Lemon cake – life doesn’t get any better than this! This lemon cake recipe is so moist and luscious. Topped off with an easy and delicious whipped frosting, you will find yourself making this for many occasions and sometimes because you just want something wonderful. The presentation and taste make it special.
This cake can be made with three or four layers. Depending on how thick you like your layers – or how much frosting you like between them – it works well either way. Just remember to adjust your baking time 5 – 10 minutes if making more layers since they will be thinner.
For the best tasting cake, always use fresh lemon juice and fresh lemon zest. The difference is in the taste. The zest adds the wonderful lemon flavor and the juice makes it moist. Skipping either step would not give you the best result.
To get the most juice from the fresh lemons, let them reach room temperature prior to using them. Press your palm down on each lemon and roll it on the countertop for a minute. It makes it much easier to grate the zest from the lemons prior to juicing them.
Lemon Cake Recipe
Ingredients for Lemon Cake:
- 1 ½ cup butter, softened
- 1 ½ cup sugar
- 3 whole eggs
- 2 egg yolks
- 2 ¼ cup flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ¾ cup milk
- Zest of 2 lemons
- Juice of 2 lemons
- ¾ cup sugar
Directions for Lemon Cake:
Preheat the oven to 350 degrees. Line the bottoms of 3 9-inch cake pans with parchment paper.
In a large mixing bowl, cream together the butter, sugar, and eggs. Add the flour, baking powder, salt, and milk. Whip together well. Add the grated zest of 2 lemons – mix into the batter enough to incorporate it.
Bake the layers for 30 – 35 minutes. Immediately after removing from the oven, using a toothpick, poke multiple holes into each layer. (TIP: DON’T POKE ANY WITHIN ONE INCH OF THE EDGE OF EACH LAYER AND DON’T POKE THROUGH TO THE BOTTOM OF THE CAKE. IF TOO CLOSE TO THE EDGE, THE CAKE WILL FALL APART WHEN ASSEMBLING.)
Mix together the lemon juice and the ¾ cup sugar. Brush on the top of each cake layer after poking the holes. (DON’T BRUSH IT NEAR THE EDGE OF THE CAKE, JUST IN THE MIDDLE WHERE THE HOLES ARE.)
Cool the cake layers completely. Once cooled, spread the frosting between the layers. Top with sliced strawberries if desired.
- 2 8-ounce packages of cream cheese
- 1 ½ cup powdered sugar
- 16-ounce container of Cool Whip
Whip together the cream cheese and powdered sugar. Whip in the Cool Whip.
THIS EXAMINER HAS RELOCATED TO PITTSBURGH. IF YOU WOULD LIKE TO CONTINUE AS A SUBSCRIBER, CLICK HERE TO RE-SUBSCRIBE SO YOU WON’T MISS ANY FUTURE RECIPES FROM SHERRY SMITH-NOBLE.