Easy Lemon Cake

This cake is so easy to make and only requires a few simple ingredients that you probably already have in your kitchen. The end result is a light and fluffy cake that’s perfect for any occasion.

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package lemon flavored Jell-O®
  • ¾ cup vegetable oil
  • 4 eggs
  • ¾ cup water
  • ¼ teaspoon lemon extract
  • 1 cup confectioners’ sugar
  • 4 tablespoons lemon juice

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.

2. Combine gelatin mix and cake mix. Mix well. Add next 4 ingredients – oil, eggs, water and lemon extract. Mix lightly. Pour batter into prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of the cake comes out clean/with just a few crumbs attached . When cake is done, and while still hot, ice with frosting: Combine confectioners’ sugar and lemon juice .

Nutrition Facts

  • Calories: 2200
  • Fat: 90 g
  • Saturated fat: 15 g
  • Unsaturated fat: 75 g
  • Trans fat: 0 g
  • Carbohydrates: 300 g
  • Sugar: 150 g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 190 mg
Easy Lemon Cake

What lemon does to cake?

When you add lemon juice to a cake batter, you are essentially super-activating the baking soda or baking powder. This creates additional loftiness in your cake, making it more light and airy.

What does lemon juice do in a baking recipe?

Lemon juice is a common ingredient in baking recipes. When combined with baking soda, it helps to leaven the batter or dough, resulting in a light and fluffy finished product. The acidity of the lemon juice also helps to tenderize the gluten in flour, making for a more delicate crumb. In addition, the citrusy flavor of lemon juice can brighten up any recipe.

See also  Easy Sugar Cookies

What do you need for a lemon cake?

In order to make a lemon cake, you will need the following ingredients: 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 Tbsp lemon zest, 1/2 tsp salt, 1/2 cup unsalted butter (room temperature), 1 cup granulated sugar, 2 large eggs (room temperature), and 1 tsp vanilla extract.

To begin, preheat your oven to 350 degrees Fahrenheit. Next, combine the flour, baking powder, lemon zest, and salt in a medium bowl. In a separate bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time to the butter mixture; mix each one in until fully incorporated before adding the next. Finally add in the vanilla extract and mix until everything is well combined.

Slowly add in the dry ingredients to the wet ingredients while mixing on low speed; once everything is just combined stop mixing so that you don’t overwork the batter. Pour or scoop your batter into an 8-inch cake pan that has been greased or lined with parchment paper; bake for about 35 minutes or until a toothpick inserted into several places comes out clean of batter.

Is lemon important in cake?

Lemon cake is a dense, flavorful and very popular cake. Lemon is used to provide its unique flavor to a variety of cakes, including bundt, angel food or white cakes.

So, is lemon important in cake? In short: yes! Lemon provides a distinctive and delicious flavor that can really make a cake stand out. Additionally, the acidic nature of lemon can help to balance the sweetness of the cake itself.

See also  Tantalizing Taco Tuesday: Chicken Tacos With Fresh Pineapple Salsa

Do you add lemon juice to lemon cake?

Lemon cake is a delicious and refreshing dessert that can be enjoyed any time of year. The key to making a great lemon cake is using fresh, high-quality ingredients. When it comes to the icing, many people debate whether or not to add lemon juice.

The main argument for adding lemon juice to the icing is that it helps create a more intense flavor. If you want your lemon cake to pack a punch, then adding some freshly squeezed lemon juice to the frosting is definitely the way to go. However, keep in mind that too much lemon juice can make the frosting too tart and acidic. Start with just 1 tablespoon and add more as needed until you reach the desired flavor.

On the other hand, some people prefer not to add any lemon juice at all to their icing. They argue that since there are already plenty of other flavors in the cake (butter, sugar, eggs, etc.), adding more acidity from the lemon juice isn’t necessary and can actually ruin the balance of flavors. If you want your icing on the sweeter side, feel free to leave out the lemon juice altogether or only use a small amount (1 teaspoon or less).

Ultimately, it’s up to you whether or not you want to add Lemon Juice Cake Icing Recipe – Do You Add Lemon Juice To Lemon Cake? | Baking Bites ilemon Juice To Your Frosting.

Similar Posts