easy lemon cake

Zesty, moist and delicious this Flourless Lemon Cake is very easy to make. Being a naturally gluten free lemon cake, this recipe is a true crowd pleaser and great for afternoon tea or holidays.

Flourless Lemon Cake (Gluten Free)

white granulated sugar

eggs,

vanilla extract

lemon zest, not packed ((notes))

lemon juice ((notes))

almond meal

baking powder

salt

lemon juice

lemon

Preheat oven to 180C / 350F / 160C fan forced. Grease&nbsp; and line a 20cm (8 inch) round springform tin with baking paper.

Whisk together the  almond meal, baking powder and salt and set aside.

In a medium bowl, whisk the egg whites until soft peak stage and set aside.

Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.

Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.

Add 1/3 of the egg whites to the batter and mix through to loosen it. Add the last 2/3 in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.

Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two.

Allow to cool for half an hour before removing the spring form tin. Transfer to a cake plate and allow to cool completely.

FOR THE FLOURLESS LEMON CAKE

Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.

FOR THE SIMPLE LEMON ICING

https://embed.mediavine.com/videos/nsfhpepnxa86g7xfhz2l

Flourless Lemon Cake

This delicious Spanish lemon olive oil cake makes the perfect snack. Bursting with flavor and moist as can be, it's easy to make too!

Spanish Lemon Olive Oil Cake

cake flour

30 grams of finely ground almonds (you can pulse raw almonds

granulated sugar

lemons

eggs

sugar

Preheat your oven to 375°F (190°C) and then grease and flour a 9 1/2 inch cake pan.

In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavor.

In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in color).

Now, whisk in the lemon juice and Greek yogurt on a low speed.

Finally, add the olive oil by slowly drizzling it in while mixing on low.

When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you don't want to over mix.

Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (375°F) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).

Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.

This lightened-up cake has just three ingredients!

Skinny Lemon Cake

Lemon

Greek yogurt

water

Preheat oven to 350°F and grease a 9 x 13 baking pan.

Combine cake mix, yogurt and water, and mix on medium speed until batter is mostly smooth. Pour into pan. Bake for approximately 30 minutes or until toothpick inserted comes out clean.

This Triple Lemon Cake recipe is easy and so, so good. A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting.

Triple Lemon Cake

all purpose flour

tsp baking powder

tsp baking soda

tsp salt

vegetable oil

sour cream

lemon juice (about 1-2 lemons)

tsp finely grated lemon zest

tbsp butter (I used unsalted)

butter

shortening

(3 lbs) powdered sugar

vanilla

water –

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.

2.Add eggs, oil and lemon juice. Beat until smooth.

4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.

CAKE:

1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).

2. Heat while stirring constantly with a whisk.

3. It is done when it&#8217;s thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn&#8217;t say that it&#8217;s &#8220;thick.&#8221;

LEMON CURD:

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add lemon juice, lemon zest and vanilla and combine.

4. Add the remaining powdered sugar and beat to combine.

5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.

LEMON BUTTERCREAM:

1. Divide the cake into four layers by slicing each cake in half.

2. Fill two layers with lemon buttercream and the other two with lemon curd.

TO ASSEMBLE THE CAKE:

How far in advance can I make the cake? 
I'm making it for a 50th wedding aniversary on Saturday but need to decorate and I am working on thd Friday so need to make weds/ Thurs ?
Will it be OK??

This was great! I quartered the recipe and made cupcakes out of it. I hollowed out the center of the cupcakes and filled with the lemon curd. I also didn’t have fresh lemons so I subbed with bottled lemon juice and dried lemon peel. Delish!

I’ve made your recipe many times and everyone loves it. But, The layers I baked yesterday were not to my satisfaction. Could you tell me how many grams of flour are in one of “your cups” ?  A cup of flour could range from 120-145g per cup depending on how one places the flour in a measuring cup. Thanks so much

A sour cream cake infused with lemon and fresh blueberries.

