Best 3 The Best Damn Lemon Cake Recipes

Indulge in a delightful culinary journey with our collection of delectable lemon cake recipes. From the classic and timeless to the uniquely inventive, these recipes cater to every taste and occasion. Whether you're a seasoned baker or just starting your baking adventure, our recipes offer a range of difficulty levels to ensure success. Dive into the zesty world of lemon cakes and create a sweet masterpiece that will tantalize your taste buds and leave you craving more. Discover the perfect balance of tangy citrus and fluffy sponge in our classic lemon cake recipe, or elevate your dessert game with our luscious lemon ricotta cake. For a burst of refreshing flavors, try our lemon blueberry cake or the vibrant lemon poppy seed cake. And for those who love a touch of indulgence, our lemon cream cheese cake and lemon pound cake are sure to satisfy your sweet tooth. With each recipe meticulously tested and perfected, you can trust that every bite will be a symphony of flavors and textures.

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

THE BEST DAMN LEMON CAKE

The Best Damn Lemon Cake image

This is a recipe from the great and wonderful Maida Heatter. This loaf cake needs a couple of days to set, but is so well worth the wait. Want to impress someone? Try this recipe. A great holiday or hostess gift.

Provided by DeSouter

Categories Dessert

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1/2 cup ground almonds
1 1/2 cups sifted flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 lb butter
1 cup sugar
2 eggs
1/2 cup milk
1 ounce lemon extract
2 large lemons, zest of
1/3 cup sugar, plus
2 tablespoons sugar
1/3 cup fresh lemon juice

Steps:

Adjust rack to bottom 1/3 of oven and preheat oven to 350 degrees.
Butter a loaf pan with a 6 cup capacity and dust with cookie of plain bread crumbs.
Sift together flourand baking powder.
Melt butter.
In a mixing bowl combine butter and sugar.
Add eggs one at a time on low speed.
Then add sifted dry ingredients and milk alternately.
Mix in lemon extract.
Fold in almonds and lemon zest.
Pour into prepared pan.
Bake for 65-75 minutes.
Two or three minutes before the cake is done, prepare the glaze.
Heat juice and sugar until the sugar is melted, but do not boil.
Remove the cake from the oven and cool for three minutes.
Then glaze the cake in the pan by brushing the hot liquid over the cake, letting it soak in slowly- this should take about five minutes.
Cool and turn cake out onto a rack.
Store wrapped in wax paper AND aluminum foil.
Best served after a few days.

LEMON CAKE

Lemon Cake image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/4 pound unsalted butter, room temperature, plus more for pans
1 cup sugar
2 extra-large eggs, room temperature
1/4 cup lemon zest (3 to 4 lemons)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup fresh lemon juice
3/8 cup buttermilk, room temperature
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan, or 2 (6-inch) round pans.
In a large bowl, using an electric mixer, cream butter and sugar together, about 5 minutes. Beat in eggs, 1 at a time, then add the lemon zest.
In separate bowl, sift flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and vanilla. Slowly add the flour mixture and wet ingredients, simultaneously, into the egg mixture and combine well. Divide batter between the prepared round pans, or sheet pan. Bake for 45 minutes to 1 hour, or when toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.

MAIDA HEATTER'S BEST DARN LEMON CAKE EVER

Maida Heatter's Best Darn Lemon Cake Ever image

I stumbled on to this recipe sometime in the early 1980s, in one of Maida Heatter's incomparable dessert books. This truly is the best lemon cake you'll ever eat. It's not much to look at, but I've had friends actually react by gasping when they take a bite. You MUST use fresh lemon juice and zest; it's really not the same without it.

Provided by KLHquilts

Categories Dessert

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup almonds, blanched
1 1/2 cups all-purpose flour
1 teaspoon baking powder (double-acting)
3/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
2 eggs, graded large
1/2 cup milk
1 ounce lemon extract
3 lemons, sized medium (or 2 large, use grated rind in cake, and 1/3 cup of the juice for the glaze)
1/3 cup granulated sugar, plus
2 tablespoons granulated sugar
1/3 cup lemon juice, fresh (from lemons listed above)

Steps:

Spray an 8-1/2"x5" loaf pan with baking spray.
Grind almonds very fine and set aside.
Sift together flour, baking powder, and salt and set aside.
In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
On low speed, beat in eggs one at a time, beating only to mix well.
Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
Mix in lemon extract.
Remove from mixer. Stir in grated rind, then stir in ground almonds.
Turn mixture into pan. (It will be thin.) Bake at 350 for 65-75 minutes. (During baking, cake will form a large crack or two on top, and crack(s) will remain light in color.).
A few minutes before cake is finished, prepare glaze: stir sugar and lemon juice in a small saucepan over moderate heat, only until sugar is just dissolved. (Don't boil!).
When cake is removed from the oven, let it stand for 2-3 minutes. Then, using brush, brush the hot glaze gradually over the hot cake. Glaze should not be applied quickly; it should take about 5 minutes to apply all the glaze.
Let cake stand until not quite completely cool. Then gently invert onto a rack and turn right side up. When cool, wrap in plastic wrap or foil and let stand 12-24 hours before serving.

Tips for Baking a Moist and Flavorful Lemon Cake

- Use fresh lemons. Freshly squeezed lemon juice and zest add a burst of bright, citrusy flavor that makes the cake truly special. - Cream together the butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a tender, airy cake. - Add the eggs one at a time, beating well after each addition. This helps prevent the batter from curdling. - Stir in the dry ingredients gradually, mixing until just combined. Overmixing can result in a tough, dense cake. - Bake the cake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean. - Allow the cake to cool completely before frosting. This will help the frosting set properly and prevent it from melting. - Decorate the cake with your favorite frosting and toppings. Lemon buttercream, cream cheese frosting, or a simple glaze are all great options.

Conclusion

This lemon cake is a classic for a reason. It's moist, flavorful, and bursting with citrusy goodness. With a few simple tips, you can bake a lemon cake that's sure to impress your friends and family. So next time you're craving something sweet and tangy, give this recipe a try. You won't be disappointed!