Mas Lemon Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• Ignore the directions on the cake mix box.
• Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
• Transfer your batter to a well greased bundt pan.
• Bake at 325 degrees Fahrenheit for 40 minutes.
• Turn it upside down onto your platter.
• While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.

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:

• POUND CAKE 1. Preheat oven to 350°F. Generously butter and sugar bundt pan, knocking out excess sugar. 2. Whisk together gluten free flour, baking powder, and salt. 3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest and extracts. 4. Reduce speed to low and add flour mixture and milk alternately in batches. Mix until just incorporated. 5. Spoon batter into bundt pan and bake until golden and a cake tester comes out with moist crumbs attached, 1 to 1 1/4 hours. 6. Cool cake in pan on a rack 30 minutes. LEMON GLAZE 1. Combine ingredients in a heavy saucepan over medium-high heat. 2. Bring to a hard boil, stirring constantly until thick enough to coat the back of a wooden spoon. Invert cake onto a cake plate and slowly, pour warm glaze on top, providing time for glaze to sink into the cake. Let cool, cut and serve.