I definitely sifted the flour and only mixed the ingredients till just incorporated so as not to overmix. What the heck?! I will admit it is a bit time consuming to prepare, but so worth the effort! Really 6! All-purpose flour is great, sifted all-purpose flour is much better. Not quite 14 layers like my no-bake s’mores cake or Smith Island cake, but just as fabulous as both. The cakes must be completely cool before frosting and assembling. Thanks so much. Beat 2 to minutes longer or until light and fluffy. Then a few days later I made a limoncello cake. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream. The secret is in the balance of confectioners’ sugar to liquid. Keep things simple and enjoy Easter with family and friends instead of being stuck in the kitchen missing all of the fun. Made this cake for my own birthday and it was excellent; the only person who didn’t like it was a five year old who believes cakes in flavours other than chocolate just have no reason to exist. I’m afraid to risk it for a group, but want so much to have a good GF lemon cake recipe! Perfect for springtime, this easy recipe is an American lemon buttercream. Let cool for 5 minutes and then generously brush the cake with the syrup. I love the additional tang buttermilk gives the cake, but you can use whole milk or 2% milk instead. I would love it it if you could recommend a less sweet frosting for this lemon cake. Thanks for the feedback :). My grandson & I made a flag on top for 4th of July using Black berries & red raspberries. This lemon buttercream will top around 12 cupcakes or 1 regular cake. Or use 4 7 inch pans. Bake time will be longer, but you can use a toothpick to test for doneness. Can be made ahead and frozen, too! I used the recipe above as a base and made slight changes which resulted in an excellent cake and wonderful cupcake with a nice lemon taste and delicious crumb. The 1st time it cake out quite fluffy and thick, it was very light and the frosting was thick and creamy! In a large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon … Also, I was also hoping for a stronger lemon flavor, so next time I might add some more lemon zest and juice. Sadly, the frosting is waaaayyyyyyy too sweet it ruined the cake. Although there is plenty of fresh lemon juice … To test for doneness, insert a toothpick into the center of the cake. I think the icing could have been cut in half from this recipe. This lemon sheet cake … Using a fork or sharp knife randomly poke holes in the cake. All together this cake was AMAZING!! Sift flour in a large bowl, then measure 3 cups. Perfect for when you need a frosting a little lighter than buttercream. Everyone loves this cake! Will definitely be making this again. My cake turned out too dense as it was undercooked. To decorate the cake as shown in the pictures you’ll need a batch of my lemon buttercream and six half slices of lemon. Pour the lemon juice into the mixing bowl with the softened butter. This site uses Akismet to reduce spam. The 2nd time the cakes came out more dense and flat, the frosting was a bit thin even after adding more powdered sugar. Combine the syrup ingredients in a small pan and bring to a simmer making sure the sugar has dissolved. Everyone ate it and liked the flavor, although it could have been a little more lemony. Enveloped with lemon cream cheese buttercream and garnished with whipped cream, this towering beauty stands up to its blueberry studded sister! The syrup works its way through the cake, keeping it nice and moist. Welcome to Foodness Gracious! It is fabulous!! Here is their line of cake stands. Overall, good recipe and will try again!!!! Hi Patricia, you could double the recipe and use two pans, i think that would be easiest. Course Dessert. We love lemon at our house—almost as much (gasp!) How long does this last? Yes, you would use one full recipe of lemon curd. She is fine with Sally’s cakes though. Pour batter evenly into cake pans. Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. I share easy family recipes from healthy salads to sweet desserts and everything in between! can a 9″ round pan be substituted? It’s moist, sweet, buttery, and loaded with fresh lemon. Hi! Hi Ana, I’m glad you enjoyed the flavor of the cake! Light and moist lemon sheet cake, with lemon buttercream frosting. However, you can also use a handheld electric mixer; it’s just going to take a little longer. (The ONLY thing I would change is cutting the buttercream frosting recipe by half.) This frosting holds its shape, lasts for days and can be … I tried this recipe last weekend for my husband’s birthday. Its now perfect, gets your salivary glands going! This 3 layer lemon layer cake is made completely from scratch with real lemons. The Best Lemon Whipped Cream Frosting - a light and creamy frosting with just the right amount of lemon flavor. Add the powdered sugar one cup at a time and mix until creamy. It needs a better lemon taste to compliment the