Lemon Glazed Cake the Best Ever

Submitted by The Real Cake Baker

"I am a baker who bakes cakes only from scratch. I had many customers that wanted a Lemon Jello Cake and the only way I knew to make it was the old fashioned way my grandmother use to make it from a boxed cake. I came up with this recipe and it is now it is one of my best seller. Topped with the best Lemon Butter Frosting."

 

• Ready In: 50mins
• Ingredients: 17
• Yields: 1 13x9 in pan
• Serves: 12

ingredients

• 473.18 ml all-purpose flour
• 9.85 ml baking powder
• 4.92 ml salt
• 118.29 ml butter
• 14.79 ml of grated lemon zest
• 295.73 ml white sugar
• 3 eggs
• 2.46 ml vanilla extract
• 4.92 ml lemon extract
• 236.59 ml milk

• Lemon Glaze

• 59.14 ml of fresh squeezed lemon juice
• 236.59 ml sugar
• 14.79 ml butter

• lemon butter frosting

• 88.74 ml butter
• 7.39 ml of grated lemon zest
• 59.14 ml lemon juice
• 709.77 ml confectioners' sugar

directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 13x9 inch pan. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and lemon zest. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Lemon Glaze: Within 10 minutes of the finish of baking the cake, begin the glaze. Put all of the ingredients in a medium pot and bring to a boil stirring frequently. Once the galze begin to turn white and foamy stir and remove from the heat. Remove the cake from the oven and begin to immediately poke holes in the cake with a toothpick. The more wholes, the more glaze gets through the cake. Slowly pour the glaze sauce over the cake covering the holes. Allow the cake to cool completly.
5. To make frosting: In large bowl, beat butter and grated lemon zest together for about 2 to 3 minutes, add confectioners' sugar and lemon juice.

Reviews

[waynejohn1234]

Wonderful and no cake mix as a base. WE could never eat the popular lemon cakes with glaze that are made with a mix and this is worth the extra effort and time. Otherwise I will not even make the old one anymore. Highly recommend.

 

[LaRizk]

Thanks for the recipe, this cake was great!! I made one for my family and another one for my daughter's school bake sale evryone loved it!! The only thing I did different was not add the frosting the glaze was enough. Great cake!

 

[bobbie929]

It's in the oven but I would use more rind. Aldo, typos, holes not whole and pan not pans.

 

[Nellabella in Dublin]

Fabulous! Sublime! This cake is simply delicious! The sponge is light with a lovely buttery flavour and yet dense enough to soak up the syrup without becoming too wet. I put the mixture in 2 x 9'' round pans & spread the frosting between layers & on top. I used the juice & zest of one lemon in the cake with no extract, and the juice of one lemon in the glaze and juice & zest of 1 lemon in the frosting - we love the lemony flavour! My 3 kids just said ''Perfect''! Thanks TRCB this is a real winner.