Best 20 Glazed Lemon Cake Recipes

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Are you craving a sweet and tangy dessert that will tantalize your taste buds? Look no further than glazed lemon cake! This classic treat combines the perfect balance of sweet and sour flavors, creating an unforgettable taste experience. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of creating a delicious glazed lemon cake that will impress your friends and family.

Here are our top 20 tried and tested recipes!

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

LEMON GLAZE FOR GLAZED LEMON POUND CAKE



Lemon Glaze for Glazed Lemon Pound Cake image

Use this lemon glaze with our Glazed Lemon Pound Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice

Steps:

  • Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

GLAZED LEMON CAKE



Glazed Lemon Cake image

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
3 large eggs, room temperature
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-GLAZED LEMON ANGEL FOOD CAKE



Lemon-Glazed Lemon Angel Food Cake image

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

1 1/4 cups egg whites, at room temperature (about 9 large eggs)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon lemon oil
1 teaspoon vanilla extract
1 1/2 cups sifted sugar
1 cup cake flour, sifted three times
1 cup confectioners sugar, sifted
2-3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

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.

GLAZED LEMON SUPREME POUND CAKE



Glazed Lemon Supreme Pound Cake image

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.

Provided by pamc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 teaspoon lemon extract
¾ cup apricot nectar
4 eggs
½ cup vegetable oil
¼ cup lemon juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g

GLAZED LEMON TUBE CAKE



Glazed Lemon Tube Cake image

This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. -John Thompson, Vandalia, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 teaspoons lemon extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 tablespoon grated lemon zest
GLAZE:
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.

Nutrition Facts : Calories 350 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 251mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

GLAZED HOMEMADE LEMON CAKE



Glazed Homemade Lemon Cake image

This is a moist and easy to make, yummy homemade lemon cake.

Provided by Kirsten Johnson

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 ½ sticks butter, softened
1 ½ cups white sugar
3 eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar
2 teaspoons lemon juice, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine butter, sugar, and eggs in a mixing bowl. Beat using an electric mixer until batter is light and fluffy, about 2 minutes. Gradually beat in flour, baking powder, lemon zest, and vanilla extract. Pour cake batter into the prepared dish.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Remove from the oven and let cake cool thoroughly, about 30 minutes.
  • Combine confectioners' sugar and lemon juice for glaze in a bowl; mix until smooth. Carefully spread over cooled cake.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 52.9 g, Cholesterol 77 mg, Fat 12.9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 160.7 mg, Sugar 40.5 g

GLAZED LEMON BLUEBERRY CAKE



Glazed Lemon Blueberry Cake image

Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

1 cup unsalted butter, room temperature, plus more for baking pan
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 1/2 tablespoons freshly grated lemon zest, (3 large lemons)
2 1/2 tablespoons freshly squeezed lemon juice, (2 lemons)
1 cup fresh blueberries
1/2 cup confectioners' sugar
1/2 cup freshly squeezed lemon juice, (4 lemons)
3 tablespoons freshly grated lemon zest, (3 lemons)

Steps:

  • Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
  • Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
  • Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
  • Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
  • Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.

GLAZED LEMON CURD-FILLED COFFEE CAKE



Glazed Lemon Curd-Filled Coffee Cake image

A lip-smacking layer of lemon curd lies in the center of this crumb-topped coffee cake with a lemon glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup lemon curd
3/4 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

GLAZED LEMON POPPY-SEED CAKE



Glazed Lemon Poppy-Seed Cake image

Categories     Mixer     Citrus     Egg     Dessert     Bake     Quick & Easy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Butter a 9-inch round cake pan.
  • Whisk together flour, baking powder, lemon zest, and salt in a bowl.
  • Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
  • Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
  • Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
  • Serve warm or at room temperature.

LEMON GLAZED POUND CAKE -- LOAF SIZE!



Lemon Glazed Pound Cake -- Loaf Size! image

Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks softened at room temperature)
1 cup sugar
4 eggs
2 teaspoons pure vanilla extract
lemon zest (from 1 lemon)
1/4 cup lemon juice
lemon zest (from 1 lemon)
1 dash salt
1/3 cup lemon juice
1/3 cup sugar

Steps:

  • Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
  • Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
  • In a medium bowl, combine the flour, baking powder and salt.
  • In a mixer cream the butter, sugar, and lemon zest.
  • With the mixer running at low speed, add the eggs one at a time; add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
  • Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
  • Lemon Glaze:.
  • Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
  • Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
  • Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
  • Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
  • Serve at room temperature, in thin slices.

LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE



LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE image

This cake is one of many derived from my Cream Cheese/Sour Cream Pound cake. Which is why I lovc the recipe so much. No matter what spin I put on this cake, it is always well accepted. I frequently interchange sour cream with cream cheese, or make it an almond, rum, orange or lemon glazed, they are all very good, and this version...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h

Number Of Ingredients 15

1 c sour cream
6 large eggs, room temperature
3 stick butter, softened room temperature
3 c sugar
3 c all purpose flour
1 box 3 oz. size lemon flavored gelatin
1 Tbsp pure lemon extract
1 Tbsp lemon zest, grated
2 1/2 Tbsp poppy seeds
1/2 tsp yellow food color(optional)
LEMON GLAZE
1 c sugar
1/3 c lemon juice
1 stick butter
1 Tbsp lemon zest (optional)

Steps:

  • 1. PREHEAT OVEN TO 325 DEGREES F. Spray bundt pan with non stick cooking spray or butter a 12 cup bundt pan and flour well, then set aside till needed. In a large bowl cream together the softened butter, with the sour cream, until pale yellow. Gradually add the sugar a little at a time, and continue to beat until well blended, and mixture is no longer grainy.About 5 minutes.
  • 2. Then slowly add the eggs, one at a time, beating well after each addition. Then add the lemon extract, lemon zest, and yellow food color if desired. Beat to mix.
  • 3. In a medium bowl add the 3 cups flour, poppy seed,& gelatin stir to mix.Then alternately add the flour mixture to the creamed butter mixture a little at a time. Beating well after each addition for a total of about 8 to 10 minutes.
  • 4. Pour into prepared pan, and smooth top of cake with back of spatula or spoon. Then place in preheated 325 degree oven and bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
  • 5. TO PREPARE GLAZE: In a medium size sauce pan add the sugar lemon juice, stick of butter, and cook on low heat, stirring until butter is melted, and mixture begins to boil around edges. Stir until sugar is no longer grainy and mixture becomes thick and syrupy about 1 1/2 to 2 minutes. Remove from heat and add lemon zest if using.
  • 6. With long tined fork or wooden skewer poke holes in cake, and slowly add half of glaze over top of cake with a spoon, allowing glaze to slowly soak into cake. Allow to rest for about 5 minutes or so, and then invert cake onto a large platter or plate. Poke holes in other side and repeat with remaining glaze. Allow cake to cool completely before slicing to serve.

LEMON-GLAZED SHEET CAKE



Lemon-Glazed Sheet Cake image

A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd swirling with delight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Yield Serves 12 to 16

Number Of Ingredients 16

10 tablespoons unsalted butter, room temperature, plus more for pan
1 1/3 cups sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
2 large eggs, room temperature
1 2/3 cups cake flour (not self-rising), such as Swans Down
1/2 cup whole milk, room temperature
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 1/2 teaspoons grated lemon zest, plus 2/3 cup fresh juice (from about 3 lemons)
4 large egg yolks
4 tablespoons unsalted butter, room temperature
Candied lemon zest, for serving (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
  • Bake until a tester inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely.
  • Glaze: Combine sugar, cornstarch, salt, and lemon zest in a saucepan. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Bring to a boil over mediumhigh heat, whisking constantly, and cook, still whisking, 1 minute. Strain through a fine-mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally.
  • Poke 20 holes in cake with a skewer; pour glaze over top. Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

GLAZED LEMON CAKE - (SILVER PALATE) RECIPE - (3.7/5)



Glazed Lemon Cake - (Silver Palate) Recipe - (3.7/5) image

Provided by Maverick19

Number Of Ingredients 14

Lemon Icing, recipe follows:
1/2 pound (2 sticks) sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all purpose flour, sifted
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tightly packed tablespoons grated lemon zest
2 Tbsp fresh lemon juice
1 lb confectioner's sugar
8 Tbsp (1 stick) sweet butter, softened
3 tightly packed Tbsp grated lemon zest
1/2 cup fresh lemon juice

Steps:

  • 1. Preheat oven to 325 degrees. Grease a 10 inch tube pan 2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. 3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice. 4. Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean. 5. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot. Lemon Icing: Cream sugar and butter thoroughly. Mix in lemon zest and juice, spread on warm cake.

GLAZED LEMON BUTTERMILK POUND CAKE



Glazed Lemon Buttermilk Pound Cake image

I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.

Provided by YungB

Categories     Dessert

Time 1h45m

Yield 1 bundt pan, 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 tablespoons grated lemon zest
4 large eggs, at room temperature
3/4 cup buttermilk
1 tablespoon fresh lemon juice
1 1/2 cups confectioners' sugar
1 tablespoon milk
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
  • Sift the flour, baking powder, baking soda, and salt into a large bowl.
  • Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
  • Add the eggs, one at a time, until just blended after each addition.
  • With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
  • Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
  • Run a knife around the edges of the pan to loosen the cake.
  • Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
  • GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
  • Drizzle over the cake.

