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.
DOUBLE-LEMON CAKE
Make and share this Double-lemon Cake recipe from Food.com.
Provided by CCLady
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325º.
- Butter a 10-inch tube or bundt pan.
- Combine flour, baking soda and salt.
- Cream butter with an electric mixer.
- Add 1 cup sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the quarter-cup lemon juice and the zest of 3 lemons.
- Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
- Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
- Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
- Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
- Cook over medium heat, whisking constantly, until the sugar has dissolved.
- Stir in remaining zest.
- Prick the cake all over with a long skewer.
- Spoon or brush the glaze over the entire cake.
- Cool completely before serving.
DOUBLE LEMON POUND CAKE
This recipe is comes from "The Food Chronicles", a cookbook by Ann Criswell, who is the food editor for the Houston Chronicle. It's a moist lemony pound cake with a lemon flavor that isn't overpowering! Perfect for a summertime dessert, served plain or with Cool Whip and fresh berries!
Provided by Kim D.
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly grease and flour a 10-inch tube or Bundt pan.
- For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
- On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
- Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
- Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
- Cool in pan on a wire rack for 15 minutes.
- Turn cake out onto rack and cool completely while preparing glaze.
- For glaze, combine milk and butter in a saucepan.
- Cook over medium heat until butter melts.
- Gradually add sugar, lemon juice and lemon peel.
- Mix well.
- Spread glaze on cool cake.
Nutrition Facts : Calories 397.2, Fat 14.9, SaturatedFat 6.5, Cholesterol 97.2, Sodium 382, Carbohydrate 60.8, Fiber 0.6, Sugar 43.6, Protein 6.1
LEMON LEMON LOAF
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.
Provided by Matt Lewis
Categories Cake Citrus Breakfast Brunch Dessert Bake Vegetarian Wedding Lemon Spring Winter Shower Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 (9-by-5-by-3-inch) Loaves
Number Of Ingredients 19
Steps:
- MAKE THE LEMON CAKES
- Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
- Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
- Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
- Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pans for 15 minutes.
- MEANWHILE, MAKE THE LEMON SYRUP
- In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
- Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
- (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
- IF YOU LIKE, MAKE THE LEMON GLAZE
- In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
DOUBLE-LEMON POPPY SEED CAKE
Try a Double-Lemon Poppy Seed Cake for true lemon lovers. This lemon poppy seed cake recipe delivers two bonus citrus kicks, with help from JELL-O Gelatin.
Provided by My Food and Family
Categories Cakes
Time 2h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 24 g, Protein 4 g
More about "double lemon cake recipes"
MOIST LEMON CAKE RECIPE {HOMEMADE STARBUCKS LEMON …
From platedcravings.com
Category BakingCalories 306 per serving
- 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.
DOUBLE-LEMON CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 12Estimated Reading Time 6 minsCategory DESSERTSTotal Time 1 hr 30 mins
- Heat the oven to 325 degrees. Butter a 10-inch tube pan. Combine the flour, baking soda and salt in a bowl and stir to blend. Set aside.
- Cream the butter with an electric mixer. Add 1 cup of the sugar and beat until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Beat in one-fourth cup lemon juice and the zest of 3 lemons. Stir in the flour mixture and sour cream alternately, mixing with a rubber spatula until completely blended. Scrape into the prepared pan.
- Bake 60 to 70 minutes, until a toothpick inserted in the thickest part comes out clean. Cool on a rack for 10 minutes, then turn the cake out onto a serving plate.
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING
From wellplated.com
4.8/5 (184)Calories 479 per servingCategory Dessert
EASY EGGLESS LEMON CAKE - MOMMY'S HOME COOKING
From mommyshomecooking.com
DOUBLE LEMON SWISS ROLL CAKE | 12 TOMATOES
From 12tomatoes.com
LEMON CAKE WITH LEMON GLAZE | RECIPETIN EATS
From recipetineats.com
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
PEAR AND OLIVE CAKE WITH CREME ANGLAISE | HOUSE & GARDEN
From houseandgarden.co.uk
LEMON CAKE RECIPE - ALDI.COM.AU
From aldi.com.au
EGGLESS LEMON CAKE RECIPE - SPICE UP THE CURRY
From spiceupthecurry.com
LEMON BLUEBERRY LAYER CAKE WITH LEMON BUTTERCREAM FROSTING
From bakerstable.net
BEST LEMON CAKE RECIPE - HOW TO MAKE MOIST LEMON CAKE FROM …
From food52.com
LEMON CAKE RECIPE | SMALL LEMON CAKE FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
LEMON CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TRADITIONAL BUTTERKUCHEN RECIPE (GERMAN BUTTER CAKE) - MY DINNER
From mydinner.co.uk
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
15 BEST FATHER'S DAY CUPCAKES - CUPCAKE RECIPES FOR FATHER'S DAY
From thepioneerwoman.com
DOUBLE LEMON DRIZZLE CAKE | 12 TOMATOES
From 12tomatoes.com
DOUBLE LEMON CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
THE BEST LEMON CAKE ROLL - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
DOUBLE LEMON CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
EASY LEMON CAKE WITH LEMON GLAZE • LOVE FROM THE OVEN
From lovefromtheoven.com
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
#time-to-make #course #main-ingredient #preparation #for-large-groups #desserts #fruit #oven #cakes #citrus #lemon #equipment #number-of-servings #4-hours-or-less
You'll also love