Best 4 Pucker Up Lemon Cake Recipes

PUCKER UP PRESERVED LEMONS

Steps:

• 1. Wash the jars and sterilize them, lids and rings as well. Wash the lemons very well and dry.
• 2. Slice one end off of each lemon and with a mandolin " if you have one " but remember there are no fingers in this recipe so please be careful "giggling " or slice the lemons as thin or thick as you would like them.
• 3. Slice the lemons into a glass bowl.
• 4. Add the salt, sugar and lemon juice, and cover and toss several times. Let this sit covered for about 30 minutes on the counter.
• 5. Remove the jars, rings and lids...
• 6. Put the lemons in the jars and top with juice. Cover let the jars sit out for at least 3 hours flipping them about ½ every hour or so.
• 7. After that time put them in the refrigerator for about 3 weeks. Every day turn them up side down for a minute and put back into the refrigerator.
• 8. When the lemon rinds turn almost translucent they are ready to use. You are only limited by your imagine on how to use these.

PUCKER UP LEMON POUND CAKE

Steps:

• 1. Preheat oven to 350F. Mix all cake ingredients in mixing bowl. On low combine and scrape bowl. Mix on medium high for 2 minutes.
• 2. In a bundt pan sprayed with Pam, pour all cake mix evenly.
• 3. Bake for 45-50 or when tooth pick comes out clean. Cool on rack for 20 minutes.
• 4. Glaze: melt butter the combine all ingredients. Drizzle over cake a soon as it comes out of the pan. It will be runny.
• 5. When cooled top with whipped cream. Zest a lemon and place on top of cake.

JOANNE FLUKE'S PUCKER UP LEMON CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13" cake pan with non-stick spray and set aside.
• Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
• Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
• In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
• Add the second cup of flour and mix on LOW for about 30 seconds.
• Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
• Shut off the mixer and scrape down the sides of the bowl.
• Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
• Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
• Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
• While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
• In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
• Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
• You can serve the cake right out of the fridge or let it come to room temperature.
• It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.

PUCKER-UP LEMON CAKE

Steps:

• Preheat over to 350°F.
• Grease 13x9-inch baking pan.
• In large bowl mix cake mix, gelatin, water, eggs and oil.
• Beat on low speed of mixer until combined.
• Beat on high 2 minutes until smooth.
• Pour into prepared pan.
• Bake 35-40 minutes until toothpick inserted comes clean.
• Cool on wire rack.
• Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
• Spoon glaze over hot cake.
• Let stand until cool or serve slightly warm.