Lemon Cake

The moment I think of Lemon Cake, I’m transported back to my grandmother’s kitchen. The sweet and tangy aroma of fresh lemons filling the air as she whips up her famous cake brings an instant smile to my face. Every spring, during family gatherings, we looked forward to this special treat. It was more than just a dessert; it was a tradition that brought us all together. I remember the joy of watching her carefully measure out each ingredient, her hands moving with a practiced ease. Sharing slices of that moist, fluffy cake, topped with a creamy lemon frosting, became a cherished moment that I still hold dear. Now, I want to share this recipe with you, so you too can create spectacular memories around the table.

What You’ll Need for Lemon Cake

Baking is not just about following instructions; it’s about understanding how ingredients work together to create magic. Each component plays a pivotal role in achieving that perfect flavor and texture in your Lemon Cake. For instance, the blend of all-purpose flour and cake flour gives it a delicate crumb, while the zest and juice of fresh lemons infuse the cake with a vibrant citrus punch.

• 1 1/2 cups all-purpose flour: Essential for the cake structure.
• 1 1/2 cups cake flour: Contributes to the soft, tender texture.
• 2 teaspoons baking powder: Helps the cake rise beautifully.
• 1/4 teaspoon baking soda: Balances acidity from the lemon.
• 1/2 teaspoon salt: Enhances the overall flavor.
• 1 cup unsalted butter, softened: Adds richness and moisture.
• 1 1/2 cups granulated sugar: Sweetness that balances the tart lemon.
• 2 tablespoons lemon zest: Intensifies the lemon flavor.
• 2 large eggs: Provides structure and richness.
• 4 large egg whites: Lightens the cake for a fluffier texture.
• 1 teaspoon vanilla: A hint of warmth in flavor.
• 1/2 cup buttermilk: Adds moisture and tang.
• 1 box lemon cake mix: For ease and flavor.
• 1 small package lemon instant pudding: Enhances moisture and flavor.
• 1 cup plain Greek yogurt or sour cream: Contributes creaminess and moisture.
• 3/4 cup water: Helps to bind the mix and create the batter.
• 3/4 cup oil: Keeps the cake moist.
• 4 large eggs: Additional richness and moisture.
• 1 cup butter (2 sticks), room temperature: Essential for the frosting.
• 6 cups powdered sugar: Sweetness and structure for the frosting.
• 1/3 – 1/2 cup fresh lemon juice: Brightens the frosting.
• 1 teaspoon lemon zest: Adds depth to the frosting.

Making This Lemon Cake

Creating your own Lemon Cake is a rewarding experience. It’s all about patience and attention to detail. Follow these steps, and you’ll be rewarded with a stunning cake that not only looks great but tastes heavenly!

1. Prep your pans: Start by preheating your oven to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment paper and lightly spray the insides with nonstick cooking spray. This ensures your cake comes out perfectly!

2. Combine dry ingredients: In a mixing bowl, sift together all-purpose flour, cake flour, baking powder, baking soda, and salt. This step adds air, ensuring a light texture.

3. Mix wet ingredients: In a separate bowl, beat together butter, sugar, and lemon zest using an electric mixer until the mixture becomes pale and fluffy, about 3 to 4 minutes. This is the foundation of your cake’s flavor.

4. Add eggs: Add whole eggs to the butter mixture, mixing well. Then, incorporate the egg whites one at a time, ensuring each is fully mixed before adding the next. This technique traps air for a lighter cake.

5. Incorporate dry and wet: Gradually mix in the dry ingredients and buttermilk, alternating between them. Stir gently to combine. You want the batter to be smooth but don’t overmix!

6. Divide the batter: Evenly distribute the batter between your two prepared pans. This ensures that both cakes bake uniformly.

7. Bake the cakes: Place the pans in your preheated oven and bake for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be a lovely golden brown.

8. Cool the cakes: Once baked, allow the cakes to cool for several minutes in the pans. Then, carefully transfer them to a wire rack to cool completely.

9. Make the frosting: In a mixing bowl, add butter and beat for 1 minute. Then, mix in powdered sugar, half of the lemon juice, and lemon zest. Beat until smooth and creamy, about 3 minutes. Adjust consistency with more sugar or juice if needed.

10. Frost the cake: Once the cakes are completely cool, generously frost the top of one layer before placing the other on top and frosting the entire cake. Allow it to set for a moment before serving.

