LEMON RECIPE CAKE RECIPES

Name: Best-Ever Lemon Drizzle Cake
Prep time: 5 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 225 g unsalted butter, room temperature, plus more for tin; 300 g caster sugar; 225 g self-raising flour; 4 large eggs; 1 tsp. finely grated lemon zest; 1 tbsp. lemon juice

LEMON DRIZZLE CAKE - BEST LEMON DRIZZLE CAKE RECIPE

Lemon Drizzle Cake - Best Lemon Drizzle Cake Recipe image

This lemon drizzle cake is hands down the best one you'll ever make. Using only six ingredients, this is how to make lemon drizzle cake properly.

Provided by Laura Rege

Categories Easter Father's Day feed a crowd food gift Summer baking comfort food dessert snack

Total Time 1 hours 10 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 6

Ingredients

225 g unsalted butter, room temperature, plus more for tin
300 g caster sugar
225 g self-raising flour
4 large eggs
1 tsp. finely grated lemon zest
1 tbsp. lemon juice

Steps:

Heat oven to 200ºC (180ºC Fan). Brush a 2lb loaf tin with butter and line with baking parchment. Brush parchment with butter.
In a large bowl, beat together butter and 225g of the caster sugar until pale and creamy. Add eggs, one at a time, incorporating each egg before adding the next. Beat in the flour and the zest. Scrape into prepared loaf tin and smooth top.
Bake for 50 minutes to 1 hour or until a toothpick inserted into the middle comes out clean.
In a small bowl, stir together the lemon juice and remaining caster sugar. Prick the warm cake all over with a skewer, then pour over the drizzle. Let cool completely in tin.

LEMON ORANGE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Orange Cake Recipe: How to Make It - Taste of Home image

I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 cup butter, softened
1/4 cup shortening
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
FROSTING:
1/2 cup butter, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1 to 2 tablespoons grated orange zest
1 to 2 tablespoons grated lemon zest
1 teaspoon lemon extract
5-1/2 to 6 cups confectioners' sugar

Steps:

In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 740 calories, FatContent 29g fat (16g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 465mg sodium, CarbohydrateContent 114g carbohydrate (86g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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LEMON DRIZZLE CAKE - BEST LEMON DRIZZLE CAKE RECIPE

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