Lemon Blueberry Bundt Cake

oz Blueberries, rinsed

C Flour

C Unsalted butter

C + 2 tbsp Sugar

C Light brown sugar

Large eggs

tsp Pure vanilla extract

C Sour cream

C Flour, sifted

Baking powder

Salt

C Unsalted butter, melted

C Sugar

Cinnamon

Preheat oven to 350° F. Grease and flour a bundt pan.

Rinse and dry blueberries. Coat blueberries with 1/4 C flour by mixing with a spoon.

Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light and fluffy.

Add eggs, one at a time, beating each egg into the butter and sugar one at a time.

After both eggs have been mixed, add vanilla, sour cream, lemon zest and lemon juice. Beat on medium speed until well combined.

In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add flour mixture to batter and mix on low speed just until combine. Batter will be thick.

For the Cake:

Melt butter in microwave, about 30 seconds.

Combine all dry ingredients in a medium sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.

Pour the batter into the pan. Cover the bottom with streusel.

Bake at 350° F for 50-55 minutes. Bottom of cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.

Set on a cooling rack for twenty minutes.

Place a plate, cutting board or other flat surface; over top of cake and hold it together. Turn cake over and gently pat sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.

For the Streusel:

This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!

Lemon Poppyseed Cake

(325 grams) all purpose flour

(112 grams) unsalted butter, room temperature

(120 milliliters) vegetable oil

(310 grams) sugar

tsp vanilla extract

(180 milliliters) milk

(120 milliliters) fresh lemon juice

poppy seeds

oz (452 grams) cream cheese, room temperature

(172 grams) butter, room temperature

(1150 grams) powdered sugar

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Add the lemon zest and poppy seeds and gently stir to combine.

. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

2. Add about half of the powdered sugar and mix until well combined and smooth.

3. Add the lemon juice and zest and mix until well combined.

4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

5. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
16

Place the first cake on a serving plate or a cardboard cake round.
17

Spread about 1 cup of frosting evenly on top of the cake.
18

Add the second layer of cake and another cup of frosting.
19

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother.
20

Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices.
21

Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.

Followed cake recipe exactly, except made recipe into cupcakes with a lemon swiss meringue butter cream. Makes 24 cupcakes, cooking time shorter of course.  Just so perfect, turned out light, fluffy, not dry and a wonderful lemon flavour. I'll be keeping this recipe.  Definitely would be an amazing layer cake.  Thank you.

Haven’t made the frosting yet but the cake is wonderful!  Very light.

I made this cake recipe as a tester for a wedding, and it was the favorite of three!

That said, I made a few changes to suit the bride's taste: for the cake, I used 5 tbsp of poppy seeds. I put a generous amount of lemon curd between the cake layers to add (even more) flavor and moisture, and to glaze the sides of the cake (applied while it and the cake were still warm - not hot). For the frosting, I used cream-cheese icing on the top of the cake only (iced while still warm, but before stacking on the rest of the cake). The icing is soft and not too sweet, to avoid overwhelming the cheese and lemon flavors.

lemon curd: beat 2 eggs, add 6tbsp lemon juice, zest of 2 lemons, 1 cup sugar, whisk. add 1/4 cup butter. cook in a saucepan over medium-low heat, whisking occasionally until it thickens (10-15min)

lemon-flavored cream cheese icing: 125g cream cheese, 2tbsp soft half-salt butter, 1tsp lemon extract, 1tsp lemon juice, 2 cups icing sugar (approx), whisked until fluffy. Icing is soft, and can easily be spread (add more sugar or use less lemon juice to harden it for piping).

I made this cake for my birthday last year and it was a huge hit! I’d love to make it again, however I recently found out I can’t have gluten. Do you know if can simply substitute gluten free flour for all purpose? Thank you so much!

I have made this recipe 3 times now and every time I make it, it is a hit! Everyone loves it! This cake started my interest in learning how to bake more and I’m hoping to bake my way through more of your recipes! :)

Small lemon cake recipe with easy lemon curd filling.

