LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMONY ANGEL FOOD CAKE
Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 17
Steps:
- Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
- Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
- Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
- Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
- Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
- Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
- Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
- Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
- Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
- Frost cake with lemon cream. Garnish with candied flowers. Serve.
EXTREME LEMON BUNDT CAKE
Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven as directed.
- Mix all ingredients and bake as directed.
- I use a Bundt pan or you may also use 2 large loaf pans.
- These cakes can be frozen for 30 days and still taste like you just baked them!
LEMON LEMON LOAF
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.
Provided by Matt Lewis
Categories Cake Citrus Breakfast Brunch Dessert Bake Vegetarian Wedding Lemon Spring Winter Shower Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 (9-by-5-by-3-inch) Loaves
Number Of Ingredients 19
Steps:
- MAKE THE LEMON CAKES
- Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
- Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
- Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
- Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pans for 15 minutes.
- MEANWHILE, MAKE THE LEMON SYRUP
- In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
- Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
- (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
- IF YOU LIKE, MAKE THE LEMON GLAZE
- In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
LEMONY YOGURT POUND CAKE
Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber. The texture is very much like classic pound cake, especially if Bob's Red Mill flour is used.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.
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 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-GLAZED LEMON ANGEL FOOD CAKE
If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.
Provided by Food Network
Categories dessert
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
- Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
- Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
- Bake one hour or until top is golden brown and the cake pulls away from pan sides.
- Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
- You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
- While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.
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
Make and share this Lemon Cake recipe from Food.com.
Provided by Norahs Girl
Categories Dessert
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 180C degrees (375F degrees).
- Place butter and sugar in a bowl and beat until light and creamy.
- Add eggs and beat well.
- In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
- Add to egg mixture and mix until well combined.
- Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer.
- --------.
- Syrup-----------.
- Place sugar, water, lemon juice and rind into a saucepan.
- Cook, stirring over a low heat until sugar has dissolved.
- Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
- Allow cake to stand for 5 minutes and serve with a dollop of Greek Yoghurt.
Nutrition Facts : Calories 335.2, Fat 13, SaturatedFat 7.7, Cholesterol 83.4, Sodium 476, Carbohydrate 51.9, Fiber 0.8, Sugar 33.8, Protein 4.1
LEMONY LEMON CAKE
This cake is scrumptious. It has a very strong lemony flavor and it is very simple to make. I would strongly suggest this recipe to anyone who enjoys a light fruity dessert.
Provided by Ms Emma
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all cake ingredients together for about 4 minutes.
- Pour into greased and floured 9x13 cake pan.
- Bake for 30-35 minutes at 350 degrees.
- While cake is baking, mix icing together.
- It will be thin.
- When the cake comes out of the oven, gently poke holes all over with a fork.
- Drizzle icing over the hot cake.
- (Use all of it.) Enjoy!
17 EASY WAYS TO USE LEMON CAKE MIX
These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lemon cake mix treat in 30 minutes or less!
Nutrition Facts :
LEMONY SUNSHINE CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
- Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
- In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
- Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
- Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
- Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
- With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
- Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
- Serve cupcakes warm from the oven or at room temperature.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
LEMON SHEET CAKE WITH LEMON GLAZE
This Lemon Sheet Cake with Lemon Glaze is perfect for lemon lovers! A supremely lemony and MOIST cake, paired with a bright lemon glaze. It is perfect for summertime, or anytime! This recipe feeds a crowd and is super easy to make.
Provided by Karen
Categories Dessert
Time 29m
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
- In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
- Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
- Pour the wet ingredients into the dry ingredients and stir or beat until combined.
- Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
- Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
- Let the cake cool completely on a wire cooling rack.
- When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
- Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
- Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
- Store on the counter for the first 2-3 days, then store in the fridge.
Nutrition Facts : ServingSize 1 g, Calories 322 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 207 mg, Carbohydrate 55 g, Fiber 1 g, Sugar 45 g, Protein 2 g, TransFat 1 g, UnsaturatedFat 4 g
HIBISCUS LEMONY CAKE
Hibiscus has a tart flavor, high in vitamin C and lowers blood pressure. And lemon to enhance the tartness and Vitamin C in this cake making it not so guilty. The hibiscus gives the cake and icing a nice flavor and color. Additional food coloring can be added for a more vibrant color. Baking in a 13x9 pan makes in easy to bring to a party. I used Recipe #423064 to spread on the warm cake before topping with icing. You can use any berry jelly you like.
Provided by Rita1652
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing.
- Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
- You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
- Preheat oven to 350 degrees.
- Placing rack in middle of the oven.
- Spray 9x13 baking dish.
- In a bowl sift the flour, baking powder and salt.
- In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down.
- Add one egg at a time till all combined.
- Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture.
- Bake 32 minutes.
- Icing:.
- In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture.
- Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
- While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
- Cool cake.
