Recipes for "lemon cake"

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.

Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.

Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.

Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.

Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.

Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.

Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.

Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.

Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.

Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.

Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.

2. Preheat the oven to 375° F. Grease a (9×5 inch) loaf pan.

3. In a large mixing bowl, beat together the butter, 1/2 cup sugar, lemon zest, and orange zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add 1 cup flour, almond flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined.

4. Toss the blueberries with 1 tablespoon flour, then fold in 3/4 cups blueberries.

3. Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on the remaining blueberries and 1 tablespoon sugar. Bake for 55-60 minutes, or until the center is just set. Let cool before glazing.

4. Meanwhile, make the glaze. Remove the zest from the blood orange with a vegetable peeler in wide strips. Thinly slice the strips. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the orange zests.

5. Drizzle the glaze over the cake. Slice and enjoy!

Soften butter for 10-15 seconds in the microwave if it’s cold.

Pour in the honey into a bowl with the butter and stir until smooth. Add powdered sugar and stir until smooth. Add more powdered sugar for a thicker spread.

Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.

Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.

Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.

Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.

Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

Preheat the oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.

Sift flour, baking soda, and salt together in a medium bowl. Set mixture aside.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff glossy peaks form. Set aside.

Beat butter and remaining 1 1/2 cups sugar in another large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.

Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with yogurt, mixing until combined. Gently fold in beaten egg whites and pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.

Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

Combine gelatin mix and cake mix. Mix well.

Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.

Bake according to instructions on back of cake box.

To Make Frosting: Combine confectioners' sugar and lemon juice.

When cake is done, and while still hot, ice with frosting.

Preheat the oven to 350 degrees F (180 degrees C). Lightly grease an 11x7-inch baking dish.

Mix lemon cake mix, canola oil, eggs, and vanilla extract in a bowl until well combined. Spread the mixture in the prepared dish in an even layer.

Bake in the preheated oven until a toothpick comes out clean when inserted into the center, 16 to 18 minutes. Allow brownies to cool for about 20 minutes.

Meanwhile, combine 1 1/2 cups confectioner’s sugar, lemon zest, and lemon juice in a bowl; whisk until smooth; add more sugar as needed for a smooth, spreadable glaze. Stir in salt.

Spread lemon glaze evenly over brownies and let stand until completely cooled. Refrigerate until ready to serve; cut into 12 squares.

Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.

Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.

While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray.

Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes.

Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top.

Heat butter in a large, microwave-safe bowl until melted, about 1 minute.

Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray.

Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.

Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).

Measure sifted flour, baking powder, and salt; sift together three times.

Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.

Bake for 25 to 30 minutes. Cool on wire racks.

1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.

2. Preheat the oven to 350° F. Grease a (9×5 inch) loaf pan.

3. In a large mixing bowl, beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add the whole wheat flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until just combined.

4. Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.

5. Meanwhile, make the glaze. Remove the zest from the lemon and orange with a vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm cake.

6. To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the cake. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temp.

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.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.

Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.

In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.

Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.

Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.

Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.

Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.

Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.

Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.

Poke holes all over the cake with a skewer, and ladle or pour lemon drizzle topping over the top. Let the cake cool all the way to room temperature before removing it from the pan.

Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.

Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.

Beat sugar and eggs in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.

Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.

Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.