Inside Out Lemon Drop Cake Recipes

LEMON DROP MINI CAKES

Steps:

• Spray mini muffin pans with non-stick spray; set aside.
• Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
• Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
• Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
• Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
• Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

DONNA'S INSIDE-OUT CAKE..AETN RECIPE - (2.7/5)

Steps:

• Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping

LEMON DROP CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
• Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
• Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
• Pour batter into prepared bundt pan.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Remove cake from pan and cool completely.
• To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
• Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
• Dust cake with powdered sugar before serving.

INSIDE OUT LEMON CAKE WITH LEMON GLAZE

Steps:

• Use a large glass measuring cup 1 quart capacity if you wish. Saves on the mess.
• Add eggs to the large measuring cup, whisk, add milk, vegetable oil and applesauce or the alternate ingredient of 1 cup vegetable oil. Do not add the applesauce if you do.
• Add the lemon extract dried lemon rind and 1/2 cup sugar. Whisk in the measuring cup.
• In a medium mixing bowl add flour, sugar and mix.
• Preheat oven 350°F.
• Slowly add the liquids and stir in until mixed.
• Spray Pam in (3)round baking pans, 8 X 10 glass baking pan or 9 X 13 baking pan.
• Bake 25 to 30 minutes in round pans, 40 minutes in 8x10 glass pan or 45 minutes in
• 9x13 pan.
• Cool the cakes about 15 minutes.
• Make glaze. Put in a plastic sack and cut a hole in one corner and squeeze and drizzle.
• Or use a spatula and coat each layer.
• Note: You may drizzle or spread the glaze after the syrup is poured if you wish.
• Take a fork and poke hole the length of the tines of the fork about two inches apart.
• Boil the water in microwave, add the dry Jello and stir until dissolved.
• Pour slowly over the cake layer(s).
• Add glaze.
• May be refrigerated until serving.

LEMON DROP CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
• Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
• In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

INSIDE OUT CAKE

Steps:

• 1. Preheat oven 350º Beat cake mix, oil, eggs & water for 2 minutes. Add frosting & mix well.
• 2. Spray bundt pan with cooking spray (If you don't have a bundt pan just use a 9"x13" bake pan.) Bake for 45 to 55 minutes. This makes a very moist cake so it does not need any frosting on it.
• 3. Dust with Powder Sugar if desired ( I do)

LEMON DROP CHILLI LOAF CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour two 20cm cake tins. Mix the buttermilk (or yogurt) with 2 tbsp lemon juice.
• Beat the butter and sugar until creamy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Fold the flour into the batter, followed by the buttermilk mixture. Spoon the batter into the cake tins and level the surface. Bake for 25-30 mins, or until a skewer inserted into the centre comes out clean. Leave to sit for 10 mins, then turn out onto a wire rack and leave to cool.
• To make the caramel, put 1 chilli in a jug and add 100ml boiling water. Leave to steep for 10 mins (don't leave it any longer or the chilli flavour will be too strong). Strain into a pan, then scatter over the sugar. Heat gently until the sugar melts, then boil until you have a light caramel. Take off the heat and quickly dip the remaining whole chillies in, then leave them to set on a piece of baking parchment. Put the pan back on the heat and stir the remaining lemon juice (from the cake mixture), reserving 1 tbsp, into the caramel to make a sauce.
• To make the frosting, beat the butter until very soft. Beat in the reserved 1 tbsp lemon juice and the icing sugar, then fold in the soft cheese - don't beat it or the mixture will soften too much. If it's too soft, chill for 10 mins.
• Drizzle a tiny bit of caramel over one cake, then add a layer of lemon curd and place the other cake on top. Spread the frosting over the top, drizzle over the remaining caramel and decorate with the chillies.