LEMON CAKE MIX IDEAS RECIPES

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LEMON BUNDT CAKE {WITH CAKE MIX} - CAKEWHIZ



Lemon Bundt Cake {With Cake Mix} - CakeWhiz image

Classic, quick and easy lemon bundt cake recipe, homemade with simple ingredients. Starts off with yellow cake mix. Soft and moist with a tangy lemon glaze.

Provided by CakeWhiz

Categories     Dessert

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 12

3 Eggs (Large)
1/2 cup Cream cheese (E.g. 4 oz.)
1 cup Whole milk
1 box Yellow cake mix
2 tbsp Lemon zest
1/4 cup Lemon juice
1.5 tsp Lemon extract
1.5 cups Powdered sugar
2 tbsp Lemon juice
1 tbsp Butter (Melted)
1/2 tsp Lemon extract
1.5 tsp Lemon zest

Steps:

  • In a large mixing bowl, add eggs, cream cheese milk and mix until smooth.
  • Add cake mix, lemon zest, lemon juice, lemon extract and mix until just combined. 
  • Pour batter in a greased and floured bundt pan. Use a 10-12 cup bundt or tube pan. 
  • Bake at 350 degrees F for 50-55 minutes or until an inserted toothpick in the center comes out clean. 
  • Allow the cake to cool down for 15 minutes. Then, flip it onto a cooling rack gently and remove the pan. 
  • Allow it to cool down completely.
  • While it's cooling, prepare the glaze by mixing together powdered sugar, lemon juice, melted butter, lemon extract, zest until thick, smooth and creamy. 
  • Drizzle glaze over the cooled cake. Enjoy!

Nutrition Facts : Calories 314 kcal, CarbohydrateContent 45 g, ProteinContent 5 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 79 mg, SodiumContent 488 mg, SugarContent 24 g, ServingSize 1 serving

VEGAN LEMON CAKE RECIPE - BBC GOOD FOOD



Vegan lemon cake recipe - BBC Good Food image

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Provided by Katie Siddons

Categories     Afternoon tea, Dessert, Treat

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 7

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
150g icing sugar
½ lemon, juiced

Steps:

  • Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
  • Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
  • For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Nutrition Facts : Calories 276 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium

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