Best 6 Delicious Lemon Cake Recipes

LEMON CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees
• Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
• In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
• In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• With the mixer on low speed, add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Slightly increase the speed and mix until combined and smooth, do not mix above medium speed or over mix.
• Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
• Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
• Boil, stirring, for 1 minute more.. Remove the pan from the heat.
• Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
• Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
• This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
• I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes 1 1/4 cups
• Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
• Cut the cream cheese into pieces and add to the butter, beating until blended.
• Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
• Gradually add powdered sugar and beat until well blended.
• For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer.
• We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).

SIMPLE LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
• In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
• With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
• Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.

SIMPLE LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

LEMON CAKE

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.

LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
• In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

DELICIOUS LEMON CAKE

Steps:

• Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
• Pour into 2 9 inch greased and floured cake pans.
• Bake at 350 degrees for 33 to 38 minutes.
• Frost with a lemon frosting.
• Can be also made in a Bundt pan.
• Bake at 350 degrees for 45-55 minutes.