How To Make A Lemon Cake From Scratch?

1. To start, preheat your oven to 350 ℉. Spray a 9 inch square pan with vegetable cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set it aside for later.
3. In a separate large mixing bowl, beat the sugar, butter and lemon zest with an electric mixer on medium speed until light and fluffy.
4. Once your sugar and butter mixture has been creamed together, it’s time to add the eggs. Add them, one at a time, beating well after each addition.
5. Now we’ll add our dry ingredients. Add the flour mixture, alternating with the sour cream, beginning and ending with the flour mixture.

What is the best way to make a lemon cake?

Directions 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour. 2 Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl. 3 Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. More items

How much cornstarch do you need to make a lemon cake?

Simply mix together 1 3/4 cups of all purpose flour and 1/4 cup of cornstarch to make 2 cups of cake flour. Double this cake flour recipe to make 4 cups so you will have enough for this lemon cake recipe which is 3 cups.

How to make lemonade with lemon and milk?

In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside. In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside. In the bowl of your mixer, beat the softened butter until smooth.

How to make lemon butter cookies?

Instructions Preheat the oven to 350 degrees Grease and flour two 8 inch pans ( my pans are 2 inches deep). In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. In the bowl of your mixer, beat the softened butter until smooth.

How do you make lemon flavor cake?

So when you add lemon, you aren’t just adding lemon flavor, you’re developing flavor in the entire dish. With juice, zest and curls, you can do a lot to boost flavor; with candied peels and compound lemon butter, you can do even more.

What does lemon juice do to cake batter?

Anytime that you’re making a baked good using either baking soda or baking powder, add just a dash of lemon juice to the batter. You want about one to one-and-a-half teaspoons. The lemon juice works to super-activate the baking soda or baking powder and creates a little extra loftiness in your baking!

How do you make a lemon cake from a yellow cake mix?

Ingredients

1. 1 (18.25-ounce) package yellow cake mix.
2. 1 (3-ounce) package lemon-flavored Jell-O.
3. 3/4 cup vegetable oil.
4. 4 eggs, room temperature.
5. 3/4 cup water.
6. 1/4 teaspoon lemon extract.
7. 1 cup powdered sugar, sifted.
8. 4 tablespoons lemon juice.

How do you make Jamie Oliver lemon cake?

Ingredients

1. 250 g unsalted butter, plus extra for greasing, softened.
2. 250 g self-raising flour, plus extra for dusting.
3. 250 g golden caster sugar.
4. 4 large free-range eggs.
5. 1 teaspoon natural yellow food colouring.
6. 2 lemons.
7. For the icing.
8. 400 g icing sugar.

Why does my lemon cake not taste like lemon?

The ‘lemony’ flavour in a lemon cake is from the volatile oils which are present in the fruit’s zest,(mainly nerol, limonene and citral). I would’nt advise adding actual lemon juice to the cake as it will disrupt the ratios in the cake recipe and ususally the tart, zingy flavour gets lost anyway after baking.

What flavors go well with lemon cake?

4. Flavors that go well with lemon or strawberry cakes

Lemon cake with almond buttercream.

or Lemon cake with raspberry frosting and lemon buttercream.

Strawberry cake with banana mousse and strawberry buttercream.

Lemon cake with lemon curd and lemon buttercream.

Can I use lemon juice instead of water in cake mix?

You can actually use all lemon juice if you want. I usually use 3 parts juice to 1 part water. Pound cake is best made the day before serving.

Why do we add vinegar to cake?

Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.

What does adding vinegar to cake batter do?

What does baking soda and vinegar do in baking? Adding vinegar with baking soda is ideal for many types of cakes. They create a chemical reaction that releases carbon dioxide. This makes the baked products rise in the oven and results in a fluffy, moist texture.

How do you make a Kris Jenner’s lemon cake?

Kris Jenner’s Famous Lemon Cake Recipe

1. 1 package of Duncan Hines Lemon Supreme Deliciously Moist Cake Mix.
2. 1 package of Jell-O Lemon Instant Pudding & Pie Filling.
3. 1/2 Cup of vegetable oil.
4. 4 eggs.
5. 1 Cup of water.
6. Fresh lemon juice.
7. Powdered Sugar.

Can you replace water with milk in a cake mix?

The average cake mix calls for the most boring of liquids: water. Instead of using water, use a dairy product. Just replace the water with the same amount of milk, or a little bit more buttermilk (because buttermilk is so viscous, you need to add more liquid than the recipe calls for).

How do you make boxed box taste homemade?

Try adding a few of these tips to your box cake mix taste better!

1. Use milk instead of water.
2. Add extra eggs.
3. Add sugar and flour to the dry mix.
4. Use coffee instead of water for chocolate cakes.
5. Sour Cream is perfect for adding moisture and rich flavor.
6. Pudding adds moisture and flavor.

How do you make James Drizzle lemon Martin?

Ingredients

1. 75g butter, plus extra for greasing.
2. 3 eggs.
3. Juice and zest of 2 lemons.
4. 200g caster sugar.
5. 75g crème fraîche.
6. 150g plain or cake flour (a very fine plain flour, such as 00)
7. 1tsp baking powder.

How much juice is in a lemon?

One regular-sized lemon contains about 2-3 tablespoons of juice. Since all lemons aren’t exactly the same, we like to stay on the side of caution and assume that one lemon contains 2 tablespoons juice. This means, if a recipe calls for 1 tablespoon of lemon juice, you’ll need to use about ½ a lemon.

Can you freeze lemon drizzle cake?

You can freeze lemon drizzle cake if you would like to do so. In fact, it’s possible for the cake to stay good for up to six months when you freeze it. This means that it might wind up being very practical for you to freeze lemon drizzle cake and then thaw it out when you want to have some.

How do you make a homemade lemon cake?

Gather the ingredients. The Spruce

In a small bowl,whisk together confectioners’ sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.

Whisk in lemon juice or lemon extract. If you’d like it a bit thinner,add more milk as needed.

Brush or drizzle the lemon glaze on a warm or cooled cake. The Spruce

How to make a homemade lemon cake?

Preheat the oven to 350 degrees F.

In a mixer fitted with a whisk attachment (or using a hand mixer),cream the butter.

Working in alternating batches,and mixing after each addition,add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture.

What is the best recipe for a lemon cake?

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl,combine the white sugar,flour,baking powder,baking soda,and salt.

Add in the eggs one at a time and mix.

Mix in the milk,oil,and sour cream.

Prepare a bundt cake pan by generously coating it with cooking spray.

Remove the cake from the oven and allow it to fully cool in the pan.

