Make lemon sugar. Rub lemon zest into granulated sugar to get the fragrant oils in the zest to perfume the sugar. Mix the wet and dry ingredients.

Line a 10x10 square cake pan with parchment paper and a light spray of cooking spray. Set aside. In a large mixing bowl combine the eggs and sugar, whisking to combine.

How to Make Blueberry Lemon Cake Recipe. Preheat your oven to 350 degrees F. Prepare your 9×13-inch baking dish by spraying it with oil and dusting it with flour.; Zest and juice your lemon.; To ...

1. Lemon Blueberry Zucchini Cake. This delicious lemon blueberry zucchini cake by Ambitious Kitchen packs a one-two-and-three punch in every bite.It’s made with a trifecta of healthy ingredients ...

Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cake can be eaten warm or cooled completely at room temperature.

This lemon cake is ready in less than 15 minutes and requires very little equipment. Baking doesn't get easier than this. Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice ...

Make the cream cheese frosting . Combine cream cheese, lemon zest and juice, and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth, about 30 seconds.

Stir together flour, baking powder, and salt in a medium bowl. Add half of the flour mixture to butter mixture in mixer bowl; beat on low speed until just combined, about 15 seconds.

Combine the lemon juice and sugar in a small saucepan over medium-low heat and whisk until the sugar dissolves. Remove from the heat. Set aside 1 to 2 tablespoons for the whipped cream (optional).

Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy.