Best 3 Hibiscus Lemony Cake Recipes

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Have you ever tasted a cake that is both beautiful and delicious? If not, then you need to try this Hibiscus Lemony Cake. This stunning cake is made with layers of moist lemon cake, hibiscus buttercream, and a tangy hibiscus glaze. It's perfect for any special occasion, or just because you want to treat yourself to something special.

The hibiscus flowers in this cake give it a beautiful pink color and a slightly tart flavor. The lemon adds a bright, citrusy note, and the buttercream is rich and creamy. The combination of flavors and textures is simply irresistible.

This cake is a bit more time-consuming to make than some other cakes, but it's definitely worth the effort. The results are a cake that is sure to impress your friends and family.

In addition to the main recipe, this article also includes recipes for the hibiscus buttercream, hibiscus glaze, and candied hibiscus flowers. So you can make the whole cake from scratch, or you can just make the parts that you want.

No matter how you choose to make it, this Hibiscus Lemony Cake is sure to be a hit. So what are you waiting for? Start baking!

Here are our top 3 tried and tested recipes!

HIBISCUS NECTAR CAKE



Hibiscus Nectar Cake image

This is my mom's favorite cake, and I have kept losing and finding the recipe over the years, so I'm posting it here for safe keeping. I should mention, though, that this is not my recipe- it comes from an October 1996 issue of Southern Living. This is a truly wonderful (albeit labor intensive) three layer cake, and I have made it on many special occasions.

Provided by KVasanth

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 21

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 1/4 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
1/4 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut, toasted
1 cup chopped pecans
1/2 cup chopped maraschino cherry, drained
1/2 cup butter or 1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 (16 ounce) package powdered sugar, sifted
1 cup chopped pecans
1/2 cup chopped maraschino cherry, drained

Steps:

  • Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  • Add egg yolks, 1 at a time, beating until blended after each addition. Add extracts; beat just until blended. Set mixture aside.
  • Combine buttermilk and sour cream, stirring until blended. Combine flour, baking soda, and salt, and add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition.
  • Beat egg whites until stiff peaks form; fold into batter. Fold in coconut, pecans, and cherries. Pour batter into 3 greased and floured 9-inch round cakepans.
  • Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Spread Cherry-Nut Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
  • Frosting:
  • Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy; mix in vanilla and coconut extracts. Gradually add powdered sugar, beating well.
  • Fold in chopped pecans and maraschino cherries.

HIBISCUS LEMONY CAKE



Hibiscus Lemony Cake image

Hibiscus has a tart flavor, high in vitamin C and lowers blood pressure. And lemon to enhance the tartness and Vitamin C in this cake making it not so guilty. The hibiscus gives the cake and icing a nice flavor and color. Additional food coloring can be added for a more vibrant color. Baking in a 13x9 pan makes in easy to bring to a party. I used Recipe #423064 to spread on the warm cake before topping with icing. You can use any berry jelly you like.

Provided by Rita1652

Categories     Dessert

Time 55m

Yield 20 serving(s)

Number Of Ingredients 17

1 1/2 cups milk, hot
2 lemons, zest cut into large strips and juice (1/3 cup juice)
1/3 cup dried hibiscus flowers
3 cups flour (lightly scooped not packed)
1 tablespoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, room temperature
2 cups sugar
4 eggs
red food coloring (optional)
8 ounces cream cheese, softened
4 ounces unsweetened butter
3 -4 tablespoons fresh lemon juice
3 1/2 cups powdered sugar
red food coloring (optional)
berry jelly (optional)
hibiscus jelly (optional)

Steps:

  • Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing.
  • Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
  • You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
  • Preheat oven to 350 degrees.
  • Placing rack in middle of the oven.
  • Spray 9x13 baking dish.
  • In a bowl sift the flour, baking powder and salt.
  • In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down.
  • Add one egg at a time till all combined.
  • Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture.
  • Bake 32 minutes.
  • Icing:.
  • In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture.
  • Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
  • While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
  • Cool cake.
  • Ice cake once cooled.

Nutrition Facts : Calories 396.4, Fat 17.2, SaturatedFat 10.2, Cholesterol 82.8, Sodium 272.9, Carbohydrate 57.5, Fiber 0.7, Sugar 41.2, Protein 4.7

HIBISCUS-LEMON AGUA FRESCA



Hibiscus-Lemon Agua Fresca image

Provided by Nils Bernstein

Categories     Tea     Non-Alcoholic     Kid-Friendly     Iced Tea     Summer     Lemon Juice     Drink     Small Plates

Yield Makes about 7 cups

Number Of Ingredients 3

1 cup dried hibiscus flowers or 10 hibiscus tea bags
1/4 cup sugar or agave syrup
2 tablespoons fresh lemon juice

Steps:

  • Bring hibiscus, sugar, and 8 cups water to a boil in a large pot over high heat. Reduce heat to low and simmer 10 minutes. If using hibiscus flowers, strain mixture through a fine-mesh sieve into a large bowl; discard solids. If using tea bags, discard bags, then transfer mixture to a large bowl. Chill until cold, at least 2 hours. Transfer to a pitcher, pouring slowly so any fine particles remain in bowl. Stir in lemon juice.
  • Do Ahead
  • Aqua fresca can be stored in an airtight container and chilled for up to 5 days.

Tips:

  • Use fresh hibiscus flowers: Fresh hibiscus flowers produce the best flavor and color for your cake. If you can't find fresh hibiscus flowers, you can use dried hibiscus flowers, but be sure to soak them in hot water for at least 30 minutes before using.
  • Don't overmix the batter: Overmixing the batter can make your cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake at a moderate temperature: A moderate oven temperature will help the cake to rise evenly and prevent it from browning too quickly.
  • Don't overbake the cake: Overbaking the cake will make it dry and crumbly. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
  • Let the cake cool completely before frosting: This will help the frosting to set properly and prevent it from melting.

Conclusion:

Hibiscus lemony cake is a delicious and refreshing cake that is perfect for any occasion. The hibiscus flowers give the cake a beautiful pink color and a slightly tart flavor, while the lemon zest adds a bright and citrusy flavor. This cake is sure to be a hit with everyone who tries it.

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