Lemon Cake Recipe Needed

Baking By Ladybug6509 Updated 20 May 2008 , 12:18pm by HerBoudoir

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Ladybug6509 Posted 19 May 2008 , 9:57pm
post #1 of 16

I have a bride who is requesting a strong lemon flavored cake. I have two that I've tried on her but they aren't moist enough for her. Would someone be willing to share a lemon cake recipe with me. I don't care if it is scratch or doctored cake mix.


15 replies
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babybundt Posted 19 May 2008 , 10:08pm
post #2 of 16

i like duncan hines lemon cake mix. it is always moist and i get lots of compliments on it. you can add a package of instant lemon pudding and 1 extra egg to the ingredients on the box. this makes the cake a bit more dense. you may also want to add some lemon extract also if they want a stronger lemon flavor. hope this helps......... icon_smile.gif

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Elserj Posted 19 May 2008 , 10:10pm
post #3 of 16

I've never tried this but as an idea, you could use a lemon cake mix and add frozen lemonade concentrate. Not sure how to compensate for the extra moisture. Like I said, just an idea.

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Kitagrl Posted 19 May 2008 , 10:13pm
post #4 of 16

At work last year, my boss always just made whatever kind of vanilla cake (usually scratch pound, or a lighter sponge cake) and then added lemon juice from real lemons, lemon extract, and lemon rind...add it until it tastes strong enough. It always baked up just fine! Its especially good to use the Elvis pound cake recipe (found online) and put some poppy seed and lemon juice and rind and extract. It ends up being a very moist, lemony pound cake!

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suzzana Posted 19 May 2008 , 10:14pm
post #5 of 16

There is a recipe here on CC called lemon extreme cake by bethyboop. I haven't tried it yet but they say it's very lemony. It does call for the frozen lemonade concentrate in it.

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Cakebelle Posted 19 May 2008 , 10:22pm
post #6 of 16

The best way to get a very lemony flavor in a cake is to use grated lemon zest plus a teaspoon or so of very good lemon extract. I've used it in my standard yellow cake recipe and it comes out very lemony and moist.


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dustymorris Posted 19 May 2008 , 10:25pm
post #7 of 16

I use a yellow DH cake mix and I add a couple of tsp of LORANN Lemon Bakery Emulsion. If your bride wants it strong you could use a lemon cake and then add the emulsion. The DH are always moist for me as long as I don' t over bake them....and the Lemon emulsion is thick and it doesn't mess with the mix as far deluting it or anything.

I have had rave reviews every time I make a lemon cake! I also add some of the emulsion to my icing. I put the lemon in it instead of butter flavor or vanilla. It tastes great!

You can get it at sugar craft or www.lorannoils.com

HTH!! icon_smile.gif

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dustymorris Posted 19 May 2008 , 10:26pm
post #8 of 16

I meant to put TBS on that not tsp!!! icon_redface.gif

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jennifer7777 Posted 19 May 2008 , 10:28pm
post #9 of 16

I would start off with a box lemon mix, then substitute the water for lemon juice, then add lemon extract. I don't like rind, but you could also add that, too. This lady must really want her lips to pucker! icon_razz.gif If you need density to the cake, I would add about 1/2 cup sour cream.
Good luck.

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KoryAK Posted 19 May 2008 , 10:42pm
post #10 of 16

Try a lemon simple syrup. Major lemon flavor plus more moisture.

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FromScratch Posted 19 May 2008 , 10:57pm
post #11 of 16

I pm'd you.. icon_smile.gif

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Linliv46 Posted 19 May 2008 , 11:01pm
post #12 of 16

I had this in my saved recipes and I have made it & it is really "lemony"!!!
Jenny's Pucker-Up Lemon Cake

Serves/Yields: 9x13 pan
Prep. Time: 5 mins
Cook Time: 30 mins
Category: Cake Mix Cakes
Difficulty: Easy

I love VERY tart lemon flavor and I had a customer request a VERY tart lemon cake. It uses snowcone syrup that can be bought almost anywhere - I found it at Wal-mart. This cake is great with plain butter cream icing and even better with lemon curd filling and lemon butter cream icing.

ENJOY! Pucker up!

Ingred. #1
3 eggs
1/2 c sour cream
1 stick butter - melted
1 c "real Lemon" lemon juice
3/4 c "Sour Lemonade" snow cone syrup
2 tablespoons lemon extract
Ingred. #2
3/4 c flour
1/2 c sugar
1 box yellow mix

Beat together everything from ingred. #1 - then add Ingred list #2 - slowly.

May need to scrape down sides of the bowl once.

Pour into greased/floured cake pans. I used a 9x13 at 350 degrees for 30 mins.

Ice with any icing - I used my regular butter cream icing with 1/4 c of the snow cone syrup added. Great with lemon curd or raspberry filling.
Nutrition Information
Source: self created
Contributed by: fatandhappy on Thursday, May 10. 2007 at 10:30:58

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CelebrationCakery Posted 19 May 2008 , 11:21pm
post #13 of 16

I pmed too! Let us know how you make out with the lemon cake!

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Ladybug6509 Posted 19 May 2008 , 11:42pm
post #14 of 16

Thanks for the replies and the PM's. You've tossed some great recipes at me and I can't wait to try them. I'll definately let you know how it goes

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ericaann79 Posted 19 May 2008 , 11:54pm
post #15 of 16

Ditto to the DH Lemon Cake Mix...I get a lot of compliments on it and people think it is scratch! LOL.

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HerBoudoir Posted 20 May 2008 , 12:18pm
post #16 of 16

I make a very lemony pound cake that's great. I agree that the best flavor comes from a combination of using lemon zest, lemon juice and lemon extract. For the pound cake, I use 2 lemons (juice and zest) and 1 teaspoon lemon extract, then drizzle a glaze of lemon zest, lemon juice and 10x sugar over it.

What you could do is take your favorite vanilla cake and add the juice/zest/extract. For extra moistness, make a lemon simple syrup and brust generously.

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