Flavors Worth Savoring
The smell of lemon cake takes me back to my childhood. I remember waiting at the kitchen counter for my grandmother’s lemon cake. The mix of tart citrus and sweet crumb is irresistible. This lemon cake recipe is a must-try for anyone.
It’s perfect for impressing guests or brightening a gloomy day. This homemade lemon cake will quickly become your favorite.
This lemon cake stands out because it uses fresh lemon juice and zest. It adds a real, vibrant taste to every bite. The cake is moist and fluffy, matching the tangy sweetness of the citrus.
You can make it from scratch or use a cake mix. This lets you choose based on your schedule and skill.
It’s great as a classic layer cake, a rustic sheet cake, or even cupcakes. This lemon cake is sure to please everyone. Let’s explore how to make the perfect lemon cake that will make your taste buds happy!
Why This Lemon Cake Recipe Will Become Your Favorite
Get ready to love this lemon dessert for its sweet and tangy mix. It’s moist, fluffy, and full of lemon flavor. This easy baking recipe will soon be a favorite in your home.
Perfect Balance of Sweet and Citrus
The secret to this tangy cake is the perfect mix of ingredients. It has just the right sugar to match the fresh lemon’s zing. This creates a flavor that will make your taste buds happy.
Simple Ingredients, Professional Results
This lemon cake may seem simple, but it’s packed with flavor. You’ll need common items like flour, sugar, butter, and eggs. With these, you can make professional-level results at home.
Versatile Serving Options
This lemon cake is great for any occasion. It’s perfect for a summer party or a daily dessert. You can serve it as a sheet cake or with lemon buttercream frosting. The choices are endless!
“This lemon cake recipe is an absolute delight. The perfect balance of sweet and tangy flavors makes it a true crowd-pleaser!”
Essential Ingredients and Kitchen Tools
Baking a delicious lemon cake needs the right ingredients and tools. Let’s explore the key items for a successful recipe:
Cake Ingredients
- All-purpose flour: 384 grams (3 cups)
- Baking powder
- Baking soda
- Unsalted butter: 173 grams (3/4 cup)
- Granulated sugar
- Eggs: 6 large
- Milk
- Yogurt
- Fresh lemons: 1.5 tablespoons of lemon zest
Frosting Ingredients
- Powdered sugar: 360 grams (3 cups)
- Unsalted butter
The recipe calls for fresh lemon juice and zest. This ensures the cake is sweet and tangy.
Essential Kitchen Tools
- 9-inch round cake pans
- Parchment paper
- Electric mixer
- Zester
With these cake ingredients and baking essentials, you’re ready to make a moist, tasty lemon cake. It will impress everyone.
Step-by-Step Lemon Cake Recipe
Making the perfect lemon cake is simpler than you think. Follow this easy recipe for a moist, fluffy, and tasty lemon cake. Here’s how to start.
Preparing Your Cake Pans
Start by getting your cake pans ready. Heat your oven to 350°F (175°C). Grease two 8-inch round pans with butter or spray. Put parchment paper on the bottom to help the cakes come out easily.
Mixing the Batter
In a big bowl, mix ¾ cup (170 g) of unsalted butter, ¼ cup (60 g) of vegetable oil, and 1½ cups (300 g) of sugar until it’s fluffy. Add 4 large eggs one at a time, beating well after each. Then, mix in ⅓ cup (90 g) of milk, ½ cup (115 g) of yogurt, and ¼ cup (58 g) of fresh lemon juice.
Baking Instructions
When your batter is ready, split it evenly between the pans. Bake at 350°F (175°C) for 24-29 minutes. The cake is done when a toothpick in the center comes out clean. Let the cakes cool in the pans for 15-20 minutes before cooling them completely on a wire rack.
For a quick lemon cake, use a cake mix. Mix it with pudding, yogurt, water, oil, and eggs. Then, bake as the package says.
Creating the Perfect Lemon Buttercream Frosting
Elevate your lemon cake with a silky, tangy lemon buttercream frosting. This easy recipe balances sweet and citrusy, making your lemon cake stand out.
Start with softened unsalted butter – about 1 cup (226g) at room temperature. Cream the butter until it’s light and fluffy, about 2-3 minutes. Then, add 3 1/2 cups (420g) of powdered sugar gradually, beating well after each addition.
- Add 2 tablespoons (30ml) of fresh lemon juice and 2 teaspoons (10ml) of whole milk, then beat until fully incorporated.
- For an extra burst of lemon flavor, stir in 2 teaspoons (10ml) of lemon zest.
- Continue mixing until the buttercream is light, fluffy, and silky smooth.
This recipe makes enough lemon buttercream to frost a two-layer cake. If it’s too thick, add a tablespoon of milk. If too thin, add more powdered sugar.
“This lemon buttercream is the perfect topping for my homemade lemon cake. It’s so fresh, creamy, and bursting with citrus flavor!”
The lemon buttercream can be made ahead of time and refrigerated for up to 3 months. When ready, let it come to room temperature and re-whip until light and fluffy.
This lemon frosting adds vibrant flavor and smooth texture to your lemon cake. Enjoy this versatile buttercream recipe for all your cake decoration needs!
Tips for a Moist and Flavorful Cake
To make your lemon cake moist and full of citrus flavor, focus on a few important steps. First, use room temperature ingredients for better blending and rising. When zesting lemons, only take the yellow zest to avoid bitterness.
Temperature Considerations
Using room temperature eggs, butter, and dairy products helps the batter mix well. This makes the cake tender. Don’t overmix the batter to avoid a tough cake. Adding lemon extract to the batter or frosting can boost the lemon taste.
Zesting Techniques
Grate the lemon zest with a fine microplane or the smallest box grater holes. Only take the thin, yellow outer layer. The white pith can make the cake bitter, so leave it out.
Storage Guidelines
Store unfrosted cake layers in plastic at room temperature for up to 2 days. You can also freeze them for up to 3 months. Thaw the cake at room temperature when you’re ready to serve. Frosted cakes can be refrigerated for up to 4 days. Bring them to room temperature before serving for the best taste and texture.
