Best Lemon Cake Recipe From Scratch
Ingredients
Making the best lemon cake from scratch can be a daunting task, but this recipe is simple and straightforward. To make the cake, you will need 3 cups of all-purpose flour, 1 ½ cups of granulated sugar, 4 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 cup of butter, 2 eggs, 1 cup of sour cream, 2 teaspoons of vanilla extract, and 2 tablespoons of lemon juice. To make the icing, you will need 1 cup of softened butter, 4 cups of confectioners’ sugar, 2 tablespoons of lemon juice, and 2 tablespoons of heavy cream.
Instructions
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the butter and eggs until light and fluffy. Add the sour cream, vanilla extract, and lemon juice and beat until combined. Slowly add the dry ingredients and mix until everything is incorporated. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
To make the icing, beat the butter until light and fluffy. Slowly add the confectioners’ sugar and beat until combined. Add the lemon juice and heavy cream and mix until everything is incorporated. Spread the icing over the cooled cake. Cut the cake into slices and serve.
Nutrition
This cake has a total of 192 grams of carbohydrates, 36 grams of fat, and 5 grams of protein per slice. It also has a total of 464 calories per slice. This cake is high in carbohydrates and fat, so it should be eaten in moderation. It is a great dessert for special occasions or as a treat.
Tips
If you want to make this cake even more flavorful, you can use freshly squeezed lemon juice instead of the bottled juice. You can also add a teaspoon of lemon zest to the batter for an extra burst of flavor. For a light and airy cake, make sure not to overmix the batter. If you are using a Bundt pan, make sure to generously grease and flour it before pouring in the batter.
Storage
This cake can be stored in an airtight container at room temperature for up to 5 days. If you want to store it for longer, you can freeze it for up to 3 months. To thaw, place the cake in the refrigerator overnight and let it come to room temperature before serving.
Variations
This recipe can easily be adapted to make different variations. If you don’t like lemon, you can make a vanilla cake by omitting the lemon juice and zest and adding 2 tablespoons of vanilla extract. You can also add other flavors like almond extract, orange juice, or coconut extract. If you want to make a chocolate cake, you can add ¼ cup of cocoa powder to the batter and use chocolate icing instead of the lemon icing.
Conclusion
This lemon cake recipe is a classic that is sure to be a hit with everyone! It’s easy to make and can be customized to fit your taste. Whether you’re making it for a special occasion or just a regular weeknight dessert, this cake will be a hit!
Post a Comment for "Best Lemon Cake Recipe From Scratch"