Lemon cake. Lemon Fiesta Cake "This was a big brunch hit! Incredibly moist and bright." – gwyn. Old-Fashioned Lemon Pound Cake "This is an old recipe that my grandmother always made.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Taste of Home has the best lemon cake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth. You can have Lemon cake using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lemon cake
- You need 3/4 cup of powdered sugar.
- It’s 1 1/2 cup of all purpose flour.
- It’s 2 tsp of baking powder.
- You need Pinch of salt.
- Prepare 3/3 cup of dairy milk.
- Prepare 1/2 cup of melted butter.
- You need 1 tsp of vanilla extract.
- Prepare 4 tbsp of lemon juice.
- You need 2 tbsp of lemon zest.
- It’s of For glaze.
- Prepare 1 tbsp of lemon juice.
- It’s 1/2 cup of sugar.
Pour over the tops of the cakes and allow to drizzle down the sides. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Simple ingredients combine in this lemon cake dessert for incredibly flavorful results, making it a perfect choice for summer picnics or parties. This cake is more like a lemon pound cake in consistency – very dense, but it lends itself well to lemon curd.
Lemon cake step by step
- First in a mixing bowl add lemon zest, lemon juice, vanilla extract mix everything then add sugar, baking powder mix everything together.
- Now pour this mixture into a greased cake tin then baked it at 150 degree celcius for 35 to 45 minutes or check by pushing a stick.. in the meanwhile make a icing for the cake for this.
- In a bowl mix lemon juice and icing sugar whisk it till it becomes fluffy.. once the cake is done rest it for few minutes then spread the lemon icing on it then cut and serve…..
Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high. This lemon pound cake is a triple threat of lemon and all its glorious tartness. First, I use both lemon zest and juice in the batter.
