Lemon Cake Recipe
User Reviews
5
Lemon Cake Recipe
Description
The preparation starts by zesting and juicing fresh lemons to combine with milk, which is incorporated into a batter of butter, avocado oil, sugar, and vanilla extract. Flour is mixed with baking powder and salt, added alternately with the lemon milk mixture to the fat base. Separately, egg whites are beaten to stiff peaks and carefully folded in to make the cake light and airy. The batter is divided between two prepared 8-inch pans and baked at 350°F.
After baking, a cream cheese-based icing is prepared from softened cream cheese, powdered sugar, vanilla, salt, and whipped cold heavy cream. This icing coats the cake, which can be topped with fresh lemon curd, either homemade or bought. The layered lemon curd and cream cheese frosting provide a creamy balance to the lemony sponge, adding richness and tang.
The cake’s texture is moist and tender with a fresh lemon aroma, ideal for gatherings or dessert. It is important to avoid the bitter white pith when zesting lemons. The recipe notes suggest that the given flour can be substituted with all-purpose flour with adjustments. The amount of icing can be increased for fuller cake coverage or decorative piping.
Ingredients
- 3 Tablespoons lemon fresh zest
- ⅓ cup lemon juice I usually need 3-4 lemons, zest your lemons before juicing, fresh
- ⅔ cup milk whole
- ½ cup avocado oil or vegetable or canola oil
- 4 Tablespoons butter softened, unsalted
- 1 ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups cake flour see note to substitute all-purpose/plain flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 large egg white, room temperature preferred
- ¾ cup lemon curd
ICING⁴
- 4 oz cream cheese softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs)
- 1 cups powdered sugar divided (often called “icing sugar” outside the US)
- ¾ teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cups heavy cream cold
Instructions
- Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
- Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.
- In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.
- In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.
- Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
- Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).
- Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
- Once cakes have cooled completely, prepare frosting.
ICING
- Combine cream cheese, ½ cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
- In a separate bowl, combine remaining ½ cup (62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).
- With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
- Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.
- Top with second layer of cake. Frost the entire cake with remaining frosting.
- Keep cake refrigerated in an airtight container when not eating. Enjoy!
Notes
- When zesting lemons, avoid the white pith to prevent bitterness.
- All-purpose flour can be substituted for cake flour with quantity adjustments.
- Homemade lemon curd is recommended for best flavor; make a double batch to use the extra elsewhere.
- The icing quantity covers a semi-naked style; increase by 50% to double for full coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 530kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 332mg | 14% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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