LEMON AND LIME CAKE UK RECIPES
LEMON POKE CAKE II RECIPE | ALLRECIPES
This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.
Provided by MARBALET
Categories Lemon Desserts
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
- Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.
Nutrition Facts : Calories 200.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 31.4 mg, FatContent 7.9 g, FiberContent 0.3 g, ProteinContent 2 g, SaturatedFatContent 1.2 g, SodiumContent 206.2 mg, SugarContent 19.3 g
LEMON CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 1
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees
- Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
- In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
- In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
- In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
- Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
- For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer. We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).
More about "lemon and lime cake uk recipes"
LEMON TART RECIPE - DELICIOUS. MAGAZINE
Raymond Blanc’s lemon tart with tangy lemon custard and crumbly shortcrust pastry is certain to impress as a dinner party dessert. If you like, try adding ripe, halved figs to the lemon custard mixture before you bake it. Or, for a tropical twist on this classic dessert, try our lemon, lime and passion fruit cheesecake tart.
From deliciousmagazine.co.uk
Total Time 1 hours 40 minutes
Cuisine French recipes
Calories 505kcals per serving
From deliciousmagazine.co.uk
Total Time 1 hours 40 minutes
Cuisine French recipes
Calories 505kcals per serving
- Turn the oven up to 190°C/fan170°C/gas 5. To make the filling, put the eggs and sugar in a bowl and whisk together. Gently whisk in the cream, lemon zest and juice until just combined, then pour into the case. Cook for 20-25 minutes. Remove and cool for 1 hour. Dust the tart with icing sugar, slice and serve.
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EASY SOUTHERN LEMON POUND CAKE - SIMPLY DELIZIOUS BAKING
Easy to make, delicious lemon flavor, from scratch recipe. Serve at many different occasions and freezes well.
From simplydeliziousbaking.com
Reviews 5
Total Time 125 minutes
Category Dessert
Cuisine Southern American
Calories 330 kcal per serving
From simplydeliziousbaking.com
Reviews 5
Total Time 125 minutes
Category Dessert
Cuisine Southern American
Calories 330 kcal per serving
- Instructions For Glaze (Optional)
See details
ZESTY LEMON CHICKEN – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
Reviews 5
Cuisine Modern
- Serve chicken topped with fresh parsley and lemon slices.
See details
MARY BERRY'S LEMON MERINGUE PIE RECIPE - BBC FOOD
Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight.
From bbc.co.uk
Reviews 3.1
Cuisine American
From bbc.co.uk
Reviews 3.1
Cuisine American
- Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Allow to cool completely before cutting or serve very slightly warm.
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RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
Rick Stein's Clementine, Almond and Olive Oil Cake, as seen on his BBC series, The Road to Mexico, is a perfectly moist cake and an ode to Californian citrus fruit.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.
See details
EASY KEY LIME PIE I RECIPE | ALLRECIPES
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.
From allrecipes.com
Reviews 4.7
Total Time 35 minutes
Category Key Lime Pie
Calories 323.9 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 35 minutes
Category Key Lime Pie
Calories 323.9 calories per serving
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
See details
ORANGE MARMALADE CAKE RECIPE | ALLRECIPES
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
From allrecipes.com
Reviews 4
Total Time 1 hours 30 minutes
Category Spice Cake
Calories 237.9 calories per serving
From allrecipes.com
Reviews 4
Total Time 1 hours 30 minutes
Category Spice Cake
Calories 237.9 calories per serving
- Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
See details
LEMON DRIZZLE CAKE | CAKES | RECIPES | DOVES FARM
One of the classic cakes with a citrus crunch on the outside and soft moist lemon sponge on the inside. This cake will store for up to a week in an airtight tin.
