Best 2 Lemon Drenched Lemon Cake Recipes

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Indulge in a burst of citrusy delight with our tantalizing Lemon Drenched Lemon Cake, a culinary masterpiece that takes your taste buds on a refreshing journey. This delectable cake is not just a dessert; it's an experience that combines the vibrant flavors of lemon with a moist, fluffy texture that melts in your mouth. As you savor each bite, the zesty lemon curd filling bursts with tangy goodness, complementing the velvety smoothness of the lemon-infused cream cheese frosting. But that's not all; this article presents a delightful collection of lemon-inspired recipes that will elevate your baking skills and impress your loved ones. From the classic Lemon Pound Cake to the tangy Lemon Bars and the refreshing Lemon Poppy Seed Muffins, each recipe is a testament to the versatility of this citrus fruit. Whether you're a seasoned baker or just starting your culinary journey, these recipes offer a range of options to suit your expertise and preferences. So, prepare to embark on a zesty adventure as you explore the wonders of lemon-based desserts with our comprehensive guide.

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

LEMON DRENCHED LEMON CAKE



Lemon Drenched Lemon Cake image

It doesn't rise much... the beauty in this cake is its flavor. It made one loaf cake for me and 3 mini loaves. I had planned on bringing the large loaf to my neighbor but decided against it. Not because I wanted it all to myself (which I did)... but because I dropped it half way through the baking time as I rotated it in my oven. Luckily it landed right side up. And lucky for my dogs the whole middle section of the cake shooted out from the pan and landed on my checkered linoleum floor upon impact. I quickly put what remained back in the oven and guarded the hot batter from my dogs until it was cool enough for them to eat. They lapped every last bit up and I was able to present 2 mini loaves (untouched by dogs) to my neighbor and I have a loaf resembling a lemony grand canyon waiting for me for breakfast. I found this on Joy the Baker's Blog (who suggests doubling the syrup) and she credits Dorie Greenspan.

Provided by cookiedog

Categories     Breakfast

Time 1h25m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 12

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 pinch salt
2 1/3 cups sugar
1/2 vanilla beans, split lengthwise, seeds scraped out and reserved or 1 1/2 teaspoons pure vanilla extract
6 large eggs, preferably at room temperature
2/3 cup heavy cream
2 lemons, zest of, finely grated
15 tablespoons unsalted butter, melted and cooled
1/3 cup water
1/4 cup sugar
2 lemons, juice of

Steps:

  • Making the cakes: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it's a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.
  • Sift together the flour, baking powder and salt.
  • Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon. Add the vanilla bean seeds and work them into the sugar. If you are using vanilla extract, add it later, after you have added the eggs.
  • Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract (if using), then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.
  • Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.
  • Making the syrup: Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
  • When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

SOAKED LEMON CAKE (SWISS STYLE)



Soaked Lemon Cake (Swiss Style) image

Ideal for lemon lovers. My favorite lemon cake, it is juice and very tasty. After several attempts and investigating around I concluded this recipe by doing a lot of adjustments. For some people it might be too citric, but it all depends on your taste and the amount of lemon juice you add to the syrup.

Provided by lvbking

Categories     Dessert

Time 16m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup softened butter
1 1/2 cups sugar
4 eggs
10 g lemon zest
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1/4 cup lemon juice
1/4 cup milk
3 -4 lemons
1 cup sugar

Steps:

  • Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
  • In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests.
  • Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth.
  • Pour into the prepared pan and bake for around 45 minute.
  • Make the syrup:.
  • In a pan, stir together the juice of the lemons and add sugar, mix until the sugar is dissolved on medium heat.
  • When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper.
  • Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.

Nutrition Facts : Calories 388.6, Fat 17.3, SaturatedFat 10.4, Cholesterol 103.4, Sodium 289.5, Carbohydrate 55.9, Fiber 0.9, Sugar 42.3, Protein 4.2

Tips:

  • Use fresh lemons: Fresh lemons provide the best flavor and aroma for this cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as pronounced.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help the frosting to set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days: You can also store the cake in the refrigerator for up to a week.

Conclusion:

This lemon-drenched lemon cake is a delicious and refreshing treat that is perfect for any occasion. The cake is moist and flavorful, with a bright lemon flavor that is complemented by the sweet and tangy glaze. This cake is sure to be a hit with everyone who tries it.

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