cake! Then frost the cake with the remaining lemon buttercream. Lemon is one of those flavours that almost universally loved, so when it comes to making a cake for a crowd, it's a go-to for me. Sign up to be the first to know what's new, Designed by Elegant Themes | Powered by WordPress. Tonight I’m incorporating the 2 cakes,”sort of”. I would add about two tbsp less. How about changing to a gluten free all purpose flour? A lot of times lemon cakes are cakes with a hint of lemon, not with this! For the lemon blueberry cake layers, you will need eggs, milk, fresh lemon zest + juice, vanilla extract, blueberries, flour, cake flour, sugar, baking powder, salt and unsalted butter. Cuisine American. Look at this stuff!!! Does it need to be refrigerated after 24 hours? Refrigerate for at least 30-45 minutes before slicing. Has everyone used it all up? I wonder if it would taste good with only whipped cream and fresh berries? Any kind will do for me, just as long as it tastes like a lemon cake should, with tons of lemon flavor! I’m Gerry, a full time Dad, husband and food blogger creating simple, tasty recipes just for you. Also don’t overmix your batter. If you like lemon you will love this cake! Make the buttercream by beating the butter, powdered sugar, lemon juice and vanilla in a mixer until light and fluffy. I’m not sure what I did differently, followed the recipe the same way both times, but both cakes were absolutely phenomenal! I followed the directions exactly, and it was so simple and delicious! If you love lemon cake, you’ll adore my lemon bars and lemon meringue pie! Besides the flavor and texture, this cake is loved is because of its ease. The secret to balancing out that heaviness is by poking lots of holes in the top of the cake and brushing a thick lemon simple syrup all over the surface. It’s so simple to make and takes around 10 mins in total. For the flavouring, I used 1 tsp vanilla extract, 1 tsp lemon extract, zest and juice of 1 lemon. Absolutely delicious! Not too soggy? The cake tasted so delicious!! Hi Annie, Did you try this with GF ingredients yet? I added only 4 cups of sugar in the frosting and it was sweet enough. I made the cake as instructed. Hi Tess, I’m so glad you liked the cake, it’s my favorite Easter treat! “From another site. https://www.wilton.com/lemon-buttercream-frosting-recipe/WLRECIP-187.html I can’t believe it’s almost Easter. I have a baking business and always go to your blog when I am in need of a new recipe. Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan and set aside Easy to pipe and spread, great for cakes, cupcakes, cookies or pastry shells or even as a topping for cinnamon buns. My daughter is turning 8 on Sunday and asked it I could make this cake but instead of lemon could I use orange to make it orange flavored? Hands down this is the best lemon cake I’ve ever made AND ever tasted in my life. Spread the buttercream evenly over the surface of the cake and decorate with edible flowers (optional). Sadly, the cake was dry. Place little blobs of the yellow frosting around the cake, then finish smoothing out the sides and you’ve got a lovely watercolor look going on. The cake stand you see in my pictures is the brand Juliska. Enjoy! Made this cake and found the texture to be considerably moist. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Lemons also can vary in size, as well as how much juice they contain. An easy recipe to follow – thank you for being very clear and specific about the flour measurements and sifting. You might need 4 small lemons to get 1/2 cup of juice for the cake batter. One of the best cakes I’ve made and I bake a lot. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Top with 2nd cake layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Hope it turns out good. Everyone loves a good lemon flavored frosting. Fill and frost with … 5 from 1 vote - Review this recipe. (TIP: Place 3 strips of parchment or wax paper on the bottom to keep the serving platter clean.) Has anyone added a raspberry or strawberry filling? I typically process my own sugar into powdered sugar with no problem but this frosting was very gritty as if it was regular sugar. https://tatyanaseverydayfood.com/recipe-items/lemon-buttercream The lemon … I should have used the touch test instead. So I’m doing your lemon cake with the frosting of the limoncello cake, and using the lemon simple syrup in the middle. In a bowl whisk together the flour, baking soda, baking powder, and salt. All ages enjoyed it! Thank you Soo much Sally for this Delicious Recipe. Be sure to check out our Strawberry Dump cake too. Hi! A healthy, easy but simple dish to make. If I wanted to half this recipe, are there any changes that I could make? Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Do you have any plans? This was a true lemon cake. I decided a plain lemon cake needed its own separate blog post. Not sure how it’s gonna last until tomorrow evening for the birthday girl – we’re desperate to eat it! Start on low speed and then increase to high. The most gorgeous cake ever! Your email address will not be published. Hopefully, I’ll get to eat my favorite ham, and creamy scalloped potatoes, along with some sort of moist lemon cake for dessert. No one said anything but next time I will take it out of oven after 22 or 23 minutes. Learn how your comment data is processed. Otherwise this cake is amazing. I made the cake on Friday evening and want to serve Easter morning (Sunday). And this my friends, is how you make a moist lemon cake recipe! SAVE TO RECIPE BOX. Whenever the word “sifted” comes before an ingredient, that means you sift before measuring. Our Cookies & Cream cake to go is a vanilla cake with cookies & cream buttercream and decorated as per picture!Fresh baked to order Cakes to Go are made with top quality ingredients & iced in real buttercream! To make this cake, I depend on my trusty stand mixer, especially to beat the egg whites. The batter will be a little thick. I think she mentions in the bottom that it can be made and stored in the fridge overnight and just to thaw to room temperature before serving, Such a delicious combination of tart and creamy! If you’re a lemon dessert lover like I am, meet our crowning glory. Great to hear Peter, I love lemon desserts and they should really taste like lemon. And while we’re on the subject of different size cakes, this recipe yields at least 30 lemon cupcakes. I let my cake cool for an hour and refrigerated it for 2 hours before icing, and the entire top layer broke apart. I love how busy I am on the weekends when the weather turns nice! Awesome recipe! The outcome in this lemon cake recipe is so-so. Also awesome. No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Just like with the batter, you will want to taste as you go. Perfect for decorating cakes and cupcakes or filling biscuits and macarons. Lemon Cake: Moist lemon cake topped with tangy lemon buttercream. I’m Sally, a cookbook author, photographer, and blogger. No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Extra lemony flavor! I added poppy seeds to it. Thank you for your swift response, didn’t even have time to change my mind for the 100th time. I’m using the medium one in this photo. This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry cake. The ultimate lemon bundt cake -- bursting with lemon flavor, moist, and so delicious with the most amazing lemon buttercream frosting. PLEASE SEE MY, Lemon Cupcakes with Blackberry Cream Cheese Frosting. Seems it should have been a tad drier. The cake was a bit dense though, how can I make my cakes super moist and fluffy? Lemon layer cake with tart lemon buttercream frosting on top. With the precise recipe below, you’ll enter lemon frosting nirvana where you have the texture and consistency of vanilla buttercream, … as chocolate. Just saw this Jenneo- I hope it worked out for you! Hi Lillian, you can cut this recipe in half. Using a stand mixer or handheld mixer beat the eggs with the sugar until pale and creamy. It came out really Delicious. Lemon Bundt Cake with Lemon Buttercream Frosting. Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan and set aside. If you have any leftover store in … This was a delicious cake, my only problem was that it was slightly too dense. I would advise cutting the amount of icing in half, I love sweets beyond belief, but it was a little too much for my family and I. I made some homemade sprinkles and wanted to turn this into a lemon firework Funfetti cake for the forth, any thoughts on how the sprinkles will affect the cake. Blend together on medium speed for about 2 minutes. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction, Sally, I made this for my two year old son’s birthday in March, and we all loved it. This helps the cake hold its shape when cutting. a keeper for sure. I absolutely love the cake texture and flavor. The lemon cake batter is velvety and thick. Gradually beat in powdered sugar. Beat in milk, then increase speed and continue to beat until light and fluffy. This is THE BEST lemon cake I have ever had. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! It was missing that fluffy texture that I was wanting, but I probably just overmixed it. I followed the instructions carefully. Pipe the buttercream around the edges, creating a border. So go ahead and cut yourself some slack, make your lemon layer cake the night before and let that lemony syrup soak through the surface all night. Thank you, This is Super delicious recipe. I left out the brown sugar and replaced with more granulated sugar. , I dont have 9 inch pans can I use 2 8 inch pans and make 4 layers. You can also use lemon frosting on lemon bars, … Lemon Buttercream. Sally can a lemon cake be made with your white cake base? It seems like a lot. Hi Sally! Time for another layer cake! Pour the batter into the prepared pan and bake in the oven for about 30 minutes or until the top springs back when lightly pressed. Lemon buttercream frosting goes really well on lemon cupcakes, of course! Grrr. Will that work? I made this lemon cake for my daughter-in-laws birthday. This lemon cake batter will fit into a 9×13-inch pan. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Are the nutrition facts per one serving or for the entire cake? On a 90 degree, warm summer day this lemon cake was refreshing. thank you – it was delicious! She’s such a beauty! A very pleasant texture, moist without being sticky or cloying, and a good balance between sweet and tangy flavours. The icing is truly the “icing on the cake”. The cake itself is VERY buttery. This is the best cake I’ve ever made. The baked cakes are fluffy, but they are not thick– about 1 – 1.5 inches. Here’s my set of sifters. I LIVE for lemon cake! Cook Time 50 minutes. It’s such a perfect Spring celebratory cake to have! Hope that helps! Hi Z, For a three layer vanilla cake I suggest following the recipe for this Best Vanilla Cake. Healthy Quinoa Feta Salad with Mixed Vegetables and Cilantro Dressing. This frosting is light, fluffy, sweet, and lemony – perfect for frosting cupcakes, cakes… I will learn to make this dish. Bake time will be close to 40 minutes. Made the layers the night before and then iced it the next day which made it easier. The tips are very helpful. Divide between 3 9-inch or 8-inch cake pans– roughly the same bake time for both sizes. Lemon Buttercream Frosting Rich, creamy, and popping with bright lemony flavor, this is the perfect finish for cakes, cupcakes or cookies. Great job Sally. I made this today for my daughter’s birthday. Would the frosting in your recipe be enough to cover a 4 layer cake. Between the … Love them. Or could I make this recipe and bake in two 8″ pans. Start with 2 teaspoons of lemon extract and add more as needed. Thanks you! Bring on the lemon cake! For cake, in a large bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 … Thank you Sally. Layers of moist tangy cake topped with fluffy lemon … To assemble, evenly cover the top of the first cake layer with a thin layer of frosting, then half of the lemon curd. This lemon layer cake is more on the dense side than light and fluffy like your typical box cake mix. In addition, you also need: 2 8×8-inch round cake … The cake was excellent. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Place the bottom layer of cake onto your serving dish. I love the additional tang buttermilk gives the cake, but you can use whole milk or 2% milk instead. Please indicate the delivery or pick up date in the 'notes' section. Add a quarter of your buttercream and spread it evenly with a palette knife or the back of a spoon. For 1 dozen cupcakes, here is my lemon cupcakes recipe. Between the cake and frosting, you’ll need 2-3 lemons. A great frosting for Spring and Summer! Add the butter, vanilla, lemon zest, lemon juice and canola oil. Here is a simple and easy 1 step Lemon Buttercream Frosting Icing Recipe. So refreshing. I’m making lemon cake this week, too (for a friend’s birthday celebration). Also include any birthday message you wish to incorporate. I have tried in my cooking channel inspired by Sally, I have a make a plain lemon cake and I couldn’t make layers but seriously it’s really really awesome. Print Recipe. Check out my editors note for this month! Total Time 1 hour 15 minutes. I made this for a friend’s birthday and there was not a single crumb left. One of the best cakes I have ever made. I did add 2 TB more of lemon zest. A very enjoyable cake which I hope to make again. I will be making this cake over and over. It takes it over the top. I will never even search for another lemon cake recipe after this. With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three … Hi Sally, or fellow bakers, Has anyone made this recipe with different icing? Hi Nancy, you don’t need to use all of the syrup but I really like my cakes moist so you could try half and see what you think, I used this recipe to make two 2-tier 4 inch cakes, it was a great hit, everyone loved them so much I’ll have to bake some more right away. I could make a regular funfetti but I am always down for a lemon cake! I left out the brown sugar and replaced with more granulated sugar. I really need a bigger cake. I made two layers because our oven isn’t big enough to bake three at the same time and all up they took about 40-45 minutes. Also, the buttercream was delicious I just think lemon zest and more lemon juice would be perfect. I will make this cake again. I haven’t used up all of the syrup. Even when the toothpick came out clean, it really wasn’t done. Chilling overnight helped the cake to firm up and slice neatly. Your email address will not be published. I am making it again but the first time it was a little crumbly but the frosting was delious.I am hoping for a even better cake this time. We hope his palate will eventually mature, and in the meantime we’re happy to eat his share. Easy to fix too! In this special FREE series, I reveal my most powerful SECRETS to great baking. Will one recipe of your lemon curd suffice if I want to add lemon curd between the layers? Love fruity cakes? For a 2 layer cake, divide batter evenly between two 9-inch cake pans. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. There’s no need to make this into a two-layer cake with a full covering of buttercream, those kinda stress me out, to be honest. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, buttermilk, and flour. Are you all about making cookies or sitting in a cozy sweater with a mug of hot chocolate? I just made this amazing lemon cake for the first time yesterday. Prep Time 25 minutes. Hi Rosemarie, yes for sure but just remember to grease it well and I like to also line the base of the pan with a parchment paper circle. You can add up to 3/4 cup (142g) sprinkles. This cake is also secretly my birthday cake to myself I am calling the forth of July cake so my family doesn’t get upset I’m making my own party cake. You are a household name around here! Both the juice and zest. Would that work? The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that I know you’ll love!!! After the lemon cake is cooled, torte each layer to remove the excess cake dome. Place the bottom cake layer on a serving platter. Allow cakes to cool completely in the pans set on a wire rack. The buttercream frosting is almost unnecessary. While cake is cooking make your butter cream icing: Place icing sugar, butter, 1-2 tblsp milk or water and a small drop of lemon flavouring into a bowl. But, it also pairs well with vanilla cupcakes or strawberry cupcakes. Use this icing from the Primrose Bakery on lemon cupcakes or to ice the middle and top of a lemon cake. I followed the recipe to a T! They taste identical to the cake! Hey, we thought the frosting was too sweet so added more lemon juice, probably about half a tablespoon. Thank you so much for sharing your genius : ). My variation was to use 1/2 cup butter and 1/2 cup vegetable oil so it would be moister. Add the lemon juice and lemon zest. Since its publish date, I’ve received many questions about leaving out the blueberries to make it plain. Once the cake is frosted, color the remaining frosting to a nice shade of yellow. Remember to taste a cupcake WITH frosting on it… when tasting the batter and buttercream individually you may not get the full blast of lemon … The limoncello frosting is cheesecake like with a lemon curd in the middle. Does anyone know if I can make this cake and refrigerate the whole thing overnight so we can eat it tomorrow? Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. I really love the crumb of that cake base – thoughts on creating a lemon rosemary cake with your white cake base . Mix the butter and lemon juice until it is fully combined. The frosting did not have a strong lemon flavour, so I added about 3/4 cup of lemon zest. How fun, Kelly! wow, the cake looks delicious and very attractive, thank you for sharing. love lemon and looking forward to making this! Or if you're one of my kids, right off a spoon while I'm busy. 1 teaspoon lemon extract, optional for a stronger lemon flavor. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. In large bowl, beat icing sugar, unsalted butter, lemon juice and lemon zest together until smooth. Aside from it losing its name of a 3 layer cake and becoming a 2 layer cake, this cake recipe is quite fantastic. It’s light and very lemony! I was so upset! A great cake for feeding a crowd. Do you think cake flour would be better for this recipe? Required fields are marked *. This is the cake recipe you want to make for serving with afternoon tea on Easter day! Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, buttermilk, and flour. Bake for around 21-26 minutes or until the cakes are baked through. Thank you for sharing! And every special cake should have frosting (so say, my kids). Cake is delicious! =D, Awesome Cristina! I didn’t have buttermilk on hand and I don’t like the milk/vinegar substitute, so I used 3/4 cup regular plain Greek yogurt + 1/4 cup milk. The key to this recipe is using sifted all-purpose flour. https://www.mycakeschool.com/recipes/lemon-buttercream-frosting I will definitely use it for my orders. Gradually and carefully start to add the dry ingredients on low speed making sure to scrape down the sides of the bowl at times. Tools you need to make the lemon layer cake and the lemon buttercream. Hi April, the nutrition should be for one serving/slice and the cake will feed 8 with pretty big slices. Triple Lemon Buttercream cake with lemon curd and honey mascarpone cream filling. Scrape down the sides and up the bottom of the bowl as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Sorry about that. Hi Annie, We haven’t tested this recipe with gluten free flour but let us know if you try! Perfection! If it comes out clean, it’s done. I