Anyone have a good, simple lemon cake recipe?

This is fabulous!!! It has everything you asked for...no mixes and real lemon juice! I use kind of a lot of lemon juice because I like to really get that bite! Hope it works for you!

Food...

3/4 cup butter

1 1/4 cups white sugar

8 egg yolks

3 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups all-purpose flour

3/4 cup milk

1 teaspoon vanilla

1/4 cup lemon juice

3 cups powdered sugar

1/2 cup lemon juice

2 cups powdered sugar

1/4 cup lemon juice

What to do with it all...

Preheat oven to 325. Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and lemon juice. Beat in the flour mixture alternately with the milk, mixing until blended.

Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

OK the hot lemon glaze....

In a saucepan, combine 3 cups powdered sugar and 1/2 cup lemon juice. Bring mixture to a boil and cook for 1 minute. Keep mixture warm until ready to use.

Now for the icing....

In a small bowl, mix 1/4 cup lemon juice and 1 1/2 cups of powdered sugar. If mixture is too thin, add more sugar until desired consistency is reached.

Let's put it all together...

Pour 3/4 of hot lemon glaze over warm cake while it's in the pan. Let cake cool for 60 minutes, then remove from pan. Reheat the remaining hot lemon glaze to boiling, then brush glaze all over the cake with a pastry brush. Drizzle Icing Glaze over cake. Refrigerate for a couple hours before serving.

I really hope it works out for you! Ya know, you can always use another type of pan and adjust the cooking times if you don't want to use a bundt pan. Good luck!!! :)

Easy Lemon Cake 170g (6oz) Self Raising Flour 170g (6oz) Margarine 225g (8oz) Caster or soft brown Sugar 2 Large Eggs, beaten 1 Lemon Pre-heat oven to 190°C; 375°F: Gas 5 Grease an 8 inch by 10 inch baking tin. Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs into the creamed mixture. Fold in the flour and the grated lemon rind. Spread the mixture evenly in the tin. Bake for 30 to 40 minutes until springy when touched. While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling. When the cake has cooked prick the top with a fork and spoon the syrup over the cake. Allow the cake to cool in the tin. =)

LEMON SPONGE CAKE

6 eggs

1 cup sugar

2 tablespoons freshly squeezed lemon juice

zest of 1 lemon

1 cup flour

1/4 teaspoon salt

1/2 cup chopped pecans

Preheat oven to 325°F.

Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

Cut in sifted flour and salt, add nuts, and remaining egg whites.

Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.

Lemon Angel Food Cake

Servings: Makes one 25cm cake

Level of difficulty: Intermediate

Preparation Time: 30 minutes, plus 1 hour cooling time

Cooking Time: 45 minutes

Ingredients

Main:

150g plain flour, sifted

225g icing sugar

14 egg whites, at room temperature

1 and a half tsp cream of tartar

2 tbsp grated lemon zest

3 tbsp port

edible flowers, to decorate

For the lemon curd:

8 egg yolks

three-quarter cup superfine sugar

three-quarter cup of lemon juice, plus 2 tablespoons

1 teaspoon grated lemon zest

Method

1. Preheat oven to 180ºC/gas 4. Mix together the flour and 110g icing sugar. Sift the mixture twice and set aside.

2. In a large mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and beat eggs until thick and tripled in volume. Add the remaining icing sugar and beat until the sugar is incorporated and the whites are stiff and glossy.

3. Fold in the flour sugar mixture a third at the time. With the last addition add the grated lemon zest.

4. Spoon the batter into an un-greased 25cm spring form, loose-based cake tin. Run a knife through the batter to make sure there are no air bubbles.

5. Bake in the oven for 45 minutes, or until the cake is golden and springs back when gently pressed with your finger.

6. Invert the pan on a wire rack and cool for at least 1 hour.

7. While the cake is baking, make the lemon curd. In a steel bowl whisk together the yolks, icing sugar and lemon juice.

8. Suspend the bowl over a pan of barely simmering water and heat through, whisking constantly, until the mixture is light and fluffy and pale yellow in colour. Do not overheat or the yolks will curdle. Set aside and allow to cool completely.

9. Once the cake and lemon curd have cooled, slice the cake in half. Sprinkle each half with port wine. Spread the bottom half of the cake with lemon curd and cap with the remaining cake half.

10. Sprinkle the cake with sifted icing sugar and decorate with edible flowers.

that is a good one heres another

Lemon Cake Recipe

1 cup sugar

1/2 teaspoon salt

1 large egg and 2 egg whites

1/2 cup lemon juice

1 teaspoons grated lemon rind

2 tablespoons orange juice

3 tablespoons margarine

2/3 cup buttermilk

1 1/2 cups all purpose white flour

2 teaspoons baking powder

1/2 teaspoons baking soda

1 teaspoon vanilla extract

1 tablespoon confectioners sugar

Lightly spray 8" bundt pan with nonstick cooking spray. Dust sprayed pan with 1/2 tablespoon of flour, turn upside down and tap gently to remove excess. Preheat oven to 350 degrees. Melt margarine in microwave or over medium heat. In a separate bowl, combine buttermilk and margarine.

Sift together the flour, salt, baking powder and baking soda in a medium bowl. In a separate mixing bowl, beat egg and egg whites with sugar until thick and pale, approximately 4 minutes. Add lemon juice, lemon rind, orange juice and vanilla to egg mixture. Gradually fold the dry ingredients and buttermilk mixture alternately into the egg mixture.

Using a rubber spatula, pour batter into prepared pan and bake 30 - 35 minutes. Insert a knife in the center to test for doneness. Cool for 5 minutes. Invert cake, remove from pan and let cool on a wire rack. Lightly dust with confectioners' sugar and slice into 12 pieces. Top with fresh fruit if desired.

Makes 12 Servings

Serving Size: 1 slice

i hope you make one of them they are really nice!