#Lemon Cale

It’s almost Spring, which means Homemade Lemon Cake🤤🤤 Now I’m going to be honest this cake almost killed me. 😩 It took me 10+ tries to get the perfect recipe but I finally did it! The secret is using only oil, trust me! This lemon cake is so moist, fluffy and refreshing. If your feeling fancy add some lemon curd or fresh raspberries🤤 Comment “recipe” and I’ll send it straight to your DMs, or check the link in bio! 🫶🏾 https://everythingjustbaked.com/lemon-layer-cake/ #everythingjustbaked #lemoncake #lemonlayercake

The BEST Iced Lemon Pound Cake 🍋✨ This perfect lemon loaf is soft, buttery, and packed with bright lemon flavor in every single bite. The lemon glaze soaks into every single crumb and the lemon icing just completes it! If you love lemon desserts, lemon loaf cake, and easy desserts — save this recipe! INGREDIENTS Cake: 1½ cups all-purpose flour, 2 tsp baking powder, 1⅓ cups granulated sugar, 1 tbsp lemon zest, 1 cup full-fat sour cream, 3 extra-large eggs, 1 tsp vanilla extract, ¼ cup vegetable oil, ¼ cup salted butter (melted) Lemon Glaze: ⅓ cup fresh lemon juice, ⅓ cup sugar, 1 tbsp salted butter Lemon Icing: 1 cup confectioners’ sugar, 1½ tbsp fresh lemon juice, 2 tsp heavy cream, lemon zest (optional) DIRECTIONS Preheat oven to 350°F. Grease a 9x5 loaf pan, line with parchment, and grease again. Whisk flour and baking powder. In a mixer, whisk sugar + lemon zest, then add sour cream, eggs, and vanilla until smooth. Mix in dry ingredients on low just until combined. Stir together oil and melted butter, then gently fold into the batter until fully blended. Pour into pan and smooth the top. Bake 55–65 minutes (I do 62 minutes), until a toothpick comes out clean. For the glaze: simmer lemon juice, sugar, and butter until dissolved and clear, stirring occasionally. Cool cake 10 minutes, remove from pan, and place on a rack over a baking sheet. While warm, slowly pour syrup over top and let soak in. Cool completely. For the icing: whisk confectioners’ sugar, lemon juice, and heavy cream until thick but spreadable. Spoon over cooled cake, spreading toward edges without letting it drip down the sides. Garnish with lemon zest and let set before slicing. #poundcake #lemonpoundcake #lemondessert #dessertrecipe #thebuckheadbaker

this (one bowl) lemon chantilly cake has the softest lemon cake layers with a fluffy vanilla cream cheese frosting for a light, summery dessert that is worthy of turning on your oven! it stays moist up to 4 days, so it’s a perfect make ahead for your next summer dinner party (or sunday supper in this case) 🍋✨ full recipe is on my blog at abrightmoment.com (or comment “recipe” for the direct link) <3 . . . #summerrecipes #summerbaking #summercake #cakerecipes #lemoncake #italianrecipes #italiancake #bakingrecipes #bakinginspo #tomatogirlsummer

if i owned a bakery, this is what i would serve in january: a 🍋 layer cake. episode #2 of my lemon aries the brightest cutest cake. tart, not too sweet, fluffy, soft with the delicious vanilla bean cream cheese frosting on top. comment COZY and i’ll DM you the recipe.

Bakery Basics - Lemon Loaf Cake 🍋 Ingredients: 75g melted butter (I use salted) Zest of 2 big lemons (about 2tsps) 135g caster sugar 60ml lemon juice (freshly squeezed) 180ml milk 1tsp vanilla extract 250g all-purpose flour 1tsp cornstarch 2tsp baking powder Method: 1. We start off with zesting the lemons and massaging this zest with the sugar. Then add the melted butter, lemon juice milk and vanilla. Mix well. 2. Add in the flour, cornstarch and baking powder. Using a spatula, fold the batter gently. 3. Pour the batter in a loaf tin lined with parchment paper. In a preheated oven, bake at 180C for about 30-35 minutes or until a skewer inserted comes out clean. 4. Let it cool at room temperature for a while and till then, we make the glaze which is basically just 100g powdered sugar, 1tsbp milk and 1/2tbsp lemon juice. Mix well and pour on the cooled cake. Again, let it set at room temp, you can also keep it in the refrigerated so the glaze can set before you slice the cake. I topped the cake with some more lemon zest cuz I am extra like that but yeah, now at least you won’t have to pay Rs 350 for a dry, crusty piece at Starbucks and that’s a win :)

🍋🍰 lemon loaf cake packed with lemon flavor! The older I get, the more I just appreciate a simple tea cake like this 💛 full recipe on the blog as always - link in bio! #lemoncake #lemon #dessert #baking #recipe #cake #food #foodie #foodblog #foodstagram #yummy #eeeeeats #instafood #desserts

the most perfect lemon drizzle cake. the UK did its thing creating this one 😮‍💨 #lemondrizzlecake

