Description
Heavenly lemon cake whisks bakers into a zesty paradise of citrusy delight. Bright layers of tangy sweetness promise a refreshing escape that satisfies with each sublime slice you’ll savor.
Ingredients
Scale
Cake Dry Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Cake Wet Ingredients and Flavor Enhancers:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1/4 cup (60 milliliters) fresh lemon juice
- 1/2 cup (120 milliliters) buttermilk
- 1/2 cup (120 grams) sour cream
Frosting Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Lemon slices for garnish
Instructions
- Preheat oven to 350°F (175°C), ensuring optimal temperature for cake baking.
- Thoroughly grease and dust two 8-inch round cake pans with flour to prevent sticking.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl to eliminate lumps.
- Using an electric mixer, cream butter and sugar until light, pale, and voluminous, about 3-4 minutes.
- Incorporate eggs individually, mixing thoroughly after each addition to maintain smooth consistency.
- Fold in fresh lemon zest and juice, distributing citrus essence evenly throughout the batter.
- Gradually blend dry ingredients into wet mixture, alternating with buttermilk and sour cream to create a silky, uniform batter.
- Evenly distribute batter between prepared cake pans, smoothing surfaces with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into center comes out clean.
- Allow cakes to rest in pans for 10 minutes, enabling gentle cooling and easier removal.
- Transfer cakes to wire rack, letting them cool completely to room temperature.
- Whip butter and cream cheese until achieving a smooth, creamy texture.
- Gradually incorporate powdered sugar, mixing until frosting reaches desired consistency.
- Enhance frosting with additional lemon zest and juice, creating a vibrant citrus flavor profile.
- Carefully stack cake layers, spreading frosting between and coating entire cake surface.
- Embellish with delicate lemon slices for an elegant, refreshing presentation.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with lemon juice for a vegan version of the cake.
- Use gluten-free flour blend to make the cake suitable for those with gluten sensitivities without compromising texture.
- Reduce sugar content by replacing some sugar with natural sweeteners like stevia or monk fruit for a lower-calorie dessert.
- Add fresh blueberries or raspberries between cake layers for extra moisture and a burst of complementary fruity flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 356 kcal
- Sugar: 33 g
- Sodium: 155 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg