Rich Lemon Cake Recipes

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.

Steps:

• Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
• Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
• Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

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.

Steps:

• Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
• Beat the butter and sugar in a large bowl until light and fluffy.
• Beat in the eggs one at a time, mixing well until they are incorporated.
• Mix in the lemon zest, baking powder, and almond extract.
• Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
• Pour the batter into the prepared pan.
• Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
• While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
• Set aside.
• Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
• Pour about 3/4 of the glaze over the top of the cake.
• Cool the cake completely in the pan.
• Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
• Pour the remaining glaze over the top of the unglazed part of the cake.
• Let sit at room temperature until the glaze dries.
• Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
• Serve at room temperature or chilled.
• Thawing Directions: Simply thaw overnight at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Mix together the flour, sugar, baking powder, and salt.
• Cream the butter and add in the eggs, sour cream, ricotta cheese, vanilla extract, almond extract, and lemon juice.
• Mix the wet ingredients with the dry ingredients.
• Pour into a greased 9 inch loaf pan.
• Bake for 40 to 50 minutes.
• To make the glaze, add in a few drops of lemon juice to confectioner's sugar and pour over the cooled cake.

Steps:

• Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
• Measure sifted flour, baking powder, and salt; sift together three times.
• Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
• Bake for 25 to 30 minutes. Cool on wire racks.

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.

Steps:

• Heat oven to 325°F Cream together the butter and sugar with a hand mixer, or in the bowl of a stand mixer. Add the eggs one at a time, mixing thoroughly after each addition.
• Combine all dry ingredients in another bowl, and whisk together lightly. Add 1/3 of the dry ingredients to the butter/sugar/egg mixture and combine until just moistened. Add ½ the buttermilk and combine. Add ½ the remaining dry mixture, then the remaining buttermilk, and lastly, the remaining dry mixture. Beat at low speed, scraping bowl often, just until all ingredients are moistened. Increase speed to high. Beat, scraping bowl often, until well mixed.
• Pour batter into greased and floured 12-cup Bundt pan or 10-inch tube (angel food cake) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. (I used two loaf pans, no flour and baked for 30-35 minutes. It gave the cakes a nice crusty buttery outside, more like a quickbread.).
• Stir together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake.

Steps:

• Preheat oven to 350°F.
• Grease and flour 10-inch bundt pan.
• In a medium bowl, combine flour, baking soda and salt.
• In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
• Add cream cheese beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add lemon extract, lemon zest and lemon juice, beating well.
• Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
• Stir in chocolate chips.
• Spread batter in prepared pan, smoothing top.
• Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
• Let cake cool in pan on a rack for 15 minutes.
• Carefully invert cake into a large plate. Let cool completely.
• Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
• Set aside until cake is cool.
• Whisk again before drizzling or pouring over top of cake.
• When icing hardens, transfer cake to a serving platter.