From dovesfarm.co.uk
Reviews 4.7
From dovesfarm.co.uk
Reviews 4.7
- Lemon Cake Pre-heat the oven. Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Sieve the flour and baking powder into a bowl, stir to combine and set aside. Chop the butter into small cubes. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy. Finely grate the lemon rind, add it to the bowl and beat it in. Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next. Sieve the prepared flour to the mixing bowl followed by the milk and stir to combine. Tip the mixture into the prepared loaf tin and smooth the top. Bake for 40-45 minutes until cooked. Leave the cake in its tin. Lemon Syrup Squeeze the lemon juice into a jug, add more lemon or water, if necessary, to make 75ml liquid. Pour this into a saucepan, add the sugar and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup. Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake. Pour the syrup slowly all over the surface of the cake and leave to cool in the tin. Lemon Drizzle Icing Place a chopping board over the cold cake tin and invert it onto the board. Using a zester, peel some strands of zest from the lemon and set these aside. Squeeze the lemon juice. Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle. Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife. Scatter the prepared strands of lemon zest over the cake. Leave to set before serving.
See details
LEMON CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
- For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer. We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).
See details
LEMON TART RECIPE - DELICIOUS. MAGAZINE
Raymond Blanc’s lemon tart with tangy lemon custard and crumbly shortcrust pastry is certain to impress as a dinner party dessert. If you like, try adding ripe, halved figs to the lemon custard mixture before you bake it. Or, for a tropical twist on this classic dessert, try our lemon, lime and passion fruit cheesecake tart.
From deliciousmagazine.co.uk
Total Time 1 hours 40 minutes
Cuisine French recipes
Calories 505kcals per serving
From deliciousmagazine.co.uk
Total Time 1 hours 40 minutes
Cuisine French recipes
Calories 505kcals per serving
- Turn the oven up to 190°C/fan170°C/gas 5. To make the filling, put the eggs and sugar in a bowl and whisk together. Gently whisk in the cream, lemon zest and juice until just combined, then pour into the case. Cook for 20-25 minutes. Remove and cool for 1 hour. Dust the tart with icing sugar, slice and serve.
See details
ZESTY LEMON CHICKEN – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
Reviews 5
Cuisine Modern
- Serve chicken topped with fresh parsley and lemon slices.
See details
COCONUT CAKE RECIPE - BBC FOOD
Using both desiccated coconut and coconut cream gives a brilliant depth of flavour to this cake – and the lime and coconut buttercream finishes it off lovely.
For this recipe you will need 2 x 20cm/8in sandwich cake tins.
From bbc.co.uk
Reviews 3.9
From bbc.co.uk
Reviews 3.9
- Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve.
See details
RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
Rick Stein's Clementine, Almond and Olive Oil Cake, as seen on his BBC series, The Road to Mexico, is a perfectly moist cake and an ode to Californian citrus fruit.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.
See details
ULTIMATE VEGAN LEMON DRIZZLE CAKE - DOMESTIC GOTHESS
Sep 16, 2019 · Lemon Drizzle Cake Variations: Swap the lemon zest and juice for lime to make a vegan lime drizzle cake. Swap the lemon zest and juice for orange or clementine to make an orange drizzle cake; Add a couple of tablespoons of poppy seeds along with the flour to make a lemon poppy seed cake
From domesticgothess.com
From domesticgothess.com
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NO BAKE LEMON CHEESECAKE RECIPE | ALLRECIPES
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DARK AND SUMPTUOUS CHOCOLATE CAKE | NIGELLA'S RECIPES ...
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From nigella.com
From nigella.com
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EASY DESSERT RECIPES - BBC FOOD
Easy recipes for desserts that will dazzle your diners. Simple apple crumble, chocolate pots and Eton mess – these delicious desserts are so good, no one believe how easy they were to make.
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ULTIMATE VEGAN LEMON DRIZZLE CAKE - DOMESTIC GOTHESS
Sep 16, 2019 · Pour into a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out …
From domesticgothess.com
From domesticgothess.com
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With over 1,400 of Delia's recipes available to browse, here we have put them in categories so you can easily find what you are looking for. ... Trending Now. What should you be cooking in February? (33) Lentils (8) Cake Recipes …
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LEMON ICING RECIPE | ALLRECIPES
10 Snacks That Make Watching the Winter Olympics a Delicious Spectator Sport They're back! The 2022 Winter Olympics officially start on February 4 and run through February 20, as elite …
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DARK AND SUMPTUOUS CHOCOLATE CAKE | NIGELLA'S RECIPES ...
This is a fudgy cake and you don't want to overdo it. Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin. Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake…
From nigella.com
From nigella.com
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