Sign up to receive recipes, recommendations and tips straight to your inbox! Sift together the dry ingredients. Since its publish date, weve received many questions about leaving out the blueberries to make it plain. There are a lot of steps you can do ahead though that will make assembling the cake easier. Add the vanilla then eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. ( I only did it on the top). Thanks for stopping by! but maybe should have turned it down to 325 and cooked even longer. Will definitely come back to this website for my next cake. I hope this helps for next time! Its deliciously moist and light and is remarkable paired with tangy cream cheese buttercream. I have not decorated this yet but I will complete the cake and fingers crossed for next weekend!! Transfer to prepared pans. Beat in the vanilla. Refrigerate for at least 30-45 minutes before slicing. If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour. If you dont have cake flour on hand, you can make your own using all-purpose flour and cornstarch. Wish i could post a picture. Your email address will not be published. I love baking cooking. When zesting the lemon, make sure only to zest the yellow parts. With the mixer on low speed, add the dry ingredients just until combined. This email series is a great place to start. Your favorite treats, made better for you! Ill walk you through a few of my most popular recipes and show you exactly why they work. Pour the mixture into a saucepan and bring to a simmer over medium heat. Bake for 35 to 40 minutes, then let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. I made this recipe as described with the exception of turning the batter into 3 layers instead of 2, with of course a shorter baking time. I just wish she had measurements for a 3 layer 6 cake but we made it work and it was delicious. The lemon cake batter is velvety and thick. Its hard to say what went wrong without being in the kitchen with you. Still experimenting.but love the recipe. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it. And then had to do math to get to your equivalent recipe amount. Cool cake completely on a cooling rack. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. No rhyme or reason here just didnt feel like reaching for both types of sugar this time. Unlike some cakes, this is not overly sweet, and the tanginess of the cream cheese and buttermilk help balance everything out.
Please read our disclosure policy. Beat the butter on medium speed until creamy. Brush layers with warm syrup; cool completely. 10/10, will make again!! Please read my. Nice tip for creating cake flour. In a small mixing bowl, whisk the egg yolks and sugar until smooth. when you subscribe to Taste of Home today! My friend asked me to make her a lemon cake I was searching a great recipe for a lemon cake and guess what you popped up you have recipe so Im giving it a try I want to ask you about this frosting I am a a beginner in baking. 4. The recipe is two layers of a delicious white cake with a hint of lemon thanks to some lemon zest. Yes, you can double the recipe and use 9-inch pans instead. Evenly cover the top with lemon cream cheese frosting. Hi Max! Serve at Room Temperature. 
My secrets for making wholesome meals you'll WANT to eat. When I put a knife into middle of the First one, it sunk a little but I continued to cook. Ill walk you through a few of my most popular recipes and show you exactly why they work. Sally McKenney is a professional food photographer, cookbook author, and baker. This cake looked and tasted amazing. Perfectly sweet and melt-in-your-mouth tender, this lemon cake recipe is positively bursting with bright lemon flavor. (My friend who loves lemon cake.) That one my husband got to keep as I cut into it to see how it was; it was light and delicious a bit overcooked, but he was happy.. . Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean. Just like we found in our 6 inch citrus cake, cake flour is too light for this lemon cake; our cakes were squat and flimsy. 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. 
This lemon cake batter will fit into a 913-inch pan. Beat the butter on medium speed until creamy. Cool slightly. Combine sugar and butter and beat with the paddle or whisk attachment, or with a hand mixer,beat on medium speed for a full 3 minutes, until the butter and sugar are very light. I never let it get to boiling point. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack. Everyone will love the brightness and lightness of the cake. Make sure the butter is at room temperature so itll be easier to cream. If you cant find lemon extract, opt for extra zest in the cake rather than swapping lemon juice. Your email address will not be published. This email series is a great place to start. Spread 2/3 of the filling on the bottom half of the cake and top with the other layer. The cake stays perfectly fresh and a frozen cake is easier to frost. If you dont regularly keep buttermilk on hand, you can make your own homemade buttermilk substitute. Zest the lemons and set aside. If you scoop the flour straight from the bag, you overpack the measuring cup. Summer Goddard, Springfield, Virginia. Cream cheese for the lemon cream cheese frosting, I recommend using full-fat cream cheese as it will give the frosting a creamy consistency thats also slightly tangy. In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed, Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon, Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set, Chill for several hours or freeze to firm up the filling. And Im usually a good baker. Top withmore frosting and spread the frosting down around the sides. Then add to the recipe as directed. If youre wondering if you can make this lemon cake with oil instead of butter, I wouldnt recommend this swap. Add the gelatin in a few Tbsp of water and let sit for about 5 minutes. Be sure to check out my how to decorate a cake guide for more tips and tricks. And i added everything together and it didnt work. Highly recommend if youre dairy free! Place 1 layer on your cake plate or stand. Everything turned out so yummy!!! As the recipe calls for lemon zest, youll need fresh lemons anyways! Im so sorry you had trouble converting the ingredients for this recipe, Jeremy. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, milk, and flour. If you are looking to save some time, you could eliminate the crumb topping from the lemon cream cake but it does give the cake a pretty finish on top and a nice yummy texture. Sad to say that the batter was so thick, and I fear this cake will be a huge disaster. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. Six-Layer Coconut Cake with Lemon Filling, Coconut Cake with White Chocolate Frosting, 30 Bundt Cakes You Need to Make This Spring, The Best and Worst Drinks to Keep You Hydrated, Do Not Sell My Personal Information CA Residents, 2 packages (8 ounces each) cream cheese, softened. Add eggs and egg yolks, 1 at a time, beating well after each addition. Make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer. Lemon Layer Cake with Lemon Cream Cheese Buttercream. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. I made this cake for my neighbor girls five-year birthday. This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. Refrigerate leftovers. Mix for two minutes until well combined. Im so happy that you enjoyed it, Liz! Prepare the frosting:Using a stand mixer fitted with a paddle attachment or a hand mixer,beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. You will absolutely fall in love with this tender cake after the first bite melts in your mouth. Stir the buttermilk and lemon juice together. Beat until the batter is smooth, then add the remaining dry ingredients. In a bowl combine lemon zest and sugar and rub togetherwith your fingers until the sugar is moist and fragrant. Thank you!! It is a combination of sugar and water. Whisk together the milk and egg whites in a medium bowl. Rub the sugar and lemon zest together (this releases the lemon flavor! Saw all the raving reviews so made this cake for a family members birthday. Oh let me get back to my question about the the Frosting can I make Rosetta will it hold up? I know how to make a cake from scratch and this cake did not rise and I am extremely disappointed .I did not over beat , my butter was not over softened, I know I did everything right. I made this recipe dairy free by using vanilla unsweetened oat milk and plant based butter. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Top with the second cake layer and spread the remaining frosting all over the outside of the cake. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon extract. Sift flour in a large bowl, then measure 3 cups. Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved. 5. If you dont want to buy cake strips, I have a post on. (If possible let the cake sit for about 40 minutes.) Simple Syrup is a liquid sweetener. I weighed all the ingredients, etc but this cake was definitely underwhelming for the amount of effort involved. COPYRIGHT 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. Frost the cake:First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Are you new to this website? In the comments below, youve called this simple lemon cake recipe: As for the frosting: its creaminess is exquisite. The level of that lemon flavor you would expect from a lemon cake is perfect!. Hi there, I would class myself as well versed in the kitchen. I made a total 4 cakes ima make one 3 Layer the other one for me to have.
Thank you for this kind review! Alternatively, if youre worried about doming, use cake strips to help your cake layers come out evenly. , Real good. Hi Kylie! 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! Since its stored in the refrigerator, I like to take it out before we sit down to dinner to give it adequate time to warm up prior to dessert. The frosting was good though. Beat in the vanilla and continue to beat until smooth and fluffy. If youre a lemon dessert lover like I am, meet our crowning glory.
Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. ( I only did it on the top). Thanks for stopping by! but maybe should have turned it down to 325 and cooked even longer. Will definitely come back to this website for my next cake. I hope this helps for next time! Its deliciously moist and light and is remarkable paired with tangy cream cheese buttercream. I have not decorated this yet but I will complete the cake and fingers crossed for next weekend!! Transfer to prepared pans. Beat in the vanilla. Refrigerate for at least 30-45 minutes before slicing. If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour. If you dont have cake flour on hand, you can make your own using all-purpose flour and cornstarch. Wish i could post a picture. Your email address will not be published. I love baking cooking. When zesting the lemon, make sure only to zest the yellow parts. With the mixer on low speed, add the dry ingredients just until combined. This email series is a great place to start. Your favorite treats, made better for you! Ill walk you through a few of my most popular recipes and show you exactly why they work. Pour the mixture into a saucepan and bring to a simmer over medium heat. Bake for 35 to 40 minutes, then let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. I made this recipe as described with the exception of turning the batter into 3 layers instead of 2, with of course a shorter baking time. I just wish she had measurements for a 3 layer 6 cake but we made it work and it was delicious. The lemon cake batter is velvety and thick. Its hard to say what went wrong without being in the kitchen with you. Still experimenting.but love the recipe. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it. And then had to do math to get to your equivalent recipe amount. Cool cake completely on a cooling rack. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. No rhyme or reason here just didnt feel like reaching for both types of sugar this time. Unlike some cakes, this is not overly sweet, and the tanginess of the cream cheese and buttermilk help balance everything out.
Please read our disclosure policy. Beat the butter on medium speed until creamy. Brush layers with warm syrup; cool completely. 10/10, will make again!! Please read my. Nice tip for creating cake flour. In a small mixing bowl, whisk the egg yolks and sugar until smooth. when you subscribe to Taste of Home today! My friend asked me to make her a lemon cake I was searching a great recipe for a lemon cake and guess what you popped up you have recipe so Im giving it a try I want to ask you about this frosting I am a a beginner in baking. 4. The recipe is two layers of a delicious white cake with a hint of lemon thanks to some lemon zest. Yes, you can double the recipe and use 9-inch pans instead. Evenly cover the top with lemon cream cheese frosting. Hi Max! Serve at Room Temperature. My secrets for making wholesome meals you'll WANT to eat. When I put a knife into middle of the First one, it sunk a little but I continued to cook. Ill walk you through a few of my most popular recipes and show you exactly why they work. Sally McKenney is a professional food photographer, cookbook author, and baker. This cake looked and tasted amazing. Perfectly sweet and melt-in-your-mouth tender, this lemon cake recipe is positively bursting with bright lemon flavor. (My friend who loves lemon cake.) That one my husband got to keep as I cut into it to see how it was; it was light and delicious a bit overcooked, but he was happy.. . Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean. Just like we found in our 6 inch citrus cake, cake flour is too light for this lemon cake; our cakes were squat and flimsy. 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. This lemon cake batter will fit into a 913-inch pan. Beat the butter on medium speed until creamy. Cool slightly. Combine sugar and butter and beat with the paddle or whisk attachment, or with a hand mixer,beat on medium speed for a full 3 minutes, until the butter and sugar are very light. I never let it get to boiling point. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack. Everyone will love the brightness and lightness of the cake. Make sure the butter is at room temperature so itll be easier to cream. If you cant find lemon extract, opt for extra zest in the cake rather than swapping lemon juice. Your email address will not be published. This email series is a great place to start. Spread 2/3 of the filling on the bottom half of the cake and top with the other layer. The cake stays perfectly fresh and a frozen cake is easier to frost. If you dont regularly keep buttermilk on hand, you can make your own homemade buttermilk substitute. Zest the lemons and set aside. If you scoop the flour straight from the bag, you overpack the measuring cup. Summer Goddard, Springfield, Virginia. Cream cheese for the lemon cream cheese frosting, I recommend using full-fat cream cheese as it will give the frosting a creamy consistency thats also slightly tangy. In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed, Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon, Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set, Chill for several hours or freeze to firm up the filling. And Im usually a good baker. Top withmore frosting and spread the frosting down around the sides. Then add to the recipe as directed. If youre wondering if you can make this lemon cake with oil instead of butter, I wouldnt recommend this swap. Add the gelatin in a few Tbsp of water and let sit for about 5 minutes. Be sure to check out my how to decorate a cake guide for more tips and tricks. And i added everything together and it didnt work. Highly recommend if youre dairy free! Place 1 layer on your cake plate or stand. Everything turned out so yummy!!! As the recipe calls for lemon zest, youll need fresh lemons anyways! Im so sorry you had trouble converting the ingredients for this recipe, Jeremy. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, milk, and flour. If you are looking to save some time, you could eliminate the crumb topping from the lemon cream cake but it does give the cake a pretty finish on top and a nice yummy texture. Sad to say that the batter was so thick, and I fear this cake will be a huge disaster. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. Six-Layer Coconut Cake with Lemon Filling, Coconut Cake with White Chocolate Frosting, 30 Bundt Cakes You Need to Make This Spring, The Best and Worst Drinks to Keep You Hydrated, Do Not Sell My Personal Information CA Residents, 2 packages (8 ounces each) cream cheese, softened. Add eggs and egg yolks, 1 at a time, beating well after each addition. Make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer. Lemon Layer Cake with Lemon Cream Cheese Buttercream. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. I made this cake for my neighbor girls five-year birthday. This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. Refrigerate leftovers. Mix for two minutes until well combined. Im so happy that you enjoyed it, Liz! Prepare the frosting:Using a stand mixer fitted with a paddle attachment or a hand mixer,beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. You will absolutely fall in love with this tender cake after the first bite melts in your mouth. Stir the buttermilk and lemon juice together. Beat until the batter is smooth, then add the remaining dry ingredients. In a bowl combine lemon zest and sugar and rub togetherwith your fingers until the sugar is moist and fragrant. Thank you!! It is a combination of sugar and water. Whisk together the milk and egg whites in a medium bowl. Rub the sugar and lemon zest together (this releases the lemon flavor! Saw all the raving reviews so made this cake for a family members birthday. Oh let me get back to my question about the the Frosting can I make Rosetta will it hold up? I know how to make a cake from scratch and this cake did not rise and I am extremely disappointed .I did not over beat , my butter was not over softened, I know I did everything right. I made this recipe dairy free by using vanilla unsweetened oat milk and plant based butter. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Top with the second cake layer and spread the remaining frosting all over the outside of the cake. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon extract. Sift flour in a large bowl, then measure 3 cups. Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved. 5. If you dont want to buy cake strips, I have a post on. (If possible let the cake sit for about 40 minutes.) Simple Syrup is a liquid sweetener. I weighed all the ingredients, etc but this cake was definitely underwhelming for the amount of effort involved. COPYRIGHT 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. Frost the cake:First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Are you new to this website? In the comments below, youve called this simple lemon cake recipe: As for the frosting: its creaminess is exquisite. The level of that lemon flavor you would expect from a lemon cake is perfect!. Hi there, I would class myself as well versed in the kitchen. I made a total 4 cakes ima make one 3 Layer the other one for me to have. Thank you for this kind review! Alternatively, if youre worried about doming, use cake strips to help your cake layers come out evenly. , Real good. Hi Kylie! 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! Since its stored in the refrigerator, I like to take it out before we sit down to dinner to give it adequate time to warm up prior to dessert. The frosting was good though. Beat in the vanilla and continue to beat until smooth and fluffy. If youre a lemon dessert lover like I am, meet our crowning glory.