Best Maggies Lemon Sugar Cake Recipes

LEMON BUNDT CAKE

Lemon Bundt Cake image

Mix It Up: For a berry lemon cake, add to the batter 1 and 1/4 cups blueberries or raspberries, tossed with 1 tablespoon flour. For a lemon poppy seed cake - add 1/4 cup of poppy seeds.

Provided by Shiran

Time 1h45m

Number Of Ingredients 16

Ingredients

3 cups (400 g/14 oz) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk or sour cream
1/4 cup (60 ml) freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup (2 sticks/225 g) unsalted butter, softened
2 cups (400 g/14 oz) granulated sugar
zest of 4 lemons
4 large eggs
1/2 cup (100 g/3.5 oz) granulated sugar
1/2 cup (120 ml) freshly squeezed lemon juice
1 cup (120 g/4 oz) powdered sugar, sifted
1 tablespoon lemon juice
1 tablespoon milk (, or more as needed)

Steps:

Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

MAGGIE'S LEMON & SUGAR CAKE

Maggie's Lemon & Sugar Cake image

This recipe is from my future mother in law, and it is just amazing. Soooo easy that it now makes a regular weekday appearance. I recommend following the recipe to the letter, but have made an amendment to the glaze because I think it's too gritty if you don't heat the sugar and lemon juice before spreading it over the cake. Mmm...think I'll go make one of these now!

Provided by DangerousWithKnives

Categories Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

Ingredients

125 g softened butter, in small pieces
1 1/4 cups self-raising flour
1 teaspoon baking powder
3/4 cup sugar (caster or regular)
2 large eggs
4 tablespoons milk
1 lemon, zest of
1 lemon, juice of
3 tablespoons sugar

Steps:

Mix all ingredients in a food processor for about 15 seconds.
Then put it into a 20 cm tin and bake on 325F/170C for about 35 minutes. Mine is usually done by then, but the recipe says 45 minutes.
Mix the juice of one lemon and 3 tbs sugar, then heat it in the microwave for about 20-40 seconds until the sugar is melted into the lemon juice.
Let the cake cool for 10 minutes, then pour the lemon/sugar mix on top.

Nutrition Facts : Calories 296.4, Fat 14.3, SaturatedFat 8.6, Cholesterol 87.3, Sodium 404.2, Carbohydrate 39.1, Fiber 0.6, Sugar 23.7, Protein 3.9