Lemon Cake Recipes

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Yield: 9 servings

Ingredients:

• 4 large eggs
• 1/2 cup sugar
• 1 stick butter, melted
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• ¼ cup fresh lemon juice
• 2 tsp lemon zest
• 1/2 cup milk
• 3/4 cup powdered sugar
• 2 Tbsp fresh lemon juice
• 1/2 tsp lemon zest

Steps:

1. Preheat the oven to 325 F. Separate the eggs.

2. Beat the egg whites until they become stiff. Set aside.

3. In another bowl, beat the egg yolks with the sugar until fluffy.

4. Add the butter and vanilla. Continue beating for a couple minutes.

5. Add the flour and mix well.

6. Stir in the lemon juice and zest.

7. Add the milk and beat until everything is mixed together well.

8. Gently fold in the egg whites a bit at a time.

9. When it's all folded in, you should still see little bits of the whites floating about.

10. Lightly grease an 8 x 8 in. (or similar) baking dish. Pour in the batter.

11. Bake in preheated oven for about 45 to 50 minutes, until the top and edges are golden and it's firm to the touch.

12. Let the cake cook completely, then sprinkle with about 1 or 2 tablespoons of powdered sugar.

13. Mix the remaining powdered sugar with the 2 tablespoons of lemon juice and 1/2 teaspoon of zest.

14. Serve with whipped cream or ice cream. I like mine as is so I can really enjoy all the layers!

15. Drizzle on top of the cake. Allow to sit for 10 minutes so the icing goes crisp.

Hello, try adding a bit of lemon koolaid powder, I don't remember how much so you'll need to experiment in increments. Also please add one pkg of vanilla pudding and one pkg of dream whip powder, you'll be enthralled at how moist it is.

I use a lemon cake mix with a can of lemon pie filling. I add a couple of eggs, but no water. I cook mine in a bundt pan.

www.recipezaar.com/Lemon-Cake-794

I do this with every lemon cake mix for extra lemon....use lemon flavoring and if you are like me taste the mix and it is usually milder before cooked.

Take a fine grater (teensy little holes, not like you use for cheese or carrots) and grate off the yellow part of a fresh lemon's peel--not the white part of the peel as it's too bitter. Add that yellow lemon zest to the mix. THEN, cut the lemon itself in half, squeeze out as much juice as you can, and use that juice for the liquid in the recipe (add water to make the total amount if there's not enough juice).