LEMON CAKE
Introduction
Welcome to the wonderful world of Lemon Cake! This cake is a delightful treat that’s bright, tangy, and oh-so-moist. Perfect for any occasion, it brings sunshine to your table. Whether you’re celebrating a birthday or just want a sweet snack, Lemon Cake is sure to please everyone.
Why Make This Recipe
Why choose this Lemon Cake? First, it’s super easy to make, even if you’re new to baking! Plus, the fresh lemon flavor makes it refreshing and delicious. It’s a great way to impress your family and friends with something homemade. Trust me; they’ll be asking for seconds!
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:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the unsalted butter, butter-flavored shortening, and granulated sugar until light and fluffy.
- Add the lemon zest, lemon extract, and vanilla extract, mixing until combined.
- Beat in the eggs one at a time, then stir in the fresh lemon juice.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with the milk.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, combine powdered sugar, lemon extract, a pinch of salt, and milk in a bowl. Beat until smooth and creamy. Frost the cooled cakes.
How to Serve Lemon Cake
Once frosted, this Lemon Cake is ready to serve! Slice it into generous pieces and enjoy it with a nice cup of tea or coffee. It’s equally delicious on its own or topped with some fresh berries.
How to Store Lemon Cake
To keep your Lemon Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to save it longer, it can be refrigerated for up to a week. Just remember to let it come to room temperature before serving for the best taste!
Tips to Make Lemon Cake
- Make sure your ingredients are at room temperature for easier mixing.
- Don’t overmix the batter; just mix until combined for a light cake.
- Using fresh lemon juice and zest really enhances the flavor!
Variations
Feeling creative? You can add poppy seeds for a delightful crunch, or even layer in some fresh berries between the cakes for extra flavor!
FAQs
Q: Can I use bottled lemon juice instead of fresh?
A: Yes, but fresh lemon juice gives the best flavor.
Q: Can I freeze Lemon Cake?
A: Absolutely! Just wrap it tightly and store it in the freezer for up to three months.
Q: What if I don’t have butter-flavored shortening?
A: You can use all unsalted butter instead. Just keep the total amount of butter at 1 cup.
