Lemon Cake

This batter is made with freshly grated lemon zest and fresh lemon juice. When it the cake comes out of the oven it is infused with a homemade lemon syrup to give it an extra lemon kick, and then after cooling down the pound cake is topped with the most delicious lemon glaze.

Lemon Cake

Hi Sally, I would love to try this recipe (just made the lemon cupcakes last week and they were a huge hit!). Do you think this recipe would work for a one-layer cake, topped with lemon glaze instead of the frosting? How long should I leave it in the oven if I bake it as one layer only? Would love your feedback on this, thanks in advance!

My daughter requested a lemon cake for her 20th birthday. Your recipe was the first to pop up in my search. It turned out beautifully and most delicious. I will be making again and trying more of your recipes! Top Notch- thank you!

I mixed some lemon curd into the cream cheese frosting that I put between the layers, so good! Just a bit more tangy and less sweet. Top I used the cream cheese frosting without the Lemon curd. Perfect!

Fantastically delicious recipe! I followed directions to the letter and end results were perfect. I received rave reviews; even from mu husband who does not like frosting on cake. I will be adding this recipe to my collection and using it again and again. Thank you, Sally and your team for your tireless recipe development efforts.

I really want to like this recipe but each time I make it the seems to be a bit dry and crumbly. The texture is nothing like the white cake or coconut cake on this site (which I adore btw!) Could I substitute the ap flour on this recipe for cake flour?

Hi Ross, the altitude could certainly be a contributing factor. We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: -altitude-baking.html Otherwise, sinking in the middle can often mean the cakes are slightly under baked. An additional minute or two could help for next time. Be sure that your leavening agents are also fresh. We try to replace them after about 3 months or so for best freshness. Hope these tips help for next time!

Moist, buttery, and tender, this lemon cake recipe is like a ray of sunshine! Made from scratch with real ingredients such as freshly squeezed lemon juice and lemon zest, this cake is full of flavor and is the perfect balance of sweet and tart. Unlike some cakes, this is not overly sweet, and the tanginess of the cream cheese and buttermilk help balance everything out. Everyone will love the brightness and lightness of the cake.

The best part about this lemon cake is that it comes together in only a few easy steps, so you can whip it up whenever you crave it! If you like lemon desserts, try my lemon bars recipe, lemon blueberry cake recipe, and lemon cupcakes recipe as well!

4. Stir the buttermilk and lemon juice together. With the mixer on low speed, add a third of the flour mixture, followed by half of the milk mixture. Continue, alternating between the flour and milk, mixing just until combined. Divide the batter among two greased 8-inch cake pans. Bake for 35 to 40 minutes, then let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

5. To make the frosting, beat the butter and cream cheese together until creamy. Add the lemon zest and beat until light and fluffy before adding the powdered sugar alternating with a little bit of the lemon juice. Beat in the vanilla and continue to beat until smooth and fluffy. Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges.

You can make the cake layers a day or two ahead of time, and once cooled, wrap them up and store them in the fridge until you are ready to assemble the cake. You can also make the lemon cream cheese frosting 2 to 3 days ahead of time. Simply keep the frosting in an airtight container in the fridge. Bring the frosting to room temperature and re-whip with the mixer before using.

I pipe dollops of frosting on top of the cake and add slices of lemon as well as some edible flowers for garnish. However, feel free to decorate it any way you prefer! A drizzle of lemon curd, fresh berries, whipped cream, or even some fresh herbs makes for a delightful addition. Be sure to check out my how to decorate a cake guide for more tips and tricks.

Doing a full-scale test run today to iron out any creases in my workflow ahead of the big day in a few weeks time, waiting for the oven to preheat and the lemon curd I made to go between the layers with meringue to cool. Wish me luck!

Lemon Cake with lemon cream cheese frosting is sunshine served on a plate! Perfectly sweet and melt-in-your-mouth tender, this lemon cake recipe is positively bursting with bright lemon flavor.

Lemon can significantly impact the outcome of your cake. While you can add lemon juice to cake mix (like this Lemon Poppy Seed Cake), I do not recommend lemon juice for this recipe, as it can alter the acidity level which can affect the rise of the cake and the overall flavor.