- Ice cake once cooled.
Nutrition Facts : Calories 396.4, Fat 17.2, SaturatedFat 10.2, Cholesterol 82.8, Sodium 272.9, Carbohydrate 57.5, Fiber 0.7, Sugar 41.2, Protein 4.7
LEMONY CHERRY OR BERRY POKE CAKE
Created for RSC #12. This cake ended up being one of the best cakes I've ever had! It isn't quite a cake and isn't quite a cheesecake but a mixture of the two. When you bite into it you experience a velvety firm texture, lemony cheesecake flavor and fruit that pops in your mouth. If you enjoy fruity lemony desserts you'll love this! I used cherries in this but if you prefer blueberries they should be great in it also. When the contest is over I can imagine using any fruit. *I've tried since making a strawberry version and it was too wet. I've also tried regular cake mix and cream cheese and it was wet also so I guess subbing ingredients changes the texture.
Provided by Engrossed
Categories Dessert
Time 5h10m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
- Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
- Stir in the fruit.
- Spread batter into a 13x9 baking dish (I used glass).
- Bake for 35-40 minutes until it tests clean and is light brown on top.
- While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside.
- When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
- When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
- Spread the top with Cool Whip Lite.
- This cuts into nice firm squares for serving.
Nutrition Facts : Calories 69.4, Fat 4.2, SaturatedFat 3.6, Cholesterol 0.2, Sodium 13.9, Carbohydrate 7.7, Fiber 0.6, Sugar 6.6, Protein 1.2
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE
This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.
Provided by Recipes.net Team
Categories Cakes
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
- In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
- Pour into a greased cake pan. Spread evenly.
- Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
- Allow to cool down to room temperature.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 483.00kcal, Carbohydrate 100.00g, Fat 7.00g, Fiber 1.00g, Protein 6.00g, SaturatedFat 5.00g, ServingSize 8.00 slices, Sodium 700.00mg, Sugar 85.00g, TransFat 1.00g, UnsaturatedFat 1.00g
LEMONY LEMON CAKE
We love lemon, so when we saw Patricia's recipe we knew we had to try it. This cake is light, moist, and so refreshing. The glaze adds a bit of zing and moisture. Mixing Cool Whip with the frosting makes for a silky smooth icing. Very easy to prepare, the cake is bursting with lemon goodness.
Provided by Patricia Yates
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Combine beaten eggs, oil, and water. Add cake mix and pudding and mix well.
- 2. Bake in a 9 X 13-inch pan sprayed with Pam. Bake in preheated 350-degree oven for 25 to 30 minutes.
- 3. Prepare glaze. Mix confectioners sugar, melted butter, water, and lemon juice in a bowl.
- 4. Poke holes in cooled cake with a wooden spoon handle. Then pour glaze slowly over the cake so the glaze gets into each opening.
- 5. Combine Cool Whip with the can of lemon frosting in a bowl. Then, frost the cake. Enjoy
GLAZED BERRY COFFEE CAKE WITH LEMONY CRUMBS
Steps:
- Preheat the oven to 350 degrees. Coat an 8-inch baking pan with cooking spray.
- Make the lemony crumb topping by combining the flour, brown sugar, lemon zest, cinnamon, salt, in a small bowl; toss until well combined. Add the butter and mix thoroughly with a fork or your fingers until coarse crumbs form. Set aside until needed.
- Make the berry coffee cake by mixing together the flour, baking powder, baking soda, and salt until well combined.
- Using a mixer or hand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well.
- Gradually add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour. Hand mix until just incorporated.
- Spoon half of the mixture into the prepared baking pan (the batter will be very thick!) then smooth with a spatula. Sprinkle most of the berries on top of the batter then top with the remaining batter and smooth with a spatula. Press the remaining berries into the batter. Spread the lemony crumb topping evenly over the top.
- Bake for 55-60 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Make the glaze by combining the powdered sugar, milk, and vanilla together until creamy, smooth, and desired thickness. Drizzle the glaze over the cooled cake and serve. Store any extra cake in an airtight container in the refrigerator. Enjoy.
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From foodandwine.com
5/5 (6)Category Lemon Cake
- Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl, and rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk until well combined. Add milk, vanilla, and salt; whisk until sugar is dissolved, about 2 minutes. Whisk in flour and baking powder just until combined, and then whisk 20 turns around the bowl. Lightly coat a 13- x 9-inch metal baking pan with cooking spray; pour batter into pan. Bake in preheated oven until a wooden skewer inserted in center comes out clean, 30 to 35 minutes. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack, and poke cake all over with a wooden skewer or fork 15 to 20 times. Stir together honey and lemon juice in a small bowl until smooth. Brush or drizzle syrup over warm cake. Let cake cool completely, about 1 hour.
- Combine cream cheese, lemon zest and juice, and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth, about 30 seconds. Add butter, and beat on high speed until pale and fluffy, about 1 minute, stopping to scrape sides of bowl as needed. Reduce speed to low, and gradually add powdered sugar, beating until incorporated. Increase speed to high, and beat until fluffy, about 2 minutes.
LEMON CAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
4/5 (57)Servings 10Cuisine World
LEMONY LEMON CUPCAKES - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Reviews 2Calories 469 per servingCategory Cupcake Corner
- Beat butter and sugar together on medium speed in a bowl until light and fluffy. Beat in eggs, one at a time, until thoroughly blended.
BLUEBERRY LEMON CAKE WITH CREAM CHEESE FROSTING (VIDEO ...
From tatyanaseverydayfood.com
5/5 (2)Calories 620 per servingCategory Dessert
- Preheat the oven to 350F/177C. Line two, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
- In a large mixing bowl, combine the buttermilk, oil, eggs, sugar and extracts. Beat on medium speed for 2 to 3 minutes, until the mixture is smooth. In a separate bowl, combine the flour, baking soda, baking powder and salt. Mix the dry ingredients together, then sift into the cake batter and mix on medium speed for about 1 minute, just until incorporated.
- Next, zest 2 large lemons and add the zest into the batter. Cut the lemons open and squeeze out the juice into a measuring cup. Strain the juice through a fine mesh strainer and add 2 tablespoons (30 ml) to the cake batter.
- Pour the remaining 2 tablespoons (30 ml) of lemon juice over the blueberries, arranged in a medium-sized bowl. Add the cornstarch and use a spoon to toss the berries until they’re well-coated.
LEMONY LAYERED CHEESECAKE RECIPE - JUSTIN CHAPPLE | FOOD ...
From foodandwine.com
5/5 Category Cheesecakes
- Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang. In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat. Fold in the lemon curd and a pinch of salt.
- Spread a 1/4-inch-thick layer of the lemon cream on the bottom of the pan. Arrange a single layer of graham crackers on top, breaking them to fit. Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.
- Uncover and invert the cheesecake onto a platter. Remove the plastic wrap. Serve with blueberries.
HEAVENLY LEMON ANGEL CAKE - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
- Preheat oven to 350°F (180°C). For cake, add food coloring to amount of water specified on package.
- Pour batter into Rectangular Baker. Bake on center rack 35-40 minutes or until top is golden brown, cracked and center is slightly sunken. (Do not underbake.) Remove baker from oven; invert onto Stackable Cooling Rack.
- Without removing baker, let stand until completely cool (about 1 1/2 hours).Poke holes in cake about 1 1/2 in. (4 cm) deep and 1/2 in. (1 cm) apart with large fork.
LEMON CAKES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
SUPER LEMONY OLIVE OIL CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (145)Servings 10-12
LEMON DRIZZLE BUNDT CAKE - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 12Total Time 1 hr 20 mins
LEMON CHAI CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
4.1/5 (336)Total Time 1 hr 20 minsServings 8Calories 323 per serving
NOSTALGIC LEMONY LEMON CAKE - HEALTHY WORLD CUISINE
From hwcmagazine.com
Ratings 1Category DessertsCuisine AmericanTotal Time 45 mins
LOW FODMAP LEMONY LEMON CAKE - A LITTLE BIT YUMMY
From alittlebityummy.com
Servings 12Calories 204 per servingCategory Snacks, Baking, Dessert, Vegetarian Options
LEMON ANGEL FOOD CAKE RECIPE - SIMPLEMOST
From simplemost.com
Author Bridget Sharkey
LEMONY CREAM CHEESE BARS | READER'S DIGEST CANADA
From readersdigest.ca
Cuisine DiabetesCategory DessertsServings 24Total Time 15 mins
LEMONY CHICKPEA CAKE - DESSERTS RECIPE - PULSES
From pulses.org
Servings 4Category Desserts
THIS IS THE LEMONIEST LEMON POUND CAKE YOU’LL EVER …
From bonappetit.com
Author Carla Lalli Music
CHOCOLATE ROSEMARY CAKE WITH LEMONY FROSTING - ALIVE MAGAZINE
From alive.com
YOGURT LEMON CAKE - DIMITRAS DISHES
From dimitrasdishes.com
EASY LEMON CAKE RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
LEMONY LEMON CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH ...
From kitcheninfinity.com
LEMON CAKE RECIPES | ALLRECIPES
From allrecipes.com
LEMONY LEMON CAKE – KAREN MANGUM NUTRITION
From karenmangum.com
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From bbcgoodfood.com
CLASSIC LEMONY POUND CAKE - OVENLY DELIGHTS PH
From ovenlydelightsph.com
LEMON CAKE RECIPES - BBC FOOD
From bbc.co.uk
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