January 13, 2024
Review RecipeLemon Cake
You will love the fresh lemon flavor, bright, happy yellow color, and moist texture of our delectable lemon cake.
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The sweet citrus aroma of this bright and sunny lemon cake is sure to entice you to dig in and enjoy a slice. With two moist cake layers and lemon frosting, both bursting with lemon flavor, it will be hard to resist.
Lemon Cake Ingredients
This lemon cake’s tangy taste makes it a perfect choice for those who prefer their sweets with a bit of a zing.
The lemon, combined with a soft and creamy texture, creates a mouthwatering experience that will leave you craving for more.
Its freshness is unrivaled, making it an excellent option for those who are in search of light and refreshing desserts.
You’ll need:
For The Cake:
- ½ cup of unsalted butter, softened
- ½ cup of butter-flavored shortening
- 1½ cups of granulated sugar
- 2 tablespoons of lemon zest (2 large lemons)
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon extract
- 3 large eggs, room temperature
- ⅓ cup of fresh lemon juice
- 3 cups of all-purpose flour
- ½ teaspoon of baking soda
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 1½ cups of whole milk, warm
For The Lemon Frosting:
- 1½ cups of unsalted butter, softened
- 5 cups of powdered sugar
- 3 teaspoons of lemon extract
- Pinch of salt
- 1 tablespoon of milk
Lemon Cake Recipe Substitutions And Additions
SHORTENING: You can substitute the shortening for butter. The shortening helps to create a fluffier cake with a softer crumb.
MILK: Whole milk is best in this recipe to keep the cake moist and flavorful. Buttermilk can be substituted for a slightly heavier and moist cake.
FROSTING: The frosting is a lemon buttercream. Lemon cream cheese frosting would also be delicious.
This buttercream will work well for piping a border or simple decorations on the cake.
You may wish to increase the frosting recipe by 50% if you want to pipe a full border or do more decorating.
You could also try our blueberry cream cheese frosting for a classic lemon and blueberry flavor pairing.
LEMON ZEST: If you’re out of fresh lemons or prefer a different citrus twist, you can substitute lemon zest with lime or orange zest.
Lime zest will add a zingy, slightly tart flavor, while orange zest will bring a sweeter, more mellow citrus note to your cake.
VANILLA EXTRACT: While vanilla extract is a common flavor enhancer, you can experiment with other extracts to change things up.
Almond extract will impart a delightful nutty aroma, while coconut extract can add a tropical twist.
Use the same quantity as specified for vanilla, but be aware that it will alter the cake’s flavor profile.
How To Make This Lemon Cake Recipe
Let’s walk through the simple process of making this delightful layer cake together.
STEP ONE: Preheat the oven to 350°F. Spray two nine inch cake pans with nonstick cooking spray and line the bottoms with a round of parchment paper.
OUR RECIPE DEVELOPER SAYS
Buying pre-cut parchment paper rounds makes lining the pans easier.
STEP TWO: Cream butter, shortening, and sugar in a large bowl until smooth and creamy.
STEP THREE: Scrape down the sides of the bowl and add the lemon zest, lemon extract, and vanilla extract. Beat until combined.
STEP FOUR: Add the eggs and lemon juice and mix on high speed for two to three minutes.
STEP FIVE: Sift together the flour, baking soda, baking powder, and salt in a separate bowl.
PRO TIP:
Sifting the flour into your bowl will create a fluffier cake once baked.
STEP SIX: Add half a cup of milk to the wet ingredients, then half of the dry ingredients, another half cup of milk, the remaining flour mixture, and the remaining milk.
Mix just until everything is combined.
STEP SEVEN: Divide the cake batter between the two prepared baking pans.
STEP EIGHT: Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out with just a few crumbs.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP NINE: Cool cakes for five to ten minutes and then transfer them to a wire rack to cool the rest of the way.
STEP TEN: Prepare the frosting by beating the butter and two cups of powdered sugar together until well combined.
Add the lemon extract and a pinch of salt.
Continue beating, adding the remaining powdered sugar and one tablespoon of milk at a time until the frosting is fluffy and creamy.
STEP ELEVEN: Assemble the cake by spreading a layer of frosting on the first layer with an offset spatula.
Stack the second layer on top, and then frost the sides and top of the cake. Decorate as desired.