Bake the cake layers up to 1 day in advance, let them cool completely, then wrap airtight. Store them at room temperature until ready to frost. Frosting can be prepared 1 day in advance and stored in an airtight storage container in the refrigerator.

I want to use this recipe for my cheesecake cake with an 8 inch cheesecake between the layers. Do u think this cake can hold together well with a cheesecake in between? Or is the cake too delicate for that?

Before making the cake batter, prep the cake tins. I used two 9-inch round cake pans and sprayed them with nonstick spray. I also lined the bottom with parchment paper to prevent anything from sticking.

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter until smooth. Gradually add the sugar to the bowl and mix until combined. Add the lemon zest, then beat the butter mixture until light and fluffy.

For the lemon cake frosting, I used my homemade cream cheese frosting but scaled it up and swapped out the vanilla extract for fresh lemon juice. I suggest starting with 1 tablespoon of lemon juice in the frosting, then adding more if desired.

For a 913-inch cake: Grease a 913 pan with nonstick cooking spray, pour the batter into the pan, and spread it out into one even layer. Bake at 350F (180C) for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

HelloI am excited about trying your recipe. I have tried 2 others from other people, and they have failed my expectation because the lemon cake is missing the lemon flavor despite the fresh lemons used.

For the buttercream, I chose to pair the cake with a simple, vanilla frosting so that the lemon would stand out (and I had a batch of ermine frosting sitting in my freezer from my post a couple of weeks ago).

Hi Alexa! Soft fillings will make cakes a little less stable for sure. I do a thick dam of buttercream to hold the filling in and sometimes chill each layer so the dam sets before stacking. For more stability though you could do a dam with white chocolate ganache. That would give the best structure as it sets quite firm.

This cake comes together a little differently than most cakes. The eggs are separated, and the whites are beaten and folded into the batter. It gives the cake a light sponge cake texture which is really nice.

For those times when only a layer cake will do, you need good sturdy reliable cake pans. I like to use thick walled nonstick pans like Chicago pans, or USA brand pans. Both cook evenly and release the cakes every time. I have a set of both 8 inch and 9 inch pans, there really is a big difference in the size of the cakes when you bake in the different pans sometimes the smaller cake pan works better, and vice versa.

Add the baking powder and a little flour to the wet mixture, and beat just until combined. Alternate additions of milk and flour, mixing additions just until incorporated. Finally, mix in half of the grated lemon zest (save the other half of the zest for the glaze).

Pour batter into prepared pan. Bake 30 minutes, then check to determine how much more baking time is needed to avoid over-baking. Turn the pan and bake another 10 - 15 minutes (a total of 40 to 50 - 55 minutes) -- just until a toothpick or skewer inserted into the thickest part of the cake comes out clean.

If needed, gently shake the pan or use a butter knife to loosen the cake from the sides of the pan. Remove cake from the pan by placing a serving plate over the top of the pan and gently inverting the pan so they cake rests on the serving plate. If serving right-side-up (as shown here), gently flip the cake

*BAKING TIME: Every oven bakes differently, so always use suggested baking times as a guideline. Check (and turn) the cake after about 30 minutes, and estimate how much more baking time is needed. A toothpick or wooden skewer inserted into the center of the cake will come out clean when done.

In Aimee Bender's high-hearted and soulful second novel, The Particular Sadness of Lemon Cake, young Rose Edelstein discovers at age 9 that she can taste the emotions in her mother's lemon cake -- "absence, hunger, spiraling, hollows." Horrified, she tries to talk to her mother about her unhappiness, only to face a blank mask of denial. "I was having trouble trusting her cheer," Rose notes. "I knew if I ate anything of hers again it would likely give me the same message: Help me, I am not happy ... And now my job was to pretend I did not get the message."

At the counter, Mom poured thick yellow batter into a greased cake pan, and smoothed the top with the flat end of a pink plastic spatula. She checked the oven temperature, brushed a sweaty strand of hair off her forehead with the knob of her wrist.

Sweet zingy Lemon Cake frosted with lemon buttercream frosting then decorated with a fresh sprinkling of lemon zest! This goes along with my other classic lemon recipes like my Lemon Bars and Lemon Crinkle Cookies. 041b061a72