Best 3 Lemon Texas Cake Recipes
**Explore the Sweet and Tangy Delight of Lemon Texas Cake: A Culinary Journey Through Variations**
Indulge in the delectable flavors of Lemon Texas Cake, a classic Southern dessert that captivates taste buds with its perfect balance of sweetness and tanginess. This moist and fluffy cake boasts a tender crumb and a vibrant lemon flavor that shines through in every bite. Our collection of Lemon Texas Cake recipes offers a delightful array of variations, from the traditional to the unique, ensuring that every baker finds their perfect match.
1. **Classic Lemon Texas Cake**: Experience the timeless taste of the original Lemon Texas Cake, a beloved recipe that has been passed down through generations. Simple yet stunning, this cake showcases the harmonious blend of lemon and sugar, resulting in a dessert that is both refreshing and satisfying.
2. **Lemon Blueberry Texas Cake**: Elevate the classic Lemon Texas Cake with the addition of plump and juicy blueberries, creating a symphony of flavors and textures. The sweet and tangy lemon pairs perfectly with the slightly tart blueberries, resulting in a burst of delightful flavors in every bite.
3. **Lemon Pound Cake**: Indulge in the dense and buttery richness of Lemon Pound Cake, a variation that elevates the classic recipe with a generous amount of butter and sugar. The result is a moist and decadent cake with a pronounced lemon flavor that lingers on the palate.
4. **Lemon Cream Cheese Texas Cake**: Experience the ultimate indulgence with Lemon Cream Cheese Texas Cake, a luscious combination of tangy lemon and creamy cheesecake filling. This decadent cake features a layer of rich cream cheese filling sandwiched between two layers of moist lemon cake, creating a dessert that is sure to impress.
5. **Lemon Poppy Seed Texas Cake**: Discover a delightful twist on the classic Lemon Texas Cake with the addition of poppy seeds, adding a subtle crunch and nutty flavor to the mix. The poppy seeds add a touch of visual interest and enhance the overall texture of the cake, making it a delightful treat for any occasion.
6. **Lemon Zucchini Texas Cake**: Embrace the goodness of zucchini in this unique variation of Lemon Texas Cake. Zucchini adds a moist and tender texture to the cake, while its mild flavor allows the lemon to shine through. This recipe is a creative way to incorporate vegetables into a delicious dessert.
7. **Lemon Texas Sheet Cake**: Experience the convenience and ease of Lemon Texas Sheet Cake, a version that is perfect for large gatherings or parties. This cake is baked in a sheet pan, resulting in a large and impressive dessert that can be easily sliced and served. The simplicity of this recipe makes it a favorite among busy bakers.
8. **Lemon Bundt Cake**: Admire the elegant presentation of Lemon Bundt Cake, a variation that showcases the classic flavor combination in a beautiful bundt pan. The intricate design of the bundt pan creates a visually stunning cake that is sure to be the centerpiece of any dessert table.
9. **Lemon Cupcakes with Lemon Buttercream Frosting**: Delight in the individual serving pleasure of Lemon Cupcakes with Lemon Buttercream Frosting. These bite-sized treats are perfect for parties, picnics, or as a special treat. The fluffy lemon cupcakes are topped with a luscious lemon buttercream frosting, creating a delightful combination of flavors and textures.
10. **Lemon Texas Cake Trifle**: Create a stunning dessert presentation with Lemon Texas Cake Trifle, a layered masterpiece that combines the classic cake with layers of creamy pudding, whipped cream, and fresh berries. This impressive trifle is sure to wow your guests and make any occasion special.
LEMON-ZUCCHINI TEXAS SHEET CAKE
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Provided by AFGRANDMA
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g
YELLOW ROSE OF TEXAS LEMON/LIME BUNDT CAKE
This cake is a variation of one that I made for my family reunion in North Carolina. I made a few changes & named it in honor of my good friend Phyllis Lively here @ Just A Pinch (YELLOW ROSE OF TEXAS) It is vibrant, full of color, & speaks to you upon first glance, it is quite tasty with the addition of lemon & lime. It's very...
