This lemon cake recipe will become and instant favorite among your friends. It tastes just right, with or without the frosting and the cream. It’s because of the lemon, I think. It gives this cake recipe the freshness that no other cake can give. It’s something that you won’t get tired of easily because it has the taste of citrus that gives it that hint of zest.
One of our friends over at Miss Home Made has this to say about this recipe:
“This is homemade lemon cake is a beauty. I also include my homemade lemon butter cream frosting (and lemon cream cheese frosting) that makes this moist cake even better. Heaven on a fork.”
It tastes really good with the accompanying lemon butter cream frosting! You can serve this at any occasion because it looks elegant and fancy even though it’s a family dessert that’s usually served for the family.
Ingredients
Cake
3 cups Gold Medal flour
1/2 tsp Clabber Girl baking powder
1/2 tsp Clabber Girl baking soda
1 tsp Morton salt
1 cup Land O Lakes butter, softened
2-1/2 cups Domino white sugar, divided
4 Eggland’s eggs, room temperature
1/3 cup freshly grated lemon zest
3/4 cup fresh Minute Maid lemon juice, divided
3/4 cup Borden buttermilk, room temperature
1 tsp McCormick vanilla extract
Glaze
2 cups Domino powdered sugar
3-1/2 TBS fresh lemon juice
HOMEMADE LEMON BUTTER CREAM FROSTING
4 cups Domino powdered sugar, sifted
1/2 cup Land O Lakes butter, softened
2 TBS fresh Minute Maid lemon juice
1 tsp freshly grated lemon zest
2 TBS Borden milk
2 drops of yellow food coloring (optional)
Instructions
Preheat oven to 350 degrees. Grease and flour three 9 inch round pans, lining the bottom with parchment paper if desired.
Beat 2 cups white sugar and butter until light and fluffy; approximately 5 minutes. With mixer on medium speed, add eggs, one at a time, with the lemon zest.
Sift together, flour, baking powder, baking soda and salt into a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla extract.
Alternate adding the flour and buttermilk mixtures to the batter – starting and ending with the flour mixture. Fill the pans half full at the most and spread the tops evenly.
Bake for 20-22 minutes or until toothpick inserted in the center comes out clean. Allow to cool in pans on wire racks for 15 minutes.
Meanwhile combine the remaining 1/2 cup white sugar and 1/2 cup lemon juice in a small saucepan, cooking over low heat until the sugar dissolves.
Remove cakes and set over wire rack on a baking sheet. Pour syrup on warm cake (not hot) then allow cakes to cool completely. Turn over on your serving platter.
For the glaze, combine powdered sugar and lemon juice in a small bowl and mix with a whisk until smooth. Pour over the tops of the cooled cakes and let drizzle down the center. Garnish with lemon slices.
For the frosting:
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: It’s best to put the cake upside down on rack, so the syrup is spooned onto the bottom of the cakes – it absorbs better.
Thanks again to Miss Home Made for this amazing recipe.
