PLEASE HELP BAKERS!!!!! Best Answer 10 Points! What's The Best Lemon Cake?

Question

I am making a lemon cake for the first time ever for my mom's b-day but I have to use a cake mix! She tried some lemon cupcakes with a glaze on top at a party and she LOVED IT! I want to know which is the best way to make a delicious lemon cake from a cake mix and what type of glaze would be the best for it and how do you make it? I am going to make it in the microwave and it always turns out soft. I really need help! Please answer!

Answer 1

Pillsbury, Duncan Hines and Betty Crocker are all pretty much the same; so just get what's on sale:)   Substitute lemon yogurt for the liquid called for, and be sure to beat the batter at least 3 minutes (or closer to 5 min), so all the air gets incorporated into it:) .... You can make a bundt cake with a glaze (start with 1/2 c. powdered sugar and gradually whisk in lemon juice 1 TB at a time until smooth consistency - may need to adjust sugar/juice - and drizzle over the top of the cake, after you've let it cool about 10 min, then turned it over onto a plate)..... Or you can make a layer cake, and use lemon curd for the filling (can buy it in a jar);  drizzle the glaze above over the layers.......Do NOT bake the cake in the microwave!  It won't turn out right!  Glaze is not heated up to make it

Answer 2

4 eggs

1 package (2-layer size) yellow or butter cake mix

1 package (4 serving size) instant lemon pudding mix

3/4 cup water

1/3 cup vegetable oil

1/3 cup lemon juice

2 cups sifted powdered sugar

Preparation:

In mixing bowl, beat eggs until thick and lemon-colored. Add cake mix, dry pudding mix, water, and vegetable oil. Beat at medium speed of electric mixer for 10 minutes. Pour batter into an ungreased 10-inch tube pan with removable bottom. Bake cake at 350° for about 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Grasping tube center, remove hot cake (still on pan bottom) from the pan. Combine lemon juice and sifted powdered sugar in a saucepan and bring to a boil, stirring constantly. Using a fork, prick many holes evenly in top of cake. Drizzle hot glaze over top and spread over sides of cake.  

Answer 3

found a few recipes...see below

Easy Lemon Cake SUBMITTED BY: v monte PHOTO BY: SWILLYERD

"I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan."

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Original recipe yield 1 - 9x13 inch cake  

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INGREDIENTS (Nutrition)

1 (18.25 ounce) package yellow cake mix

1 (3 ounce) package lemon flavored gelatin

3/4 cup vegetable oil

4 eggs

3/4 cup water

1/4 teaspoon lemon extract

1 cup confectioners' sugar

4 tablespoons lemon juice

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DIRECTIONS

Combine gelatin mix and cake mix. Mix well.

Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.

Bake according to instructions on back of cake box.

To Make Frosting: Combine confectioners' sugar and lemon juice.

When cake is done, and while still hot, ice with frosting.

A sweet, lemony, fabulous cake, especially good in the summer."

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PREP TIME  10 Min  

COOK TIME  40 Min  

READY IN  50 Min  

Original recipe yield 1 - 9x13 inch pan  

SERVINGS (Help)

     Servings    

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INGREDIENTS (Nutrition)

1 (18.25 ounce) package lemon cake mix

1 (3 ounce) package lemon flavored gelatin mix

3/4 cup vegetable oil

1/2 cup water

4 eggs

  

1/3 cup lemon juice

2 cups confectioners' sugar

2 tablespoons butter, melted

1 tablespoon water

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DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

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Answer 4

Lemon Cake ---- Ina Garten's recipe

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:

2 cups confectioners' sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

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.

---My aunt made this the other day and it was fantastic!

Answer 5

Luscious Lemon Poke Cake : Voted 5 stars out of 133 reviews..

Prep Time:

30 minTotal Time:

4 hr 30 minMakes:

16 servings, one slice each2 baked round white cake layers (9-inch), cooled 2 cups  boiling water 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Gelatin 1 cup  cold milk 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling 3 cups  thawed COOL WHIP Whipped Topping PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

STIR boiling water into gelatin mix in medium bowl at least 2 min. until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.

POUR milk into large bowl. Add pudding mix. Beat with whisk 2 min. or until well blended. Gently stir in whipped topping; set aside. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

Hope this helps and good luck!