What is the best lemon cake?

Lemon Cupcake with Blackberry Buttercream. Rating: 4.46 stars. 307. A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest. By Megan C. A. Lemon Poppy Seed Bundt Cake.

Zesty Lemon Cake with Lemon Frosting {from Scratch}

Are you looking for a simple and delectable lemon cake recipe?There’s no need to look any further!Make a lemon cake from scratch using fresh lemon juice and zest by following this recipe tutorial.

It is a wonderful way to celebrate the flavors of summer with this lemon cake.This cake, which is baked in a 9-inch square pan, serves approximately 8 to 10 people.Perfect for a weekend breakfast or a sweet treat throughout the week!With this delicious lemon cake recipe, you can serve your family something light and refreshing to enjoy!The recipe for this cake is one of my all-time favorites to cook.

1. You can serve it plain or mix it up with some fresh raspberries or blueberries for some color.
2. It’s a terrific way to use up those lemons that have been gathering dust at the bottom of my fridge.
3. What makes this cake so great is the fresh lemon taste that is permeated throughout both the cake and the icing; thus, don’t skimp on the fresh lemons while making this cake.
4. You’ll have a grin on your face when you see the bright, sour lemons in this cake, and your kitchen will smell great once it’s through baking.

Easy Lemon Cake Recipe

• 214 cups all-purpose flour
• 112 teaspoons baking powder
• 34 teaspoon salt
• 12 teaspoon baking soda
• 1 1/3 cups granulated sugar
• 12 cup (1 stick) softened butter
• 1 tablespoon fresh lemon zest (from 2 large lemons)
• 3 eggs
• 2 tablespoons fresh lemon juice
• 12 teaspoon vanilla extract
• 1 cup sour cream

Step 1: To begin, preheat your oven to 350 degrees Fahrenheit.Vegetable frying spray should be sprayed onto a 9-inch square pan.To make the flour mixture, whisk together the flour, baking powder, salt and baking soda in a medium-sized mixing dish.

Set it aside for further consideration.Step 3: In a separate large mixing bowl, using an electric mixer on medium speed, cream together the sugar, butter, and lemon zest until light and fluffy, about 2 minutes.This process should take between 3 and 5 minutes.When making a cake, creaming the butter and sugar together is an essential step.In order to capture the gas generated by the leavener, small air bubbles must be created in the mixture (in this case, baking soda and baking powder).

1. Your cake will have a delicate, light crumb texture as a result of this process.
2. Also, before you juice your lemons, be sure you zest them first.
3. Lemons are nearly tough to zest after they’ve been squeezed, and squeezing them is much easier after they’ve been zested, as you’ll see below.
4. So it’s a win-win situation for everyone!
5. It’s time to add the eggs once your sugar and butter mixture has been mixed together for a couple of minutes.

Add them in one at a time, beating thoroughly after each addition, until the mixture is smooth.Ensure that everything is uniformly distributed by scraping the edges of the bowl as you work your way through the recipe.Once all of the eggs have been incorporated, add the fresh lemon juice and vanilla extract and mix well.Step 5: At this point, we will add our dry ingredients.Using an alternate pattern of the flour mixture and sour cream, beginning and finishing with the flour combination, add the batter to the mixer.Keep in mind that you don’t want to overmix the batter at this point.

1. Because of this, gluten formation in the flour may be increased, and we don’t want a chewy cake!
2. The use of sour cream not only enhances the flavor of the cake, but also makes it lighter and more moist.
3. In this recipe, the acid in the sour cream works to tenderize the gluten in the wheat, resulting in a light cake crumb.
4. Lastly, there is a step six.
5. Pour the batter into the baking pan that has been prepared and flatten it out into a smooth layer.
6. Depending on your oven, your cake will need to bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean.

1. Overbaking this cake might cause it to become dry, so keep a watch on it during the baking process.
2. Once it’s finished (and your kitchen is filled with delicious aromas), let the cake cool in the pan on a cooling rack for 10 minutes.
3. Before frosting, remove the cake from the pan and allow it to cool fully on a cooling grid.

Lemon Frosting Recipe

• A quarter cup (112 sticks) melted butter
• three cups confectioners’ sugar (also known as powdered sugar)
• three tablespoons lemon juice
• one teaspoon lemon zest

Step 1: To make the frosting, start by beating the softened butter with an electric mixer on a medium speed until it is smooth and creamy.Due to the fact that we will just spread the icing over the cake, all of the butter and no shortening will be used in this frosting recipe.There is no need for piping expertise!

In addition, the rich, velvety butter taste of this frosting is a fantastic match for the tangy lemon flavor.Step 2: Add the confectioners’ sugar, one cup at a time, until the mixture is smooth.Continue to beat the frosting for another 2 to 3 minutes, or until it is smooth and fluffy.It may appear dry after all of the sugar has been added, but don’t worry, we’ll rectify that in the following step!In a separate bowl, combine the lemon juice and zest and beat until the frosting is light and fluffy.

1. Pour in another teaspoon of lemon juice if the frosting is still too dry to spread.
2. Repeat until the frosting has the desired consistency.
3. More confectioners’ sugar can be added to the frosting if it becomes too soft.

Decorating Your Lemon Cake

To apply the frosting to your cake when it has been allowed to cool fully, spread it on using a spatula or knife.You may also use the back of a spoon to create a wonderful wavy texture on top of the mixture.Top each slice with a fresh lemon slice or peel, or sprinkle with a little fresh lemon zest if you like something more traditional.

Alternately, you might use yellow icing color to make the frosting appear a light shade of yellow.Fresh blueberries or raspberries may be used to add a splash of color to your dish.However, you should not feel obligated to decorate.This cake is equally as delicious on its own!If you want a lighter topping, you may substitute a fast and tasty glaze for the frosting if that is more your style.

1. Using 1 cup confectioners’ sugar, 5 teaspoons lemon juice, and 12 teaspoons lemon zest, make a glaze for the top of the cake.
2. Pour this over the cake once it has been whisked together.
3. If the glaze becomes too thick, a bit extra lemon juice can be added.
4. If the mixture is too thin, add a little more sugar.

How to Store Lemon Cake

If there are any pieces left over, this cake may be kept at room temperature for several days by loosely covering it with a tea towel. Making a tasty and simple lemon cake is a great option if you want something that is ″easy-peasy-lemon-squeezy.″ Please give it a go and let us know what you think in the comments section below!

