Lemon cake or Lemon bread recipe?

Do you have an awesome recipe for either? I have searched through my cookbooks and can not find one.





Any and all are much appreciated!Lemon cake or Lemon bread recipe?
Ingredients


6 tablespoons butter


1 cup sugar


2 eggs, well beaten


1/2 cup milk


2 tablespoons grated lemon rind


1 1/2 cups flour


1/2 teaspoon salt


1 teaspoon baking powder


GLAZE


1/2 cup sugar, mix with


1 lemon, juice of


Directions


1Cream butter and sugar together; add eggs, milk and lemon rind.


2Sift flour, baking powder and salt together and add to butter mixture.


3Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.


4Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.





Ingredients


2/3 cup shortening


2 cups sugar


4 eggs


3 cups flour


3 teaspoons baking powder


1/2 teaspoon salt


1 cup milk


1 cup chopped nuts


1 tablespoon grated lemon, rind of


TOPPING


2/3 cup sugar


4 tablespoons lemon juice (not concentrate)


Directions


1Preheat oven to 350- grease two 9x5 loaf pans.


2Beat shortening%26amp; sugar until light%26amp; fluffy.


3Add eggs one at a time, beating well after each addition.


4Stir in dry ingredients alternately with milk.


5Add nuts%26amp; lemon peel.


6Pour batter into prepared pans and bake 50-60 minutes or until tests done.


7Cool in pans 10 minutes before removing.


8Put a sheet of foil under wire rack; place breads top-sides up on the wire rack.


9Blend topping ingredients, and brush on tops of loaves while still warm.





Ingredients


1/2 lb unsalted butter, room temperature


2 1/2 cups granulated sugar, divided


4 large eggs, room temperature


1/3 cup lemon, zest of, grated


3 cups flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 teaspoon kosher salt


3/4 cup fresh lemon juice, divided


3/4 cup buttermilk, room temperature


1 teaspoon vanilla extract


Glaze


2 cups confectioners' sugar, sifted


3 1/2 tablespoons fresh lemon juice


Directions


1Preheat oven to 350掳F.


2Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.


3Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.


4With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.


5Sift together flour, baking powder, baking soda and salt into a bowl.


6In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.


7Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.


8Divide batter evenly between pans, smoothing the tops.


9Bake 45 minutes- 1 hour, until tester comes out clean.


10When cakes are done, cool 10 minutes.


11Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.


12Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).


13Spoon lemon syrup over cakes.


14Allow cakes to cool completely.


15Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.


16Pour over the tops of the cakes and allow to drizzle down the sides.


17Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.Lemon cake or Lemon bread recipe?
Ingredients


nocoupons


1/2 pound (2 sticks) unsalted butter, at room temperature


2 1/2 cups granulated sugar, divided


4 extra-large eggs, at room temperature


1/3 cup grated lemon zest (6 to 8 large lemons)


3 cups flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 teaspoon kosher salt


3/4 cup freshly squeezed lemon juice, divided


3/4 cup buttermilk, at room temperature


1 teaspoon pure vanilla extract


For the glaze:


nocoupons


2 cups confectioners' sugar, sifted


3 1/2 tablespoons freshly squeezed lemon juice


Directions


Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.





Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.





Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.





Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.





For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides
2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


1 cup butter, room temperature


2 cups granulated sugar


3 eggs


grated zest of 1 large lemon


1 cup sour cream


.


Lemon Glaze:


1/4 cup melted butter


2 tablespoons fresh lemon juice


2 cups sifted confectioners' sugar


Preparation:


Preheat oven to 325掳. Generously butter and flour a 10-inch bundt pan.


Into a bowl, sift together the flour, baking powder and salt; set aside.





In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.


Serves 12 or more, depending on size of servings





1/2 cup butter, softened


1 cup sugar


2 eggs, slightly beaten


1/2 teaspoon salt


1 teaspoon baking powder


1/2 cup milk


1 2/3 cup sifted flour


1/2 cup nuts, chopped


1 lemon, finely grated rind only


***GLAZE***


1/4 cup sugar


1 lemon, juiced














Directions:





Cream the butter and sugar. Add in eggs and continue beating. Mix in the salt and baking powder until well blended. Add in milk. Blend. Blend in flour until well mixed. Add nuts and lemon rind.





Bake at 350F in a greased loaf pan for around 50 minutes depending on the size of your loaf pan.





