Lemon Cake

Lemon Cake

Recipe for Lemon Cake (from scratch):

  1. 1 1/2 cups all-purpose flour,
  2. 1 1/2 cups cake flour,
  3. 2 teaspoons baking powder,
  4. 1/4 teaspoon baking soda,
  5. 1/2 teaspoon salt,
  6. 1 cup softened unsalted butter,
  7. 1 1/2 cups granulated sugar,
  8. 2 Tablespoons lemon zest from about 4 medium lemons,
  9. 2 large eggs,
  10. 4 large egg whites,
  11. 1 teaspoon vanilla extract,
  12. and 1/2 cup buttermilk.

Lemon Cake (in the form of a cake mix):

  1. One box of cake mix I use the following products:
  2. 1 small package lemon instant pudding
  3. 1 cup sour cream or plain Greek yogurt
  4. 3/4 cup water 3/4 cup vegetable or canola oil
  5. 4 large eggs

Buttercream with lemon flavor Frosting:

  1. 1 cup room temperature butter (2 sticks)
  2. 6 cups powdered sugar ⅓⅓ –
  3. 1/2 cup fresh lemon juice
  4. 1 teaspoon lemon zest

Guidelines Cake with Lemon (from scratch):

  • Prepare pans: Set oven temperature to 350°F. Two 9-inch round baking pans should have their bottoms lined with parchment paper. The interior of the pans should then be lightly sprayed with nonstick cooking spray. Put aside.
  • Into a mixing basin, sift together cake flour and all-purpose flour. Stir together the salt, baking soda, and baking powder. Add the butter, sugar, and lemon zest to a different mixing bowl.
  • Using an electric mixer, beat for three to four minutes, or until the mixture is pale and fluffy. Mix thoroughly after adding the whole eggs. One by one, add the egg whites, mixing in between each one. Add the vanilla and stir.
  • Stirring in between each addition, alternately add a small amount of the flour mixture and then the buttermilk. Using two circular cake pans that have been prepped, divide the batter equally. Bake for about 24 to 29 minutes, or until a toothpick inserted into the center of the cakes comes out clean, in a preheated oven. Take out of the oven and let cool in the pans for a few minutes before moving them to a wire rack to cool down fully.
  • To make the frosting, put the butter in a big mixing bowl or stand mixer and beat for a minute with beaters. Add the lemon zest, half of the lemon juice, and four cups of powdered sugar. Beat vigorously for three minutes, or until smooth and creamy.
  • Until you achieve the required frosting consistency, gradually add the remaining sugar, one cup at a time, along with the remaining lemon juice. To thin, add more juice; to thicken, add more sugar. After the cake cools fully, frost it.
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Remarks Making Lemon Cake from a Cake Mix:

One box of lemon cake mix One tiny box of instant lemon pudding one cup of Greek yogurt, plain Four big eggs, ¾ cup water, ¾ cup oil In a large bowl, add the cake mix and pudding mix and toss to mix. Stir in the eggs, water, oil, and Greek yogurt. Grease two 8 or 9-inch round pans and bake at 350 degrees for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean.

To Freeze Unfrosted Cake:

After baking, let the cake cool fully before freezing it. Place each round cake in a gallon ziplock bag or cover with aluminum foil after wrapping it in a layer of plastic wrap. For up to three months, freeze. Frosting can be frozen in a different airtight container. Both should thaw at room temperature.

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