POCKETS OF LEMON CAKE
This recipe was in the Sunday paper a while back along with a coupon for Pillsbury flour. My daughter has made it and it is really good. You can also make cupcakes rather than the 13 x 9 cake.
Provided by Mary K. W.
Categories Dessert
Time 1h54m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Prepare 13 x 9 cake pan (grease and flour) or spray with Crisco No-Stick Cooking Spray).
- Prepare cake mix as directed on package, using water, oil and egg whites.
- Spread batter in prepared pan.
- Drop pie filling by heaping teaspoonfuls evenly onto batter.
- Bake at 350 for 30 to 45 minutes or until edges pull away from pan and top is golden brown.
- Allow cake to cool in pan for 45 minutes or until completely cooled.
- In medium bowl, combine frosting and whipped topping, blending well.
- Spread over cooled cake.
- Best if served chilled.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 228.7, Fat 11.7, SaturatedFat 4.2, Sodium 234, Carbohydrate 28.8, Fiber 0.3, Sugar 21.1, Protein 2.5
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON BUNDT CAKE
This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, and butter and flour a 12- to 15-cup Bundt pan. Make sure to apply a thin layer of butter and flour on every nook and cranny of the pan to ensure that the cake doesn't stick.
- In a medium bowl, whisk the flour, baking powder and baking soda.
- Zest the lemons into the bowl of a stand mixer or large mixing bowl.
- Remove the remaining peel and pith from 3 of the lemons by cutting off the top and bottom tip of each lemon. Stand each lemon up on one end, and use a sharp paring knife to follow the curve of the fruit and cut the peel and white pith away; discard it. Chop the lemon flesh into small pieces and remove the seeds and any large pieces of membrane. Transfer the chopped lemons to a bowl if the juice is running off of the board. (You should have about ⅓ cup.) Set aside.
- Add the granulated sugar to the bowl with the zest and rub the mixture together with your fingers to release the oils in the zest. Add the softened butter and oil to the mixture, and mix on medium speed with the paddle attachment or using an electric hand mixer until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the sour cream and salt, and mix on medium speed until homogeneous. Add the lemon flesh and juices, and mix until well combined; the mixture may separate a bit, but don't worry.
- Add the flour mixture and mix on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is well mixed and no pockets of flour remain.
- Spoon the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air bubbles. Bake the cake for 50 to 60 minutes or until the cake is golden and puffed, and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool on a rack for 10 minutes. Then carefully turn it out onto a rack or serving plate to glaze and finish cooling.
- While the cake cools, make the glaze: Juice the remaining lemon. (You should have about 4 tablespoons.) Add the confectioners' sugar, a pinch of salt and about three-quarters of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.
- Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. When the cake is mostly cool, brush the remaining glaze over the top. Cool, slice and serve. Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.
More about "pockets of lemon cake recipes"
HOMEMADE LEMON SHEET CAKE | BAKE OR BREAK
From bakeorbreak.com
Servings 12Total Time 1 hr 10 minsCategory CakesCalories 121 per serving
- Preheat oven to 350°F. Line a 9"x 13"x 2" baking pan with parchment paper. Grease (or butter and flour) the paper.
- Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
POCKETS OF LEMON CAKE RECIPE | YUMMLY
From yummly.com
Servings 4Total Time 15 minsCategory DessertsCalories 1340 per serving
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE …
From wellplated.com
LEMON POKE CAKE | ORIGINAL LEMON JELLO CAKE RECIPE
From wellplated.com
LEMON POKE CAKE RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
POCKETS OF LEMON CAKE RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 50 minsCategory DessertCalories 229 per serving
OUR BEST LEMON DESSERT RECIPES - THE NEW YORK TIMES
From nytimes.com
LEMON CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
LEMON CORNMEAL SCONES RECIPE | EPICURIOUS
From epicurious.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
BEST LEMON BLUEBERRY BREAKFAST CAKE RECIPE - HOW TO MAKE …
From delish.com
BEST LEMON CAKE RECIPE - HOW TO MAKE LEMON CAKE - THE …
From thepioneerwoman.com
I TRIED THE FAMOUS RITZ-CARLTON LEMON POUND CAKE AND I
From allrecipes.com
BEST LEMON OLIVE OIL POUND CAKE RECIPE - DELISH
From delish.com
LEMON DREAM CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
EASY LEMON CREAM POKE CAKE - YOUR CUP OF CAKE
From yourcupofcake.com
ROYAL WEDDING CAKE RECIPE - THE WASHINGTON POST
From washingtonpost.com
17 EASY LEMON CAKE MIX RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING
From recipetineats.com
INCREDIBLY MOIST COCONUT CAKE RECIPE
From biggerbolderbaking.com
VIOLET BAKERY'S NEW COOKBOOK: LOVE IS A PINK CAKE - BBC TRAVEL
From bbc.com
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON POKE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
35 IRRESISTIBLE LEMON CAKE IDEAS - TASTE OF HOME
From tasteofhome.com
CLODAGH MCKENNA'S CORONATION LEMON DRIZZLE CAKE | THIS MORNING
From itv.com
LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE LEMON BLUEBERRY CAKE
From thepioneerwoman.com
MADE IN OKLAHOMA: LEMON SWIRL COFFEE CAKE - KFOR.COM
From kfor.com
STRAWBERRY-GLAZED LEMON LOAF CAKE RECIPE - TODAY
From today.com
40 BEST SHRIMP RECIPES TO KEEP IN YOUR BACK POCKET - YAHOO NEWS
From news.yahoo.com
15 LEMON CAKE MIX RECIPES
From allrecipes.com
#time-to-make #course #preparation #for-large-groups #desserts #cakes #number-of-servings #4-hours-or-less
You'll also love