How To Serve Lemon Cake
This is the perfect cake for the lemon lovers in your life.
Add a scoop of vanilla ice cream to your plate to make the dessert even more delicious.
A refreshing iced tea or a warm mug of homemade hot chocolate would be a tasty drink on the side.
Two more lemon desserts that we know you’ll love are our lemon cobbler and lemon lasagna.
MORE LEMON RECIPES
Lemon Cake Storage Tips
Whether you want to make this delicious cake in advance, save some leftovers, or freeze portions for later, we’ve got you covered.
MAKE AHEAD: If you’re planning to serve this cake for a special occasion or just want to get a head start on dessert, you can make it ahead of time.
Bake the cake as directed in the recipe, and once it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil.
You can store it at room temperature for up to 24 hours before serving. This way, you’ll have more time to focus on other aspects of your meal prep.
IN THE FRIDGE: Store the frosted lemon layer cake in the refrigerator covered in plastic wrap for up to three days.
IN THE FREEZER: Freeze this lemon cake for up to one month in an airtight container.
Why This is the Best Lemon Cake Recipe
BRIGHT AND REFRESHING: The lemony flavor is perfectly balanced, making it a delightful treat that’s not overly sweet and refreshingly tangy.
MOIST TEXTURE: The cake’s tender crumb and moist texture are achieved without fuss or complicated techniques.
PERFECT FOR ANY OCCASION: Whether you’re baking for a special celebration or a casual get-together, this cake is versatile and can be dressed up with a fancy glaze or enjoyed plain with a cup of tea.
This lemon cake is moist and packed with a citrus flavor that will awaken your senses. With a simple flavor and two delicious layers wrapped in a delightful buttercream frosting, there is no way you can go wrong with this cake for any occasion.
FREQUENTLY ASKED QUESTIONS
Can I freeze lemon layer cake?
You can freeze this lemon cake for up to one month in the freezer as long as it is well-wrapped and stored in an airtight container.
Do I have to use fresh lemon juice, or can I use bottled?
Either is fine, but we do find that fresh lemon juice has a richer flavor than bottled.
Can I use store-bought frosting for this cake?
If you are looking for a way to whip up this recipe for lemon cake faster, using a store-bought frosting would be fine.
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Lemon Cake
You will love the fresh lemon flavor, bright, happy yellow color, and moist texture of our delectable lemon cake.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12
Ingredients
Cake
- ½ cup unsalted butter, softened
- ½ cup butter-flavored shortening
- 1½ cups granulated sugar
- 2 tablespoons lemon zest, 2 large lemons
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ⅓ cup fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whole milk, warm
Frosting
- 1½ cups unsalted butter, softened
- 5 cups powdered sugar
- 3 teaspoons lemon extract
- 1 pinch salt
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line the bottoms with a round of parchment paper.
- Cream the butter, shortening, and sugar in a large mixing bowl until smooth and creamy.
- Scrape down the sides of the bowl and add the lemon zest, lemon extract, and vanilla extract. Beat until combined.
- Add the eggs and lemon juice and mix on high speed for 2 to 3 minutes.
- Sift together the flour, baking soda, baking powder, and salt in a separate bowl.
- Add ½ cup of milk to the wet ingredients, then ½ of the flour mixture, another ½ cup of milk, the remaining flour, and the remaining milk. Mix just until everything is combined.
- Divide the batter between the two prepared baking pans.
- Bake for 25 to 30 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
- Cool cakes for 5 to 10 minutes and then transfer them to a cooling rack to cool the rest of the way.
- Prepare the frosting by beating the butter and two cups of powdered sugar together until well combined. Add in the lemon extract and a pinch of salt. Continue beating, adding the remaining powdered sugar and a tablespoon of milk at a time until the frosting is fluffy and creamy.
- Assemble the cake by spreading a layer of frosting on the first layer, stacking the second layer on top, and then frosting the top and around the sides of the cake. Decorate as desired.
Notes
- Buying pre-cut parchment paper rounds makes lining the pans easier.
- Sifting the flour into your bowl will create a fluffier cake once baked.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Nutrition
Calories: 793kcal | Carbohydrates: 101g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 180mg | Potassium: 189mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1069IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 2mg
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Comments
Hamilton says
KIDS LOVED IT!!!!!! It was gone in 3 days, my son asked if I could make this cake for his birthday. I loved it as well.