Light Lemon Cake Recipes

SIMPLE LEMON CAKE

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.

LIGHT LEMON CAKE

Steps:

• In a large bowl, combine the cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, whisk the milk, extract and vanilla pudding mix for 2 minutes. Let stand for 2 minutes more or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator.

LEMON CAKE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
• Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
• Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

LIGHT LEMON SPONGE CAKE

Steps:

• Preheat oven to 160C/fan and then Grease or line the cake tin
• In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
• Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
• Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
• To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
• It should be golden brown on top!
• Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
• Repeat steps 1-6 for the second cake tier.
• Whilst the cakes are cooling prepare the buttercream;
• using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
• When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
• Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
• Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)

LIGHTER LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
• Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
• While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
• Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

LIGHT LEMON CAKE

Steps:

• In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2"-inch baking pan coated with nonstick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
• In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.