INCREDIBLE LEMON CAKE
If you like lemon, you're going to love this cake! Saw this recipe being made by the Barefoot Contessa on FoodTV and just had to have it. Not being overly experienced, I was a bit intimidated by the recipe. However, it is not very hard, looks great and the taste is incredible! Cook time does not include time for the cakes to cool.
Provided by Ducky
Categories Dessert
Time 1h30m
Yield 2 loaves (8inch each), 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
- Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
- With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
- Sift together flour, baking powder, baking soda and salt into a bowl.
- In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
- Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
- Divide batter evenly between pans, smoothing the tops.
- Bake 45 minutes- 1 hour, until tester comes out clean.
- When cakes are done, cool 10 minutes.
- Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
- Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
- Spoon lemon syrup over cakes.
- Allow cakes to cool completely.
- Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
- Pour over the tops of the cakes and allow to drizzle down the sides.
- Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.
Nutrition Facts : Calories 630.1, Fat 20.9, SaturatedFat 12.5, Cholesterol 123.9, Sodium 366, Carbohydrate 105.8, Fiber 1.4, Sugar 75.2, Protein 7.3
LEMON DRIZZLE CAKE
Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
- Sift the flour, baking powder and salt into a medium bowl and stir to combine.
- Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
- Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
- For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.
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 Bio & Top Recipes
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
EASY LEMON CAKE
A simple yet impressive lemon cake recipe for everyone.
Provided by k_allen18
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
- Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
- Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
- To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
- Spread the icing over the top of each cake using a palette knife, and sandwich together.
DELICIOUS LEMON CAKE
Make and share this Delicious Lemon Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 48m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
- Pour into 2 9 inch greased and floured cake pans.
- Bake at 350 degrees for 33 to 38 minutes.
- Frost with a lemon frosting.
- Can be also made in a Bundt pan.
- Bake at 350 degrees for 45-55 minutes.
Nutrition Facts : Calories 288.1, Fat 12.6, SaturatedFat 2, Cholesterol 62.9, Sodium 398.3, Carbohydrate 40.1, Fiber 0.5, Sugar 18.5, Protein 4
SIMPLE LEMON CAKE
Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360 g, Fat 16 g, Fiber 2 g, Protein 5 g
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
LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
- Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
- In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
- Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
- Transfer to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
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