Lemon Cake with Zesty Lemon Frosting

In the event that there are any leftover pieces, this cake may be kept at room temperature for several days by just covering it loosely with plastic wrap. Make this delicious and simple lemon cake if you’re looking for something that’s ″easy-peasy-lemon-squeezy.″ Take a look and let us know what you think in the comments section below!

For Cake

• 214 cups all-purpose flour
• 112 teaspoons baking powder
• 314 teaspoon salt
• 12 teaspoon baking soda
• 1 13 cups granulated sugar
• 12 cup melted butter (1 stick, softened)
• 1 13 cups granulated sugar
• 1 tablespoon freshly squeezed lemon juice from 2 big lemons
• 3 eggs
• 2 tablespoons freshly squeezed lemon juice
• 12 teaspoon vanilla extract
• 1 cup sour cream

For Frosting

• A quarter cup softened butter (1 1/2 sticks)
• three cups powdered sugar (confectioners’ sugar)
• three tablespoons lemon juice
• one teaspoon lemon zest
• a quarter cup flour

Lemon Cake

• Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch square baking pan by spraying it with vegetable cooking spray.
• In a medium-sized mixing basin, whisk together the flour, baking powder, salt, and baking soda until combined.
• In a large mixing bowl, using an electric mixer on medium speed, cream together the sugar, butter, and lemon zest until light and fluffy, about 3-5 minutes
• Add the eggs, one at a time, beating thoroughly after each addition
• Scrape down the bottom and sides of the bowl, then add the lemon juice and vanilla extract.
• Add the flour mixture in two batches, alternating with the sour cream, beginning and finishing with the flour mixture. It is important not to overmix.
• In a well-greased baking pan, pour the batter and spread it out evenly. Preheat the oven to 350°F and bake for 38-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on the cooling grid for 10 minutes before removing it to the cooling grid, or allow it to cool entirely in the pan on the cooling grid.

Lemon Frosting

• With an electric mixer on medium speed, cream the butter until it is creamy.
• Add 1 cup of confectioners’ sugar at a time, beating well after each addition. The frosting will look to be dry.
• Beat in the lemon juice and zest until the mixture is light and fluffy. Spread the mixture onto the cooled cake

Storing the cake: stored loosely covered at room temperature for several days. Take a picture and tag us @WiltonCakes on Instagram

Best Lemon Cake from Scratch

Best Lemon Cake from Scratch is a handmade yellow cake with a delectable lemon taste, covered with zesty lemon buttercream icing, and served with a cup of tea.There is a lot of baking going on around here because we are in shut down mode because to Covid-19.There’s also mask-making, but that’s a topic for another blog article.

What to do when your 14-year-old kid asks, ″Mom, could you please prepare a lemon cake?″ Then you’ll bake a lemon cake to round it off.I wasn’t sure whether I had all of the necessary components, but then I remembered an old buddy I had in the fridge: lemon oil.I decided to give it a try.It keeps for a long time and is ideal for producing pastries with a lemon taste.Because I was low on butter, I substituted shortening for the butter in the frosting, which worked perfectly.

1. I essentially made up this recipe based on what I had on hand in my pantry and refrigerator at the time of writing.
2. I honestly wasn’t sure what I was going to think of it until I tried it.
3. The final outcome was far superior to what was anticipated.
4. I had Luke assist me with the recipe from beginning to end, and we were both happy with the outcome of our lemon cake.
5. To be honest, it was so amazing that we dubbed it the best lemon cake we’d ever made from scratch!

What makes this cake the best?

This cake is light and airy; it is not a thick cake.It has a delicate feel about it.Not very sweet — The cake itself does not have a strong sweet flavor.

A wonderful lemon flavor comes from three different sources: the zest of the citrus, the oil of the citrus and the liquid of the citrus.Cake/frosting proportions that are just right — The sweet, lemony frosting, along with the light and fluffy lemon cake, makes for a delicious combination.

Tips on making The Best Lemon Cake from Scratch

1. Ingredients – Gather all of your cake ingredients together first, to ensure that you have everything you need.
2. Make sure that all of your ingredients are at room temperature before you start cooking.
3. If you want your cake to be a success, this is critical.
4. Preparing your cake pans with parchment paper will help to prevent your cake from sticking to the pans.

1. After that, spray with nonstick cooking spray.
2. Baking is a science, and measuring your ingredients is quite crucial in any cake recipe you may be working with.
3. Cakes Should Be Cooled – It is critical that the cake layers be allowed to cool fully before icing the cake.

• Sprinkle crumbs on top and edges of the cake layers after filling them with frosting.
• This will cover up any crumbs that have accumulated.
• Place the crumb covered cake in the refrigerator for an hour before frosting and slicing to serve.
• This will make the cake simpler to frost and slice.

Why use Lemon Oil instead of Lemon Extract

1. Increase in taste – Lemon oil has a very strong lemon flavor, which is really delicious!
2. Lemon oils are often considered to be pure and natural, which is a significant advantage.
3. As contrast to lemon extract, it has a more natural lemon flavor.
4. This product tastes fantastic.

1. It’s always a good idea to include high quality food grade lemon oil in your dessert recipes, especially if you enjoy the flavor of lemon.

How to make a Cake Flour Substitute

1. Cake flour is one of my favorite ingredients to use in baking since it produces a more delicate texture than all-purpose flour.
2. But don’t worry if you don’t have any; you can always manufacture your own.
3. To produce 2 cups of cake flour, just combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch in a mixing bowl.
4. Make 4 cups of cake flour from this recipe to ensure that you have enough for this lemon cake recipe, which calls for 3 cups of flour.

1. Baking at home with your children and/or family members is a great deal of pleasure.
2. Staying at home to recover from illness isn’t all that bad.
3. You should create lemon cake when life throws you lemons.

• From my kitchen to yours, I’m sending you love and hugs.
• xoxo, Lise

Tools for success

1. Cake Pans with a Diameter of 9 Inches (Set of 3) Kitchen Aid Stand Mixer Cake Stand in Yellow Swans Down Cake Flour for Baking Lemon Oil for Baking Line a 9-inch round cake pan with parchment paper.
2. Please keep in mind that the links above are affiliate links.
3. Do you want even more?
4. To receive new recipes as well as a newsletter in your email, sign up for Mom Loves Baking’s newsletter.

1. In addition, you may follow me on Facebook, Pinterest, Twitter, and Instagram for all of the newest news.
2. If you prepare this recipe, please post a photo on social media with the hashtagmomlovesbaking and the hashtag @momlovesbaking in the caption.