After removing from oven, glaze with the sugar/lemon mixture.
Lemon Gold Cake


INGREDIENTS


2 1/2 cups sifted cake flour


2 1/2 teaspoons baking powder


1/2 teaspoon salt


1/2 cup butter


1 tablespoon lemon zest


1 3/4 cups white sugar


6 egg yolks


1 1/8 cups milk


DIRECTIONS


Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).


Measure sifted flour, baking powder, and salt; sift together three times.


Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.


Bake for 25 to 30 minutes. Cool on wire racks.
All of these are outstanding


Triple Lemon Pound Cake





1 box lemon supreme cake mix (Duncan Hines)


1 box lemon instant pudding mix (3.9 oz)


1 cup water


4 eggs


1/3 cup vegetable oil


Zest of one lemon


6 t. purchased lemon curd, stirred to loosen


Lemon Glaze:


6 t. purchased lemon curd, stirred to loosen


1/4 cup water


2 T. fresh lemon juice


3 cups powdered sugar





Preheat oven to 350. Butter and flour 12 cup Bundt pan or 13 x 9 inch metal baking pan. Combine cake mix, pudding mix, water, eggs, oil and lemon zest in large bowl. Beat for 2 minutes or until well blended. Transfer batter to prepared pan. Drizzle lemon curd on top of batter, keeping curd away from sides of pan. Bake for 45 minutes or until toothpick inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack. Place cooling rack on top of cookie sheet. Cool cake completely. For the Lemon Glaze:


Beat curd, water and lemon juice in large bowl until smooth. Gradually add sugar, beating until mixture is smooth. Drizzle glaze over cake. Transfer cake to serving platter.








Lemon Cake with Raspberry Mousse





1 box lemon cake mix


1 1/3 cups buttermilk


1/3 cup vegetable oil


1 teaspoon grated lemon peel


3 eggs


2 cups raspberry pie filling (from 21-oz can)


1 1/2 cups whipping cream


Fresh raspberries, if desired





1. Heat oven to 350掳F (325掳F for dark or nonstick pans). Grease


bottoms only of two 8- or 9-inch round cake pans with shortening or


cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon


peel and eggs with electric mixer on low speed 30 seconds. Beat on


medium speed 2 minutes, scraping bowl occasionally. Pour into pans.





2. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33


minutes, or until toothpick inserted in center comes out clean. Cool


10 minutes. Run knife around side of pans to loosen cakes; remove


from pans to cooling racks. Cool completely, about 1 hour.





3. Place 1 cake layer, rounded side down, on serving plate. Spread


3/4 cup of the pie filling over cake layer to within 1/4 inch of


edge. Top with second layer, rounded side up.





4. In chilled medium bowl, beat whipping cream with electric mixer on


high speed until soft peaks form. Beat in remaining 1 1/4 cups pie


filling on low speed just until blended. Frost side and top of cake


with raspberry mousse. Garnish with fresh raspberries. Store loosely


covered in refrigerator.








Lemon Cream Bread





1/2 cup butter, softened


1 1/4 cup granulated sugar


8 ounces cream cheese, softened


2 eggs


2 1/4 cups all-purpose flour


3 teaspoons baking powder


1 teaspoon salt


1 (5 1/2 ounce) can evaporated milk


1/4 cup water


1/2 cup pecans, chopped


2 tablespoons grated lemon rind


1/3 cup granulated sugar


1/4 cup lemon juice





Preheat oven to 350 degrees F.





Cream butter, sugar, and cream cheese until light and fluffy. Add


eggs, one at a time, beating thoroughly after each one.





Mix together flour, baking powder and the salt, and add alternately


with milk and water, blending well after each addition. Fold in nuts


and lemon rind.





Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350


degrees F for about 1 hour or until golden brown.





Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let


stand in pan for 30 minutes, and finish cooling on a wire rack.
It is very rich... No need for frosting





Very Simple and very moist





Extreme Lemon Bunt Cake..





Ingredients


1 (18 ounce) box betty crocker or pillsbury lemon cake mix


1 (3 ounce) box instant lemon pudding


4 extra large eggs


1 cup sour cream


2 teaspoons lemon extract (optional)


1 lemon, juice of


1 lemon, zest of


1/2 cup oil





Directions


1.Preheat oven as directed.


2.Mix all ingredients and bake as directed.


3.I use a Bundt pan or you may also use 2 large loaf pans.


4.These cakes can be frozen for 30 days and still taste like you just baked them!