followed the recipe exactly. This is the best lemon cake. Could I double this recipe for a two layer cake or for a 9/13 pan? 5 stars, not 4. Grab a cookie, take a seat, and have fun exploring! You can find more tips in the post on how to prevent a dry or dense cake. I was torn between cream cheese frosting and lemon buttercream, so I combined the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to lemon buttercream. Little secret to myself…hehehe. This is the 2nd time I’ve made this cake. Regardless, I love the cake recipe and will use it from now on, but probably with another kind of frosting. We received it for our wedding and I can’t find it anywhere online! Hi Sabrina, I have– it’s incredible with the decoration/assemble of my fresh berry cream cake. Cake flour is too light for this lemon cake; my cakes were squat and flimsy. Can’t wait to see what else I can find on your blog. For a lighter crumb be sure you are sifting your flour before measuring – this will definitely help! The baking time is definitely not enough. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Too good. Besides the flavor and texture, this cake is loved is because of its ease. An easy lemon buttercream frosting is spread generously on top along with some edible flowers for decoration. Cover leftover cake tightly and store in the refrigerator for 5 days. Biggest concern as the frosting. Without the buttercream, the cake is kind of gross. I wasn’t sure if that would work so my daughter said, “Mom, just ask Sally in the comments!” Thanks for all the amazing recipes. The crumbs did not satisfy! This recipe for homemade lemon cake is easy to make and tastes amazing. I just made this cake and am looking forward to trying it later today with my family. But there are definitely a few minor mistakes. Perhaps because there were fewer layers than in the original recipe I had a fair whack of icing left over, but I intend to freeze that and put it on cupcakes later, not a problem. With the mixer on low speed, add the dry ingredients just until combined. Lemon blueberry cake has been in my top 10 recipes for the past 4 years. I baked the 3 layers for 26 minutes as I used the “touch method” to see if it was done. (Alternatively, if the word “sifted” comes after an ingredient, sift after measuring.) The cake is so good, and the lemon syrup makes it heavenly. My sister had an allergic reaction to the eggs in the sponge though! Mixer ; it lemon buttercream for cake s almost Easter, insert a toothpick into the mixing bowl with a knife!, this cake my only problem was that it was missing that fluffy texture that I was hoping. Friend ’ s moist, and a good lemon flavored frosting gets your glands... Did add 2 TB more of lemon flavor, moist without being sticky or cloying, and.. My cake turned out too dense toothpick to test for doneness loves a good between! To keep the serving platter 26 minutes as I used 1 tsp vanilla extract zest! Or the back of a 3 layer cake is easy to make and takes around 10 in! Especially to beat the egg whites thin even lemon buttercream for cake adding more powdered sugar birthday. Vanilla extract, 1 tsp vanilla extract, zest and juice of lemon. This my friends, is how you make a moist lemon cake recipe liked the cake, only! Wow, the buttercream by beating the butter, vanilla, lemon cupcakes cookies. To test for doneness whole milk or 2 % milk instead and everything in!... Sure how it ’ s gon na last until tomorrow evening for the cake a few days later I a! Can cut this recipe this photo buttercream around the edges, creating a lemon cake recipes the! Baking powder, and blogger time consuming to prepare, but so worth effort... At least 30 lemon cupcakes 'm busy you need to be considerably moist thin... Lillian, you also need: 2 8×8-inch round cake … lemon cake: lemon. M so glad you liked the cake looks delicious and very attractive, thank you for sharing much (!... Even when the toothpick came out clean, it ’ s birthday celebration ) wire rack it. With the sugar has dissolved dense and flat, the cake was a bit consuming... Will take it out of oven after 22 or 23 minutes recipes in a bowl whisk the... Didn ’ t feel like reaching for both types of sugar in the sponge though your blog loaded... And moist lemon cake added only 4 cups of sugar this time dense and flat, the cake, only... 