Lemon Cake Recipes
The tangy sweet taste of lemon cake makes it a favorite dessert. This
page contains /lemon cake recipes/.
Lemon Supreme Dessert Cake
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This is a cake that satisfies the most fussy of lemon flavored dessert
lovers. It is both easy and delicious, cool and refreshing. Great for
summer parties and family meals anytime. It's one of our favorite cakes.
This is one of the few cakes I make using a boxed cake mix. I've tried
making it from scratch, and it just never tastes quite the same.
Ingredients:
* 1 (2-layer size) pkg. Duncan Hines Lemon Cake Mix
* 2 (3.4 oz. ) pkgs. Jell-O Lemon Flavor Instant Pudding
* 1 1/2 cups very cold milk
* 1 (12-16 oz.) tub Cool Whip whipped topping, thawed
* shredded or flaked sweetened coconut (optional)
* very thin slices of fresh lemon (optional)
Directions:
Grease which ever pan or pans you'll be using with solid shortening (I
always use Crisco), and flour lightly with all-purpose flour.
Prepare cake batter and bake as directed on package for 2 (8 or 9 inch)
round cake layers. Cool in pans 10 minutes. Remove to wire racks to cool
completely.
When cool, level the cake layers if you are making a 2 layer cake. Use
any trimmed cake in pudding after first making crumbs of the cake.
Beat pudding mixes and milk with whisk 2 minutes. Immediately spread
over tops of cakes. Carefully stack cake layers. Frost sides and top
with Cool Whip. Sprinkle on coconut and garnish with very thin slices of
fresh lemon if desired.
*Julia's tip:* Try baking cake in a greased and floured 13x9 inch pan;
cool thoroughly. Do not remove from pan, and no need to level.
Spread cake with pudding mixture, then 12-16 oz. container of Cool Whip.
Sprinkle on coconut and garnish with the thin slices of fresh lemon if
you're using them. Refrigerate until time to serve.
*Servings:*12 Generous Servings
*Prep Time:*about 20 Minutes
*Cooking Time:*depending on pan size and oven variants, approximately
30-40 Minutes
*Source:* Duncan Hines Test Kitchens Hand-Out Sheets
By Julia
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Boca Raton, FL
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Lemon Jello Bundt Cake <http://www.thriftyfun.com/tf39276477.tip.html>
This is by far one of the easiest cakes to make and great for the
beginner's confidence building experience. It's a delicious blend of
sweet and tart and adds the perfect finish to any family meal. It
travels well for a picnic or to take to a covered-dish celebration.
Ingredients:
*Cake:*
* 1 pkg. (18.25 oz.) plain yellow cake mix
* 1 small pkg. (3 oz.) lemon gelatin
* 2/3 cup Mazola Corn oil
* 2/3 cup hot water
* 4 large eggs
*Glaze: *
* 1 cup confectioner's sugar, sifted
* 2 Tbsp. fresh lemon juice (from 1 lemon)
* 1 tsp. finely grated lemon zest (from 1 lemon)
Directions:
Directions: Place a rack in the center of the oven and preheat the oven
to 350 degrees F. Generously grease and flour a 12-cup Bundt pan. Shake
out the excess flour. Set the pan aside.
Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl
and beat with an electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for 2 minutes more, scraping
down the sides if needed. The batter should look thick and well blended.
Pour the batter into the prepared pan, smoothing the top with the rubber
spatula, and place the pan in the oven.
Bake the cake until it is light brown and just starts to pull away from
the sides of the pan, about 40 minutes. Remove the pan from the oven and
place it on a wire rack to cool for 10 minutes.
Meanwhile prepare the glaze. Combine the confectioner's, and lemon zest
in a small bowl and stir with a wooden spoon until smooth.
Run a long, sharp knife around the edge of the cake and invert it onto a
serving platter. Spoon the glaze evenly over the warm cake so that it
drizzles down the sides and into the center. Slice and serve warm, or
let it cool before slicing.
Store this cake, covered in plastic wrap or under a cake dome, at room
temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6
months. Thaw the cake overnight on the counter before serving.
*Variations:* Experiment with other flavors of Jello. The glaze may be
made using just milk or cream for other flavors of cake.
*Servings:* 12-16
*Time:* 10 Minutes Preparation Time
40-45 Minutes Cooking Time
*Source:* One of the last Home Economics classes at my daughter's high
school. It's really sad that classes like Home Economics and Shop are no
longer part of the curriculum in the schools of today. Our young
people's lives will be much harder as they need to know the simple
day-to-day, life-supporting skills that would have been learned in those
classes.
By Pookarina
<http://www.thriftyfun.com//profile/index.lasso?profile=thr856610> from
Boca Raton, FL
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Lemon Aide Cake <http://www.thriftyfun.com/tf19101696.tip.html>
A great summer treat is lemonade. With this recipe, you can "Have your
cake and eat it too". . . Lemon Aide Cake, that is. This is the treat
for the "Lemon Loves".
