SUPER MOIST LEMON CAKE
Whip up this easy and exceptionally moist lemon cake right in its baking dish! So simple and utterly scrumptious.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan.
- Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well.
- In a small bowl, beat together the egg and the lemon zest.
- Using the back of a spoon, make two wells in the flour mixture.
- Pour the egg and lemon zest into one of the wells in the flour mixture.
- Pour the melted butter into the other well.
- Pour the buttermilk all over the top.
- Whisk it all together so that it's well blended. There may be a few lumps - no biggie!
- Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool completely.
- Make the glaze: Mix together the powdered sugar, lemon juice, and melted butter.
- Pour the glaze over the cooled cake.
- Cut into squares and serve with whipping cream or vanilla ice cream.
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 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 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.
SUPER-MOIST CAKE MIX LEMON POUND CAKE
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
Provided by BeanPole
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and grease bundt pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.
HEAVENLY LEMON CAKE
Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!
Provided by Christina
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
- Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
- Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
- Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 45.5 g, Cholesterol 87.2 mg, Fat 16.8 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 167.6 mg, Sugar 29.4 g
More about "super moist lemon cake recipes"
SUPER MOIST LEMON CAKE RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
5/5 (5)Total Time 35 minsEstimated Reading Time 8 minsCalories 683 per serving
BETTY CROCKER™ SUPER MOIST™ DELIGHTS LEMON CAKE MIX
From bettycrocker.com
4.5/5 (54)Sodium 320mg 13%Saturated Fat 1g 4%Total Fat 1.5g 2%
10 BEST MOIST LEMON CAKE RECIPES | YUMMLY
From yummly.com
BETTY CROCKER LEMON SUPER MOIST CAKE MIX, 432 GRAM
From amazon.ca
Reviews 202
BEST LEMON CAKE RECIPE - HOW TO MAKE LEMON CAKE - DELISH
From delish.com
10 BEST SUPER MOIST CAKE RECIPES | YUMMLY
From yummly.com
SUPER MOIST LEMON CAKE | FOODTALK
From foodtalkdaily.com
SUPER MOIST AND VELVETY LEMON LOAF CAKE - RECIPE LANDS
From recipelands.com
SUPER MOIST AND VELVETY LEMON LOAF CAKE - FOODIE BADGE
From foodiebadge.com
SUPER MOIST AND VELVETY LEMON LOAF CAKE - THE BEST LIFE TODAY
From thebestlifetoday.org
THIS REINVENTED LEMON CAKE IS THE MOST LEMONY LEMON …
From allrecipes.com
LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING
From recipetineats.com
MOIST LEMON CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
SUPER MOIST LEMON LAVENDER CAKE RECIPE | BAKER'S SECRET CONTEST
From nomss.com
SUPER MOIST LEMON BUNDT CAKE RECIPE! - DELIGHTFUL E MADE
From delightfulemade.com
DELICIOUS MOIST LEMON SOUR CREAM CAKE - RECIPE WINNERS
From recipewinners.com
HOW TO MAKE A LEMON CAKE MOIST? - COFFEE HOUSE AND PASTRIES
From cheesecakecaffe.com
35 IRRESISTIBLE LEMON CAKE IDEAS YOU'LL WANT TO TRY | TASTE …
From tasteofhome.com
THIS IS THE LEMONIEST LEMON POUND CAKE YOU’LL EVER MAKE
From bonappetit.com
BETTY CROCKER LEMON SUPER MOIST CAKE MIX, 432 GRAM (PACK OF 4)
EASY MOIST LEMON CAKE - 3WOMENINTHEKITCHEN
From threewomeninthekitchen.com
SUPER MOIST LEMON BUNDT CAKE RECIPE - COOKING IN BLISS
From cookinginbliss.com
SUPER MOIST LEMON LIME CAKE - A FAMILY FEAST®
From afamilyfeast.com
BEST LEMON BUTTERMILK CAKE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
LEMON VELVET CAKE- SUPER MOIST HOMEMADE LEMON CAKE …
From mycakeschool.com
LEMON BUNDT CAKE (SUPER MOIST) - COOKED BY JULIE
From cookedbyjulie.com
SUPER MOIST LEMON VELVET CAKE - FOODIE BADGE
From foodiebadge.com
MOIST AND EASY ‘DOCTOR THE BOX’ LEMON LOAF CAKE WITH LEMON SYRUP
From homeiswheretheboatis.net
SUPER MOIST LEMON LOAF - EATS BY THE BEACH
From eatsbythebeach.com
LUSCIOUS LEMON CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
MOIST LEMON POUND CAKE + LEMON BUTTERMILK GLAZE – SUGAR GEEK …
From sugargeekshow.com
MOIST LEMON CAKE RECIPE - CLEVERLY SIMPLE
From cleverlysimple.com
LEMON POUND CAKE RECIPE: SO MOIST & THE LEMONY-EST ... - BAKING …
From bakingamoment.com
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
From sugarandcharm.com
MOIST LEMON CAKE RECIPE - CAKEWHIZ
From cakewhiz.com
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING
From wellplated.com
REAL SOUTHERN LEMON POUND CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
SUPER LEMONY OLIVE OIL CAKE RECIPE | BON APPéTIT
From bonappetit.com
MOIST AND TENDER LEMON POKE CAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
EASY MOIST LEMON CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PERFECT LEMON CAKE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
You'll also love