For the cake

• 1 teaspoon lemon oil – food grade substitute with 1/2 teaspoon lemon extract if you can’t find lemon oil
• 1 teaspoon lemon zest
• 5 drops yellow food coloring
• 3 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter room temperature
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs room temperature
• 1 cup milk room temperature
• 5 drops yellow food coloring

For the frosting

• 1 cup vegetable shortening (optional) 16 ounces powdered sugar (about 4 1/2 cups) (I used Crisco)
• 2 teaspoons lemon juice (I used Crisco)
• Note: For this recipe, I used 1 big lemon, with the zest and the juice
• 2 tablespoons water
• and 1 teaspoon salt.

For the cake

• Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line three (9-inch) round baking pans. Cooking spray with a nonstick coating should be used. Set aside
• in a medium-sized mixing basin, whisk together the dry ingredients until well combined (cake flour, baking powder and salt). Set aside
• in a large mixing bowl, cream together the butter and sugar with an electric mixer on medium speed until smooth. Toss in the sugar and oil. Mix until everything is well-combined. Add the eggs one at a time, mixing on low speed the entire time. Mix on medium speed until everything is integrated. Reduce the speed of the mixer to low and alternately add the milk and flour mixture. Once everything is well combined, increase the speed of the mixer to medium and beat for one minute. Combine the lemon oil, lemon zest, and food coloring in a small mixing bowl. Pour the batter into the pans that have been prepared. Preheat the oven to 200°F and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool

For the frosting

• Using an electric or stand mixer, beat the vegetable shortening on medium speed until it is smooth. Beat on low speed for 3 minutes, or until the mixture is smooth and creamy. Add the powdered sugar, lemon juice, and water while the mixer is still running on low speed. Increase the pace to a high level and continue to beat for 3 minutes. Cake layers should be filled and frosted after they have been allowed to cool.
• Please keep in mind that if the frosting is too thick, a bit more water can be added. Simply add one tablespoon at a time, mixing thoroughly after each addition, until you reach the desired consistency.

1. 435 calories |
2. 58 grams of carbohydrates |
3. 4 grams of protein |
4. 22 grams of fat |

1. 11 grams of saturated fat |
2. 51 milligrams of cholesterol |
3. 120 milligrams of sodium |

• 117 milligrams of potassium |
• 1 gram of fiber |
• 43 grams of sugar |
• 216 international units (IU) of vitamin A |
• 3 milligrams of vitamin C |
• 51 milligrams of iron I wanted to share a picture of my kid with you.

• When he’s not baking, he enjoys going fishing with his friends.
• Fishing is, in fact, his favorite recreational activity at the present time.
• Classic Southern Red Velvet Cake, Boston Cream Pie Birthday Cake, and Cream Cheese Pound Cake are all delicious options to consider.

Lise Ode is the author of all content and photos for Mom Loves Baking.Please do not use any of my photographs without first obtaining permission from me.If you wish to republish this recipe, either rewrite it in your own words or provide a link to this article so that people can find it.

Disclaimer: The nutritional information provided is not guaranteed to be correct.It is possible that this content contains affiliate links.

Lemon Cake {A Scratch Recipe}

1. This recipe for luscious and delectable homemade Lemon Cake has quickly become a favorite among our family.
2. Not only are these handmade lemon cake layers excellent, but the addition of a simple lemon curd filling and lemon cream cheese frosting gives this great treat a triple dosage of lemon!
3. Lemon desserts are among of my favorites, and I’m constantly searching for an excuse to create this cake!
4. This handmade lemon cake recipe has grown in popularity over the years and is now one of our most popular recipes on our website.

1. Isn’t there something special about lemon, doesn’t there?
2. Mmmmm….
3. What I love most about lemon cake is that it marries so beautifully and harmoniously with a wide variety of tastes.

• My favorites include raspberry and blueberry; coconut; lime; and strawberry.
• The Lemon Curd Filling and my FAVORITE velvety smooth Lemon Cream Cheese Frosting are the star of today’s lemon cake, so we’re pulling out all of the stops and going FULL LEMON.
• This cake is just delicious!
• One of my favorite sweets to make any time of year is our Lemon Cake.
• However, it is especially popular for spring and summer events, when everyone is in the mood for light, citrus-flavored desserts.
• As much as you’ll love the lemon cake layers themselves, you’ll be tempted to skip the cake entirely and simply eat the homemade lemon curd and lemon cream cheese icing instead.

• The Lemon Lovers among you will want to save this recipe for later!
• As previously said, we filled our cake with a delicious and simple Lemon Curd Filling that we made from scratch.
• This recipe may be found at the following link: Recipe for Delectable Lemon Curd Filling

What Frostings Pair well with Lemon Cake?

Lemon Cream Cheese Buttercream Frosting Recipe was used to decorate our cake, which was delicious and easy to make. Delicious cream cheese frosting recipes are something I can’t seem to get enough of! Without a doubt, this is a keeper. Our Lemon Buttercream Frosting Recipe is the perfect choice if you’re searching for a buttercream recipe that’s both easy to make and delicious.

How to Make a Lemon Cake from Scratch

*If you go down to the bottom of this page, you’ll find our complete, printable lemon cake recipe. Here’s a brief rundown of our procedures! Preheat the oven to 350°F. Grease and flour two 8-inch baking pans and set aside. (We bake in pans that are 2-inches deep.) Divide the batter amongst three 8-inch pans for slightly thinner layers that allow for an extra layer of filling to be added!

In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, salt, and lemon zest until well combined. Set aside after whisking to combine.

Pour the milk, vegetable oil, lemon juice, and lemon essence into a separate mixing bowl. Set aside after whisking to combine.

The softened unsalted butter should be whipped until smooth in the bowl of a stand mixer. Gradually add the sugar and continue to beat on medium speed for 3 to 5 minutes, or until the mixture is lighter in color and whipped.

Add the eggs one at a time, combining well after each addition until the yellow of the yolk is completely gone.

Alternately add the flour mixture and the milk mixture to the pan. The flour should be used at the beginning and finish of the process. Three additions of flour are made, followed by two additions of milk. Mix the cake batter until it is smooth and well-combined, but do not go above medium speed or risk overmixing the cake batter.

Pour the batter into the cake pans that have been prepped and smooth the tops with the back of a spoon. Preheat the oven to 350 degrees.

If you’re making three 8-inch pans, bake them for 20-25 minutes at 350 degrees. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in the center of the cake layers comes out clean or with only a few crumbs attached, for two 8-inch pans (see note below).

Allow the freshly baked layers to cool for 10 minutes before removing them from the oven.

