Glazed Lemon Cake Recipes

GLAZED LEMON CAKES

Steps:

• Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
• With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
• Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
• Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

GLAZED LEMON FLUTE CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.

GLAZED LEMON CAKE

Steps:

• Oven 325- greased and floured 10 inch tube pan.
• Cream butter and sugar.
• Add eggs, one at a time.
• Sift dry ingredients together and add alternately with buttermilk.
• Blend well.
• Stir in lemon juice and zest.
• Bake on middle rack for 1 hour and 5 minutes (this was right on the nose for my oven) or until cake begins to pull away from the side of the pan.
• Cool on rack ten minutes before removing from pan.
• "Frost"while warm.
• Obviously this runs and then upon cooling almost forms a"shell".
• Icing-------.
• Beat ingredients well.

GLAZED LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
• In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
• With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
• Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
• Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

GLAZED LEMON TUBE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.

GLAZED LEMON CAKE

Steps:

• Preheat oven to 350. Grease and flour a 9 × 5 loaf pan.
• In a large bowl, combine flour, baking soda, baking powder and salt.
• In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
• Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
• Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool on rack. Pour glaze over cooled loaf.
• Glaze - whisk to combine.

GLAZED LEMON CAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
• With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
• Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
• Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

GLAZED HOMEMADE LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine butter, sugar, and eggs in a mixing bowl. Beat using an electric mixer until batter is light and fluffy, about 2 minutes. Gradually beat in flour, baking powder, lemon zest, and vanilla extract. Pour cake batter into the prepared dish.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Remove from the oven and let cake cool thoroughly, about 30 minutes.
• Combine confectioners' sugar and lemon juice for glaze in a bowl; mix until smooth. Carefully spread over cooled cake.

MOIST GLAZED LEMON CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking dish.
• In a mixing bowl combine cake mix, lemon zest (if using) oil and eggs; using an electric mixer beat at medium speed for about 1 minute.
• Add in soda and beat until thoroughly combined.
• Transfer the batter to prepared baking dish.
• Bake for about 40-45 minutes or until cake tests done.
• In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake.
• Cool on a wire rack.
• Delicious!

LEMON GLAZED CAKE THE BEST EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 13x9 inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and lemon zest. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Lemon Glaze: Within 10 minutes of the finish of baking the cake, begin the glaze. Put all of the ingredients in a medium pot and bring to a boil stirring frequently. Once the galze begin to turn white and foamy stir and remove from the heat. Remove the cake from the oven and begin to immediately poke holes in the cake with a toothpick. The more wholes, the more glaze gets through the cake. Slowly pour the glaze sauce over the cake covering the holes. Allow the cake to cool completly.
• To make frosting: In large bowl, beat butter and grated lemon zest together for about 2 to 3 minutes, add confectioners' sugar and lemon juice.

GLAZED LEMON CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.