Best 4 Lemony Lemon Cake Recipes

LEMON POPPY SEED BUNDT CAKE WITH LEMONY GLAZE

Steps:

• Soak poppy seeds in milk for 2 hours. Sometimes when I am in a hurry, I put the mixture in the microwave oven for about 45 seconds. Be careful as the milk may boil over, just keep an eye on it.
• Preheat oven to 350 degrees F (175 degrees C). Grease (with shortening because it will not stick as badly as oil or butter) and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Spread the batter so it's higher on the sides than middle.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. Sometimes when my cake does not want to come out bundt pan, I run a bamboo meat skewer (long, skinny stick) along some of the edges to help it out. This does not seem to leave a lasting dent on the cake later.
• Glaze:.
• In saucepan, mix powdered sugar, orange and lemon juice together. Bring to a boil on medium heat, reduce to low and simmer for 2 minutes. Should be a syrupy consistency.
• Pour half of the glazing into the bundt pan, then carefully line up the patterns on the cake with the patterns on the pan and put the cake back into the pan on top of the glazing. Pour the remaining glazing on top of the cake and let all of it soak inches Wait a couple of minutes until all the glazing has soaked inches Turn the cake onto a serving platter. Enjoy.

LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325°.
• Grease and flour 12-cup bundt pan.
• Cake:.
• From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
• Mix flour, salt and baking soda.
• In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
• On low, beat in eggs, 1 at a time, and vanilla.
• Beat in flour mixture alternately with buttermilk.
• Fold in peel and juice.
• Spoon into pan.
• Bake 60 to 70 minutes or until cake tests done.
• Cool in pan 15 minutes, then invert onto rack.
• Frosting:.
• In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
• Beat in juice and vanilla.
• On high, beat until fluffy.
• Spread over cooled cake.

ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
• Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

LEMONY LEMON CAKE

Steps:

• Mix all cake ingredients together for about 4 minutes.
• Pour into greased and floured 9x13 cake pan.
• Bake for 30-35 minutes at 350 degrees.
• While cake is baking, mix icing together.
• It will be thin.
• When the cake comes out of the oven, gently poke holes all over with a fork.
• Drizzle icing over the hot cake.
• (Use all of it.) Enjoy!