Freezing the Cake Layers (optional Step)

After baking our lemon cake layers, we let them cool in their cake pans for approximately 15 minutes on a wire rack before turning them out and covering the layers in plastic wrap and then aluminum foil to keep them from drying out.

1. Wrapping the cakes while they are still slightly warm and then storing them in the freezer can help to make your layers even more moist!
2. The rapid shift in temperature results in the formation of extra moisture, which becomes trapped between the layers.
3. It is possible to freeze your cake layers for up to three months and then defrost them on the counter when you are ready to use them if you are working ahead of time.

1. While still wrapped in aluminum foil, we defrost our cake layers on the kitchen counter for about thirty minutes before unwrapping them while condensation forms on the aluminum foil.
2. If the condensation forms on the covering rather than on the cake itself, it’s a win-win situation!
3. Because the layers are less brittle when partially frozen or at the very least well chilled, I believe it is simpler to build and fill the layers when they are still partially frozen or at least thoroughly chilled.

Assembling the Lemon Cake

Immediately before assembling the cake, pipe a dam of the lemon cream cheese frosting around the outer border of the bottom cake layer–we pipe about 1/4 inch from the edge of each cake layer. Then, using a thin layer of lemon curd, cover the top of the cake layer.

After that, apply a layer of lemon cream cheese frosting on top of everything. It may be easier to pipe a spiral of lemon cream cheese frosting on top of the lemon curd, and then delicately spread it with an offset spatula to achieve the desired effect. Then, place the next layer of cake on top of it.

As soon as the two layers are layered, I prefer to pipe lemon cream cheese frosting into the space between the two layers to ensure that the filling is completely sealed within the sandwich.

Note on the filling: it is SO DELICIOUS that you will be tempted to put it on thickly between the layers. However, doing so will increase the likelihood of your layers slipping in the slide.

Decorating the Cake

We next crumb coated the cake with a thin layer of Lemon Cream Cheese Frosting, and soon after that, we piped huge rosettes using a large star tip on top of the frosting (1M or 2D).

Given the presence of lemon cream cheese icing and lemon curd, this cake should be kept refrigerated until closer to the time of consumption.

A buttercream filling and icing would be preferable if you are unable to cool the cake before assembling it! Buttercream frosting recipes are many (see our Recipes Section for more information).

A word about Measuring Your Ingredients…

1. In this recipe, like with all of our scratch cake recipes, we highly recommend using a kitchen scale to measure the ingredients (particularly the dry ingredients).
2. This will guarantee that you are using the correct amount of flour, sugar, and other ingredients.
3. For those who don’t have access to a digital scale, delicately pour the dry ingredients into your measuring cup and level with a knife across the top.
4. Scooping the ingredients is a far less exact method of measuring, and will result in you getting more than the amount you planned to have on hand.

1. In case you don’t already have one, consider adding a digital scale to your wish list–they are quite cheaply priced and really useful!

Looking for a fabulous Lemon Cake that starts from a box mix Instead?

1. We absolutely adore this homemade Lemon Cake Recipe, because a good lemon cake is a wonderful lemon cake no matter if it is made from scratch or from a boxed mix.
2. Some bakers choose to work with box mixes for a variety of reasons, including convenience, uniformity, or just because the recipe is fantastic!
3. Our doctored cake mixes are perfect for anyone who wants to work with pre-made cake mixes.
4. You may find the recipe for our Lemon Cake, which is made from a doctored cake mix, here: Lemon Cake made with a doctored cake mix (recipe revised on 5/8/18)

Ingredients

• Softened 1 1/2 sticks (12T) unsalted butter (170g)
• 4 big eggs, room temperature (if cold, pour in a dish of warm water for 5 minutes)
• 3 cups (342g) cake flour *if you do not have cake flour, read the note below
• 1 1/2 cups (300g) sugar
• Half a teaspoon (3 g) salt, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (3 g) baking soda, 1 cup (242 g) milk, 1/4 cup (57 g) lemon juice, 1/4 cup (53g) vegetable oil, the zest of 2 lemons, 1 teaspoon (10 g) lemon essence
• 1 cup (242 g) flour
• ** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** If you don’t have cake flour, subtract 2 tablespoons of all-purpose flour (or plain flour in the UK) from each cup of all-purpose flour and replace them with 2 tablespoons of cornstarch to make a cake batter (corn flour in the UK) 3 cups all-purpose flour should be measured out, with 6 tablespoons removed and replaced with 6 tablespoons cornstarch for the purpose of this recipe. Blend the ingredients using a whisk.

Instructions

1. 350 degrees Fahrenheit is the recommended temperature for the oven.
2. Prepare two 8-inch baking pans by greasing and flouring them (my pans are 2 inches deep). Alternatively, you may split the batter between three 8-inch pans for somewhat thinner layers, which would allow for an extra layer of filling to be added.
3. Combine the flour, baking powder, baking soda, salt, and the zest of 2 lemons in a medium-sized mixing basin. Set aside after whisking to combine
5. In a separate dish, whisk together the milk, vegetable oil, lemon juice, and lemon essence until well combined. Set aside after whisking to combine
7. In the bowl of your mixer, cream together the softened butter until it is completely smooth. Pour in the sugar gradually and beat on medium speed for 3 to 5 minutes, or until the mixture is lighter in color and fluffy.
8. Add the eggs one at a time, mixing well after each addition until the yellow of the yolk has disappeared.
9. Alternately add the flour mixture and the milk mixture to the pan. The flour should be used at the beginning and finish of the recipe (3 additions of flour and 2 of milk). Continue to mix until everything is smooth and well-combined, but do not go over medium speed or overmix.
10. The batter should be poured into the pans that have been prepared, leveling the tops with the back of the spoon. Preheat the oven to 350 degrees. If you’re making three 8-inch pans, bake them for 20-25 minutes at 350 degrees. Pour the batter into two 8-inch baking pans and bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Allow the cakes to cool in the pans for 10 minutes before turning them out.

(This recipe yields approximately 7 cups of batter.)

ASSEMBLY OF CAKE

1. When making the cake depicted in this piece, we piped a dam of lemon cream cheese frosting around the edge of the first layer, about 1/4 inch inside the edge.
2. Following that, we piped and spread a layer of lemon cream cheese frosting on top of it, and then placed the final cake layer on top of that..
3. The cake was thinly crumb coated with our lemon cream cheese frosting before being adorned with huge rosettes piped all over the top (use a 2D or 1M tip).

More Lemon Cakes and Desserts!