Lemon Cake Recipe

unsalted butter, softened

lemon,

flour

baking soda

buttermilk

lemon (~1 teaspoon)

unsalted butter, melted

heavy whipping cream

Preheat the oven to 350° and grease a...

Preheat the oven to 350° and grease a 6” round cake pan.

In a medium bowl, beat together with an...

In a medium bowl, beat together with an electric mixer the butter, sugar, and lemon zest. Beat very well, about 1-2 minutes.

Add the egg and beat until well combined,...

Add the egg and beat until well combined, about 15 seconds.

In a small bowl, whisk together the flour,...

In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.

Stir in half of the buttermilk and continue...

Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the remaining buttermilk and 1 tablespoon of lemon juice.

Scrap the batter into the pan, smoothing the...

Scrap the batter into the pan, smoothing the top and bake for 37-39 minutes, until a skewer inserted comes out clean.

Let cool on a wire rack in the...

Let cool on a wire rack in the pan. Carefully remove the cake from the pan once it has cooled and set aside.

Meanwhile, make the lemon curd: In a microwave-safe...

Meanwhile, make the lemon curd: In a microwave-safe bowl, whisk together all of the ingredients very well. Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute. Stir the lemon curd after 2 minutes, and then place it back in the microwave for a final 30 seconds. After 2 minutes and 30 seconds, begin testing the lemon curd by quickly dipping a spoon into it, and running your finger through it. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken considerably as it cools.

Strain the curd through a fine-mesh strainer into...

Strain the curd through a fine-mesh strainer into a small bowl, and set aside.

When ready to assemble, slice the cake in...

When ready to assemble, slice the cake in half horizontally. Do this on a flat surface and cut slowly to ensure both cake layers are even. Flip the cake layers over so that the bottom is now the top so that you have a flat surface to frost the cake.

Place one half of the cake on a...

Place one half of the cake on a cake stand or desired serving plate. Top with the lemon curd. Spread it almost to the edge.

Top with the remaining cake layer. In a...

Top with the remaining cake layer. In a medium bowl, beat the heavy cream and powdered sugar together until whipped and slightly stiff—do not over-beat. Frost the cake with this mixture. Slice and serve.

If you're not serving immediately, refrigerate the cake,...

If you're not serving immediately, refrigerate the cake, but then let it sit at room temp for about 15 minutes before serving.

Nobody would guess that this amazing lemon cake recipe all starts with a simple cake mix! So moist and lemony!

Lemon Cake: A Doctored Cake Mix Recipe

(114 grams) all purpose flour (plain in the UK)

(200 grams) sugar

(322 grams) water

(242 grams) sour cream (we use full fat sour cream)

Tablespoon (12 grams) lemon extract

(2 grams) vanilla extract

Preheat the oven to 350 degrees. Grease and flour...

Preheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans.

Top 12 easy lemon cake recipes from across the web

The most viewed easy lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flourless Lemon Cake (Gluten Free)

Spanish Lemon Olive Oil Cake

Skinny Lemon Cake

Triple Lemon Cake

Lemon Blueberry Bundt Cake

Lemon Poppyseed Cake

Lemon Cake Recipe

Lemon Cake: A Doctored Cake Mix Rec...

Limoncello Cake with Mascarpone Fro...

Moist Lemon Cake Recipe

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Top 12 easy lemon cake recipes from across the web

The most viewed easy lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flourless Lemon Cake (Gluten Free)

Spanish Lemon Olive Oil Cake

Skinny Lemon Cake

Triple Lemon Cake

Lemon Blueberry Bundt Cake

Lemon Poppyseed Cake

Lemon Cake Recipe

Lemon Cake: A Doctored Cake Mix Rec...

Limoncello Cake with Mascarpone Fro...

Moist Lemon Cake Recipe

Lemon Chiffon Cake with Lemon Cream...

Lemon Layer Cake (Super Moist, Soft...

The most viewed easy lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine