Moist Lemon Cake Recipe Homemade

CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on …

Rating: 5/5(1)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 803 per serving
1. CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
2. GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.

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grated lemon zest, salt, lemon juice, butter, desiccated coconut and 7 more. Pockets of Lemon Cake Crisco. Pillsbury Moist Supreme White Premium Cake Mix, lemon pie filling and 6 more. Lemon Cake Ananás e …

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This moist lemon cake recipe with lemon curd and seven minute frosting is made from scratch and great for Summer. It's soft and bursting with …

Rating: 4.9/5(8)
Total Time: 1 hr 20 mins
Category: Cakes, Dessert
Calories: 446 per serving
1. In a mixing bowl,whisk together the cake flour, all-purpose flour, sugar, baking powder and baking soda.
2. Now, add eggs, oil, lemon juice, or emulsion oil and lemon zest. Mix until everything is smooth
3. Add sour cream and mix until just combined. Don't over-mix!
4. Pour this batter in two round greased/floured cake pans (Dimension: 8x2). Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean.

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Instructions Checklist. Step 1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour. …

Rating: 5/5(135)
Total Time: 1 hr 10 mins
Category: Lemon Desserts
Calories: 217 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
2. Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
3. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
4. Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

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This cake gets its citrus flavor from fresh lemon peel and juice. But it can easily be adapted for different tastes-omit the lemon peel, juice and food coloring (and use vanilla yogurt) for a classic vanilla flavor, or sub in coffee for the juice and switch to coffee yogurt for a cappuccino cake. I found this recipe in Family Circle magazine. I have not tried this cake.

Rating: 5/5(3)
Total Time: 1 hr
Category: Dessert
Calories: 496 per serving

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In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.

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In a medium sized bowl add the flour, baking powder, baking soda, salt and lemon zest. Whisk to blend and set aside. In another bowl, add the milk, vegetable oil, lemon juice, and lemon extract. Whisk to blend and set aside. In the bowl of a stand mixer, beat the …

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Instructions. For Cake. Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9-inch cake pan. In a bowl, mix the flour, baking soda, and salt. In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3 …

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MOIST LEMON CAKE RECIPE FROM SCRATCH. Cake 3 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup butter, softened 2-1/2 cups white sugar, divided 4 eggs, room temperature 1/3 cup freshly grated lemon zest 3/4 cup fresh lemon juice, divided 3/4 cup buttermilk, room temperature 1 tsp vanilla extract . Glaze 2 cups powdered sugar 3-1/2 …

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Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup.

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Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan. Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well. In a small bowl, beat together the egg and the lemon zest. Using the back of a spoon, make two wells in the flour mixture.

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This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.

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For the Lemon Velvet Cake. Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper. In a medium bowl, whisk the cake flour, baking powder, baking soda, and …

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Grease a 9x13 inch square baking pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup. In the bowl of a stand mixer beat granulated sugar and lemon zest until moist and fragrant, about 1 minute.

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Moist Lemon Cake Recipe. Moist Lemon Cake Recipe is a tasty and tangy treat that is simple to make and is excellent for dessert, picnics, and even afternoon tea. Finished with a sweet and delicious glaze Summer is my favorite season since it is when lemons, berries, and other fruits are in season.

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Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest. Advertisement. Step 2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time.

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The icing melts into the cake making it incredibly moist therefore frosting is unnecessary. Moist Lemon Cake Recipe. Just a few hints: Use a hand mixer to combine all the ingredients quickly. Make sure you test for doneness before taking the cake out of the oven. This easy lemon cake will stay moist for a few days if it is covered tightly.

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Frequently Asked Questions

How do you make a moist lemon cake?

  • Preheat oven to 350 degrees Fahrenheit
  • Butter and flour a 9-inch cake pan
  • In a bowl, mix the flour, baking soda, and salt
  • In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3-4 minutes or until the mixture becomes light and fluffy
  • Add the eggs one a time beating well after each addition
  • Add the lemon zest and lemon juice. ...

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How to make a delicious moist lemon filled cake?

Instructions

  • Preheat oven to 350°F
  • Grease an angel food cake pan with butter.
  • In a large bowl, whip cake mix, oil, orange juice and instant pudding together until smooth.
  • Add 3 eggs one at a time, beating after each egg.
  • Pour batter into the well-greased angel food pan.
  • Using a pastry bag, pipe a ring of Lemon pie filling on top of the batter.

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How to make lemon cake taste like lemon?

Method

  1. Preheat oven to 180ºC/160ºC fan-forced. Grease and line a deep 20cm (base measurement) round cake pan with baking paper. ...
  2. Spoon mixture into prepared pan; level surface. Bake for 45 minutes or until a skewer inserted at centre comes out clean. ...
  3. Meanwhile, to make lemon icing; sift icing sugar into a large bowl. ...

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What is the best lemon cake?

Lemon Cupcake with Blackberry Buttercream. Rating: 4.46 stars. 307. A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest. By Megan C. A. Lemon Poppy Seed Bundt Cake.

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