Moms Lemon Cake Recipes

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LEMON POUND CAKE RECIPE



Lemon Pound Cake Recipe image

Life gave too much lemons or just looking for an easy cake? Let's whip up this easy lemon pound cake and give life a brake!

Provided by SunCakeMom

Categories     Dessert

Time 50m

Number Of Ingredients 7

2½ cup Flour
1 tablespoon Baking powder (follow instruction on packaging)
10 tablespoons Butter
4 medium Eggs
3 tablespoons Honey or sweetener of choice
2 Lemon's zest and juice
2 Orange's juice

Steps:

  • Whisk the butter and honey on high speed until creamy.
  • Beat the egg whites until hard.
  • Work together the yolks and the beaten butter.
  • Mix in flour and baking powder. If working without a machine mix flour and baking powder beforehand.
  • Add lemon zest, lemon juice and orange juice to the batter. If we want to see any effects of the baking powder on our cake then giddy up now as the acid in the lemon already started to get in reaction with it and soon all its power is gone.
  • To add extra volume to the cake fold the beaten egg whites in by hand. This step is important especially if we don't use baking powder or destroyed it already.
  • Pour the batter into the baking form.
  • Put it into a 350°F / 180°C preheated oven for 40 minutes. Check with the toothpick test if it's baked properly then transfer it to a wire rack to cool.

Nutrition Facts : Carbohydrate 20 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 60 mg, Sodium 152 mg, Fiber 1 g, Sugar 4 g, Calories 169 kcal, UnsaturatedFat 3 g, ServingSize 1 serving

MOM'S LEMON CAKE



Mom's Lemon Cake image

Make and share this Mom's Lemon Cake recipe from Food.com.

Provided by KitchenKelly

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

2 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup softened butter
2 cups sugar
4 eggs
1 cup milk
2 tablespoons lemon zest
1/3 cup lemon juice
3/4 cup sugar

Steps:

  • Preheat oven to 350.
  • Butter and flour a 10 inch tube pan.
  • Combine flour, baking powder and salt and set aside.
  • In a separate bowl mix butter and sugar with an electric mixer until fluffy.
  • Add eggs one at a time and beat well after each addition.
  • Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
  • Stir in lemon zest.
  • Bake for about 40-50 minutes or until tester comes out clean
  • Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
  • Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
  • Once cool, poke cake with a fork and pour glaze on top.

Nutrition Facts : Calories 456.5, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 278.8, Carbohydrate 69.6, Fiber 0.9, Sugar 46.1, Protein 5.9

LEMON CRANBERRY CAKE



Lemon Cranberry Cake image

Provided by www.MomsAndMunchkins.ca

Number Of Ingredients 11

1 box French Vanilla cake mix
1 box (4-servings) Lemon Instant Pudding Mix
¼ cup vegetable oil
4 large eggs
1 cup milk
6 tablespoons fresh lemon juice (3 lemons)
1 cup frozen cranberries
ICING:
¼ cup butter, softened
3 cups powdered sugar
4 tablespoons lemon juice (2 lemons)

Steps:

  • Preheat oven to 350F.
  • In a large bowl, stir together cake mix and dry pudding mix.
  • Add vegetable oil, eggs, milk and lemon juice. Beat until well mixed (about 2 minutes).
  • Stir in cranberries.
  • Pour cake batter into a greased 9x13 pan.
  • Bake for 40-50 minutes (when toothpick inserted into center comes out clean, it's done).
  • Cool completely before adding icing.
  • Icing:
  • Beat butter, powdered sugar and lemon juice together until smooth.
  • Spread over cooled cake.

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