Delicious Lemon Cake Recipes

This is a light lemon filling with colorful fresh slices of nectarines.

Crust:
1 1/3 cups Cake and Pastry Flour
1 tbsp sugar
1/4 tsp salt
1/2 cup Margarine
3 tbsp cold water

Filling:
2 eggs
1 egg yolk
1/4 cup sugar
1/4 cup lemon juice
2 tsp grated lemon rind
1/4 cup margarine
3 - 5 nectarines
1 tbsp sugar
1/2 cup apricot jam

Crust: Combine flour, sugar and salt in mixing bowl. Cut in margarine until crumbly. Add water, mixing with fork until blended. Gather dough into a smooth ball. Press dough evenly into bottom of sides of 9 inch fluted flan pan. Prick with fork. Chill 30 minutes. Line with a circle of aluminum foil.

Bake in center of oven at 400 degrees for 15 minutes. Remove foil and bake 12 to 15 minutes longer, or until light golden. If cracks form, press warm crust gently to seal. Cool on wire rack.

Filling: Beat first 5 ingredients in a saucepan. Add margarine. Cook on medium heat, stirring constantly until mixture thickens about 5 minutes. Spread evenly in baked crust.

Cut each nectarine in 3/4 inch slices. Arrange over filling. Spring with 1 tbsp sugar.

Bake at 350 degrees for 30 to 35 minutes, or until fruit is tender-crisp. Cool. Brush jam over flan to glaze before serving.

Theres no reason why you can't enjoy good looking food. Berries are naturally pink and pretty and it's delightful how the photo caught the hairiness of the raspberries. The lemon curd oozing under the layers is to die for and it's seriously decadent and delicious!

The basic sponge recipe is doubled to make two layers. The creamy middle is a tub of double cream whipped to stiffness with half a jar of lemon curd folded in. Sweet indeed thus requiring the raspberries to add a little tartness. I'm on my second huge slice...

Recipe for Spanish Lemon Cake with Lemon Curd Cream and Raspberries

Lavender Lemon Cake

2 cups cake flour (8 oz)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 whole egg
1 egg white
5 tbsp unsalted butter
1 tsp vanilla extract
1/2 tsp lemon oil
2 tbsp dried lavender
1 cup sugar
1 cup nonfat yogurt

6 tbsp powdered sugar
3 tbsp water
1/4 tsp lemon oil

1. Have all ingredients at room temperature, preheat oven to 350ºF, line a 9×5 inch loaf pan with foil and spray with nonstick spray.
2. Sift together the flour, baking powder, baking soda, and salt. In another bowl, whisk the whole egg and egg white together. Set aside.
3. Beat butter for about 1 minute with the lavender (I didn't actually do this, but realized I should have afterwards). Gradually add the sugar and continue to beat on high for about 3 minutes. Dribble eggs in slowly, about 1 tbsp at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. Then add half of the yogurt, and then beat in half of the remaining flour. Last, add the rest of the yogurt, the vanilla, and lemon oil, and beat in the rest of the flour.
4. Scrape into prepared pan. Bake for 40 to 45 minutes, until knife inserted comes out clean. Cool for 10-15 min on a rack. Meanwhile, whisk powdered sugar, water, and lemon oil together to form a glaze. Unmold the cake, brush the glaze over the top and sides until all glaze is used. Cool, or serve warm, it is good that way too!

The icing has a strong lemon flavour which is softened by the floral rosewater. a sprinkling of pretty-in-pink sugar crystals and i had a lovely moist cake which i'm sharing with tartlette helen, and domestic goddess jennifer, for this month's sugar high friday which has a citrus theme.

lemon and rosewater-frosted pistachio and orange cake *
250g butter at room temperature
250g golden caster sugar
3 eggs
100g shelled pistachio nuts, finely ground
100g ground almonds
zest and juice of a large orange
seeds from 6 cardamom pods, ground to a powder**
1 tablespoon rosewater
60g plain flour
for the icing:
juice of a lemon
1 teaspoon rosewater
100g icing sugar

Source:Recipe continued here for Lemon and rosewater-frosted pistachio and orange cake


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Cake flour makes it very soft, light, and fluffy.

Sour Cream Lemon Pound Cake Recipe.

Recipe from: Dorie Greenspan's Baking from My Home to Yours (page 250)

2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream
1 cup sugarcake-2.jpg
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Lemon Coconut Raspberry Cake Recipe continued here at Kats Kitchen

125gms/4oz very soft butter
4 eggs separated
300gms/11oz +1teasp caster sugar
100gms/4oz plain flour
25gms/1oz cornflour
1 teasp baking powder
1/2 teasp bicarbonate of soda
Zest of a lemon
4 teasps lemon juice
2 teasps milk
1/2 teasp cream of tartar
150mls/5fl.oz double or whipping cream
150gms/5oz lemon curd

Two greased and lined 21cm/8" sandwich tins
Pre-heat oven to 200.C/400.F/Gas 6

Lemon Meringue Cake Recipe continued here at Tea and Wheaten Bread.

What you need!

Base
250g digestive biscuits
120g butter

Filling
375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice(from 1 and 1/2 small lemons)
100ml dairy whipping cream
1 tbsp cornflour, sifted
Grated rind from 1 lemon

Topping
100g blueberry filling(Available from Phoon Huat!)

Recipe continued at The Lazy Chef

"A visually arresting alternative to traditional frosted layer cakes, this 1-2-3-4 lemon cake (so called for its 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs) alternates mildly lemon-scented cake layers with rich, thick homemade lemon curd, all topped off with fluffy clouds of whipped cream and a smattering of berries. The ingredient list is heart-stopping, to say the least, and making the lemon curd filling is laborious, but for a special occasion, this cake is a show-stopper. Say what you will about Martha Stewart, but the woman knows how to meld taste and aesthetics with fabulous results.