Single Serve Lemon Cake with Lemon Glaze🍋 Ingredients: 20g melted butter (I use salted) Zest of ½ big lemon (about ½ tsp) 30g caster sugar 15ml lemon juice (freshly squeezed) 45ml milk 1/4 tsp vanilla extract 60g all-purpose flour 1/2 tsp baking powder Method: 1. We start off with zesting the lemons and massaging this zest with the sugar. Then add the melted butter, lemon juice milk and vanilla. Mix well. 2. Add in the flour and baking powder. Using a spatula, fold the batter gently. 3. Pour the batter in a greased ramekin and in a preheated oven, bake at 180C for about 22-25 minutes or until a skewer inserted comes out clean. 4. Let it cool at room temperature for a while and till then, we make the glaze which is basically just 40g powdered sugar, 1/2 tbsp milk and 1tsp lemon juice. Mix well and pour on the cooled cake. Again, let it set at room temp, you can also keep it in the refrigerated so the glaze can set before you slice the cake. I topped the cake with some more lemon zest cuz I am extra like that but yeah, now you can devour the summer for as long as you want. One lemon cake at a time :)

Winter in Australia rn, but my lemon tree rly said make it SuMMeR👹🍋✨Find the full recipe on my whisk profile! (Link in bio) 🫶🏻

lemon loaf cake 🍋✨ - this loaf cake is the perfect spring treat that is packed with lemon flavor in each bite!!  what you’ll need:  Lemon Loaf • 2 cups all-purpose flour, spooned and leveled • 1 1/2 tsp baking powder • 1/4 tsp baking soda  • 1/4 tsp salt  • 3 large eggs, room temp  • 6 oz Greek yogurt, room temp • 2 tbsp lemon juice • 1/2 cup oil • 1 tsp vanilla extract • Zest (2) lemons  Lemon Syrup • 3 tbsp fresh lemon juice • 3 tbsp water • 6 tbsp granulated sugar Lemon Glaze  • 1 cup powdered sugar  • 3-4 tsp fresh lemon juice, plus more as needed here’s how to make it:   Lemon Loaf - Preheat oven to 350F. Grease and line a loaf pan with parchment paper. Set aside. In a bowl, add the sugar and lemon zest. Use hands to infuse the zest into the sugar. Whisk the oil and yogurt into the lemon sugar and then the eggs, vanilla extract and lemon juice. Next, whisk in the flour, baking powder, baking soda and salt just until a smooth batter forms. Pour cake batter into loaf pan and lightly tap the pan on the counter. Bake for 50-60 min or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.  Lemon Syrup - in a small saucepan, whisk together the water, lemon juice and sugar. Bring mixture to a boil under medium heat whisking until all the sugar is dissolved. Reduce heat and simmer syrup for 3-4 min. Remove from heat. Let syrup cool until it’s warm and no longer hot. Use a thin skewer or toothpick to poke holes into the cake. Pour the syrup over warm cake. Leave cake in the pan for 8-10 min before transferring to a cooking rack to cool to room temp. Assembly - In a bowl, add the powdered sugar and whisk in 3 tsp (1 tbsp) of lemon juice. Test the consistency. If glaze is too thick, whisk in additional lemon juice 1/2 tsp at a time to get a thick but pourable consistency. Pour glaze over cooled cake. Use the back a spoon to spread glaze over the surface of the cake. Cut cake into equal slices. Enjoy!  #lemonloaf #lemoncake #baking #easyrecipe #spring

WHOLE LEMON AND ALMOND CAKE 📌🍋 Ingredients: • 500g lemon purée • 6 eggs • 250g sugar • 250g ground almonds • 100g flour (or gluten-free flour) • 5g baking powder Method: 1 Preheat the oven to 180°C (fan) and line three 6-inch cake tins with parchment paper. 2 In a large bowl, whisk the eggs and sugar together until pale, light, and airy. This provides most of the lift for the cake. 3 In a separate bowl, combine the ground almonds, flour, and baking powder. 4 Stir the lemon purée into the dry ingredients until smooth. 5 Gently fold the whisked egg mixture into the lemon and almond mixture, taking care not to knock too much air out of the batter. 6 The total batter weight will be about 1.4kg. Divide evenly between the three 6-inch tins (approximately 465–470g per tin). 7 Bake for 40–50 minutes, or until golden and a skewer inserted into the centre comes out clean. 8 Allow the cakes to cool in the tins before removing. Assembling the Cake: Once completely cool… • Level the cakes if needed so the layers sit flat. • Place the first layer on a cake board or plate. Spread a layer of whipped cream or buttercream, then add a layer of lemon curd. (Tip: pipe a ring of cream around the edge first to stop the curd spilling out.) • Add the second layer and repeat with cream and lemon curd. • Place the final layer on top and coat the cake with whipped cream or buttercream. • Optional: decorate with lemon zest, lemon slices, or a light dusting of icing sugar.

Gooey lemon butter cake 🍋 this is the PERFECT spring cake! Homemade lemon cream curd sinks into the soft lemon cake while baking, and it creates the most tender and moist cake that’s bursting with fresh lemon flavor 🤩 Comment “send recipe” and I’ll DM it to you, or find the full recipe on my website!