Spicy Lemon Pumpkin Cake Recipe

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Spicy Lemon Pumpkin Cake Recipe

1 2/3 cups all purpose flour

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

? tsp baking soda

1 /2 tsp ground nutmeg

? tsp salt

1 cup old fashioned rolled oats

? cup softened butter

2/3 cup honey

1 tbsp grated lemon zest

1 large egg

1 cup plain canned pumpkin

? cup milk

Cream Cheese Frosting:

2 packages (3 oz ea.) of cream cheese, softened

1 cup icing sugar

1 tbsp grated lemon zest

2-3 tbsp fresh lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Butter and flour a 9-inch springform pan. Sift the flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt in a large bowl. Stir in the oats.

2. Beat the butter, honey and lemon zest in a large bowl with an electric mixer at medium speed until creamy. Add the egg, beating until just blended. With mixer at low speed, gradually beat in the pumpkin and dry ingredients, alternating with the milk. Spoon the batter into the prepared pan.

3. Bake for 45-55 minutes or until toothpick inserted comes out clean. Cool the cake in the pan for 15 minutes. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom and let cool completely.

4. Cream Cheese Frosting: With mixer at medium speed, beat the cream cheese, icing sugar and lemon zest in a large bowl until fluffy. Add enough lemon juice to make a smooth, spreadable frosting. Spread over the cake.

5. Enjoy!

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Lemon Yogurt Cake Recipe

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Lemon Yogurt Cake Recipe

2 cups all purpose flour

2 tsp baking powder

? tsp salt

? cup softened butter

1 cup granulated sugar

1 tsp grated lemon zest

3 large eggs, separated

1 cup lemon flavored yogurt

Lemon Frosting:

2 cups icing sugar

3 tbsp melted butter

2-3 tbsp fresh lemon juice

2 tbsp candied lemon peel, coarsely chopped

1. Preheat the oven to 325 degree Fahrenheit. Grease a 9-inch round cake pan. Line with waxed paper. Butter the paper. Sift the flour, baking powder and salt into a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.

2. Add the egg yolks, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the yogurt. With mixer at high speed, beat the egg whites in a medium bowl until stiff peaks form.

3. Use a large rubber spatula them into the batter. Spoon the batter into the prepared pan. Bake for 35-45 minutes or the cake shrinks from the pan sides and inserted toothpicks into the center comes out clean.

4. Cool the cake in the pan for 5 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.

5. How to make Lemon Frosting: Mix the icing sugar and butter in a medium bowl. Beat in enough of the lemon juice to make a thick, spreadable frosting. Spread the top and sides of the cake with the frosting. Decorate with the lemon.

6. Enjoy!

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Lemon Poppy Seed Pound Cake

Makes 12-14 slices

3/4 cup & 1 1/4 sticks unsalted softened butter

1 cup superfine sugar

3 beaten eggs

1 cup self-rising flour

1 tablespoon poppy seeds

2 teaspoons finely grated lemon zest

Syrup Ingredients:

3 tablespoons granulated sugar

1 lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Grease and base line a 10-inch loaf pan. For the cake, cream the butter and sugar together in a bowl until light and fluffy.

2. Gradually beat in the eggs, beating well after each addition, then fold in the flour, poppy seeds and lemon zest. Turn the mixture into prepared pan and smooth the surface.

3. Bake in the oven for 1 hour 30 minutes or until risen and golden and a skewer inserted into the center comes out clean. Remove the cake from the oven but leave it in the pan.

4. To make the syrup, gently heat the sugar and lemon juice together in a saucepan, stirring until the sugar has dissolved. Bring to a boil, then remove the pan from the heat and pour the hot syrup over the hot cake. Leave the cake to cool completely in the pan, then turn out and serve in slices.

5. Enjoy!

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Glazed Lemon Chiffon Cake Recipe

2 cups cake flour

1 tbsp baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup vegetable oil

1 tbsp finely grated lemon zest

1/4 cup fresh lemon juice

1/2 cup milk

6 large egg whites

3/4 cup lemon glaze(Read #4 for recipe) shredded lemon zest to decorate

1. Preheat the oven to 325 degree Fahrenheit. Butter and flour a 10-inch Bundt or tube pan. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. Add the oil, lemon zest and juice and milk.

2. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter. Spoon the batter into the prepared pan.

3. Bake for 55-65 minutes or until springy to the touch and a toothpick inserted into the center of the cake comes out clean. Turn out onto a rack and let cool completely. Turn top side up and drizzle with the glaze. Decorate with the lemon zest.

4. Lemon Glaze Recipe:

2 cups icing sugar

4-5 tbsp fresh lemon juice

1 1/2 tsp finely grated lemon zest

Place the icing sugar in a medium bowl. Beat in 4 tbsp lemon juice and zest until smooth, adding the additional tablespoon of lemon juice as needed to make a good spreading consistency.

5. Enjoy!

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Lemon Meringue Cake Recipe

Make 8-10 slices

4 Large egg whites

1/4 teaspoon salt

1 cup icing sugar

1/2 cup sugar

Lemon Fillings

3 Large egg yolks

1/2 cup of sugar

1 tablespoon cornstarch

1/3 cup of fresh lemon juice

1 1/4 cups of heavy whipped cream

1. Preheat the oven to 250 degree fahrenheit. Cut out three 8-inch rounds of parchment paper and place on two baking sheets. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.

2. With mixer at high speed, gradually beat in both sugars, beating until stiff, glossy peaks form. Spread 1/3 of the meringue onto parchment round.

3.Bake for 35-45 minutes or until crisp. Turn the oven off and leave the meringues in the oven with the door ajar until cool. Remove from the oven and carefully remove the paper.

Lemon Filling: 1.Beat the egg yolks, sugar, cornstarch and lemon juice in a double boiler until well blended. Cook over low heat, stirring constantly with a wooden spoon until mixture lightly coats a metal spoon or registers 160 Fahrenheit on an instant-read thermometer.

2.Immediately plunge the pan into a bowl of ice water. With mixer at high speed, beat the cream in a large bowl until stiff. Fold the cream into the filling. Spread the filling on two of the meringue rounds. Place the rounds on top of one another and place the third meringue round on top.

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Lemon & Walnut Coffee Cake Recipe

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1 ? cups all purpose flour

1/3 cups firmly packed brown sugar

1/3 cup granulated sugar

? tsp baking powder

? tsp baking soda

? tsp salt

? cup cold butter-cut up

1 cup walnuts-chopped

2 large eggs

? cup buttermilk

1tbsp grated lemon zest

1 tsp lemon extract

1. Preheat the oven to 350 degree Fahrenheit. Grease a 9-inch square baking pan. Stir together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the walnuts.

2. Set aside ? cup of the mixture. Beat the eggs, buttermilk and lemon zest ad lemon extract in a medium bowl until well blended.

3. Stir in the egg mixture into the dry ingredients. Spoon the batter into the prepared pan. Sprinkle with the reserved crumb mixture. Bake for 30-40 minutes, until golden. Cool the cake completely in the pan on a rack.

4. Enjoy!

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Lemon Glaze Coconut Recipe

Makes 8-12 slices

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup or 2 sticks softened butter

3/4 cup granulated sugar

2 tablespoons grated lime zest

5 large separated eggs

1/4 cup fresh lemon juice

1 1/2 cups shredded coconut

Lemon Glaze:

2 cups icing sugar

1/4 cup or 1/2 melted butter

1/2 teaspoon green food coloring

2-3 tablespoons fresh lemon juice

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour a 9-inch baking pan. Sift the flour, baking powder, baking soda and salt into a medium bowl. Beat the butter, sugar and lime zest in a large bowl with an electric mixer at medium speed until creamy. Add the egg yolks one a time until just blended after each addition.

2. With mixer at low speed, gradually beat in the dry ingredients, alternating with the lemon juice. With mixer at high speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold them into the batter. Fold in the coconut.

3. Spoon the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted turns out clean. Cool the cake completely in the pan on a rack.

4. Lemon Glaze: Mix the icing sugar and butter in a medium bowl. Beat in the food coloring if desired and enough lemon juice to make a fairly thin glaze. Drizzle over the cake.

5. If you love lemon cakes then these Lemon Cake Recipes take the cake or better yet click here to view great preparation techniques for these delicious cake.

