EASY MOIST LEMON CAKE RECIPE
Steps:
- Preheat the oven to 325°. Grease a 9x13 inch square baking pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
- In the bowl of a stand mixer beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup of the sugar mixture to small bowl, cover, and set aside. Add butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until combined. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.
- Pour batter into prepared pan and smooth top with an offset spatula. Bake until cake is golden brown and toothpick inserted into center comes out with a few moist crumbs attached, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
- To Make the glaze: In a medium bowl whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Using an offset spatula, spread glaze over warm cake and sprinkle evenly with the reserved sugar mixture. Cool completely, at least 2 hours. Serve.
Nutrition Facts : ServingSize 12 servings, Calories 257 kcal, Carbohydrate 61 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 0.3 g, Cholesterol 67 mg, Sodium 90 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g
MOIST LEMON CAKE RECIPE
This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake!
Provided by Julia Foerster
Categories Baking
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
- In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
- With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
- With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
- Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
- Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners' sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it's still warm. Allow cake to cool completely.
- When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.
Nutrition Facts : Calories 306 kcal, Carbohydrate 49 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 144 mg, Sugar 34 g, ServingSize 1 serving
MOIST LEMON CAKE
This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious! Source: Summer Desserts by Joni Schockett 1996
Provided by Moshe
Categories Dessert
Time 1h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
- GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.
Nutrition Facts : Calories 802.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 79.3, Sodium 164.4, Carbohydrate 130.2, Fiber 1.2, Sugar 96.6, Protein 6.7
VERY MOIST LEMON CAKE
How to make Very Moist Lemon Cake
Provided by Sharon Gaston @sgaston
Categories Cakes
Number Of Ingredients 9
Steps:
- Combine cake mix and gelatin, add cold water.
- Add eggs one at a time.
- Add oil and lemon extract.
- Pour in lightly greased 9x13\" pan.
- Bake in a preheated 325 degree oven.
- Bake for 30 minutes.
- While cake is baking, mix glaze ingredients.
- Pour over baked cake while hot from oven, after poking holes in cake.
SUPER MOIST LEMON CAKE
Whip up this easy and exceptionally moist lemon cake right in its baking dish! So simple and utterly scrumptious.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan.
- Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well.
- In a small bowl, beat together the egg and the lemon zest.
- Using the back of a spoon, make two wells in the flour mixture.
- Pour the egg and lemon zest into one of the wells in the flour mixture.
- Pour the melted butter into the other well.
- Pour the buttermilk all over the top.
- Whisk it all together so that it's well blended. There may be a few lumps - no biggie!
- Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool completely.
- Make the glaze: Mix together the powdered sugar, lemon juice, and melted butter.
- Pour the glaze over the cooled cake.
- Cut into squares and serve with whipping cream or vanilla ice cream.
LEMON CAKE FROM SCRATCH
Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.
Provided by BakersDozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g
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