lemon cake?

Question

i'm looking for a lemon cake/ bar recipe when baked it comes out maybe 1-1 1/2 inches high. it has no cookie base and has a very moist texture. possibly has pudding in it.

Answer 1

Lemon Pudding Cake

INGREDIENTS:
2 tablespoons butter
1/2 cup granulated sugar
2 eggs, room temperature, separated
3 tablespoons flour
1 3/4 cups milk
1/4 cup lemon juice (about 2 lemons)
1 tablespoon grated lemon peel
PREPARATION:
Directions of lemon pudding cake
In a large mixing bowl, beat butter with sugar until light. Beat in egg yolks until well blended. Stir in flour; add milk, lemon juice, and lemon peel. Beat egg whites until soft peaks form; fold egg whites into lemon cake batter mixture.
Turn lemon pudding cake batter into a shallow buttered 8-inch baking dish.

Set dish in a pan; pour boiling water into the outer pan to a depth of about 1 inch. Bake for about 45 minutes, or until browned. A clean knife inserted in the center of lemon pudding cake should come out clean when cake is done. Let stand for 15 minutes before serving from pan. Serve lemon pudding cake with whipped topping or sprinkle with sifted confectioners' sugar.
Lemon pudding cake serves 6.

Answer 2

Luscious Lemon Cake

INGREDIENTS
4 eggs
1 (3 ounce) package instant lemon pudding mix
1/3 cup vegetable oil
1 (18.25 ounce) package lemon cake mix
3/4 cup water
1/2 cup lemon juice
3 cups sifted confectioners' sugar
1/4 cup confectioners' sugar for dusting

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.
Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
Bake for 50 minutes.
In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.

Answer 3

This is similar to a Chess Pie, but has a lemon flavor and it is more of a lemon bar than a cake because it comes out rather flat.

Lemon Chess Gooey Butter Cake
Serves: 20
Prep Time: 15 minutes
Baking Time: 45 to 47 minutes

Crust:
1 package (18.25) ounces plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg

Filling:
2 Large lemons
1 package (8 ounces) cream cheese, at room temp.
2 Large Eggs
8 tablespoons (1 stick) Butter, melted
2 tablespoons white or yellow cornmeal
3 3/4 cups of Confectioner's Sugar, sifted


1. Place rack in teh center of the oven and preheat the oven to 350 degrees. Set Aside an ungreased 13 by 9 inch pan.

2. For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on lowspeed for 2 minutes. Stop the machine an scrap down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooh. Set the pan aside.

3. For the filling, rinse adn dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 tablespoons. Cut the lemons in half, and squeeze the juice into small bowl; you should have about 6 tablesppons. Set the juice aside.

4. Place the cream cheese in the same mixing bowl that was used to make the crust, adn with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stpo the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectoner's sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

5. Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve

* Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in teh fridge for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the fridge before serving.

Answer 4

I bake a lemon cake mix in a cookie sheet. Make it as directed, except add a lemon instant pudding mix to the batter. Bake it and let it cool.

The topping is: 1lb powdered sugar, 1 8oz. bar of cream cheese, and 1 Tablespoon fresh lemon juice. Mix together with an electric mixer and spread on the cooled cake. Cut into squares. Refrigerate leftovers.

This is very simple, and very yummy! Hope you enjoy.

Answer 5

Lemon Cake

Cake ingredients
1/2 cup dried currants, raisins or cranberries
2 Tbsp dark rum or water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 cup eggnop mixed with 1 tsp vanilla extract
1 Tbsp grated orange zest

Glaze ingredients
3 Tbsp orange juice
1 Tbsp dark rum
3/4 cup granulated sugar

1 Soak currants in rum in a small bowl for 15 minutes.

2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).

3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.

4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.

5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.

6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.

7 Remove from oven and cool upright in the pan on a rack for 10 minutes.

8 Prepare glaze by blending together sugar, orange juice, and rum.

9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.

Serves 20.

Bon Apetit!!!!!!!!!!!!!

Answer 6

I make my lemon cake from a box it comes out real moist just by the moist deluxe cake mix, prepare as directed except add a couple of tbs lemon juice(fresh or from bottle) i always make mine in a bundt pan, also you can make a homemade icing for it after the cake is done put it out on a platter poke holes in the top and down the sides(using toothpick) to soak up the icing. I make the icing using powdered sugar and lemon juice just mix them together using a wire whisk it comes out liquidy but if you put it the cake when its hot it soaks in you can't see the icing very well it turns kinda clear in the cake make sure you taste it before you put it on the cake so it doesn't turn out to be to sour. Good luck

Answer 7

1 - 9x13 inch pan
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
INGREDIENTS
* 1 (18.25 ounce) package lemon cake mix
* 1 (3 ounce) package lemon flavored gelatin mix
* 1 cup boiling water
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (3 ounce) package instant lemon pudding mix
* 1 teaspoon vanilla extract
* 1 cup milk

DIRECTIONS

1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
2. Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

Answer 8

Use lemon slices to soften rough skin spots such as elbows and heels. Lemon slices also help deodorize and mix a few teaspoons of lemon juice in your bath and you will feel fresh the whole day. Lemon juice can be added to your favorite cleanser or shampoo to refresh and tone your scalp. It also helps prevent dandruff.

Answer 9

LEMON SPONGE CAKE

6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 325°F.
Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

Cut in sifted flour and salt, add nuts, and remaining egg whites.

Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
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moist lemon cake
INGREDIENTS
2 1/4 cups cake flour
1 1/8 cups white sugar
1 teaspoon salt
1 1/2 tablespoons lemon zest
4 1/2 tablespoons poppy seeds
1 1/3 cups unsalted butter, softened
5 eggs
3/4 cup white sugar
3/4 cup lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Answer 10

for many persons, the lemon is an aquired style-you're extra secure going with the carrot cake for a marriage ceremony. i used carrot cake for my wedding ceremony ceremony w/cream cheese icing and it replaced into divine!! all and sundry enjoyed it. congrats and effectual fulfillment!!!