Lemon Cake Recipe -

Whether you’re celebrating a birthday, an anniversary, or simply looking to satisfy your sweet tooth, this delightful Lemon Cake Recipe is sure to become a favorite in your household. With its bright citrus flavor and moist texture, this cake is perfect for any occasion. Paired with a creamy lemon frosting, it’s not just a feast for the taste buds, but for the eyes as well. Let’s dive into a step-by-step guide to crafting this beautiful dessert.

Why You Will Love This Recipe

This Lemon Cake Recipe stands out for several reasons. Firstly, the fresh lemon juice and zest impart a bright, refreshing flavor that is simply irresistible. Secondly, the cake’s moistness is achieved through the careful addition of milk and butter, ensuring every slice is soft and tender. Finally, the accompanying lemon frosting transforms the simple cake into an elegant dessert that will impress friends and family alike. It’s a versatile recipe that’s just as perfect for a picnic as it is for a formal gathering.

Ingredients

Gather these ingredients to make your Lemon Cake:

All-purpose flour: 2 cups (315g)
Baking powder: 2 teaspoons (10g)
Salt: 1 teaspoon (1g)
Unsalted butter: 1 cup, softened (227g)
Granulated sugar: 2 cups (400g)
Large eggs: 4
Whole milk: 1 cup (240ml)
Fresh lemon juice: 3 tablespoons (45ml)
Lemon zest: From 2 medium lemons
Vanilla extract: 2 teaspoons (10ml)

For the Lemon Frosting

Unsalted butter: 1 cup, softened (227g)
Powdered sugar: 4 cups (480g)
Fresh lemon juice: 3 tablespoons (45ml)
Lemon zest: From 1 lemon
Heavy cream or milk: 2-3 tablespoons (30-45ml)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside as it will be incorporated with the wet ingredients later.

Step 3: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This process typically takes about 3-5 minutes.

Step 4: Then, add the eggs one at a time, mixing thoroughly after each addition. This helps create a stable emulsion and ensures even distribution of flavors. Next, stir in the fresh lemon zest and vanilla extract.

Step 5: In a separate bowl, combine the whole milk with the fresh lemon juice. Let it sit for a few minutes – this will slightly curdle the milk, which is perfectly fine and contributes to the cake’s moistness.

Step 6: Add the dry flour mixture to the butter mixture in three parts, alternating with the lemon milk mixture in two parts. Begin and end with the dry ingredients. Mix slowly until just combined; be careful not to overmix, as this can lead to a dense cake.

Step 7: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. This will ensure the cakes bake evenly.

Step 8: Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. It’s important to check for doneness to prevent overbaking, which can dry out the cake.

Step 9: Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them onto wire racks to cool completely. This step is crucial for achieving the perfect texture.

Step 10: For the lemon frosting, start by beating the softened unsalted butter until creamy. Gradually add in the powdered sugar, and continue mixing until smooth. Then, blend in the fresh lemon juice, zest, and a few tablespoons of heavy cream or milk, adjusting until you achieve a fluffy consistency.

Step 11: To assemble the cake, place one layer on a serving plate and spread an even layer of frosting on top. Gently place the second cake layer on top, and cover the entire cake with the remaining frosting, decorating as desired.

FAQ

Can I use cake flour instead of all-purpose flour in this recipe?

Yes, using cake flour will yield an even lighter texture for your lemon cake. Just be sure to adjust the measurements slightly, as cake flour is less dense than all-purpose flour.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Store the cooled cake layers in an airtight container at room temperature or refrigerate them until you are ready to frost and serve.

What can I substitute for the eggs in this recipe?

For a vegan option, you can use flaxseed meal or applesauce as an egg substitute. Use 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg.

How should I store leftovers?

Store any leftover lemon cake in an airtight container in the refrigerator for up to five days. You can also freeze slices by wrapping them in plastic wrap and placing them in a freezer-safe bag for up to three months.

Can I use bottled lemon juice instead of fresh lemons?

While you can use bottled lemon juice, using fresh lemon juice and zest significantly enhances the flavor of the cake and frosting.

Conclusion

This Lemon Cake Recipe is not only simple and straightforward, but it’s also a treat that everyone will love. Its vibrant flavor, moist texture, and delightful frosting will make it a splendid centerpiece for any celebration or a sweet indulgence on any day of the week. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of sunshine!