1. We’ve baked so many delectable lemon cakes and lemony treats over the years that we’ve fallen in love with the flavor of lemon.
2. Other popular dishes in our Recipes area are sure to fulfill all of your lemon desires.
3. Some of our favorite items are listed below, but you can see the entire collection here: Lemon Cakes, Fillings, and Frostings that are a personal favorite Lemon Velvet Cake is a delicious dessert.

• Pink Lemonade Cake from Scratch

•  Lemon Blueberry Cake Recipe  

•  Lemon Pound Cake  

• Lemon Blueberry Sour Cream Pound Cake

• Lemon Buttermilk Cake

• Lemon Cake Mix Recipe

Learn Cake Decorating with My Cake School

1. Thank you for taking the time to visit!
2. Don’t forget to check out our Recipes Section for our complete selection of the BEST cake and frosting recipes!
3. In our Free Tutorials area, you’ll find a plethora of adorable and simple cake-making instructions.
4. To conclude, you should consider becoming a member of My Cake School if you would want complete access to the hundreds of cake decorating video tutorials that we have created over the years.

1. Our website is the most effective and entertaining method to learn cake decorating—and we provide instructions for people of all skill levels.
2. We would be delighted to have you as a guest!
3. You can get all of the information you need here: My Cake School’s membership information may be found here.

Ingredients

• 175g softened butter
• 175g caster sugar
• 3 eggs
• 175g self-raising flour
• 2 lemons
• 175g caster sugar

For the icing

• 1/2 lemon
• 200g icing sugar
• 100g unsalted butter, softened

Method

• STEP 1: Preheat the oven to 180 degrees Celsius/Gas 4. Prepare two 20cm/8 inch round sandwich pans by greasing them and lining them with nonstick baking paper.
• STEP 2Combine the butter and sugar in a mixing bowl until the mixture is thick and light in color. In a separate dish, whisk together the three eggs and add them to the bowl. Sift in the flour gradually. Finely grate the zest from the two lemons into a mixing dish
• pour 1 tablespoon lemon juice into the bowl and mix well
• STEP 3Beat the ingredients together for approximately 2 minutes, or until the mixture is light and fluffy in texture. Spoon the mixture into the muffin pans and distribute evenly. Bake for 30-35 minutes, or until the cookies are firm and golden, and then set aside to cool in the trays for 10 minutes before serving. Remove from the oven and set aside to cool fully on a wire rack
• STEP 4To prepare the frosting, cream together the butter and icing sugar until light and fluffy, then stir in 1 tablespoon lemon juice until smooth.
• 5Spread the frosting over the top of each cake with a palette knife and sandwich them together with a cake sandwicher

Lemon Cake (From Scratch) Recipe – Food.com

• Francine Segan’s Movie Menus: Recipes for Perfect Meals with Your Favorite Films is a cookbook that includes recipes for perfect meals with your favorite films.
• Lemon (both the juice and the zest)
• Cupmilk should be served at room temperature.
• Candy violets are an optional garnish.

NUTRITION INFO

1. Serves 1 (190) grams per serving; 6 (190) grams per serving; AMT.
2. per serving percent PERFORMANCE ON A DAILY BASIS Calories: 573.7 Calories from Fat: 174 g (30 percent of total calories) Total fat is 19.4 g, or 29 percent of the total fat.
3. Saturated fat 11.1 g (55 percent of total fat) Cholesterol 166.1 mg, or 55% of total cholesterol Carbohydrates (total: 93.2 g, or 31 percent) Dietary Fiber 1.7 g (6% of total calories) Sugars: 57.9 g (231% of total sugars)

DIRECTIONS

• The oven should be preheated to 375°F. Set aside a 9-inch round baking pan that has been butter and floured.
• To make the frosting, place the butter and 1 cup granulated sugar in a mixing bowl and beat on high speed for 5 minutes, or until the mixture is light and fluffy. Toss in the egg yolks one at a time, making sure to thoroughly mix after each addition. Combine the lemon juice, zest, and baking powder in a large mixing bowl.
• Slowly incorporate the flour and milk into the batter. Mix on a low speed until everything is well incorporated.
• In a separate dish, using an electric mixer set on high speed, beat the egg whites until stiff. When the egg whites begin to foam, add the 2 tablespoons granulated sugar and whisk until well combined. Continue to beat the egg whites until they form soft peaks in the center.
• In order to lighten the batter, gently fold in roughly one-quarter of the egg whites at a time. Fold in the remaining whites until they are just mixed, taking care not to over-mix the mixture. Bake for approximately 30 minutes, or until the top is brown and a toothpick inserted in the center comes out clean
• Allow the cake to cool for 10 minutes on a cooling rack in the pan before inverting it onto a serving dish and allowing it to cool fully.
• To prepare the glaze, combine the confectioners’ sugar and lemon juice in a large mixing bowl until smooth. Distribute half of the glaze over the top and down the edges of the cake once it has been allowed to cool. Allow the cake to rest for 10 minutes before sprinkling the remaining glaze on top.
• Serve immediately, garnished with lemon zest and candied violets, if desired

RECIPE MADE WITH LOVE BY

″adapted from Francine Segan’s Movie Menus: Recipes for Perfect Meals to Enjoy with Your Favorite Films″

recipes

Lemon Cake (The BEST Easy Recipe)

1. A delectable Lemon Buttercream Frosting tops off the luscious, handmade Lemon Cake, which is the best you’ve ever tasted.
2. It’s a cake lover’s paradise!
3. Don’t forget to check out all of my favorite cake recipes, which include my famous Coconut Cake with Pineapple Filling and German Chocolate Cake, among others.
4. Two recipes for this Lemon Cake have been offered, and I can assure you that they are both fantastic!.

1. The first dish is a delicious handmade lemon cake that is cooked from scratch.
2. The second recipe is a doctored cake mix that is, dare I say it, equally as delicious.
3. Ghasp!

• It hasn’t been totally rebuilt from the ground up!
• I won’t lie to you: when it comes to baking cakes, I enjoy a good doctored-up cake mix recipe.
• Nobody would ever tell it wasn’t prepared from scratch if you served it with an incredible homemade frosting recipe.

Tips for Beautiful Cakes:

• Preparation ahead of time: Bake the cake rounds ahead of time and keep them in the freezer until needed. When you use frozen cakes, frosting is much easier to apply, and the cake will come together quite fast the day of or a couple of days before serving. See the recipe notes for information on freezing the cake.
• Frosting prepared from scratch. A cake is only as nice as the frosting that is used to ice the cake. This homemade lemon buttercream icing is simple to create and truly enhances the appearance of the cake
• finish by adding finishing touches. It’s very simple to take a plain cake and transform it into something quite stunning with a few finishing touches. For example, while making this lemon cake, I like to decorate the top with a small amount of grated lemon or thin slices of fresh lemon. To decorate the top of your cake, you may also use frosting decorating tips to create a simple border.

