EASY LEMON CAKE
I got this recipe from my soon to be MIL. It's very tasty, slightly lemony and buttery. Just the thing for a quick weekend snack.
Provided by Kay D.
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Combine the gelatin and cake mix, mixing together well.
- Add oil, eggs, water, and lemon extract; mixing together.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake according to cake mix package directions.
- (You may choose to use a pan size other than 9x13).
- For the frosting:.
- Mix together the lemon juice and powdered sugar.
- After the cake has baked, but is still warm, ice with the frosting.
Nutrition Facts : Calories 265.4, Fat 13.5, SaturatedFat 2, Cholesterol 41.9, Sodium 227.4, Carbohydrate 33.7, Fiber 0.3, Sugar 23.2, Protein 3
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
SIMPLE LEMON CAKE
Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
- With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
- Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.
Nutrition Facts : Calories 360 g, Fat 16 g, Fiber 2 g, Protein 5 g
EASY LEMON POUND CAKE
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Provided by jean1
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together 1 cup sugar and butter.
- Add eggs and 1 tablespoon of lemon juice; mix well.
- Add salt, flour, and baking powder to mixture.
- Add milk.
- Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
- Mix 1/3 cup lemon juice and 1/4 cup sugar.
- Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
- Serve warm or cool.
Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7
EASY LEMON CAKE
I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan.
Provided by v monte
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Combine gelatin mix and cake mix. Mix well.
- Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
- Bake according to instructions on back of cake box.
- To Make Frosting: Combine confectioners' sugar and lemon juice.
- When cake is done, and while still hot, ice with frosting.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 25.1 g, Cholesterol 31.4 mg, Fat 10.2 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 172.4 mg, Sugar 17.4 g
LEMON LAYER CAKE
Although its style varies from diner to diner, lemon layer cake is a regular item on the lunch counter. This version is full of pure lemon flavor: moist lemon cake layers filled with a tart, creamy filling, all covered with a lemon buttercream frosting. Serve with good-quality vanilla ice cream, if you like.
Provided by Food Network
Categories dessert
Yield 12 servings
Number Of Ingredients 25
Steps:
- 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
- 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
- 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
- 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
- 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
- 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
- 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
- 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
- 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
- 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.
LEMON CAKE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan, or 2 (6-inch) round pans.
- In a large bowl, using an electric mixer, cream butter and sugar together, about 5 minutes. Beat in eggs, 1 at a time, then add the lemon zest.
- In separate bowl, sift flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and vanilla. Slowly add the flour mixture and wet ingredients, simultaneously, into the egg mixture and combine well. Divide batter between the prepared round pans, or sheet pan. Bake for 45 minutes to 1 hour, or when toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
EASY SKILLET PAN LEMON DRIZZLE CAKE
Try this slightly different method of making a classic lemon drizzle cake - it's a crowd-pleasing bake
Provided by Esther Clark
Categories Brunch, Snack, Treat
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm ovenproof skillet or frying pan and line with baking parchment. Tip the butter and sugar into a bowl and beat with an electric whisk until light and fluffy. Add the beaten egg, lemon zest and ½ tsp salt, then beat again to combine. Add the flour and whisk for 30 seconds until just combined, then spoon the mixture into the prepared pan and smooth the surface with a palette knife or spatula.
- Transfer the pan to the oven and bake for 40 mins, or until the sponge is cooked through and springs back slightly when pressed.
- While the sponge bakes, mix the lemon juice and caster sugar together to make the drizzle. When the sponge has baked, remove from the oven and leave to cool for a few minutes. While still warm, poke holes all over the top using a cocktail stick or skewer, then pour over the drizzle. Leave to cool completely, about 1-2 hrs. Slice and serve on its own or with ice cream.
Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.95 milligram of sodium
EASY LEMON CAKE
Try our Easy Lemon Cake recipe that's almost too easy to make tonight. With just four ingredients, this lemon cake recipe delivers spectacular results.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h25m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.
- Stack cake layers. Frost with COOL WHIP.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 26 g, Protein 3 g
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
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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