Ingredients
*Cake:*
* Yellow cake mix or Lemon cake mix
* 4 eggs
* 1/3 cup cooking oil
* 1 cup water
*Topping:*
* 1 small can frozen lemon juice
* 1 cup sugar
Directions
Prepare a Bundt Pan by spraying generously with (non-flavored) cooking
oil spray. Pre-heat oven to 350 degrees F.
Using an electric mixer, mix all cake ingredients in a large bowl for 3
minutes. Pour batter evenly into bundt pan. Tap pan to remove air
bubbles. Bake for 40 to 45 minutes or until cake springs back when
gently pressed with finger.
While cake is baking, pour lemon juice into a medium size bowl and add
the cup of sugar. Stir until as much of the sugar is dissolved as
possible. Set aside and stir about every 15 minutes until cake is baked.
Remove cake from oven. Using a knife, poke deep holes in cake close
together. Pour 1/2 of the lemon juice mix over cake. Using knife, gently
lift cake from sides of pan and pour a small amount of juice into side.
Continue around cake. Let cake set until the juice is absorbed. DO NOT
allow cake to cool completely. (Store cake in an air tight cake box.)
Flip cake onto a large dinner plate or cake plate. Serve with whipped
topping or vanilla ice cream. Garnish with twisted lemon slices and mint
leaves. Lemon Aide Cake is a hit for any gathering and makes a great gift.
Source: My father loved lemons. He didn't like cake. He said he wished
he had a lemon aide cake. I loved to bake and knew how to make a pound
cake with cake mix. I added lemon Jello mix to the batter. I took him
literally and used sweetened frozen lemon juice to soak into the cake. I
submitted this recipe to Betty Crocker in the early 60's and was
published. This recipe has won many rewards. I am now sharing it with
you. ENJOY
By Crafty Nana from Lebanon Junction, Kentucky
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Lemon Cake with Lemon Icing
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Ingredients
* 2 cups powdered sugar
* 2 Tbsp. lemon juice (approx.)
* 1 Tbsp. vegetable oil
* 1 pkg. lemon cake mix
Directions
Bake a ready-mix lemon cake according to box directions in a 9x13 inch
pan. Puncture warm cake with long fork tines and pour powdered sugar,
lemon juice, and oil, which has been combined, over top of cake.
By Robin from Washington, IA
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Warm Winter Lemon Cake <http://www.thriftyfun.com/tf69108891.tip.html>
Ingredients
* 1 pkg. (2 layer size) yellow cake mix
* 2 cups cold milk
* 1 1/4 cup water
* 2 package Lemon flavor instant pudding
* 1/3 cup granulated sugar
* 2 Tbsp. powdered sugar
Directions
Preheat oven to 350 degrees F. Prepare cake mix as directed on package.
Pour batter into greased 9x13 inch pan. Pour milk and water into large
bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2
minutes or until well blended. Pour over cake batter in dish. Place
baking dish on baking sheet to catch drippings, as mixture does bubble.
Bake 55 minutes to 1 hour or until toothpick inserted in center comes
out clean. Cool in pan 20 minutes. (Mixture will thicken slightly as ti
cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve
warm; garnish with raspberries, if desired. Very pretty and yummy!
By Robin from Washington, IA
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Lemon Cake Top Pudding <http://www.thriftyfun.com/tf74021092.tip.html>
Ingredients
* 3 Tbsp. flour
* 3/4 cup sugar
* 2 Tbsp. margarine, softened
* 2 egg yolks, beaten
* 1 cup milk
* 1/3 cup lemon juice
* 2 egg whites, stiffly beaten
Directions
Cream flour, sugar and margarine together in bowl. Add egg yolks, milk
and lemon juice, mixing well. Fold in egg whites. Pour into 8 inch
baking dish. Place in large pan of hot water. Bake at 375 degrees F for
40 minutes. Yield: 4 servings.
By Robin from Washington, IA
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Lemon Cake <http://www.thriftyfun.com/tf90196675.tip.html>
So yummy and easy to make. Great dessert if you need something quick!
Ingredients:
* 1 (20 oz.) can crushed pineapple
* 1 can cherry pie filling
* 1 box lemon cake mix
* 1 cup (2 sticks) margarine
Directions:
Put crushed pineapple and cherry pie filling in bottom of 9x13 inch pan.
Sprinkle dry cake mix over top. Cut the margarine over the cake mix.
Bake at 350 degrees F for 40 minutes.
*Servings:*9-12
*Prep Time:*15 Minutes
*Cooking Time:*40 Minutes
By Robin
<http://www.thriftyfun.com//profile/index.lasso?profile=thr501312> from
Washington, IA
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all above from:
http://www.thriftyfun.com/tf/Recipes/Cakes/Fruit/Lemon-Cake-Recipes.html
*Ginny Butterfield
Cranberry Twp, PA
*
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