A good recipe for lemon cake???

I need a amazing recipe for lemon cake...any suggestions? (also, does lemon cake have frosting on it?)A good recipe for lemon cake???
This is the most awesome lemon cake EVER. Its moist and creamy and you will positively die.





http://www.recipezaar.com/60490





It takes a couple days prep so it will only be possible if you dont need to make it tonight. But I am telling you its the best.





And yes, this one does have a frosting.





ENJOY!


ShellieA good recipe for lemon cake???
Lemon Pudding Cake


Published: January 1, 1995


Serves 4 to 6














This pudding cake can be made in any of the following: 6 - 3/4 cup custard cups; 4 - 1 1/3 cup ramekins or miniature souffle cups; 1 - 9'; round cake pan; 1 - 8'; square cake pan. All pudding cakes, regardless of pan size, require the same baking time.


INGREDIENTS





2 tablespoons unsalted butter , softened, plus extra to grease the pan


1/2 cup granulated sugar , plus 2 tablespoons


1/8 teaspoon table salt


3 large egg yolks


3 tablespoons unbleached all-purpose flour


2 - 3 teaspoons lemon zest


1/4 cup lemon juice , strained, from 1 to 2 lemons


1 cup whole milk


4 large egg whites , at room temperature
Double Lemon Twist Cake Recipe





Ingredients:





1 box (18.25 oz size) lemon cake mix


1 container (12 oz. size) whipped topping


1 can (14 oz. size) sweetened condensed milk


1 can (6 oz. size) frozen lemonade concentrate








Directions:





Prepare and bake cake mix according to package directions, using a 9x13 pan. Cool completely.





Mix thawed whipped topping with sweetened condensed milk. Add lemonade concentrate and blend well.





Pour over cooled cake. Cover and refrigerate until serving time.





Double Lemon Cake Recipe





Ingredients:


1 package (18 1/2 oz. size) lemon cake mix


1 can (14-oz. size) sweetened condensed milk


2 egg yolks


1/2 cup lemon juice from concentrate


1 teaspoon grated lemon rind, optional


yellow food coloring optional








Directions:





Preheat oven to 350F.





Prepare and bake cake mix as package directs for 13 x 9-inch cake.





Meanwhile, in medium bowl, beat milk and egg yolks. Stir in lemon juice, lemon rind and food coloring if desired. Spread evenly over hot cake.





Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Refrigerate leftovers.





Lemon Blueberry Cake Recipe





Ingredients:


2 tablespoons Cornmeal


2 cups Unbleached pastry flour


1 1/2 teaspoon Baking powder


1 1/2 teaspoon Baking soda


1/4 teaspoon Salt


1 1/2 cup Sugar


1/4 cup Fresh squeezed lemon juice


2 lemons, zest only, minced


1/4 cup Canola oil


1 Egg, lightly beaten


2 Egg whites, beaten


2/3 cup buttermilk


1 teaspoon Vanilla extract


3 cups Blueberries








Directions:





Preheat oven to 350 degrees. Lightly spray or wipe a 7 x 11-inch baking pan with vegetable oil. Set aside.





In a large mixing bowl, combine dry ingredients. Add remaining ingredients, except blueberries, to the dry mixture, one ingredient at a time, stirring constantly until thoroughly combined and smooth. Gently fold in blueberries.





Pour the batter into the pan and bake for 45 minutes, or until toothpick inserted into the center comes out clean.





Serve warm from the oven.





Nutritional information per serving (15): 144 calories, 1.5g protein, 4g fat ( .5g saturated), 26g carbohydrates, 13mg cholesterol, 229mg sodium Exchanges: 1 fruit, 1 bread
Check out this site for amazing lemon cake recipes!


(By the way, frosting is optional.)





http://allrecipes.com/Recipes/Desserts/C鈥?/a>








I hope this helped! (:
Creamy Lemon Cake





1 (18.25 ounce) package lemon cake mix


1 (3 ounce) package lemon flavored gelatin mix


1 cup boiling water


1 (8 ounce) container frozen whipped topping, thawed


1 (3 ounce) package instant lemon pudding mix


1 teaspoon vanilla extract


1 cup milk





Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.


Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.








MY MOM MADE THIS WHEN SHE WAS A BAKER AT A HOSPITAL, IT WENT FAST.
This is my fathers' homemade Lemon Cake...............It's outstanding......





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


2 1/2 c. granulated sugar, divided


4 extra-large eggs, at room temperature


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


3 c. flour


1/2 tsp. baking powder


1/2 tsp. baking soda


1 tsp. kosher salt


3/4 c. freshly squeezed lemon juice, divided


3/4 c. buttermilk, at room temperature


1 tsp. pure vanilla extract





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:





2 c. confectioners' sugar, sifted


3 1/2 tbsp. freshly squeezed lemon juice








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.