Introduction
Lemon cake is a delightful dessert that balances sweetness with a refreshing citrusy flavor. Perfect for gatherings or as a simple indulgence after dinner, this lemon cake recipe combines a cake mix with a delicious lemon glaze that seeps into the cake, resulting in a moist and zesty treat. Whether you are a seasoned baker or a novice in the kitchen, this recipe is straightforward and delivers a delightful result every time.
Detailed Ingredients with measures
For the Lemon Cake:
– 1 (15.25-ounce) lemon cake mix
– 1 (3-ounce) lemon gelatin
– 1¼ cups water
– ¾ cup vegetable oil
– 4 large eggs, room temperature
For the Lemon Glaze:
– 2¼ cups powdered sugar, sifted
– 1 tablespoon fresh lemon zest
– ¼ cup fresh squeezed lemon juice
– Thinly sliced lemons for optional garnish
Prep Time
15 minutes
Cook Time
30 to 35 minutes
Total Time
1 hour
Yield
15 squares
This lemon cake is sure to brighten up any occasion with its vibrant flavor and appealing presentation. Enjoy the process of baking and the delightful aroma that fills your kitchen as this delicious cake bakes.
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray.
Combine Dry Ingredients
In a medium-sized mixing bowl, whisk together the dry lemon cake mix and lemon gelatin until combined.
Add Wet Ingredients
Add the water, vegetable oil, and eggs to the dry mixture. Use a handheld mixer on medium-low speed to mix until the batter is smooth and all ingredients are fully incorporated.
Pour and Bake
Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Begin checking for doneness at 25 minutes, as oven temperatures may vary.
Prepare the Glaze
While the cake is baking, prepare the glaze. In a small mixing bowl, add the sifted powdered sugar. Whisk in the lemon zest and fresh lemon juice until the mixture is smooth.
Poke Holes in the Cake
Once the cake is baked, and while it is still hot, use a bamboo skewer to poke holes approximately ¼ to ½ inch apart across the entire surface of the cake.
Pour the Glaze
Immediately pour the glaze over the hot cake, ensuring it seeps into the holes. Use a spoon or an offset spatula to spread the glaze evenly.
Cool the Cake
Allow the cake to cool for about 30 minutes, or until completely cooled.
Cut and Garnish
Before serving, cut the cake into 15 squares. If desired, garnish each piece with a thin slice of lemon.
Notes
Nonstick Spray
Ensure the baking dish is well-sprayed with nonstick spray to prevent sticking, as the gelatin can make the cake adhere to the pan.
Room Temperature Eggs
Bringing eggs to room temperature before baking helps the batter mix more evenly. Let them sit on the counter for about 30 minutes prior to use.
Baking Evenly
If the cake appears to be baking unevenly, rotate the pan halfway through the baking time.
Adjusting Glaze Consistency
If the glaze is too thick to pour, add a bit more lemon juice to thin it out, enhancing the lemon flavor without diluting it.
Poking Holes
Poke the holes and pour the glaze while the cake is still hot to allow the glaze to melt and seep into the cake effectively.
Cook techniques
Preparing the Baking Dish
Spray a 9×13-inch baking dish with nonstick baking spray. This prevents sticking, especially important when using gelatin in the cake mix.
Mixing Dry Ingredients
In a medium-sized mixing bowl, whisk together the dry lemon cake mix and lemon gelatin. This ensures an even distribution of flavors and helps to activate the ingredients properly.
Incorporating Wet Ingredients
Add water, vegetable oil, and room temperature eggs to the dry mixture. Use a handheld mixer on medium-low speed to achieve a smooth batter, ensuring all components are fully combined.
Baking Technique
Pour the batter into the prepared baking dish and bake in a preheated oven at 350°F. Monitor closely, checking for doneness by inserting a toothpick, starting at 25 minutes to avoid overbaking.
Poking Holes in the Cake
Once baked, while the cake is still hot, use a bamboo skewer to poke holes across the surface. This allows the glaze to seep effectively into the cake, enhancing its flavor.
Applying the Glaze
Immediately pour the lemon glaze over the hot cake to ensure it seeps into the holes. Use a spoon or offset spatula for even coverage.
Cooling the Cake
Allow the cake to cool for about 30 minutes before cutting. This helps in setting the glaze and makes it easier to slice.
FAQ
Why is it important to use room temperature eggs?
Using room temperature eggs helps the batter mix more evenly, resulting in a smoother texture and better rise during baking.
What should I do if my cake isn’t baking evenly?
If the cake appears to be baking unevenly, rotate the pan halfway through the baking time to ensure even heat distribution.
How can I adjust the glaze if it’s too thick?
If the glaze is too thick to pour, add a bit more lemon juice to thin it out while enhancing the flavor.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch, though it may alter the taste slightly.
How should I store the leftover cake?
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Conclusion
This delicious Lemon Cake, enhanced with a zesty glaze, is an ideal treat for lemon lovers. Its moist texture and vibrant flavor make it perfect for any occasion, from celebrations to casual gatherings. Enjoy it on its own or pair it with your favorite additions for a delightful dessert experience.
More recipes suggestions and combination
Lemon Blueberry Cake
Combine fresh blueberries into the batter for a fruity twist on the classic lemon cake.
Lemon Raspberry Swirl Cake
Add raspberry puree to the cake batter for a beautiful and tangy swirl effect.
Lemon Cream Cheese Frosting
Top the cake with a creamy lemon-infused cream cheese frosting for added richness.
Lemon Poppy Seed Cake
Incorporate poppy seeds into the cake batter for a lovely texture and flavor combination.
Lemon Coconut Cake
Mix shredded coconut into the batter and glaze for a tropical touch.
Lemon Almond Cake
Add almond extract to the batter for a nutty flavor that complements the lemon.
Lemon-Sour Cream Cake
Mix in sour cream for a denser, moist cake with a delightful tang.
Lemon and Ginger Cake
Incorporate fresh ginger or ginger powder for a spicy kick to the lemon flavor.