This is my entry for this month's "Spring is in the air" Monthly Mingle, hosted by Meeta of What's For Lunch Honey?"

1-2-3-4 lemon cake (makes one 8-inch round layer cake)

Ingredients for the cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose sifted flour, plus more for pans
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
1 1/2 tsp pure vanilla extract
grated zest of two lemons
12 ounces assorted fresh berries
confectioners' sugar, for dusting

Ingredients for the lemon curd:
12 large egg yolks
grated sezt of two lemons plus 1 cup freshly squeezed lemon juice (about 5-6 lemons)
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, chilled and cut into pieces

Ingredients for whipped cream:
2/3 cup heavy cream
1/2 tsp pure vanilla extract
2 tbsp confectioners' sugar

Source: 1 2 3 4 Lemon Cake recipe continued here

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Fab Lemon Cloud Cake Recipe is very easy to make and works gluten free too!!! You can also cheat and used a jar of lemon curd. Like a lemon meringue pie, but with a lighter touch.

Lemon Cake with Champagne Grapes, Toasted Almonds and White Chocolate Ganache (Recipe by Emiline)

Ingredients:
2 1/3 cups cake flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/3 cups granulated sugar
2 1/4 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
4 large egg yolks
2 cups low fat or Greek yogurt

1/2 cup heavy whipping cream
11 ounces white chocolate chips

1/3 cup finely chopped toasted almonds
2/3 cup natural seedless blackberry preserves
1/3 cup halved champagne grapes, plus additional sparkly grapes for garnish*

Lemon Cake with Champagne Grapes Recipe continued here

LEMON CRANBERRY POUND CAKE

1/3 cup lemon juice (about 3 large lemons)
2 tablespoons lemon zest
2 tablespoons brandy
4 ounces dried cranberries or dried cherries
1 cup unsalted butter at room temperature
3 cups sugar
6 large eggs
1/2 tablespoon vanilla extract (I used 1 tsp vanilla)
½ - 1 tsp butter flavoring
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or plain yogurt
Powdered Sugar for dusting top of cake

Preheat oven to 350 degrees. Butter and flour a 10 inch bundt pan.

In a small saucepan over high heat; bring brandy, dried cranberries and lemon juice to boil. Cover and remove from heat. Let cool and then drain, reserving cranberries and liquid separately.

In a separate bowl combine the flour, baking soda and salt. Set aside.

In bowl of electric mixer, cream butter and sugar until light and fluffy. Add vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add 1/3 of flour mixture, alternating with sour cream, about 1/2 cup at a time, beating just until batter is smooth. (You will have three additions of flour and two of the sour cream.) Stir in the lemon peel and drained cranberries, making sure you do not overmix.

Pour batter into bundt pan and smooth the top with a rubber spatula. Bake for approximately 60 minutes or until a toothpick inserted into the middle of the cake comes out with moist crumbs. Remove from oven and place on a wire rack. Let cool 5 minutes and then lightly brush the top of the cake with some of the reserved cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife and invert onto a wire rack. Immediately brush the top and sides of the cake with some of the cranberry liquid. Cool the cake completely. Dust with powdered sugar before serving. If not serving immediately wrap the cake well with plastic wrap and refrigerate or freeze.

Note: Instead of using a 10 inch bundt pan you can use a 6-cake bundt-lette pan. This recipe will make approximately 10 small cakes. You will have to use two cake pans or bake them separately. The baking time with be 25-30 minutes.

Source: Lemon Cranberry Pound Cake.

"Its a very plain cake compared to the complicated layered cakes I used to make. It's a one off thing, just one element, which is the cake itself. The lemon was rather intense but given its a dense and damp almond base, it was just right."

Damp Lemon and Almond Cake
(Nigella Lawson, How to be a Domestic Goddess)

225g soft unsalted butter
225g caster sugar
4 large eggs
50g plain flour
225g ground almonds
1/2 tsp vanilla essence
grated zest and juice of 2 lemons

Preheat oven to 180 C. Cream butter and sugar until almost white. Make sure the sugar is melted otherwise the texture of the cake might be harder than its suppose to be. Beat in the eggs, one at a time, adding a quarter of the flour after each addition. When all the eggs and flour have been incorporated, gently stir in the ground almonds with your hand. Then add in the zest and juice and essence. Pour the mixture into the cake tin and bake for about 50 mins depending on ovens. Check with skewer, if it comes out clean it is done. Remove the tin when its cooled.

Source: Foodaholic

1 pk Lemon cake mix
3 oz Lemon jello
3/4 c Water; cold
4 Eggs
3/4 c Oil
1 ts Lemon extract

Glaze:
3 Lemons
2 c Powdered sugar

Combine cake mix and jello, add cold water. Add eggs one at a time. Add oil and lemon extract. Pour in lightly greased 9x13" pan. Bake in a preheated 325~
oven. Bake for 30 minutes. While cake is baking, mix glaze ingredients. Pour over baked cake while hot from oven, after poking holes in cake.

Ingredients

* 1 1/2 cups all purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup plain whole-milk yogurt
* 2/3 cup sugar
* 1/3 cup honey
* 3 large eggs
* 1 teaspoon finely grated lemon peel
* 1/4 teaspoon vanilla extract
* 1/2 cup vegetable oil

For glaze

* 1/4 cup wild berries jam
* 1 tablespoon icing sugar
* 1 teaspoon water

Directions

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, honey, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Stir jam,icing sugar and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set.

Source: Yogurt Honey Lemon Cake with Wild Berries Glazed