Best 12 Luscious Lemon Cake Recipes

LUSCIOUS LEMON COFFEE CAKE

Steps:

• Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

LUSCIOUS LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.
• Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
• Bake for 50 minutes.
• In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.

LUSCIOUS LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
• Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
• Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
• Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
• Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
• Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
• Just before serving, sift a little more icing sugar on the top. Serve in generous slices.

LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING

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.

LUSCIOUS LEMON CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
• In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

LUSCIOUS LEMON LAYER CAKE

Steps:

• Prepare cake mix according to package directions, using a greased 9-in. square baking pan. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For filling, combine the sugar, cornstarch and salt in a saucepan. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter, lemon zest and food coloring if desired. Gradually stir in lemon juice. Cool completely. , For frosting, in a small bowl, beat butter until fluffy. Gradually add the confectioners' sugar, lemon juice, lemon zest and enough milk to achieve desired spreading consistency. , To assemble, cut cake in half lengthwise. Trim outside edges. Place one half on a serving platter. Top with the lemon filling. Top with remaining cake; spread with frosting.

LUSCIOUS LEMON CAKE

Steps:

• For the cake, beat the cake mix and eggs until blended using a mixer on low.
• Fold in lemon pie filling (do not beat in).
• Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
• For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
• Add the sugar and vanilla, again blending until smooth.
• You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.

LUSCIOUS LEMON TRUFFLE CAKE

Steps:

• Preheat the oven to 350 F.
• Grease and flour two 9-inch round cake pans.
• MAKE THE CAKE.
• In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
• Blend until the butter is evenly mixed.
• Add the vanilla.
• Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
• In a separate bowl, beat the egg whites until stiff.
• Gently but thoroughly fold the whites into the cake batter.
• Pour evenly into the prepared pans.
• Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
• Remove from the oven and cool on a wire rack.
• Split the cooled layers horizontally to make 4 layers in all.
• TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
• Whisk in the water until smooth.
• Cook over medium high heat until the mixture comes to a boil, stirring constantly.
• Reduce the heat to low and cook 2 minutes longer, stirring constantly.
• Remove from the heat.
• In a small bowl, beat the egg yolks with a fork.
• Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
• Add the egg yolk mixture to the mixture in the saucepan.
• Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
• Remove from the heat and stir in the butter and lemon juice and zest.
• Transfer half of the hot filling to a small bowl and cool for 15 minutes.
• Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
• In a small bowl, beat the cream cheese until fluffy.
• Beat in the white chocolate mixture until light and smooth.
• Spread one third of the white chocolate filling over one layer of the cake.
• Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
• Top with the last cake layer and spread reserved lemon mixture.
• Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
• MAKE THE FROSTING.
• In another bowl, whip the cream and sweeten it with the confectioners’ sugar.
• Frost the sides of the cake with half of the whipped cream frosting.
• Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
• Garnish with shaved white chocolate.
• Refrigerate up to 8 hours before serving.
• Makes 16 servings.
• The Great Holiday Baking Book Beatrice Ojakangas.

LUSCIOUS LEMON POKE CAKE - STEPH

Steps:

• 1. Prepare the cake mix according to directions on box. If using two round cake pans, once cake is done, pierce cakes with large fork at 1/2" intervals. Mix boiling water and jello together; stir two minutes until completely dissolved. Pour over cake layers. Refrigerate for three hours.
• 2. Beat pudding mix and milk in bowl with whisk for two minutes; stir in Cool Whip. Dip one cake pan in warm water for 10 seconds; unmold onto plate.
• 3. Spread with about one cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate for one hour. ENJOY!!

LUSCIOUS LEMON BUNDT CAKE

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick comes out clean.
• Cool for 20 minutes before removing from pan.
• Serves 12-15 people.

LUSCIOUS LEMON POKE CAKE

Steps:

• 1. PLACE cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals
• 2. ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• 3. BEAT pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.