Best Whole Lemon Cake Recipes
LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)
This luscious, lemony loaf cake goes together fast, travels well- you can pop it back in the loaf pan once it has cooled to protect it en route- and stays moist. No one will guess this moist, sweet cake with a bright citrus tang is low-fat and made entirely with whole-wheat flour. Feel free to double the recipe and freeze the second loaf for future take-along use. From the newspaper.
Provided by BecR2400
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
- To make batter:.
- Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
- Gradually pour in buttermilk, and beat until smooth.
- Combine flour, baking powder and salt in a separate bowl.
- Stir flour mixture into egg mixture with a wooden spoon.
- Pour the batter into prepared loaf pans.
- Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
- To make glaze:.
- Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
- Pierce top of hot cake all over with wooden skewer or toothpick.
- Generously brush honey glaze over bread so it seeps into holes.
- Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.
Nutrition Facts : Calories 245.1, Fat 7.7, SaturatedFat 1.3, Cholesterol 31.8, Sodium 221.9, Carbohydrate 41.8, Fiber 2.8, Sugar 23, Protein 5.1
WHOLE LEMON LAYER CAKE
This layer cake has strong lemony flavor without a sticky syrup drizzle.
Provided by Jill Lightner
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
- Remove any stems from the lemons. Slice into quarters and remove all seeds.
- Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
- Divide batter between the prepared pans.
- Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
- Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.
Nutrition Facts : Calories 634 calories, Carbohydrate 98.6 g, Cholesterol 109 mg, Fat 25.8 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 11.9 g, Sodium 335.3 mg, Sugar 69.8 g
WHOLE LEMON CAKE
That's right you use the whole lemon peel and all but not the seeds. My family thought I had really lost it when they saw me chopping up 2 lemons after I had washed them, cut them in half and removed the seeds then juiced the lemons but they changed their tune after the first bite. Now it is requested by family and friends. ...
Provided by Judy Kaye
Categories Cakes
Time 1h5m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350' Grease and flour a 9x13 cake pan and set aside.
- 2. Wash the lemon(s) and dry the fruit with a clean towel. Then cut in half, remove the seeds and juice. Set the juice aside. Cut the lemon into 8 pieces pulp and all (you are going to use the whole lemon so make them blemish free). Put the pieces of lemon in you food processor, and the raisins and pecans. Pulse them until both fruit and nuts are finely chopped. If you don't have a food processor chop by hand as finely as you can and set aside
- 3. Place 1 cup of flour, the salt, sugar, baking soda and baking powder in your mixing bowl. Blend them together on low speed.
- 4. Add the second cup of flour and blend it in on low speed.
- 5. Add the lemon extract, butter and 3/4 cup of milk mix at low speed until moist. Then move the speed to medium and then high. Beat for two minutes on high then shut off the mixer and scrape down the bowl. Keep as much air in the batter as possible.
- 6. Turn the mixer back on low and add eggs one at a time for two minutes. Add 1/3 cup of milk and beat on high for 2 minutes. Shut off the mixer and scrape the bowl. Keep as much air in the batter as possible.
- 7. Fold in the fruit by hand being careful to keep the batter as fluffy as possible. Pour the batter into prepared cake pan(s) and smooth the top gently. Bake in the middle of the oven for 40 to 50 minutes or the 8 inch layer cakes for 25 to 35 minutes or until a toothpick inserted in the middle comes out clean.
- 8. While the cake is baking make the topping to sprinkle over the warm cake.
- 9. TOPPING 1/3 c. fresh lemon (from the fresh lemon you juiced earlier) DO NOT add the ingredients below to the juice. Mix the next three ingredients together and set aside. 1/2 c. sugar, 1 t. cinnamon, 1/4 c. chopped pecans
- 10. Remove the cake from the oven and set it on a wire rack.
- 11. Now drizzle the lemon juice over the hot cake. NOTE: If I have more then 1/3 cup of juice I use it.
- 12. Sprinkle the chopped pecans over the cinnamon and sugar.
- 13. Let the cake come to room temperature, then cover it and refrigerate. Cut and serve. This cake also freezes well if wrapped and protected well.
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