Lemon Cake

Lemon Cake

Lemon cake is a bright and tasty dessert that brings a burst of flavor in every bite. This cake is perfect for celebrations, afternoon tea, or simply to enjoy with family and friends. Its refreshing taste makes it a favorite for many, especially during warm weather. With a delicious lemon frosting on top, it’s hard to resist a slice of this delightful treat!

Why Make This Recipe

Making lemon cake is a wonderful way to brighten your day. The zesty flavor of lemon adds a unique twist compared to other cakes. This recipe is easy to follow, and you will be rewarded with a light and fluffy cake that is sure to impress. Plus, you can customize it with your favorite fillings or toppings. Whether you’re a seasoned baker or a beginner, you’ll find this recipe simple and fun to make!

How to Make Lemon Cake

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup butter-flavored shortening
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon zest
• 1 tablespoon lemon extract
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/3 cup fresh lemon juice
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups whole milk
• 1 1/2 cups unsalted butter (for frosting)
• 5 cups powdered sugar
• 3 teaspoons lemon extract (for frosting)
• 1 pinch salt (for frosting)
• 1 tablespoon milk (for frosting)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the unsalted butter, butter-flavored shortening, and granulated sugar until light and fluffy.
3. Beat in lemon zest, lemon extract, and vanilla extract.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the fresh lemon juice.
6. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix until just combined.
7. Divide the batter between the prepared cake pans and bake for 25-30 minutes.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. To make the frosting, beat together the unsalted butter and powdered sugar in a bowl. Add lemon extract, a pinch of salt, and milk to achieve the desired consistency.
10. Once the cakes are completely cool, spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.

How to Serve Lemon Cake

Lemon cake is best served at room temperature. You can slice it into wedges and serve it plain or with a dollop of whipped cream for added sweetness. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. Enjoy it during a lovely afternoon tea or as the centerpiece of your dessert table!

How to Store Lemon Cake

To store lemon cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. If you want to store it for a longer time, you can freeze it by wrapping it in plastic wrap and foil. It will last in the freezer for up to 3 months. Thaw it in the refrigerator before serving.

Tips to Make Lemon Cake

• Always use fresh lemons for the best flavor.
• Make sure all your ingredients are at room temperature for better mixing.
• Don’t overmix the batter; just mix until combined for a lighter cake.
• If you want a more intense lemon flavor, add more lemon zest or extract.

Variation

You can add poppy seeds to the batter for a delightful crunch or even mix in blueberries for a fruity twist. Alternatively, you can use cream cheese frosting for a richer taste.

FAQs

1. Can I use bottled lemon juice instead of fresh?
While you can use bottled lemon juice, fresh lemon juice will always give you a brighter flavor.

2. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.

3. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and frost it just before serving for the best freshness.