Provided by Rose Mary Mogan
Categories Cakes
Time 2h
Number Of Ingredients 28
Steps:
- 1. PLEASE NOTE: IF YOU ARE NOT USING WHITE LILY ALL PURPOSE FLOUR, PLEASE OMIT THE 1/2 CUP OF FLOUR. White Lily flour is made from soft winter wheat and is much lighter in weight than regular all purpose flour. It makes for a much lighter cake, and the texture is like that of using cake flour. IT IS MY NEW BEST BAKING FLOUR FRIEND. I have finally been able to find it in my area, I bought it in Indiana at Meijer's, it comes in several varieties. Before it was only available in the Southern states. So if you find it, do try it, and you will notice the difference in the texture of your cake. I love it. All of the cakes & cookies that I made from scratch for the Arkansas Community Reunion were made using White Lily Flour.
- 2. [PLEASE NOTE]I USED A 16 CUP CAPACITY SQUARE BUNDT PAN TO MAKE THIS CAKE.Preheat oven to 325 degrees F. Add butter, imperial margarine, sour cream and sugar to mixing bowl. Beat till creamy and smooth, about 10-15 minutes.
- 3. Then add eggs one at a time, beating well after each has been added.
- 4. Measure out flour to medium size bowl, add baking powder, dry lemonade mix, lemon pudding mix, and stir to blend together & set aside till needed.
- 5. Measure out 1 cup of heavy whipping cream.
- 6. These are some of the other ingredients used to make this cake so flavorful.Alternately add flour mixture and whipping cream into mixing bowl, beating well after each addition till creamy and smooth.
- 7. Zest the lemons first, then roll to break up membrane, then juice into small cup. Remove seeds & add juice & zest to cake batter, beating well till blended.
- 8. Add lime juice and blend into cake batter.
- 9. Prepare Bundt pan with Bakers Joy, or grease with butter, and dust lightly with flour, remove any excess flour.
- 10. Check beaters for any lemon zest wrapped around blades, then add back into batter, and stir well before adding to cake pan.
- 11. Bake for 1 hour and 30 minutes in preheated 325 degree F. oven, or until tooth pick inserted into center comes out clean.
- 12. Cool at least 10 minutes after removing from oven. Allow cake to pull away from the sides of the cake pan.
- 13. Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. Then add the lemon & lime juice and yellow food coloring if desired, beating well till creamy and smooth. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the consistency you desire. Garnish cake with additional Lemon and Lime slices if desired, and accent with Maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake, and also used silk Roses in the middle of the cake to make an impressive presentation.
LEMON TEXAS CAKE
This is a very thin cake that is ready in no time at all. Originally published in a cookbook titled "Specialties of Indianapolis, Volume 2"...wonder why it is called Lemon Texas Cake instead of Lemon Indiana Cake? Regardless, it is a good lemon cake.
Provided by breezermom
Categories Low Protein
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, baking soda, salt, sugar, eggs, and sour cream. Beat at medium speed of an electric mixer until blended.
- Combine 1 cup butter and water, lemon rind, lemon juice and lemon extract in a medium saucepan. Bring to a boil. Add to flour mixture, stirring well. Pour into a greased and floured 15 x 10 x 1 inch jellyroll pan.
- Bake at 350 degrees for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes.
- Combine remaining 1/4 cup plus 2 tbsp of butter, milk and 1 tsp lemon extract in saucepna; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Spread frosting on top of cake. Let cool completely in pan on a wire rack.
Tips:
- Use fresh lemons for the best flavor. Bottled lemon juice can be used in a pinch, but fresh lemons will give your cake a brighter, more citrusy flavor.
- Be sure to zest the lemons before juicing them. The zest contains a lot of the lemon's flavor, and it will help to give your cake a more complex flavor profile.
- Don't 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.
Conclusion:
Lemon Texas cake is a classic Southern dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its bright citrus flavor and creamy frosting, this cake is sure to be a hit at your next party or gathering. So next time you're looking for a delicious and easy dessert, give Lemon Texas cake a try. You won't be disappointed!
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