LEMON CAKE BALL RECIPES RECIPES

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BLUEBERRY-LEMON CAKE RECIPE | SOUTHERN LIVING



Blueberry-Lemon Cake Recipe | Southern Living image

Two great flavors in one delicious layer cake.

Provided by Pam Lolley

Total Time 2 hours 10 minutes

Number Of Ingredients 16

Vegetable shortening, for greasing pans
1 cup butter, softened
2 cups granulated sugar 
4 large eggs 
2 teaspoons baking powder 
½ teaspoon kosher salt 
½ teaspoon baking soda 
3 cups plus 1 Tbsp. all-purpose flour, divided, plus more for pans 
1 ¼ cups whole buttermilk 
1 tablespoon grated lemon zest plus ¼ cup fresh juice (from 2 medium lemons) 
2 teaspoons vanilla extract 
1 ½ cups fresh blueberries (from 2 [6-oz.] containers)
1 cup fresh blueberries (from 1 [6-oz.] container), plus more for garnish
1 tablespoon grated lemon zest, plus 3 Tbsp. fresh juice, divided (from 2 lemons)
1 cup butter, softened
1 (32-oz.) pkg. powdered sugar

Steps:

  • Prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
  • Whisk together baking powder, salt, baking soda, and 3 cups of the flour in a medium bowl until well blended. With mixer running on low speed, gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until blended after each addition. Stir in lemon zest, lemon juice, and vanilla. Toss together blueberries and remaining 1 tablespoon flour in a small bowl; gently fold blueberry mixture into batter. Spoon batter into prepared pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
  • Meanwhile, prepare the Frosting: Process blueberries and lemon juice in a blender or food processor until completely smooth, 1 to 2 minutes. Beat butter and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. With mixer running on low speed, gradually add powdered sugar, alternately with blueberry mixture, beating until blended after each addition. Increase speed to medium; beat until light and fluffy, about 1 minute. If desired, reserve 1 cup Frosting; place in a piping bag fitted with a star tip. 
  • Place 1 Cake Layer on a platter or cake stand. Spread 1 cup Frosting over top. Add a second Cake Layer; spread top with 1 cup Frosting. Top with third layer; frost top and sides of cake with remaining Frosting. If desired, pipe reserved Frosting around outer edge of cake. Garnish with blueberries.

LEMON CRINKLE CAKE MIX COOKIES RECIPE BY TASTY



Lemon Crinkle Cake Mix Cookies Recipe by Tasty image

Here's what you need: lemon cake mix, oil, eggs, powdered sugar

Provided by Pierce Abernathy

Total Time 30 minutes

Yield 12 cookies

Number Of Ingredients 4

1 package lemon cake mix
⅓ cup oil
2 eggs
powdered sugar

Steps:

  • Combine cake mix, oil, and eggs in a mixing bowl.
  • Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
  • Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 199 calories, CarbohydrateContent 29 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 3 grams, SugarContent 15 grams

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