HEALTHY LEMON CAKE
"I've made this cake several times and it's always delicious," Pat Bertram promises from Attica, Michigan. And because there are only a few grams of fat per serving, you can enjoy a slice without guilt.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add the batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. With a meat fork or wooden skewer, poke holes in cake., Set aside 2 tablespoons confectioners' sugar. In a small bowl, combine the remaining confectioners' sugar and lemon juice. Gradually pour over warm cake. Cool completely. Dust with reserved confectioners' sugar.,
Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g 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 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
LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams
LEMON VELVET CAKE
I love this recipe because it reminds me of spring and the end of winter. I started making it at Good Cakes and Bakes as a reminder of the lemon cake my grandmother would make every Sunday. Technique tip: You can also use this recipe to make 24 cute, individual cupcakes. Just line muffin tins with cupcake liners and fill with the cake batter. Bake for 17-21 minutes, let cool and frost. Posted on NBC Today Show - https://www.today.com/recipes/lemon-velvet-cake-t153669
Provided by Gagoo
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:.
- 1. Preheat oven to 325°F. Grease two 8-inch cake pans with nonstick cooking spray.
- 2. In a large bowl, sift together both flours, baking soda, baking powder and salt. Set aside.
- 3. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the sugar, canola oil, butter, vanilla and lemon extract. Beat well at high speed until light and fluffy, about 6-8 minutes.
- 4. Beat the eggs in one at a time. After adding all eggs beat on medium speed for 3-4 minutes.
- 5. Slowly add in the dry ingredients alternately with the buttermilk (add dry ingredients in 4 divisions and liquid ingredients in 3 divisions). It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, remove from mixer and use spatula to fold until all flour is incorporated.
- 6. Spread batter evenly in each pan. Place in oven and bake for 27-35 minutes (turn pans half way through) or until a wooden toothpick inserted in the center comes out clean. Let cool completely before filling and frosting.
- For the frosting:.
- In the bowl of a stand mixer, fitted with the whisk attachment, mix together the powdered sugar, lemon zest and butter on low speed until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Add the cream cheese in chunks. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
- To assemble:.
- Fill and frost the cake the cooled cake layers. Slice and serve.
Nutrition Facts : Calories 841.9, Fat 34.5, SaturatedFat 14.6, Cholesterol 102.7, Sodium 393.6, Carbohydrate 130.1, Fiber 0.6, Sugar 104.8, Protein 5.7
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 FROM SCRATCH
Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.
Provided by BakersDozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g
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
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.
LEMON CAKE
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
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