HOW TO MAKE LEMON CAKE?
LEMON CAKE WITH LEMON CREAM CHEESE FROSTING IS LIKE A SLICE OF SUNSHINE ON A PLATTER. THIS LEMON CAKE RECIPE IS OVERFLOWING WITH VIVID LEMON FLAVOR AND IS PERFECTLY SWEET AND MELT-IN-YOUR-MOUTH SOFT.
THIS FLUFFY LEMON CAKE IS THE BEST OF ALL THE DELICIOUS LEMON RECIPES ON MY WEBSITE, AND IT DESERVES TO BE THE BEST OF THE BEST. THE FINEST LEMON LAYER CAKE RECIPE I’VE EVER EATEN, ANYWHERE, AND VERY PROBABLY THE BEST CAKE I’VE EVER PREPARED, NOT JUST AMONG LEMON DESSERTS, BUT ALSO AMONG ALL CAKE RECIPES.
WHEN YOU CUT INTO THE CAKE, THE CRUMB IS UNBELIEVABLY LIGHT AND FLUFFY, YET IT STILL HOLDS TOGETHER. FURTHERMORE, THE LAYERS ARE QUITE EASY TO WORK WITH AND FROST AS WELL. ADDITIONALLY, IT CUTS NEATLY AND PRESENTS ITSELF WELL ON THE PLATE, WHICH IS AN ESSENTIAL TRAIT IN ANY CAKE, BUT PARTICULARLY IN A CELEBRATION LAYER CAKE.
HERE IS THE LIST OF ALL INGREDIENTS NEEDED TO MAKE THIS CAKE FROM SCRATCH:
FOR THE LEMON CAKE, I USED:
2¼ Cups.Of cake flour.
A Tbsp.Of baking powder.
1/2 Tsp.Of kosher salt.
1¼ Cups.Of low-fat buttermilk.
4 large egg whites.
1½ Cups.Of granulated sugar.
2 Tsp.Of grated lemon zest.
A stick.Of unsalted butter at room temp.
1/2 Tsp.Of pure lemon extract.
AND TO MAKE THE LEMON CREAM CHEESE FROSTING:
One Cream cheese box, softened.
One stick.Of unsalted butter softened.
2¾ Cups.Of sifted powdered sugar.
2 Tbsp.Of freshly squeezed lemon juice.
1 Tbsp.Of freshly grated lemon zest.
1 Tsp.Of pure vanilla extract.
A pinch.Of kosher salt.
The oven should be preheated at 350 degrees Fahrenheit, with a wire rack in the middle of the oven, and I greased and floured two 8-inch round cake pans, and lined them with parchment paper, I greased the parchment paper as well with unsalted butter, and set them aside.
After that, I sifted all together; the cake flour, baking powder, and salt in a medium-sized mixing basin.
In a medium-sized mixing basin or large measuring cup, I whisked together the buttermilk and egg whites until well blended.
In the bowl of a standing mixer or a large mixing basin, I combined the granulated sugar with lemon zest and rub them together with your hands until the sugar was sticky and fresh.
At this step, I added the butter and continued to beat on medium speed for 3 minutes, until the mixture was light and airy.
Then, I whisked together the lemon extract, And using a medium-speed mixer, I added one-third of the flour mixture, followed by half of the egg/buttermilk combination, and beat until well-incorporated.
Still on medium speed, I added the next third of the dry ingredients, followed by the remaining eggs/buttermilk.
And I continued to beat until smooth, mixing until the batter was smooth, then I added the other dry ingredients and mixed again until well combined.
Following that, I added an additional two minutes on medium speed, beating constantly, to make sure the batter was well incorporated and that enough air has been pounded into it.
And I used a rubber spatula or an offset spatula to smooth the tops of the cakes once they have been divided equally.
The next step, was baking for 30 to 35 minutes until the cakes fully rise, spring back softly when pressed, and a tiny knife inserted into the middle comes out clean.
I placed the cake pans on a wire rack and let them cool for 5 minutes before removing them from the pans to cool completely.
The Frosting; To make the cream cheese and butter-smooth, use a stand mixer equipped with a paddle attachment and beat on medium speed for approximately 3 minutes, or until there are no lumps left.
Reduce the mixer speed to low and gradually add the powdered sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 1 teaspoon salt until well combined.
Then you can frost your cake, spreading the frosting down around all the sides, and use the decoration you prefer for this lemon cake.