How to Make Lemon Cake:

1. 1.
2. Prepare baking pans by spraying them with nonstick spray.
3. Prepare two 9-inch round baking pans by lining the bottoms with a piece of parchment paper and gently spraying the insides of the pans with nonstick cooking spray to prevent sticking.
4. Make a mental note to put it away.

1. Pour all-purpose flour and cake flour into a mixing basin and whisk together until well-combined.
2. Stir in the baking powder, baking soda, and salt until everything is well-combined.
3. 3.

• Combine the wet ingredients: In a separate mixing bowl, combine the butter, sugar, and lemon zest and beat on high speed for 3-4 minutes, or until pale and fluffy.
• Mix in the entire eggs until completely combined.
• Add the egg whites one at a time, mixing well with each addition.
• Add the vanilla extract and mix well.
• 4.
• Combine all of the ingredients.

• In two separate additions, add a little amount of the flour mixture and then a small amount of the buttermilk, stirring between each addition Divide the mixture evenly between the two circular cake pans that have been prepared.
• 5.
• Bake for about 24-29 minutes at 350 degrees F, or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and allow to cool in the pans for a few minutes before transferring to a wire rack to cool fully.

For the Lemon Buttercream Frosting:

1. 1.
2. Begin by creaming the butter.
3. 1 minute after placing the butter in a large mixing basin, beat it with an electric mixer for another minute.
4. 2.

1. Mix in the rest of the ingredients: Combine 4 cups powdered sugar, half of the lemon juice, and half of the lemon zest in a large mixing bowl.
2. Using an electric mixer, beat until smooth and creamy, approximately 3 minutes.
3. Add the remaining sugar, 1 cup at a time, and the remaining lemon juice, mixing well after each addition, until you achieve the desired frosting consistency.

• 3.
• Once the cake has been allowed to cool fully, apply the frosting.

Freezing Instructions:

1. To freeze a cake that has not been frosted, bake the cake and allow it to cool fully.
2. Prepare the cakes by wrapping each round in a layer of plastic wrap and placing it in a gallon ziplock bag or wrapping each cake round in aluminum foil.
3. Keep in the freezer for up to 3 months.
4. Frosting should be frozen in a separate airtight container.

1. Allow for thawing at room temperature.
2. To freeze a frosted cake, first frost the entire cake and then set it in the freezer, uncovered, for a few minutes to ″flash freeze.″ Once the icing has solidified a little, wrap the cake in plastic wrap and aluminum foil as tightly as you can and place it in the freezer for 1 to 2 weeks (or longer if you can keep it well protected and covered).
3. Allow for thawing for approximately 2 hours before to serving.

Consider trying these popular desserts:

• Snickerdoodles Bars, Mississippi Mud Brownies, Chocolate Mousse Cheesecake, Apple Crisp, and more sweet treats are available.

Additionally, you may FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST for even more delicious recipes! Recipe

1. Lemon Cake (FROM SCRATCH):

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 Tablespoons lemon zest from about 4 medium lemons
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups buttermilk mixture
• 1 1/2 cups buttermilk mixture
• 1 1/2 cups buttermilk mixture
• 1 1/2 cups buttermilk mixture
• 1 1/2 cups buttermilk mixture
• 1 1/2 cups buttermilk mixture

2. Lemon Cake (CAKE MIX version):

• 1 box lemon cake mix (about) 3/4 cup water
• 3/4 cup oil (vegetable or canola)
• 4 big eggs
• 1 small package lemon instant pudding (I use Betty Crocker brand)
• 1 cup Greek yogurt or sour cream
• 3/4 cup water
• 3/4 cup oil (vegetable or canola)

Lemon Buttercream Frosting:

• 13 – 1/2 cups fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup room temperature butter (2 sticks)
• 6 cups powdered sugar.

Lemon Cake (FROM SCRATCH):

• Preheat the oven to 350 degrees Fahrenheit. Prepare two 9-inch round baking pans by lining the bottoms with a piece of parchment paper and gently spraying the insides of the pans with nonstick cooking spray to prevent sticking. Remove from consideration
• In a mixing bowl, sift together the all-purpose flour and the cake flour. Stir in the baking powder, baking soda, and salt until everything is well combined.
• Set aside another mixing bowl and use an electric mixer to cream together the butter, sugar, lemon zest, and vanilla extract until light and frothy, about 3-4 minutes.
• Mix in the entire eggs until completely combined.
• Add the egg whites one at a time, mixing well with each addition. Combine the vanilla and the flour mixture
• alternately add a little amount of the flour mixture and then the buttermilk, stirring after each addition. Divide the mixture evenly between the two circular cake pans that have been prepared.
• Bake in the preheated oven for 24-29 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
• When finished baking, remove from the oven and allow to cool in the pans for few minutes before transferring to a wire rack to cool fully

Lemon Cake (CAKE MIX version):

• Preheat the oven to 350 degrees Fahrenheit. Prepare two 9-inch round baking pans by lining the bottoms with a piece of parchment paper and gently spraying the insides of the pans with nonstick cooking spray to prevent sticking. Set aside
• combine the cake mix and pudding mix in a large mixing bowl until thoroughly combined.
• Combine the Greek yogurt, water, oil, and eggs in a large mixing bowl using an electric mixer on medium speed until well incorporated, about 2 minutes.
• Pour onto the circular pans that have been prepared equally.
• Bake for 24-29 minutes in a preheated oven, or until a toothpick inserted into the middle of the cake comes out clean, depending on your preference. Don’t overbake the cake, otherwise it will turn out dry.

For the frosting:

• Set aside in a large mixing bowl and cream for 1 minute with an electric mixer.
• Combine 4 cups powdered sugar, half of the lemon juice, and half of the lemon zest in a mixing bowl.
• Using an electric mixer, beat until smooth and creamy, approximately 3 minutes.
• Add the remaining sugar, 1 cup at a time, and the remaining lemon juice, mixing well after each addition, until you achieve the desired frosting consistency.
• Once the cake has been allowed to cool fully, frost it.

1. To freeze a cake that has not been frosted, bake the cake and allow it to cool fully.
2. Prepare the cakes by wrapping each round in a layer of plastic wrap and placing it in a gallon ziplock bag or wrapping each cake round in aluminum foil.
3. Keep in the freezer for up to 3 months.
4. Frosting should be frozen in a separate airtight container.

