Carbohydrate 35.5, Fiber 0.4, Sugar 17.5, Protein 3.5

ZINGY LEMON LOAF CAKE

Zingy Lemon Loaf Cake image

Make and share this Zingy Lemon Loaf Cake recipe from Food.com.

Provided by neilporter

Categories Dessert

Time 1h

Yield 12 slices, 12 serving(s)

Number Of Ingredients 6

Ingredients

170 g self raising flour
170 g butter
225 g golden caster sugar
2 large eggs, beaten
1 lemon
2 tablespoons milk

Steps:

Pre-heat oven to 190oC ; 375oF ; Gas 5.
Grease a loaf tin or 8 x 10 inch baking tin.
Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
Gradually add the beaten eggs stirring all the time.
Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
Mix in the lemon rind and flour.
Stir in enough milk to make the mixture drop off a spoon with a light shake.
Spread the mixture evenly in a greased loaf tin.
Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
Allow the cake to cool in the tin.

Nutrition Facts : Calories 253.7, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.9, Sodium 94.7, Carbohydrate 33.4, Fiber 0.9, Sugar 18.9, Protein 3.2

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