Best 8 Cake With Lemon Sauce Recipes

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Indulge in a symphony of citrusy delight with our delectable Lemon Cake with Lemon Sauce, a classic dessert elevated to new heights. This tantalizing treat features a moist and fluffy lemon cake, complemented by a luscious lemon sauce that strikes the perfect balance between tangy and sweet. The zesty flavors of lemon shine through in every bite, providing a refreshing and invigorating experience. As you delve into this culinary masterpiece, you'll encounter a delightful interplay of textures, from the tender crumb of the cake to the velvety smoothness of the sauce. Prepare to be captivated by the vibrant burst of lemon that dances on your palate, leaving you craving more. This recipe is a true testament to the power of simplicity, showcasing how a few carefully chosen ingredients can come together to create something truly extraordinary.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE CAKE WITH LEMON SAUCE



Apple Cake with Lemon Sauce image

I make this delicious apple cake with the apples we get from a local orchard. Growers here in Ohio produce a wide variety of apples, and they're all good!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20-24 servings.

Number Of Ingredients 20

CAKE:
3 large eggs
1-3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sliced peeled tart apples
1 cup pecans, chopped
1 cup raisins
LEMON SAUCE:
1 large lemon
2 large egg yolks
1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1-1/2 cups water
4 teaspoons butter

Steps:

  • For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11x7-in. baking pan (13x9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted in the center comes out clean., For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake.

Nutrition Facts : Calories 285 calories, Fat 14g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON SAUCE I



Lemon Sauce I image

Wonderful dessert sauce. Serve with gingerbread or cake.

Provided by GINGER P

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 8

½ cup white sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon zest
1 lemon, juiced

Steps:

  • In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
  • Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE



Contest-Winning Gingerbread with Lemon Sauce image

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 20

1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
LEMON SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON CAKE WITH LEMON CREAM OR RASPBERRY SAUCE



Lemon Cake With Lemon Cream or Raspberry Sauce image

From A. Lindsay Light Cooking. Baking it as I write!! You can replace the extra-thick yogurt by yogurt cheese. Delicious moist cake with a nice lemon flavour - Made holes on both sides of cake to make sure all the lemon syrup went in - was worried it would be too sour - but not at all!! The sauce with the yogurt is great too! For all lemon lovers - got to try this!!

Provided by Redsie

Categories     Dessert

Time 1h5m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 16

1/2 cup butter or 1/2 cup soft margarine
2 cups granulated sugar
2 eggs
1/4 cup plain 1% yogurt
2 large lemons, rind of
3 cups flour
2 teaspoons baking powder
1 cup 1% low-fat milk
2/3 cup fresh lemon juice
1/2 cup granulated sugar
1 cup extra-thick Greek yogurt
1/3 cup granulated sugar
1 medium lemon, rind of, grated
1 tablespoon fresh lemon juice
2 (300 g) packages frozen unsweetened raspberries
1/4 cup granulated sugar

Steps:

  • In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
  • Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
  • Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce.
  • Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
  • Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.

Nutrition Facts : Calories 325.9, Fat 7.1, SaturatedFat 4, Cholesterol 42.7, Sodium 105.3, Carbohydrate 63.1, Fiber 3.1, Sugar 41.6, Protein 4.5

APPLE CAKE WITH LEMON SAUCE



Apple Cake With Lemon Sauce image

My mom has been making this cake for years, but did not find the sauce recipe until we cleaned my grandfather's kitchen when he moved into the nursing home.

Provided by Tendoy5

Categories     Dessert

Time 1h15m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 14

1 (18 1/4 ounce) yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
6 -8 apples, ida red
3 tablespoons sugar
3 tablespoons flour
1 teaspoon cinnamon
2 tablespoons cornstarch
2 teaspoons lemon peel, grated
2 cups water
1/4 cup lemon juice
1/4 cup butter
1/4 teaspoon salt

Steps:

  • Slice apples, stir into flour, sugar, cinnamon mixture; set aside.
  • Prepare cake according to directions and pour into 9x13-inch pan.
  • Place apples in rows on cake - try to stand them on edge.
  • Bake at 350° for 45 minutes.
  • Prepare sauce: Combine cornstarch, sugar and lemon peel in 1 quart sauce pan; add water slowly.
  • Stir over medium heat until thickened.
  • Remove from heat and stir in remaining ingredients. Makes 3 cups.
  • Serve cake with warm sauce.

Nutrition Facts : Calories 354.2, Fat 16.3, SaturatedFat 4.4, Cholesterol 63.9, Sodium 378.7, Carbohydrate 49.8, Fiber 2.4, Sugar 29.2, Protein 3.9

BLUEBERRY BUCKLE WITH LEMON SAUCE



Blueberry Buckle with Lemon Sauce image

This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings (1 cup sauce).

Number Of Ingredients 20

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries, thawed
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
LEMON SAUCE:
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

RHUBARB CAKE WITH LEMON SAUCE



Rhubarb Cake with Lemon Sauce image

"This is our all-time favorite rhubarb recipe. I think it tastes best when both the cake and sauce are warm, but it is still excellent if just the sauce is warmed." -Karen Graham, Star, Idaho

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 21

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
1 tablespoon cinnamon-sugar
LEMON SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/3 cup water
3 tablespoons lemon juice
1 large egg, lightly beaten
1 teaspoon grated lemon zest
1 teaspoon ground nutmeg

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb., Transfer to a greased 13x9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For sauce, in a small saucepan, combine the sugar, butter, water and lemon juice. Bring to a boil over medium heat, stirring constantly. Whisk a small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon zest and nutmeg. Serve warm with cake.

Nutrition Facts : Calories 408 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 330mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

RHUBARB SPICE CAKE WITH LEMON SAUCE



Rhubarb Spice Cake with Lemon Sauce image

My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.

Provided by PRICKLY PEAR

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 19

2 tablespoons butter
1 cup white sugar
1 egg
¾ cup milk
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups rhubarb, cut into 1/2 inch pieces
2 cups white sugar
4 tablespoons cornstarch
2 ½ cups water
4 tablespoons butter
2 ½ teaspoons grated lemon zest
2 tablespoons lemon juice
¼ teaspoon lemon extract
1 drop yellow food coloring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  • In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
  • To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
  • Serve slices of cake with the warm lemon sauce.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g

Tips:

  • Use fresh lemons. Fresh lemon juice and zest provide the best flavor for the cake and sauce.
  • Cream the butter and sugar together until light and fluffy. This will help to create a moist and tender cake.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Make the sauce while the cake is baking. This will allow the flavors to develop.
  • Serve the cake warm with the sauce. This is the best way to enjoy the flavors of the cake and sauce.

Conclusion:

This lemon cake with lemon sauce is a classic dessert that is perfect for any occasion. The cake is moist and tender, with a bright lemon flavor. The sauce is tangy and sweet, and it perfectly complements the cake. This recipe is easy to follow, and it is sure to be a hit with your family and friends.

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