1. Allow for thawing at room temperature.
2. To freeze a frosted cake, first frost the entire cake and then set it in the freezer, uncovered, for a few minutes to ″flash freeze.″ Once the icing has solidified a little, wrap the cake in plastic wrap and aluminum foil as tightly as you can and place it in the freezer for 1 to 2 weeks (or longer if you can keep it well protected and covered).
3. Allow for thawing for approximately 2 hours before to serving.

• Calories: 558 kilocalories 83 g of carbohydrates 5 g of protein 24 g of fat 15 g of saturated fat Cholesterol: 85 milligrams Sodium: 225 milligrams Potassium: 127 milligrams 1 gram of fiber 64 g of sugar Vitamin A (in IU): 755 6 milligrams of vitamin C Calcium: 46 milligrams 1 milligram of iron Were you able to make this recipe?
• Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
• The nutritional information is for a handmade version that has been frosted.
• This recipe was originally published in July 2016 on my blog.
• Photographs of the procedure and revised instructions were added in July 2020.

Have you tried this recipe?!

VOTE and COMMENT on this page! I’d be interested in hearing about your experience.

Related Posts

Published on the 17th of July, 2020 Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.

Simple Lemon Cake Recipe

• Released on the 17th of July, 2020 Laurie Ann Allen (Lauren Allen) is a writer who lives in the United Kingdom. Welcome! Hey everyone. My name is Lauren and I am a mother of four who enjoys delicious meals. There are quick recipes and midweek meal ideas here that use genuine ingredients and are shown step-by-step with photographs and videos.

1. Rating: 5.0 out of 5 stars 12/03/2020 This recipe is fantastic; the cake turns out very moist and lemony every time.
2. I’m not sure what went wrong with the folks who left negative reviews, but this is my all-time favorite lemon cake recipe, so I’m not sure what they were thinking.
3. This cake pairs exceptionally nicely with cream cheese frosting.
4. 5.0 out of 5 stars for Martha Stewart as a member 07/31/2020 This cake was made by myself.

1. The recipe is straightforward and simple to follow.
2. Because I couldn’t find buttermilk or plain yogurt, I had to make do with milk and plain yogurt, and unsalted butter had to be replaced with margarine.
3. But, my, the flavor was out of this world!

• My diabetic mother, on the other hand, couldn’t get enough of it.
• Thank you so much, Martha.
• 5.0 out of 5 stars for Martha Stewart as a member 07/16/2020 It appears to be quite exciting!
• ADVERTISEMENT FOR LEMON CAKE 1 out of 5 stars for Martha Stewart as a member 04/07/2019 Because the lemon rind was included, I feel the boiling and processing of the lemons resulted in this being very bitter due to the inclusion of the rind.
• The cake was delicious, but it was really bitter.
• It’s a good thing I tested this before Easter, because it would have been a letdown to my visitors otherwise.

• Rating for Martha Stewart as a member: 2 stars 09/23/2018 This cake is quite bitter, and this is coming from someone who like lemon sweets.
• The harsh, bitter flavor of the lemon peel was not diminished in any way by cooking the lemons.
• Either the rinds must be boiled for an extended period of time or extra sugar must be added to counteract the bitterness.

5 out of 5 stars for Martha Stewart as a member.09/13/2018 I prepared the recipe precisely two weeks ago and it completely filled a 9-inch round baking pan.Because of this minor accident, there was no change in the flavor.

It was very excellent!It was my first time making it in a Bundt pan, which reduced the baking time to 30 minutes at my high altitude.A honey glaze prepared with a portion of the cooking liquid from the lemons suggested by another reviewer is a fantastic idea, but I mistakenly tossed it and used basic honey glaze instead.I also followed the recommendation to simmer the lemon segments for a longer period of time.

1. Our favorite part is the rich, powerful lemon taste that is forceful but not overbearing, and the size is just ideal.
2. Image sourced from Pinterest.
3. Advertisement 5 out of 5 stars for Martha Stewart as a member.
4. The modified recipe was a hit with us on August 31st.
5. Making a double recipe and baking it for roughly 40 minutes in a 12 inch round pan worked out well.
6. Cooking the lemon peels for 30 minutes is highly recommended.

• Allow them to soak in really hot water for a while.
• 5 out of 5 stars for Martha Stewart as a member.
• 03/31/2018 I modified the recipe dairy-free by substituting pure coconut cream for the buttermilk and palm kernel shortening for the butter in lieu of the regular butter.
• The cake was moist and flavorful, and I enjoyed it very much.

When I make it again, I’ll be sure to include an extra egg white to help it hold its shape.I felt the flavor was great, and the dish was simple to prepare, as well.To finish, I topped it with candied lemon slices and entire raspberries tossed in powdered sugar, then drizzled it with homemade raspberry brandy syrup.5 out of 5 stars for Martha Stewart as a member.03/23/2018I have not yet attempted this dish, but I want to do so.

However, I would want to bake it in a bundt pan, and I was wondering if anyone has experience baking it in a bundt pan.5 out of 5 stars for Martha Stewart as a member.07/15/2017 This is a fantastic dish!

My suspicion is that the negative evaluations are due to a difference in flavor – this will be a bitter, thick cake.This cake, on the other hand, is wonderful if you prefer old-fashioned marmalade and savoring little slices of cake.I also used tiny, homegrown lemons, which were juicier and had a thinner skin than most store-bought lemons, which I thought was a nice touch.

I was drawn to this recipe since it makes use of every piece of fruit – I even used the cooking water to make a bitter lemon and honey jam to spread over the top of the cake before serving.It’s impossible to keep my mother from gushing about the cake, and my grandma took a taste and murmured, ″God bless you.″ 5 out of 5 stars for Martha Stewart as a member.01/08/2016 Guess I missed all of the commotion over recipe changes and terrible encounters.Despite the drawbacks, I cooked this dish last night and received rave compliments from my husband (despite the disadvantages).Served with the raspberries on the side, without the cream.Meyer Lemon nirvana, if there ever was one.

1. 4 out of 5 stars for Martha Stewart as a member 02/17/2015 I used Greek yogurt in place of the buttermilk and added 1 1/2 teaspoons of lemon essence to give it a stronger taste; it came out really great!
2. As light as a feather, in fact.
3. 42 minutes in a 9-inch springform pan at 350 degrees.
4. 1 out of 5 stars for Martha Stewart as a member 03/05/2014I followed the recipe exactly as written.
5. In light of the prior remarks, I was hoping that the new and improved recipe on the website would be a step beyond the one that had been publ