Best Fluted Lemon Cake With Fresh Fruit Recipes
FLUTED LEMON CAKE
My great-grandmother used to make this cake, which has been a family favorite for years. You won't believe it starts with a cake mix! Lemon pudding and apricot nectar add a tanginess and moistness. It's delicious plain or served with ice cream or whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 369 calories, Fat 15g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 406mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
GLAZED LEMON FLUTE CAKE
My husband says this is the best lemon cake he's ever eaten. A cake mix and lemon gelatin make it a breeze to prepare.-Brenda Daugherty, Lake City, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.
Nutrition Facts : Calories 283 calories, Fat 13g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM
Provided by Michael Shrader
Categories Cake Milk/Cream Mixer Fruit Dessert Bake Fourth of July Blackberry Strawberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
- Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
- Cut 1 cake crosswise into slices. Serve with berries and whipped cream.
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