New recipes

Luscious lemon cake recipe

Luscious lemon cake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake
  • Easy lemon cake

Moist tangy delicious. Simple to make and simply luscious!

Somerset, England, UK

116 people made this

IngredientsServes: 4

  • 100g Butter
  • 125g Caster Sugar
  • 100g Self Raising Flour
  • 2 Lemons
  • 1 Egg

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Melt the butter and 100g of sugar until sugar is dissolved. Add the grated rind of the lemons.
  2. Whisk the egg and whisk into the butter/sugar mixture. Sift the flour and fold into the batter. Pour into a well greased 7" square cake tin and bake at 180 degrees C for 30 minutes or until just firm.
  3. In the meantime, squeeze the juice from the lemons, add the 25g sugar and heat to dissolve the sugar. When the cake is ready - fork the cake all over and pour the warm lemon juice over the cake. Cut into squares and eat warm or cold.

Recently viewed

Reviews & ratingsAverage global rating:(20)

Reviews in English (23)

I made this earlier today after having a craving for something lemony and can't believe how lovely it is despite being so easy to make! Highly recommended! And cheap to make too!! Thank you!-17 Jun 2012

Something else.This is a lovely little cake! and VERY tasty! I made a very thin icing glaze for the top and used some of the melted sugar and lemon to make the glaze, it has given the cake and extra zing, but others may find it a little to sweet/sourish.-10 Mar 2011

Altered ingredient amounts.3tbl spoons of golden syrup and 3tbl spoons of lemon juice warmed together in saucepan to spoon over cake-19 Feb 2011

Easy Luscious Lemon Cake

Preheat the oven to 350 degrees F. Lightly grease a 9x13 baking dish.

Combine the cake mix, pudding mix, water, oil, and eggs in a large mixing bowl with an electric mixer. Beat on low speed for 3-4 minutes until combined.

Pour the batter into the prepared pan. Place in oven and bake at 350 degrees F for 30-35 minutes or until done.

Drizzle with a powdered sugar glaze or frost with your favorite frosting.

Working Women And Cake Mixes In 1969 Age Of Aquarius

In the 1960s, women began entering the workforce in large numbers. That changed what happened in kitchens everywhere. Cake mixes and instant pudding were embraced enthusiastically. Women became very creative in using them and invented all kinds of fun cakes and desserts with them.

It was a legendary age, to be sure. Audrey Hepburn, Jackie Kennedy, Marilyn Monroe, and lemon cake were all icons of an era. To this day, it’s still a winner and a family favorite. Moist, dense, and topped with a slightly crunchy glaze. Pure bliss! It’s great topped with ice cream, heaped with spring berries, or all by itself.

This awesome recipe uses a lemon cake mix and instant lemon pudding. It works best with a basic lemon cake mix, one without pudding in the mix or “extra moist.” If you use a more deluxe cake mix, you often end up with a swaybacked cake with a caved-in center.

In my experience, the cheapest, most basic cake lemon cake mix works best. I stock up when I find a lemon cake mix on sale for 99 cents!

Luscious lemon cake recipe - Recipes

150g (5oz) soft butter or margarine

175g (6oz) super-sifted self-raising flour

50ml (2floz) fresh lemon juice (about 1½ large lemons)


Makes 8-10 servings. Best eaten freshly baked. Keeps 1 week under refrigeration in an airtight container. Freezes up to 3 months.

Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.

Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.

Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.

Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.

Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.

Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.

Just before serving, sift a little more icing sugar on the top. Serve in generous slices.

Pour the mixture into a serving bowl, and chill for two or three hours until set.

Luscious Lemon Drizzle Cake can be found in 'Mother &Daughter Jewish Cooking' by Evelyn Rose and Judi Rose (published by Robson Books, ISBN: 1-86105-383-5, 17.95.x

Luscious Lemon Cake

2 tablespoon flaxseed meal
6 tablespoons water
3/4 cup brown sugar (or less)
2 tablespoons fresh lemon juice (approx. 1 lemon)
1 lemon, zest of
3/4 cup soy milk (or other non-dairy milk)
1/2 cup applesauce, unsweetened
2 teaspoons vanilla extract
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 lemon
granulated sugar (for garnish)

1) Preheat oven to 350ºF.
2) Mix flaxseed meal and water in a large bowl. Add brown sugar, 2
tablespoons of the lemon juice, lemon zest, milk, applesauce, vanilla and mix
3) In a smaller bowl, mix the baking soda and flour together, then stir
into the larger bowl with the liquids and mix well.
4) Spoon into an 8 inch square non-stick baking pan and bake for 40
minutes, or until a toothpick inserted into the middle comes out clean.
5) Cool a bit. Squeeze the juice from the half a lemon over the cake and
sprinkle with granulated sugar.

Per Serving: 153 Calories 1g Fat, 5g Protein, 4 g fiber
Source:”Prevent and Reverse Heart Disease by Caldwell Esselstyn, MD”

Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment.

Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Carefully remove the bowl from the heat and continue whisking for a further five minutes.

Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter.

Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered.

Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch.

Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper.

Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool.

To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again.

When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like.

Lemon Poke Cake Ingredients

Although Jello Poke Cake is absolutely delicious, I decided to give this cake my own little twist and make more of a Lemon Poke Pudding Cake. I think you will love it!

  • White Cake: Although lemon cake mix can be used, I think adding fresh lemon zest to white cake adds brightness and a natural lemon taste.
  • Cake Mix Ingredients: You will need the ingredients listed on the box to make the mix.
  • Lemon Zest: Definitely adds a nice fresh zing to the cake.
  • Lemon Curd: Since we are trying to make this a super quick and easy dessert, store bought lemon curd is used.
  • Lemon Pudding: Get your favorite brand.
  • Milk: Whole milk or 2% milk can be used
  • Whipped Topping: You can make homemade whipped cream, if you prefer.

When it comes to lemon desserts, it’s hard to top lemon bars. With a crisp and buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar, these bars as pretty as they are delicious. Get the recipe

Unlike most lemon meringue pie recipes, which can be rife with issues — a soggy crust, a soupy filling, or a meringue that weeps — this recipe is foolproof and easy. The recipe comes my best friend’s mom, Myra Santoro. Get the recipe

Homemade Lemon Curd

Homemade lemon curd is one of the best things ever. Sure, you can just buy it instead, but it’s so easy and satisfying to make that you really don’t need to.

I have a detailed tutorial on How to Make Lemon Curd, but it really is very simple. You can actually make this with any citrus fruit or berries. There are lots of possibilities. Key lime curd is some of my favourite.


Your lemon pudding will last 1-2 days stored in the fridge. This dessert doesn’t transfer well, so I suggest keeping it the container(s) you baked it in covered with plastic wrap.


This dessert is wonderful enjoyed cold! No need to reheat, that could potentially wreck the consistency of the pudding.


I don’t suggest freezing this dessert. It is quite delicate made with the whipped egg whites, so it’s definitely best enjoyed fresh.


  1. Malakazahn

    you not the expert, by any chance?

  2. Mooguzahn

    In it something is. Thanks for the help in this question, can I can help you that too?

  3. Graysen

    "The road will be overcome by the one walking." I wish you never stop and be a creative person - forever!

  4. Scadwiella

    It has to be more modest

Write a message