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How To make Very Moist Lemon Cake
1 pk Lemon cake mix
3 oz Lemon jello
3/4 c Water; cold
4 Eggs
3/4 c Oil
1 ts Lemon extract
GLAZE:
3 Lemons
2 c Powdered sugar
Combine cake mix and jello, add cold water. Add eggs one at a time. Add oil and lemon extract. Pour in lightly greased 9x13" pan. Bake in a preheated 325~ oven. Bake for 30 minutes. While cake is baking, mix glaze ingredients. Pour over baked cake while hot from oven, after poking holes in cake.
How To make Very Moist Lemon Cake's Videos
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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Thanks for watching!
Lemon Cake Recipe
Learn how to make the best lemon cake! This lemon cake is soft, moist with gentle lemony flavour and topped with lemon glaze. This lemon pound cake is made with basic ingredients and no special techniques required to make it. Is you like loaf cake you definitely should give this lemon loaf cake a try!
Printable recipe:
(use the search bar at the top-right of the page to find the recipe you are looking for)
More cake recipes:
Lemon Blueberry Ricotta Pound Cake:
Healthy Banana Bread:
Chocolate Cake:
Red Velvet Cake:
Lemon Tart:
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Ingredients:
For the cake:
3/4 cup (170g) Butter, softened
4 Eggs
1 cup (200g) Sugar
3 tablespoons Lemon juice
2 tablespoons Lemon zest
1¾ cups (220g) All-purpose flour
1/2 teaspoon Salt
1½ teaspoons Baking powder
2/3 cup (160g) Yogurt/sour cream
1 teaspoon Vanilla extract
For the glaze:
1 cup (120g) Powdered sugar
3 tablespoons Lemon juice
Directions:
1. Preheat oven to 325ºF (163ºC). Line a 9X5-inch (23X12cm) loaf pan with parchment paper. Set aside.
2. Make the cake: In a bowl, sift flour, baking powder and salt. Set aside.
3. In a large bowl cream butter, sugar and lemon zest, until light and pale. Add eggs, one at the time, beating to combine after each addition. Add 1/2 of the flour mixture and stir just until combined. Add yogurt/sour cream, lemon juice, vanilla extract and stir until combined. Add the remaining flour and stir until combined.
4. Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Make the glaze: in a bowl, whisk powdered sugar and lemon juice until smooth.
6. When the cake is baked, pour the glaze over the cake and allow to cool slightly before serving.
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How to Make Fluffy LEMON CAKE | Homemade | Bake with Me
This lemon cake is so luscious and fluffy! It’s the perfect lemon cake full of zesty flavour which is not too sweet....
Ingredients:
2 Cups Flour, 272g
1 & 1/2 Tablespoon Baking Powder, 22g
240g Butter
1 & 1/3 Cup White Sugar, 181g
4 Large Eggs
1/2 Cup + 1 Tablespoon Milk, 140ml
Zest of 2 Lemons
Lemon Juice of 2 Lemons
Bake in preheated oven at 180° C for around 45 minutes. I used a 9 inch cake tin.
Thanks for watching and don’t forget to LIKE, SHARE & COMMENT!
#lemoncake #lemons #cake #fluffycake #baking
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Copycat Starbucks Lemon Cake! Recipe tutorial #Shorts
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this Starbucks Style Lemon Cake! I love the quick stop at Starbucks so I thought I would have a go at a Starbucks style lemon cake.
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cake #baking