6. ENJOY!

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Lemon & Ginger Cake Recipe

1 2/3 cups all purpose flour

1 tsp baking powder

1 ? unsalted softened butter

1 cup superfine sugar

3 beaten eggs

3 tsp lowfat milk

? cup ground almonds

1 tsp ground ginger

2 tsp finely grated lemon zest

2 tsp finely shredded candied lemon peel

1. Preheat the oven to 350 Fahrenheit degree. Grease and line a 10-inch loaf pan.

2. Sift the flour and baking powder into a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs and milk, then fold in the flour, ground almonds, ginger and lemon zest.

3. Spoon the mixture into the prepared pan and smooth the surface. Bake in the oven for 55-60 minutes, or until firm to the touch.

4. Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Spoon the candied lemon peel evenly over the top of the cake. Serve in slices.

5. Enjoy!

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Lemon Sponge Cake Recipe

Lemon Sponge Cake Recipe

? cup unsalted softened butter

1 cp superfine sugar

3 large eggs

1 ? cups self-rising sifted flour

2 tsp finely grated lemon zest

1 tsp fresh lemon juice

6 halved and stoned plum

1 oz. amaretti cookies, coarsely crushed

1 tsp demerara sugar for sprinkling

1. Preheat the oven to 350 Fahrenheit degree. Grease and line an 11X 7-inch cake pan.

2. Cream the butter and superfine sugar together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Sift the flour over the creamed mixture and fold in together with the lemon zest and juice, mixing well.

3. Spoon the mixture into the prepared pan and smooth the surface. Arrange the plum halves, cut-side down over the top, then sprinkle with the crushed amaretti and demerara sugar.

4. Bake in the oven for 45-50 minutes or until risen and golden brown. Cool slightly in the pan, then turn out onto a wire rack, invert the cake so that the plums are on top and leave to cool.

5. Enjoy!

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Microwave Lemon Sponge Cake Recipe

2/3 cup sugar

3 eggs

? cup all purpose flour

6 tbsp whipped cream

2 tsp finely grated lemon peel

3 tbsp Jam

1. Line the base and side of a 18cm/7 in diameter souffl? dish with plastic wrap, allowing it to hang very slightly over the edge. Put the sugar in a bowl and warm, uncovered on Defrost for 30 seconds.

2. Add the eggs and beat until the mixture froths up and thickens to the consistency of whipped cream. Add 2tbsp finely grated lemon peel to the warmed egg and sugar mixture. Gently and lightly cut and fold in the flour using a metal spoon. Do not beat or stir. When the ingredients are well combined, transfer to the prepared dish.

3. Cover loosely with kitchen paper and cook on full for 4 minutes. Allow to stand for 10 minutes, then transfer to a wire rack by holding the plastic wrap. When cold, peel away the plastic wrap. Split in half and sandwich together with the cream and jam.

4. Enjoy!

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Microwave Baked Lemon Cheesecake Recipe

Base:

1/3 cup of butter

1 ? cups graham cracker crumbs

2 tbsp superfine sugar

Filling:

2 cups of medium-fat smooth cottage cheese

1/3 cup sugar

2 large eggs

1 tsp vanilla extract

1 tbsp cornstarch or cornflour

1 lemon juice (finely grated)

2/3 cups double heavy cream

2/3 cup soured (dairy sour) cream

Preparation:

1. To make the base, melt the butter, uncovered on Defrost for 2-2 1/2 minutes. Stir in the graham crackers and sugar. Line the base and side of a 20cm /8in/ diameter dish with plastic wrap allowing it to hang very slightly over the edge. Cover the base and sides with the graham crackers mixture. Cook, uncovered on full for 2 1/2 minutes.

2. To make the filing, beat the cheese until soft, then blend in the remaining ingredients except the soured cream. Pour into the crumb case and cover loosely with kitchen paper. Cook on full for 12 minutes, turning the dish twice. The cake is ready when there is some movement to be seen in the middle and the top has risen lightly and is just beginning to crack.

3. Allow to stand for 5 minutes. Remove from the microwave and gently spread with the soured cream, which will set on top and even out as the cake tools.

4. Enjoy!

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