Recipe Tips about Lemon Cake

Perfecting your Lemon Cake takes a little finesse. Here are some great tips to make it even better!

• Storage: Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for a week.
• Freezing: You can freeze the layers individually wrapped in plastic wrap for up to three months. Thaw before frosting.
• Serving suggestions: Serve with fresh berries or a dollop of whipped cream for an extra treat.
• Variations: Try adding poppy seeds for texture or a different citrus zest for a twist!
• Layering: This cake can also be made as a sheet cake or in cupcake form. Just adjust bake times accordingly!

Serving Suggestions

• Pair with tea: A slice of Lemon Cake pairs wonderfully with a cup of herbal tea, especially chamomile or lemon verbena.
• Fresh fruits: Serve alongside a medley of fresh berries for a pop of color and freshness.
• Picnic delight: Perfect for spring and summer picnics; it’s easy to transport and always a hit.
• Celebration centerpiece: This cake makes for an impressive centerpiece at birthday parties or family celebrations.
• Layered beauty: For a stunning presentation, layer with fresh fruit or additional frosting between the layers.
• Storage tips: Store leftover cake in the fridge to keep it fresh, but allow it to come to room temperature before serving for the best taste.

FAQ

Conclusion

In conclusion, Lemon Cake is not just a dessert; it’s a celebration of flavor and tradition. Its perfect balance of sweetness and tartness makes it an ideal choice for any occasion. I encourage you to try making this cake; it’s sure to become a cherished recipe in your home. Gather your ingredients, have fun in the kitchen, and enjoy sharing this delightful treat with family and friends.

Lemon Cake

The ultimate comfort food, Lemon Cake is a delightful treat that perfectly balances sweetness and tang. This easy dessert is ideal for any occasion, bringing joy to gatherings and celebrations. Make this cake today and indulge in its refreshing flavor!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon zest from about 4 medium lemons
• 2 large eggs
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 box lemon cake mix I use the betty crocker brand
• 1 small package lemon instant pudding
• 1 cup plain Greek yogurt or sour cream
• 3/4 cup water
• 3/4 cup oil (vegetable or canola)
• 4 large eggs
• 1 cup butter (2 sticks), room temperature
• 6 cups powdered sugar
• 1/3 – 1/2 cups fresh lemon juice
• 1 teaspoon lemon zest

Equipment

• Cake Pans
• Hand Mixer
• Parchment Paper

Method

 

1. Prep pans: Start by preheating your oven to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment paper and lightly spray the insides with nonstick cooking spray. This ensures your cake comes out perfectly!
2. Combine dry ingredients: In a mixing bowl, sift together all-purpose flour, cake flour, baking powder, baking soda, and salt. This step adds air, ensuring a light texture.
3. Mix wet ingredients: In a separate bowl, beat together butter, sugar, and lemon zest using an electric mixer until the mixture becomes pale and fluffy, about 3 to 4 minutes. This is the foundation of your cake's flavor.
4. Add eggs: Add whole eggs to the butter mixture, mixing well. Then, incorporate the egg whites one at a time, ensuring each is fully mixed before adding the next. This technique traps air for a lighter cake.
5. Incorporate dry and wet: Gradually mix in the dry ingredients and buttermilk, alternating between them. Stir gently to combine. You want the batter to be smooth but don’t overmix!
6. Divide the batter: Evenly distribute the batter between your two prepared pans. This ensures that both cakes bake uniformly.
7. Bake the cakes: Place the pans in your preheated oven and bake for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be a lovely golden brown.
8. Cool the cakes: Once baked, allow the cakes to cool for several minutes in the pans. Then, carefully transfer them to a wire rack to cool completely.
9. Make the frosting: In a mixing bowl, add butter and beat for 1 minute. Then, mix in powdered sugar, half of the lemon juice, and lemon zest. Beat until smooth and creamy, about 3 minutes. Adjust consistency with more sugar or juice if needed.
10. Frost the cake: Once the cakes are completely cool, generously frost the top of one layer before placing the other on top and frosting the entire cake. Allow it to set for a moment before serving.

Notes

• Storage: Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for a week.
• Freezing: You can freeze the layers individually wrapped in plastic wrap for up to three months. Thaw before frosting.
• Serving suggestions: Serve with fresh berries or a dollop of whipped cream for an extra treat.
• Variations: Try adding poppy seeds for texture or a different citrus zest for a twist!
• Layering: This cake can also be made as a sheet cake or in cupcake form. Just adjust bake times accordingly!

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.