LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
This 3 layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.
Provided by Sally
Categories Cake
Time 4h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
- Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON TOWER CAKE
Make and share this Lemon Tower Cake recipe from Food.com.
Provided by Nanna D
Categories Dessert
Time 30m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pie filling as directed.
- Cover surface with waxed paper and chill.
- Spread 1/2 the chilled filling between layers of cake.
- Whip cream; fold in remaining 1/2 of the filling.
- Spread mixture over top and sides of cake and chill for at least 4 hours.
Nutrition Facts : Calories 179, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 258.5, Carbohydrate 29.6, Fiber 0.1, Sugar 15.2, Protein 3.3
LEMON ANGEL CAKE
In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
TENDER LEMON CAKE
Soft crumbs and a tangy, lemony flavor make this birthday party-ready Tender Lemon Cake a stand-out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes three 6-inch round layers
Number Of Ingredients 8
Steps:
- Arrange racks in center of oven and pre-heat oven to 350 degrees. Butter three 6-by-2-inch round baking pans. Line with parchment; butter; dust with flour.
- Sift flour, baking powder, and salt together in a medium bowl. With electric mixer, beat butter on medium-high speed until light and fluffy, 4 minutes. Add sugar; beat well. Reduce speed to medium; add eggs one at a time, beating well after each. Reduce speed to low; alternately add flour and buttermilk, starting and ending with flour. Stir in zest.
- Pour batter into pans; bake, rotating halfway through, until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 15 minutes. Remove; let cool completely right side up on rack.
More about "lemon tower cake recipes"
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING
From wellplated.com
4.8/5 (193)Uploaded May 16, 2018Category DessertPublished Jul 31, 2021
BEST LEMON CAKES - ALLRECIPES
From allrecipes.com
LEMON CAKE RECIPES
From allrecipes.com
35 IRRESISTIBLE LEMON CAKE IDEAS - TASTE OF HOME
From tasteofhome.com
MOIST, AMAZING LEMON BUNDT CAKE (EASY) - PRETTY.
From prettysimplesweet.com
MOIST LEMON CAKE RECIPE {HOMEMADE STARBUCKS …
From platedcravings.com
HOW TO MAKE A HOMEMADE LEMON CAKE - YOUTUBE
From youtube.com
LEMON CAKE WITH LEMON GLAZE | RECIPETIN EATS
From recipetineats.com
MOIST LEMON CAKE FROM SCRATCH WITH LEMON FROSTING
From blog.wilton.com
RECIPE THIS | AIR FRYER ROUND LEMON DRIZZLE CAKE
From recipethis.com
THE LEMON CAKE RECIPE - HOW TO MAKE DEL FRISCO'S LEMON CAKE
From bourbono.com
BEST LEMON POKE CAKE RECIPE - ULTIMATE LEMON CAKE RECIPE
From savoryexperiments.com
LEMON CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON CAKE RECIPES - BBC FOOD
From bbc.co.uk
LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love