MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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 TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
- For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.
BITE-SIZE LEMON TEA CAKES
These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.
Provided by Firebal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
- Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
- Pour batter into muffin tins, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
- Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
- Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 28.9 g, Cholesterol 43.9 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 65.2 mg, Sugar 22.5 g
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
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
LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)
This luscious, lemony loaf cake goes together fast, travels well- you can pop it back in the loaf pan once it has cooled to protect it en route- and stays moist. No one will guess this moist, sweet cake with a bright citrus tang is low-fat and made entirely with whole-wheat flour. Feel free to double the recipe and freeze the second loaf for future take-along use. From the newspaper.
Provided by BecR2400
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
- To make batter:.
- Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
- Gradually pour in buttermilk, and beat until smooth.
- Combine flour, baking powder and salt in a separate bowl.
- Stir flour mixture into egg mixture with a wooden spoon.
- Pour the batter into prepared loaf pans.
- Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
- To make glaze:.
- Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
- Pierce top of hot cake all over with wooden skewer or toothpick.
- Generously brush honey glaze over bread so it seeps into holes.
- Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.
Nutrition Facts : Calories 245.1, Fat 7.7, SaturatedFat 1.3, Cholesterol 31.8, Sodium 221.9, Carbohydrate 41.8, Fiber 2.8, Sugar 23, Protein 5.1
LEMON BLUEBERRY TEA CAKE
I found this recipe in an old loose-leaf cookbook owned by my great-aunt. I've enjoyed making it for teas and afternoon get-togethers.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 18 servings.
Number Of Ingredients 12
Steps:
- Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes. , Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.
Nutrition Facts : Calories 192 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 144mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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