Best 2 Lemon Gold Cake Recipes
Indulge in a delightful culinary journey with our exquisite Lemon Gold Cake, a symphony of flavors that will tantalize your taste buds. This moist and fluffy cake boasts a vibrant golden hue, enhanced by the zesty tang of lemon, creating a perfect balance between sweetness and citrusy freshness. Our collection of recipes offers variations to suit every palate, from a classic Lemon Gold Cake adorned with a luscious lemon glaze to a decadent Lemon Gold Bundt Cake with a tender crumb and caramelized lemon glaze. For those seeking a gluten-free option, our Lemon Gold Cake with Almond Flour provides a delightful alternative, while the Lemon Blueberry Gold Cake adds a burst of juicy blueberries to the mix. Each recipe is meticulously crafted to ensure a perfect texture and flavor, making this Lemon Gold Cake a true masterpiece that will impress your family and friends.
Here are our top 2 tried and tested recipes!
LEMON CAKES
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.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Cook 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, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. 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.
- To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Don't overbeat the batter. Overbeating can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter on it, the cake needs to bake longer.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have confectioners' sugar, you can make your own by grinding granulated sugar in a food processor or blender.
- You can decorate the cake with any type of sprinkles or decorations you like. Get creative and have fun!
Conclusion:
This lemon gold cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a bright lemon flavor that is perfectly complemented by the sweet and creamy frosting. Whether you're serving it at a party or enjoying it as a special treat, this cake is sure to be a hit.
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