any lemon cake recipes?

Question

I had one once that was really really moist and had the best lemon taste i have ever tasted.

Answer 1

"Ingredients:
Cake:
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
Grated rind of 1 lemon
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Glaze:
1/4 cup lemon juice
1/3 cup sugar



Directions:
Cake:
Preheat oven to 350 degrees F. In large beater bowl beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add eggs and beat until thoroughly blended.

Add lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined.

Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the centre to test for doneness - it should come out clean. Do not underbake.

Glaze:
Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and pan.

Cool cake in the pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over, and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly."

i got this from http://www.donogh.com/cooking/cake/lemon.shtml

OR HERES A HEALTHY LEMON CAKE RECIPE

"1 cup sugar
1/2 teaspoon salt
1 large egg and 2 egg whites
1/2 cup lemon juice
1 teaspoons grated lemon rind
2 tablespoons orange juice
3 tablespoons margarine
2/3 cup buttermilk
1 1/2 cups all purpose white flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 tablespoon confectioners sugar
Lightly spray 8" bundt pan with nonstick cooking spray. Dust sprayed pan with 1/2 tablespoon of flour, turn upside down and tap gently to remove excess. Preheat oven to 350 degrees. Melt margarine in microwave or over medium heat. In a separate bowl, combine buttermilk and margarine.

Sift together the flour, salt, baking powder and baking soda in a medium bowl. In a separate mixing bowl, beat egg and egg whites with sugar until thick and pale, approximately 4 minutes. Add lemon juice, lemon rind, orange juice and vanilla to egg mixture. Gradually fold the dry ingredients and buttermilk mixture alternately into the egg mixture.

Using a rubber spatula, pour batter into prepared pan and bake 30 - 35 minutes. Insert a knife in the center to test for doneness. Cool for 5 minutes. Invert cake, remove from pan and let cool on a wire rack. Lightly dust with confectioners' sugar and slice into 12 pieces. Top with fresh fruit if desired.

Makes 12 Servings
Serving Size: 1 slice

Nutrients per serving:
Calories: 169
Total fat: 4 grams
Saturated fat: less than 1 gram
Cholesterol: 18 mg
Sodium: 200 mg
Carbohydrate: 31 grams
Protein: 3 grams
Dietary fiber: 0 grams"

i got this from http://www.24hourfitness.com/html/nutrition/recipes/desserts/baked_goods/lemon_cake/

Answer 2

My mom's secret recipe will rock your lemon cake socks off. First get a good cake mix from the store and bake it. The secret is, once it's cooled a bit, to mix some powdered sugar with lemon juice into a thick but runny consistency, about that of heavy cream, and pour or smear a light coating over the top of the cake to form a very sweet lemon glaze which will taste better than any lemon cake you've ever had!

Answer 3

1 boxed lemon cake mix prepared and baked according to directions
1 box lemon flavored jello
3/4 cup water
1 container vanilla icing
2 tbsp. lemon juice

Prepare cake and bake according to directions. Mix lemon jello and water in small bowl. While cake is still warm, poke with a straw in several places, pour jello overtop, pouring a little more into the holes. Mix the vanilla icing with the lemon juice, pour half of the icing overtop of the cake, forming a glaze. Reserve other half. Allow cake to cool completely and frost with remaining icing.

Answer 4

This recipe is so easy.....purchase at the store an already made angel food cake, 2 boxes of lemon pudding and cool whip. Break up the angel food cake in small pieces in a 9 x 11 cake pan, prepare the pudding and pour over the cake. Refrigerate until the pudding has set up and then spread cool whip over the cake and pudding. This recipe is AWESOME.....I guarantee you will get lots of compliments!!!

Answer 5

Use 1 box lemon cake mix w/pudding in mix. Make as directed but add a box of lemon jello and 1 extra egg. stir in 1 cup mini chocolate chips, bake cake. Make a glaze of powdered sugar and juice from 1 meyer lemon, glaze cake. then melt 1 container chocolate frosting in microwave 20 seconds, spoon over white glaze, drip down. Wonderful lemon chocolate cake, very moist and tart.

Answer 6

Ingredients:

1 box Lemon Cake mix
10-oz Diet 7-Up or Sprite
1 egg white
1 (4-serving) box fat-free, sugar-free lemon JELL-O
7oz fat-free sweetened condensed milk
1 container fat-free cool whip
2 tsp lemon extract
8 lemon "fruit slice" candies, cut into thirds


Directions:

Mix cake mix, egg white and diet soda. Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. During the last few minutes of baking, put 1 package of JELL-O and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven, and poke holes all over the top. Pour JELL-O mixture over warm cake, filling in the holes. Cool completely. Mix 2 tsp. lemon extract with cool whip. Cover cake with cool whip mixture and arrange 24 lemon "fruit slice" pieces on top. Put in fridge until ready to serve.

Answer 7

Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish
Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

Answer 8

Look at the side of the box of Duncan Hines Lemon Cake Mix..delicious...

Answer 9

Paula's Lemon Cake Recipe courtesy Paula Deen



Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 16 to 20 servings
User Rating:




Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish
Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.






Episode#: PA0601




***************************************************************
Nellie & Joe's Key Lime Pie
•1-9" graham cracker pie shell
•1-14 oz. can sweetened condensed milk
•3 egg yolks (whites not used)
•1/2 cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

***************************************************************

LEMON MERINGUE PIE

1 cup sugar

1/4 cup cornstarch

1-1/2 cups cold water

3 egg yolks, slightly beaten

3 oz. Florida Key West Lemon Juice

1 tablespoon margarine

1 9" baked pie shell

3 egg whites

1/3 cup sugar

In medium saucepan combine sugar and cornstarch; gradually stir in water until smooth; stir in egg yolk. Stirring constantly, cook on medium heat until mixture thickens; boil 1 minute. Remove from heat and stir in margarine and lemon juice. Pour hot filling into pie shell; set aside. Meringue: In small bowl beat egg whites until foamy; gradually add sugar, until stiff peaks form. Spread over hot filling sealing to the edge of the crust. Bake at 350 degrees for 15-20 minutes or until golden brown. Cook on wire rack. Refrigerate. Note: Filling may be doubled for a "Mile High" pie.

Answer 10

http://try.starware.com/landing/recipe/recipe_05.php?aff_id=recipeyahoo&OVRAW=recipes&OVKEY=a%20recipe&OVMTC=standard