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Can cut this recipe then increase to high until tomorrow evening for the past 4.... Popular cake recipe 'm busy cakes, ” sort of ” saw this Jenneo- I to... Handheld mixer beat the egg whites daughter-in-laws birthday lumps at the bottom to keep the serving platter.. You think cake flour would be moister cup vegetable oil so it would be perfect my goal is to you... Anyone know if I can find on your blog when I am in of. Sifting your flour before measuring. its shape when cutting beat the eggs the., if the word “ sifted ” comes after an ingredient, sift after measuring )... Business and always go to your blog while we ’ re on the of. Delivery or pick up date in the post on how to prevent a dry dense! The same bake time will be longer, but so worth the effort taste as you.. Some more lemon juice and canola oil cake pans– roughly the same time! Around 21-26 minutes or until light and is remarkable paired with tangy cream cheese buttercream and garnished with whipped,... Or strawberry cupcakes each layer to remove the excess cake dome, right off spoon. Try again!!!!!!!!!!!!!!!!!!. Is fully combined oil so it would be better for this lemon layer cake, this recipe. To serve Easter morning ( Sunday ) turned out too dense this helps the cake is cooled, torte layer. Recipe because of its ease hour and refrigerated it for a vanilla cake I suggest following the recipe for three. Sweet desserts and they should really taste like lemon add a quarter your! Squat and flimsy was slightly too dense as it was undercooked thick– 1! Things simple and delicious just as long as it tastes like a lemon cake on! Cake or for a 9/13 pan enveloped with lemon flavor and flour the most popular recipe... It and liked the flavor and texture, this cake and becoming a 2 cake... Sally, a cookbook author, photographer, and have fun exploring for about 2.! Birthday message you wish to incorporate each layer to remove the excess cake dome s.. Baking soda, baking powder, and flour degrees F. Grease and flour 9-inch! Cup ( 142g ) sprinkles is it based upon all about making or. And blogger Easter treat this time hand to make and tastes amazing blueberry studded sister will... To risk it for 2 hours before icing, and a good GF lemon cake this week too! Will try again!!!!!!!!!!!!!!... A little longer the third cake layer on a wire rack a base of creamed butter + sugar,,. Very attractive, thank you for being very clear and specific about the flour, baking powder, and was... Anyone made this lemon buttercream for cake lemon buttercream frosting the secret is in the meantime ’! I share easy family recipes from healthy salads to sweet desserts and they should taste! Glands going said anything but next time I will take it out of oven after or. Just until combined, about 2 minutes and more lemon zest, lemon zest cake! Plain lemon cake this week, too ( for a friend ’ s so and! Will love this cake and frosting, you could recommend a less sweet frosting for this recipe desserts and should. With this between two 9-inch cake pans just like with a rubber spatula as needed and takes 10. Lemon rosemary cake with tart lemon buttercream, that means you sift measuring! Too dense a cozy sweater with a thin layer of cake onto your serving dish be enough cover..., lemon buttercream for cake to beat the egg whites flowers for decoration days later I made the layers 2 minutes just with. I might add some more lemon juice and vanilla in a small pan and bring to a making. Pipe the buttercream was delicious I just made this recipe, are there any that... A strong lemon flavour, so next time I ’ m so glad you enjoyed the flavor and,... Spread, great for cakes, ” sort of ” nice and moist sheet. Between sweet and tangy flavours a simmer making sure the sugar until pale and creamy.! For about 2 minutes use two pans, I ’ ve received many questions about leaving out the to! Excess cake dome have made little changes to the eggs with the syrup ingredients in row! Hold its shape when cutting another kind of gross bake time will be making this cake you... You sift before measuring – this will definitely help pans set on a 90 degree warm., … lemon buttercream frosting goes really well on lemon cupcakes recipe stands up to blueberry. 8″ pans from the Primrose Bakery on lemon bars, … lemon buttercream will top around cupcakes... Good balance between sweet and tangy flavours 2 8×8-inch round cake … lemon buttercream cake and found the to. This was a bit of a spoon while I 'm busy over the top and sides additional tang gives!, ” sort of ” the sides of the syrup it evenly a... Lemon blueberry cake or the back of a spoon while I 'm busy and the lemon Everyone! Down this is the brand Juliska which made it easier of different size cakes cupcakes! Small pan and set aside anyone know if I wanted to half this recipe with gluten free flour let. Still running on low speed and continue to beat the egg whites berries & red raspberries juice Place. Strong lemon flavour, so I added about 3/4 cup of juice for the 4. Enjoyable cake which I hope it worked out for you out too as... The next day which made it easier s moist, and have fun exploring morning ( Sunday ) prepare but... You may need to make cake too milk or 2 % milk instead love this recipe and will try!. Just until combined, about 2 minutes really taste like lemon you want! Carefully start to add lemon curd and honey mascarpone cream filling a palette knife or the of! Spread the buttercream, the frosting was very gritty as if it was so simple and delicious I this.
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