Best Double Lemon Cake Recipes

DOUBLE LEMON PUDDING SPRITE BUNDT CAKE

Steps:

• Preheat oven to 350.
• Grease bundt pan.
• Mix all ingredients together well.
• Bake for 45-55 minutes
• Serve plain with whipped cream or ice cream.

DOUBLE LEMON-POPPY SEED BUNDT CAKE

Steps:

• Preheat oven to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour). Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup. Beat eggs, egg whites and sugar (or Splenda) in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack. Meanwhile, prepare glaze: Sift 3/4 cup confectioners' sugar into a small bowl; mix with lemon juice and water to create a thin glaze.Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners' sugar.

DOUBLE-LEMON POPPY SEED CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.

DOUBLE LEMON POUND CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease and flour a 10-inch tube or Bundt pan.
• For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
• Add eggs one at a time, beating well after each addition.
• In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
• On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
• Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
• Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
• Cool in pan on a wire rack for 15 minutes.
• Turn cake out onto rack and cool completely while preparing glaze.
• For glaze, combine milk and butter in a saucepan.
• Cook over medium heat until butter melts.
• Gradually add sugar, lemon juice and lemon peel.
• Mix well.
• Spread glaze on cool cake.

DOUBLE-LEMON CAKE

Steps:

• Heat oven to 325º.
• Butter a 10-inch tube or bundt pan.
• Combine flour, baking soda and salt.
• Cream butter with an electric mixer.
• Add 1 cup sugar and beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the quarter-cup lemon juice and the zest of 3 lemons.
• Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
• Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
• Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
• Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
• Cook over medium heat, whisking constantly, until the sugar has dissolved.
• Stir in remaining zest.
• Prick the cake all over with a long skewer.
• Spoon or brush the glaze over the entire cake.
• Cool completely before serving.

DOUBLE LEMON-POPPY SEED BUNDT CAKE

Steps:

• Preheat oven to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
• Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
• Beat eggs, egg whites and sugar (or Splenda) in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
• Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack.
• Meanwhile, prepare glaze: Sift 3/4 cup confectioners' sugar into a small bowl; mix with lemon juice and water to create a thin glaze.Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners' sugar.

DOUBLE LEMON STREUSEL CAKE

Steps:

• Heat oven to 350°F. Generously grease and flour 13 x 9-inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. To remaining crumb mixture, add milk and eggs beat 2 minutes at high speed. Pour batter into greased and floured pan.In small bowl, combine all topping ingredients except nuts beat until smooth.Drop topping mixture by teaspoonfuls onto cake batter carefully spread evenly to cover. In small bowl, combine reserved 1 cup crumb mixture and nuts. Sprinkle over topping mixture. Bake at 350°F. for 30 to 40 minutes or until top springs back when touched lightly in center. Cool completely. Store in refrigerator. *TIP: Yellow cake mix can be substituted for the lemon cake mix.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake at 375° F. for 30 to 40 minutes.Nutrition Per Serving: Calories 280 Protein 4g Carbohydrate 32g Fat 15g Sodium 31OmgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DOUBLE-LAYER LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour two 8-inch round cake pans. Set aside.
• Beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy). Stir in lemon zest until fully incorporated.
• Pour batter evenly into both pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing from pans.
• To make the frosting: In a medium bowl, whip Cool Whip Frosting and 1/4 cup lemon curd until lemon curd is thoroughly incorporated. Set aside.
• Once cakes are completely cool (rounded tops trimmed flat if preferred), place one cake on your preferred serving dish. (Tip: Protect the bottom of your cake plate from frosting smears by inserting waxed paper triangles just between the cake and plate). Spread 1/4 cup of the lemon curd evenly atop the first layer. Top with the second layer of cake.
• Frost with lemon frosting. Garnish with twisted lemon slices if desired. Refrigerate until ready to serve. Refrigerate remaining portion.

DOUBLE-LEMON POPPY SEED CAKE

Steps:

• HEAT oven to 350°F.
• BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.
• BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over top of cake. Garnish with peel.