Best 3 Double Lemon Cake Recipes
Indulge your taste buds with the delectable Double Lemon Cake, a symphony of citrusy flavors that will leave you craving more. This extraordinary cake is a match made in heaven for lemon enthusiasts. Two layers of moist and fluffy lemon cake, infused with tangy lemon zest and juice, sandwich a layer of luscious lemon curd, creating a burst of citrusy goodness in every bite. The crowning glory is a sweet and zesty lemon glaze that adds a finishing touch of perfection. This recipe also includes a delightful Lemon Drizzle Cake, a classic treat with a moist crumb and a vibrant lemon drizzle that soaks into the cake, creating a tantalizingly moist and flavorful experience. For those who prefer a gluten-free option, the Gluten-Free Lemon Cake is a delightful alternative, offering the same zesty lemon flavor in a gluten-free format. And for a refreshing twist, the Lemon Blueberry Cake combines the tanginess of lemon with the sweetness of blueberries, resulting in a delightful explosion of flavors.
Let's cook with our recipes!
DOUBLE LEMON PUDDING SPRITE BUNDT CAKE
Wow! I saw this in one of my church cookbooks and had to post it. I've never seen a lemon bundt cake before that calls for two lemon pudding mixes plus a can of lemon-lime soda.
Provided by Recipe Junkie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Grease bundt pan.
- Mix all ingredients together well.
- Bake for 45-55 minutes
- Serve plain with whipped cream or ice cream.
Nutrition Facts : Calories 271.7, Fat 6.7, SaturatedFat 1.3, Cholesterol 71.3, Sodium 495.1, Carbohydrate 49.4, Fiber 0.5, Sugar 20.7, Protein 4
DOUBLE-LEMON CAKE
Make and share this Double-lemon Cake recipe from Food.com.
Provided by CCLady
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325º.
- Butter a 10-inch tube or bundt pan.
- Combine flour, baking soda and salt.
- Cream butter with an electric mixer.
- Add 1 cup sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the quarter-cup lemon juice and the zest of 3 lemons.
- Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
- Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
- Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
- Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
- Cook over medium heat, whisking constantly, until the sugar has dissolved.
- Stir in remaining zest.
- Prick the cake all over with a long skewer.
- Spoon or brush the glaze over the entire cake.
- Cool completely before serving.
DOUBLE LEMON-POPPY SEED BUNDT CAKE
Steps:
- Preheat oven to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour). Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup. Beat eggs, egg whites and sugar (or Splenda) in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack. Meanwhile, prepare glaze: Sift 3/4 cup confectioners' sugar into a small bowl; mix with lemon juice and water to create a thin glaze.Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners' sugar.
Tips and Conclusion
Double Lemon Cake is a moist and flavorful cake packed with lemon flavor. Here are some tips and tricks to make the best Double Lemon Cake:- Use fresh lemons. Fresh lemons provide the best flavor for this cake. If you can, use organic lemons to avoid any pesticides or chemicals.
- Zest the lemons before juicing them. This will release the essential oils from the lemon peel, which will give your cake a more intense lemon flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
- Mix the dry ingredients together before adding them to the wet ingredients. This will help to prevent the cake from becoming tough.
- Do not overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Serve it with a dollop of whipped cream or ice cream.
- Garnish it with fresh lemon zest or slices.
- Drizzle it with a lemon glaze.
- Use it as a base for a lemon trifle.
- Pair it with a cup of coffee or tea.
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 »
#time-to-make #course #main-ingredient #preparation #for-large-groups #desserts #fruit #oven #cakes #citrus #lemon #equipment #number-of-servings #4-hours-or-less
You'll also love
