really good lemon cake?

Question

soes anyone know a really good lemon cake becasue i'm in love with lemon cake but i can't seem to find a good recipe. please!!!!!

Answer 1

Hi there....Here is a receipt for you to try. Hope that you like it.
Ingredients
2-1/2 cups all-purpose flour
1-3/4 cups granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3/4 cup unsalted butter, melted
2 teaspoons lemon extract
4 large eggs
2-1/2 cups confectioners' sugar
1/3 cup fresh lemon juice
Directions
1. Make cake: Heat oven to 325 degree F. Grease and lightly flour a 12-cup bundt pan. With an electric mixer at low speed, blend all cake ingredients in a large bowl until just combined, then continue beating on medium speed 3 minutes more. Pour into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40 to 50 minutes. Transfer to a wire rack.
2. Make glaze: Whisk 2 cups sugar with lemon juice until smooth. Set aside 1/4 cup of this glaze. With cake still in pan, poke holes in top with a skewer, about one every inch. Pour half of the glaze over hot cake. Let stand 15 minutes. Invert cake onto a serving plate and brush the top and sides with remaining glaze. Let cool.
3. Blend remaining confectioners' sugar with the 1/4 cup reserved glaze until smooth and pourable (add a few drops of water if necessary). Drizzle over cake. Makes 12 servings.

Answer 2

Lemon Cakes - Barefoot Contessa

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest.

Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

Answer 3

got a great one The poppyseeds are optional.

Lemon Poppyseed Pound Cake
3 Tbs Milk
3 whole eggs, room temp
1 1/2 tsp vanilla extract
5 1/4 oz cake flour, sifted
5 1/4 oz sugar
3/4 tsp baking powder
1/4 tsp salt
6 1/2 oz unsalted butter, room temp
1 Tbs lemon zest
3 Tbs poppy seeds
soaking syrup
1/4 cup sugar, + 2 Tablespoons
1/4 cup lemon juice
Cool cake for 10 min and turn out onto a wire rack. Poke holes all over the cake and soak with lemon mixture. Cool completely.
Servings: 12

Answer 4

This is a really good and EASY recipe. I adore lemon cake, and I make this all the time because it is such a time saver. I have gotten a lot of compliments each time I make it as well.

I lemon cake mix
1 package lemon jello
1/2 c oil
4 eggs
1 cup water
Mix it all together until smooth and pour into a greased and floured pan (bottom only) and bake at 350 abt 30 mins. As soon as cake comes out, prick all over (I use a fork--like a 2 pronged fork for roasts)
then cover the cake with the mixture below:
2 1/2 c powder sugar
1/2 cup lemon juice
Let it glaze over and cool and then enjoy this delish cake. (You could serve with sweetened fresh strawberries on top--or plain, which is what I do mostly)

Answer 5

Lemon Blueberry Pound Cake [10 servings]

2 cups sugar
1/2 cup light butter
4 ounces reduced-fat cream cheese
3 large eggs
1 large egg white
3 cups flour, divided
2 cups blueberries, fresh or frozen
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton lemon low fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

preheat oven to 350 degrees.
beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
add eggs and egg white, 1 at a time, till each is well blended.
save 2 tablespoons of flour and set aside.
add remaining flour to batter with baking powder,soda, and salt.
add yogurt and mix well.
mix remaining flour with blueberries till coated.
add blueberries and vanilla, mix by hand to incorporate berries without mashing.
bake in a greased tube pan at 350 degrees for 70 miutes.
cool for 10 minutes and remove from pan.
in a small bowl mix lemon juice and powdered sugar till syrupy.
drizzle over cake.

Answer 6

LEMON POPPYSEED BUNDT CAKE
Ingredients:

1 PKG. LEMON CAKE MIX
1 PKG. LEMON PUDDING MIX (INSTANT 3.4 OZ.)
2 TBSP. POPPYSEEDS
3/4 CUP WATER
1/4 CUP LEMON JUICE
1/2 CUP VEGETABLE OIL
4 EGGS
1 TSP. VANILLA

Directions:
PREHEAT OVEN TO 350*. SPRAY 10 IN. BUNDT PAN WITH FLOUR COOKING SPRAY. IN LARGE ELECTRIC MIXER BOWL, COMBINE CAKE MIX, PUDDING MIX AND POPPYSEEDS. MAKE A WELL IN CENTER OF MIXTURE. POUR WATER,LEMON JUICE,OIL AND EGGS. BEAT ON LOW SPEED, JUST UNTIL BLENDED. SCRAPE BOWL, BEAT 4 MINUTES ON MEDIUM SPEED. POUR BATTER INTO PREPARED BUNDT PAN. BAKE IN OVEN FOR 50 MINUTES, OR UNTIL TOOTHPICK INSERTED IN CENTER OF CAKE COMES OUT CLEAN. REMOVE FROM OVEN, COOL FOR 10 MINUTES IN PAN. THEN TURN CAKE OUT ONTO WIRE RACK. COOL COMPLETELY. DUST WITH POWDERED SUGAR. 16 SERVINGS.

Answer 7

Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..

Answer 8

Try Martha Stewart's web site. You know if she makes it, it will be good. :)