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
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
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
LEMON GELATO
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. -Gail Wang, Troy, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. , Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.,
Nutrition Facts : Calories 361 calories, Fat 26g fat (15g saturated fat), Cholesterol 213mg cholesterol, Sodium 40mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
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
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.
LEMON GATEAU
This sunny cake is coauthor Victoria Pearson's go-to dessert. "I always have a surplus of citrus," she says, "and it's super-easy." The inspiration was an old French recipe that used oranges--but she swapped those out for lemons. "The sugar syrup you make with them soaks into the cake, so it's very moist and very aromatic," she says. It's delicious plain--but you can also top it off with a sprinkling of candied lemon slices for a bright finish to any dinner gathering. Recipe reprinted fromCitrus: Sweet and Savory Sun-Kissed Recipes copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Butter a 9-inch round springform pan, then dust with flour and tap out excess.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy. Slowly pour in one-third of lemon juice and then add eggs, one at a time, and continue to beat until well combined. Add flour and baking powder and continue to beat until a thick, smooth batter forms. Using a rubber spatula or wooden spoon, fold in two-thirds of lemon zest until evenly combined. Pour batter into prepared pan.
- Bake cake until a thin wooden skewer inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack and prick top of cake all over with skewer. Set aside.
- In a small bowl, whisk together confectioners' sugar and remaining lemon zest and juice. Pour glaze over cake and allow to sit 10 minutes. Remove cake from pan, slide it onto a plate, and serve.
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- Beat 3 egg whites until stiff. Add 25g (1oz) sugar and beat for a few seconds. Fold 1tbsp into cake mix, then fold in the rest. Spoon into tin and level.
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