Best 2 Glazed Lemon Cakes Recipes
Welcome to the delectable world of glazed lemon cakes! Prepare to embark on a culinary journey where citrusy flavors dance harmoniously with sweet and tangy notes. These delightful treats are a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you prefer a classic glaze or a modern twist, this article will guide you through the process of creating the perfect glazed lemon cake that will be the star of any gathering.
Let's cook with our recipes!
GLAZED LEMON CAKES
For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 50m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
- With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
- Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
- Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
GLAZED LEMON CAKES
This is a recipe from Everyday Food with a few tips from making them several times. The original recipe yielded 6 jumbo sized cupcakes but I've always made a dozen standard size cupcakes. They get rave reviews and are perfect for baby showers and other parties. I have made the cakes ahead of time, frozen them, thawed them out the night before the party and then glazed them the day of so the glaze stays nice. I think they taste best with Meyer lemons, but they are great with any type of lemon really. I have always used the yogurt becuase I usually have it on hand and not buttermilk. I bet it would be just as yummy with the buttermilk.
Provided by AmyFromSD
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
- With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
- Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
- Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.
Tips:
- Use Fresh Lemons: Fresh lemon zest and juice add a vibrant and intense lemon flavor to the cakes. Choose unwaxed, organic lemons for the best results.
- Cream Butter and Sugar Thoroughly: This step helps incorporate air into the batter, resulting in a light and fluffy texture. Cream the butter and sugar until light and airy, and until the sugar has dissolved.
- Add Eggs One at a Time: Gradually adding the eggs one at a time helps prevent the batter from curdling. Beat each egg until fully incorporated before adding the next one.
- Use Buttermilk: Buttermilk adds a slight tang and tenderness to the cakes. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Don't Overmix the Batter: Overmixing can result in a tough, dense cake. Mix the batter only until the ingredients are combined. Overmixing can also develop the gluten in the flour, which can make the cake tough.
- Bake the Cakes Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cakes are fully baked. Avoid overbaking, as this can dry out the cakes.
Conclusion:
These glazed lemon cakes are a delightful treat that is perfect for any occasion. With their bright lemon flavor, tender crumb, and luscious glaze, they are sure to impress. Whether you are a seasoned baker or a beginner, these cakes are easy to make and will quickly become a favorite. So gather your ingredients, preheat your oven, and let's get baking!
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