Best 4 Lemony Lemon Cake Recipes
Welcome to the world of tantalizing treats, where flavors dance on your palate and culinary adventures await! Are you ready to embark on a journey of zesty sweetness with our ultimate guide to the perfect "Lemony Lemon Cake"? This tangy delight is a symphony of citrusy goodness, a burst of sunshine in every bite. Get ready to indulge in a taste sensation like no other, as we reveal the secrets behind creating the most delectable lemony lemon cake that will leave you and your loved ones craving for more. Join us on this flavor-filled escapade as we explore the perfect balance of sweet and sour, the velvety texture, and the vibrant aroma that will make this cake the talk of any gathering.
Here are our top 4 tried and tested recipes!
LEMON POPPY SEED BUNDT CAKE WITH LEMONY GLAZE
Moist and easy to make cake with tangy lemony glazing. I get requests for this cake several times a year. Time to make does not include soak time for poppy seed.
Provided by Nado2003
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Soak poppy seeds in milk for 2 hours. Sometimes when I am in a hurry, I put the mixture in the microwave oven for about 45 seconds. Be careful as the milk may boil over, just keep an eye on it.
- Preheat oven to 350 degrees F (175 degrees C). Grease (with shortening because it will not stick as badly as oil or butter) and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Spread the batter so it's higher on the sides than middle.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. Sometimes when my cake does not want to come out bundt pan, I run a bamboo meat skewer (long, skinny stick) along some of the edges to help it out. This does not seem to leave a lasting dent on the cake later.
- Glaze:.
- In saucepan, mix powdered sugar, orange and lemon juice together. Bring to a boil on medium heat, reduce to low and simmer for 2 minutes. Should be a syrupy consistency.
- Pour half of the glazing into the bundt pan, then carefully line up the patterns on the cake with the patterns on the pan and put the cake back into the pan on top of the glazing. Pour the remaining glazing on top of the cake and let all of it soak inches Wait a couple of minutes until all the glazing has soaked inches Turn the cake onto a serving platter. Enjoy.
LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING
I found this recipe in the March '06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :)
Provided by MustangMom
Categories Dessert
Time 1h40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Grease and flour 12-cup bundt pan.
- Cake:.
- From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
- Mix flour, salt and baking soda.
- In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
- On low, beat in eggs, 1 at a time, and vanilla.
- Beat in flour mixture alternately with buttermilk.
- Fold in peel and juice.
- Spoon into pan.
- Bake 60 to 70 minutes or until cake tests done.
- Cool in pan 15 minutes, then invert onto rack.
- Frosting:.
- In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
- Beat in juice and vanilla.
- On high, beat until fluffy.
- Spread over cooled cake.
ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING
Airy angel food cake and bright lemon sorbet make for a light and satisfying dessert.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 9
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
- Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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!
Tips:
- Use fresh lemons: Fresh lemons provide the best flavor and aroma to your cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Zest the lemons before juicing them: The zest of the lemon contains a lot of flavor, so it's important to zest the lemons before juicing them. This will help to ensure that your cake has a strong lemon flavor.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will make your cake light and airy.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Fold in the flour and baking powder gently: Overmixing the batter can toughen the cake, so be careful not to overmix it.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to test if the cake is done baking.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Lemon cake is a classic dessert that is perfect for any occasion. It is light, fluffy, and bursting with lemon flavor. With these tips, you can make a lemon cake that is sure to impress your friends and family. So next time you're looking for a delicious and easy-to-make dessert, give lemon cake a try!
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