Heavenly Lemon Cake Recipes

Steps:

• 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. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 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, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. 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.

Steps:

• 1. Preheat oven to 350º. Sift flour, baking powder, salt & lemon peel together and set aside
• 2. Beat softened butter and sugar together until creamy. Continuing to beat, add eggs one at a time until well mixed
• 3. Alternate adding flour mixture and milk to butter and sugar mixture until well blended, ending with flour mixture.
• 4. Add lemon juice and vanilla and beat into mixture. The secret to this cake is mixing the batter VERY well.
• 5. Fold batter into greased and floured bundt pan. Cook in preheated 350 degree oven for 1 hour
• 6. Then do the old "toothpick test" (you know-if you stick a toothpick into the thickest part and if it comes out clean, the cake is done). If necessary, cook for 10 more minutes. You may need to cook it about 10 more minutes
• 7. Remove from oven and leave in pan for about 5 minute then turn out onto serving plate (you may have to run a knife carefully around the edges to release the cake from the pan). I hardly ever put any kind of glaze on this cake, but you could if you desire.
• 8. Easy glaze: Mix 1/4 cup fresh lemon juice and 1-1/2 cup sugar in a heavy sauce pan and cook over medium heat just until sugar is completely dissolved. Remove from heat and dribble slowly over the cake, allowing it to run down the sides.

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

Steps:

• Set oven to 325 degrees.
• Prepare an ungreased 10-inch tube pan.
• In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
• In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
• Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
• Pour the batter into the ungreased tube pan.
• Tap on the counter to release any air pockets.
• Bake for about 1-1/4 hours, or until the cake is springy to the touch.
• Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
• Cool the cake completely while inverted.
• Remove the cake from the bottle and place on the counter.
• Run a knife around the edges of the pan to loosen cake.
• Transfer the cake to a serving plate.
• Dust with powdered sugar.

Steps:

• Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
• In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
• Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.
• In a medium bowl, whisk together the glaze ingredients until smooth.
• Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.