Best 2 Glazed Lemon Cakes Recipes
Indulge in the delightful symphony of flavors presented by these glazed lemon cakes, a culinary masterpiece that tantalizes the taste buds and captivates the senses. These delectable treats are not just ordinary cakes; they are an embodiment of citrusy zest, fluffy textures, and a luscious glaze that elevates them to an extraordinary level. Each bite offers a burst of invigorating lemon flavor that dances on the palate, perfectly balanced by the sweetness of the glaze. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through the process of creating these delectable treats with ease. From the classic glazed lemon cake to variations like the vegan and gluten-free options, these recipes cater to diverse dietary preferences and ensure that everyone can savor the delightful essence of these lemon cakes. So, prepare to embark on a zesty adventure and create these delectable masterpieces that will leave a lasting impression on your taste buds and those of your loved ones.
Here are our top 2 tried and tested recipes!
GLAZED LEMON CAKES
For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 50m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
- With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
- Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
- Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
GLAZED LEMON CAKES
This is a recipe from Everyday Food with a few tips from making them several times. The original recipe yielded 6 jumbo sized cupcakes but I've always made a dozen standard size cupcakes. They get rave reviews and are perfect for baby showers and other parties. I have made the cakes ahead of time, frozen them, thawed them out the night before the party and then glazed them the day of so the glaze stays nice. I think they taste best with Meyer lemons, but they are great with any type of lemon really. I have always used the yogurt becuase I usually have it on hand and not buttermilk. I bet it would be just as yummy with the buttermilk.
Provided by AmyFromSD
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
- With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
- Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
- Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.
Tips for Making Glazed Lemon Cakes:
- Use fresh lemons: Fresh lemon zest and juice give these cakes their bright, citrusy flavor.
- Don't overmix the batter: Overmixing can result in tough, dense cakes. Mix just until the ingredients are combined.
- Bake the cakes until a toothpick inserted into the center comes out clean: This ensures that the cakes are cooked through.
- Let the cakes cool completely before glazing: This allows the glaze to set properly.
- Use a good quality glaze: A good glaze will add a beautiful shine and flavor to the cakes.
- Decorate the cakes with your favorite toppings: You can use lemon zest, chopped nuts, or sprinkles.
Conclusion:
Glazed lemon cakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect glazed lemon cakes that will impress your friends and family.
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