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
LUSCIOUS LAYERED LEMON CAKE RECIPE
Celebrate any season with this Luscious Layered Lemon Cake Recipe. This Luscious Layered Lemon Cake Recipe has creamy fillings between the 4 lemony layers.
Provided by My Food and Family
Categories Home
Time 2h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
- Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 0.6902 g, Sugar 27 g, Protein 3 g
LUSCIOUS LEMON POUND CAKE
Discover this Luscious Lemon Pound Cake with tart lemon curd frosting. Learn why the world loves lemons when you prepare this delicious recipe today!
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended; 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 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
- Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LUSCIOUS LEMON CAKE
This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either!
Provided by ciao4293
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the cake mix according to the box, and bake as directed in 2 round pans.
- Remove from the pans to cool.
- Put the cakes back in pans, and poke cakes all over with a fork.
- Mix the boiling water with the Jell-O until dissolved.
- Pour half over each layer, and refrigerate for at least 3 hours.
- TO MAKE THE FROSTING: Pour milk into a bowl.
- Add pudding mix and powdered sugar.
- Blend with a wire whisk.
- Stir in the Cool Whip until completely combined.
- Refrigerate until ready to use.
- To frost, dip one cake pan in hot water for about 10 seconds.
- Unmold it onto serving plate.
- Spread with about 1 cup of frosting.
- Top with second layer, then frost top and sides of cake.
- Keep cake refrigerated until ready to serve.
Nutrition Facts : Calories 279.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 54.1, Sodium 312.8, Carbohydrate 37.5, Fiber 0.5, Sugar 21, Protein 5.1
LUSCIOUS LEMON CAKE
If you can get your hands on real Mexican vanilla for the frosting, it is highly recommended. A friend at work made this for my birthday, and it was the best gift I got!
Provided by KissKiss
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- For the cake, beat the cake mix and eggs until blended using a mixer on low.
- Fold in lemon pie filling (do not beat in).
- Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
- For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
- Add the sugar and vanilla, again blending until smooth.
- You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.
LUSCIOUS LEMON DRIZZLE CAKE
Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons! Can be served with or without the syrup; both are amazing. A little lemon juice can also be added into the cake mix for an extra lemony kick.
Provided by Cem176
Categories Dessert
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
- Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
- Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
- Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
- Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
- Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
- Just before serving, sift a little more icing sugar on the top. Serve in generous slices.
Nutrition Facts : Calories 398.4, Fat 17.1, SaturatedFat 10.3, Cholesterol 95.1, Sodium 429.8, Carbohydrate 58.1, Fiber 0.6, Sugar 40.5, Protein 4.4
LUSCIOUS LEMON POUND CAKE
This is a simple yet elegant dessert. Great served alone or with fresh blueberries. To simplify the preparation I use a food processor or blender. If using the creaming method be sure all ingredients are at room temperature. Recipes courtesy of Cook's Illustrated . . . my favorite food magazine!
Provided by Galley Wench
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease 9 x 5-inch loaf pan with butter.
- Dust pan with cake flour.
- Mix together flour, baking powder and salt.
- Melt butter, whisk thoroughly to reincorporate any separated milk solids.
- In food processor or blender, process sugar and lemon zest until combined.
- Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
- With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
- Transfer mixture to large bowl.
- Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
- Pour batter into prepared pan.
- Bake for 15 minutes at 350°F.
- Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
- Cool in pan for 10 minutes.
- Turn onto wire rack.
- While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
- Stir occasionally to dissolve sugar.
- Reduce heat to low and simmer until thickened slightly, about 2 minutes.
- With toothpick poke holes on all sides of cake.
- Brush on Lemon Glaze.
- Allow to cool at room temperature at least one hour before serving.
Nutrition Facts : Calories 521.7, Fat 27.2, SaturatedFat 16.3, Cholesterol 170.6, Sodium 400.2, Carbohydrate 65.6, Fiber 0.7, Sugar 44.5, Protein 5.6
2-INGREDIENT LUSCIOUS LEMON CAKE RECIPE
This 2 Ingredient Luscious Lemon Cake could not be more easy. If you love cake, or lemons, this recipe is for you.
Provided by Camille Beckstrand
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
- Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.
Nutrition Facts : Calories 154 kcal, Carbohydrate 25 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 236 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LUSCIOUS LEMON POKE CAKE
Explore this delightful recipe for lemon poke cake. Simple yet scrumptious, you'll want to tell everyone about this Luscious Lemon Poke Cake!
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 42 g, Fiber 0.6469 g, Sugar 29 g, Protein 3 g
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Cuisine Modern AustralianCategory DessertServings 8Total Time 1 hr 10 mins
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- Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until smooth.
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