Nutrition Facts : Calories 703.9, Fat 26.3, SaturatedFat 15.6, Cholesterol 167.9, Sodium 471.5, Carbohydrate 110.1, Fiber 1.4, Sugar 73.6, Protein 9.1

GLAZED LEMON FLUTE CAKE



Glazed Lemon Flute Cake image

My husband says this is the best lemon cake he's ever eaten. A cake mix and lemon gelatin make it a breeze to prepare.-Brenda Daugherty, Lake City, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 package (3 ounces) lemon gelatin
4 large eggs, room temperature
2/3 cup water
2/3 cup canola oil
GLAZE:
1 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.

Nutrition Facts : Calories 283 calories, Fat 13g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

GLAZED LEMON JELLO CAKE



Glazed Lemon Jello Cake image

Make and share this Glazed Lemon Jello Cake recipe from Food.com.

Provided by William Hakala

Categories     Gelatin

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 package lemon Jell-O gelatin
3/4 cup hot water
1 ice cube
1 package lemon cake mix
1/2 cup oil
4 eggs
1 teaspoon lemon extract
2 cups powdered sugar
1/2 cup lemon juice

Steps:

  • Melt Jello in hot water and cool down with ice cube.
  • Add jello to cake mix, oil, eggs and lemon extract.
  • Pour cake batter into greased angel food pan.
  • Bake at 350 degrees for 45 minutes.
  • Make glaze while cake is baking.
  • Mix powdered sugar and lemon juice until dissolved.
  • When cake is baked, poke holes into it with a fork, pour glaze over entire cake and let cool in pan.
  • Invert onto serving plate when cooled.

LEMON-GLAZED BUTTER CAKE



Lemon-Glazed Butter Cake image

Provided by Andrea Albin

Categories     Cake     Milk/Cream     Mixer     Egg     Brunch     Dessert     Bake     Easter     Mother's Day     Lemon     Spring     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/2 cup plus 1 tablespoon whole milk
1 tablespoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, softened
3/4 cup granulated sugar
3 large eggs at room temperature 30 minutes
1 cup confectioners sugar
1/4 cup fresh lemon juice
Garnish: confectioners sugar for dusting

Steps:

  • Preheat oven to 350°F with rack in middle. Butter and flour an 8-by 2-inch round cake pan.
  • Whisk together flour, baking powder, and salt. Stir together milk, zest, and vanilla.
  • Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
  • At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
  • Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
  • Whisk together confectioners sugar and lemon juice until smooth.
  • Turn out cake onto a rack set over a baking sheet, then reinvert. Brush top and side of cake with all of glaze. Cool completely.

LEMON GLAZED POUND CAKE



Lemon Glazed Pound Cake image

This is not my lemon glazed pound cake recipe...it is from a co worker of mine who would make a pound cake to slap your mother about! She FINALLY gave me her recipe and I am sharing this lovely gem here. Beware dangerously delicious cake. I have to freeze half of it and eat in small increments lol.

Provided by July Babie

Categories     Cakes

Time 1h50m

Number Of Ingredients 13

CAKE RECIPE
1 c butter (room temperature)
1/4 c vegetable oil
3 c sugar
5 eggs (also should be room temp)
3 c flour
1 c milk
1 tsp lemon extract
FOR LEMON GLAZE
1/2 c sugar
1/2 c water
1/4 c pure lemon juice
1 tsp grated lemon rind (you should get this from making the lemon juice)

Steps:

  • 1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.
  • 2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour.
  • 3. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan.
  • 4. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
  • 5. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

Tips:

  • Choose the right lemons. Meyer lemons, known for their sweeter flavor, are a great option. If using regular lemons, add a little more sugar to the glaze.
  • Zest the lemons finely. This will help release the lemon's flavor into the cake batter and glaze.
  • Cream the butter and sugar until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Fold in the dry ingredients gradually. Overmixing can toughen the cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
  • Make the glaze while the cake is baking. This will give it time to cool slightly before pouring it over the cake.
  • Let the cake cool completely before serving. This will help the glaze set and prevent it from running off the cake.

Conclusion:

With its bright lemon flavor and sweet glaze, this glazed lemon cake is a classic dessert that is sure to please everyone. It's perfect for any occasion, from a casual get-together to a special celebration. So next time you're looking for a delicious and easy-to-make cake, give this recipe a try!

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