Homemade Lemon Cake Recipes

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INCREDIBLE LEMON CAKE

If you like lemon, you're going to love this cake! Saw this recipe being made by the Barefoot Contessa on FoodTV and just had to have it. Not being overly experienced, I was a bit intimidated by the recipe. However, it is not very hard, looks great and the taste is incredible! Cook time does not include time for the cakes to cool.

Provided by Ducky

Categories     Dessert

Time 1h30m

Yield 2 loaves (8inch each), 10-12 serving(s)

Number Of Ingredients 13



Incredible Lemon Cake image

Steps:

  • Preheat oven to 350°F.
  • Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
  • Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
  • With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
  • Sift together flour, baking powder, baking soda and salt into a bowl.
  • In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
  • Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
  • Divide batter evenly between pans, smoothing the tops.
  • Bake 45 minutes- 1 hour, until tester comes out clean.
  • When cakes are done, cool 10 minutes.
  • Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
  • Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
  • Spoon lemon syrup over cakes.
  • Allow cakes to cool completely.
  • Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
  • Pour over the tops of the cakes and allow to drizzle down the sides.
  • Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.

Nutrition Facts : Calories 630.1, Fat 20.9, SaturatedFat 12.5, Cholesterol 123.9, Sodium 366, Carbohydrate 105.8, Fiber 1.4, Sugar 75.2, Protein 7.3

1/2 lb unsalted butter, room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, room temperature
1/3 cup lemon, zest of, grated
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh lemon juice, divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons fresh lemon juice

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



Lemon Cake From Scratch image

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

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

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



Moist Lemon Cake image

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

2 1/2 cups flour
1 1/2 cups sugar
3 eggs
3 teaspoons baking powder
1 cup orange juice or 1 cup apricot nectar
1 cup vegetable oil (canola works best)
3 teaspoons lemon extract (I used lemon juice)
1 cup fresh squeezed lemon juice (appx. 6-7 lemons)
1 lb confectioners' sugar (one 1-lb box or four 100g packets)

LEMON BLUEBERRY SNACKING CAKE

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 21



Lemon Blueberry Snacking Cake image

Steps:

  • To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
  • For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
  • Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
  • Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
  • With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
  • Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
  • Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
  • Slice and serve immediately or cover and leave at room temperature until ready to serve.
  • Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries
8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners' sugar

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



Lemon Cake image

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

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

WARM WINTER LEMON CAKE

Warm up even the chilliest of evenings with our Warm Winter Lemon Cake. Warm Winter Lemon Cake is a citrusy burst of delight that will get you all cozy.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 16 servings

Number Of Ingredients 6



Warm Winter Lemon Cake image

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
  • Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on rimmed baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 41 g, Fiber 0.6256 g, Sugar 28 g, Protein 3 g

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar

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



Lemon Cake image

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.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Whipped Frosting

EASY LEMON CAKE

A simple yet impressive lemon cake recipe for everyone.

Provided by k_allen18

Time 50m

Yield Serves 8

Number Of Ingredients 0



Easy lemon cake image

Steps:

  • Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
  • Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
  • Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
  • To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
  • Spread the icing over the top of each cake using a palette knife, and sandwich together.

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LEMON CAKE RECIPES - BBC FOOD
Lemon loaf cake. by Raymond Blanc. Easy, but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm ...
From bbc.co.uk


2 INGREDIENT ITEM LEMON ANGEL FOOD CAKE - SIZZLING EATS
Recipe Tips. Cake Mix – Be sure to only use the 16 ounce size “just add water” variety of Angel food cake mix.. Lemon Filling – This is the same filling that is used in lemon pies.The can size must be 21 ounces. Nonstick Baking Spray – For stone pans, I do find they need to be lightly greased.However, for this recipe, you do not need to grease a glass baking …
From sizzlingeats.com


BENJAMINA EBUEHI’S RECIPE FOR LEMON TARRAGON MERINGUE CAKE ...
2 tbsp lemon curd. Heat the oven to 170C (150C fan)/335F/gas 3½. Grease and line two 23cm sandwich tins. Add the sugar, tarragon and lemon zest to a large bowl. Use your fingers to rub the zest ...
From theguardian.com


RACHEL RODDY’S RECIPE FOR SPONGE CAKE WITH LEMON CUSTARD ...
Pour into a bowl and set aside to cool. Now make the sponge. Whisk the eggs and sugar for three minutes, then add 100ml milk, the melted butter (or oil), the flour, baking powder and the zest of ...
From theguardian.com


REFRESHING LEMON LAMINGTONS RECIPE: DISCOVER THESE SWEET ...
Let the cake cool a few minutes before inverting it onto a plate. Cool completely. In a bowl, combine the lemon curd, powdered sugar, lemon juice and hot water. Mix well. Put the coconut into a small bowl. Cut the cooled cake into squares. Dip the squares into the lemon curd mixture and then roll in the coconut. Let them sit to firm up before ...
From 30seconds.com


LEMON CAKE RECIPE - HOUSE & HOME
Step 1: Put oven rack in centre position and heat oven to 325°F. Lightly oil a 9” springform pan. Step 2: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Step 3: With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick.Add yogurt and zest; beat to combine. With mixer on medium …
From houseandhome.com


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