Grandma Gealys Glazed Lemon Cake Recipes

GLAZED LEMON CAKE

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.

LEMON GLAZED CAKE

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.

GREAT-GRANDMA'S LEMON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

GRANDMA GEALY'S GLAZED LEMON CAKE

Steps:

• Combine cake mix, pudding mix, 3/4 cup salad oil, and 3/4 cup water. Mix well.
• Add 3 eggs and mix for 3 minutes.
• Bake in ungreased tube pan for 45-50 minutes at 350 degrees.
• To make glaze, mix powdered sugar, lemon juice, 2 tsps salad oil, and 2 tsps water.
• When cake is done and still hot, prick with a fork and pour glaze over it.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
• For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

GRANDMA'S LEMON POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan.
• Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl.
• Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.

GRANDMA DUNN'S LEMON SUPREME BUNDT CAKE

Steps:

• Mix together cake mix, sugar, oil and nectar.
• Add 1 egg at a time and stir until blended.
• Add lemon juice and lemon zest and mix well.
• Pour into greased and floured Bundt pan.
• Bake 325 oven for 1 hour. Invert onto plate.
• Make glaze and pour over warm cake.
• For glaze: Mix powdered sugar, lemon juice and zest.

GLAZED LEMON CAKE

Steps:

• Oven 325- greased and floured 10 inch tube pan.
• Cream butter and sugar.
• Add eggs, one at a time.
• Sift dry ingredients together and add alternately with buttermilk.
• Blend well.
• Stir in lemon juice and zest.
• Bake on middle rack for 1 hour and 5 minutes (this was right on the nose for my oven) or until cake begins to pull away from the side of the pan.
• Cool on rack ten minutes before removing from pan.
• "Frost"while warm.
• Obviously this runs and then upon cooling almost forms a"shell".
• Icing-------.
• Beat ingredients well.