Burst Of Lemon Cake Recipes

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LEMON BURST CUPCAKES



Lemon Burst Cupcakes image

Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 jar (10 to 12 oz) lemon curd
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1/4 cup Betty Crocker™ yellow candy sprinkles
1/4 cup Betty Crocker™ white candy sprinkles

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  • Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
  • Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 25 g, TransFat 1 g

LEMON POKE CAKE



Lemon Poke Cake image

This deliciously moist BEST Lemon Poke Cake recipe is perfect for any occasion! It's made easy thanks to a boxed cake mix and instant pudding!

Provided by Jessica Formicola

Categories     Dessert

Time 40m

Number Of Ingredients 11

15.25 ounce box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon lemon extract or fresh lemon juice
3.4 ounce box Instant Lemon Pudding
2 cups cold milk
1 pint heavy whipping cream
½ cup powdered sugar
1 teaspoon lemon extract or fresh lemon juice
Fresh lemon wedges (, for serving)

Steps:

  • Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
  • In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
  • Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
  • Allow the cake to cool slightly.
  • Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don't wait until it sets too long or it will be too thick to sink down into your holes.
  • Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
  • Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
  • When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
  • Fold in lemon extract or fresh lemon juice.
  • Cover and chill for 30 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 320 kcal, Carbohydrate 37 g, Protein 4 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 74 mg, Sodium 282 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

LEMON-ZUCCHINI POUND CAKE



Lemon-Zucchini Pound Cake image

Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h45m

Yield 16

Number Of Ingredients 16

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 cup shredded zucchini (about 1 medium), squeezed to drain
1 cup powdered sugar
1 tablespoon butter or margarine, softened
1 tablespoon half-and-half
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
  • In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
  • In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g

BURST O' LEMON MUFFINS



Burst o' Lemon Muffins image

While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon or vanilla yogurt
1 large egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon zest
1 tablespoon lemon juice
1/2 cup sweetened shredded coconut
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON LOAF: THE BEST RECIPE EVER!!!



Lemon Loaf: The Best Recipe Ever!!! image

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.

Provided by Maria Vannelli RD

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

2 cups all-purpose flour (284 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
1/2 cup unsalted butter (softened)
1 1/4 cup granulated sugar
3 eggs (room temperature)
1/2 cup lemon juice
1/2 cup milk (room temperature)
1/2 cup icing sugar (sifted)
1/4 cup lemon juice

Steps:

  • Preheat the oven to 350℉ (175°C) .
  • Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
  • Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
  • In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
  • Gradually add the sugar and continue beating for another 2-3 minutes.
  • Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
  • Add lemon juice (the batter will curdle).
  • Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
  • If using add-ins, combine gently at this point.
  • Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
  • Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 87 mg, Sugar 20 g

BURST OF LEMON CAKE



Burst of Lemon Cake image

Make and share this Burst of Lemon Cake recipe from Food.com.

Provided by mostrah

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 3/4 ounce) box lemon cake mix
1 (4 ounce) box instant lemon pudding
4 eggs
1 cup water
1/4 cup vegetable oil (OR-follow directions for high altitude on the cake mix box)
1 (6 ounce) can lemonade concentrate, thawed
2 cups powdered sugar

Steps:

  • Mix cake mix, pudding, eggs, water and oil.
  • Beat for four minutes.
  • Pour into greased and floured bundt cake pan.
  • Bake at 350 for 50-55 minutes.
  • Remove from oven and cool for 5 minutes.
  • Mix glaze.
  • Prick entire top of cake with a medium length skewer and pour glaze mix over the entire cake.
  • Let stand for an additional 15 minutes.
  • Remove from pan and cool.
  • Top with whipped cream or ice cream.

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