Lemon Cake from Scratch
Try this Lemon Cake from Scratch recipe
Try this Lemon Cake from Scratch recipe
- zest of 2 lemons
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 sticks (12t) (170g) unsalted butter softened
- 4 large eggs room temperature (if cold place in a bowl of warm water for 5 min.)
- 2 1/2 cups (285g) cake flour *if you do not have cake flour see note below
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoons (12g) baking powder
- 1 1/4 cups (302g) milk
- 2 tablespoons (18g) vegetable oil (i used canola oil)
- 2 teaspoons (8g) lemon extract
- *** ** if you don't have cake flour for each cup of all purpose flour remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. for this recipe, measure out 2 1/2 cups all purpose flour, remove 5 tablespoons and replace with 5 tablespoons cornstarch. whisk to blend.
- Carbohydrate 1.92 g
- Cholesterol 0 mg
- Fat 0.036 g
- Fiber 1.27200004577637 g
- Protein 0.18 g
- Saturated Fat 0.00468 g
- Serving Size 1 1 recipe (12g)
- Sodium 0.72 mg
- Sugar 0.647999954223633 g
- Trans Fat 0.01932 g
- Calories 6 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Grease and flour two 8 inch pans (my pans are 2 inches deep).
- In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
- In another bowl, add the milk, vegetable oil and lemon extract. Whisk to blend.
- Beat the softened butter until lightened in color and smooth.
- Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk).
- Mix until combined and smooth, do not mix above medium speed or over mix.
- Pour the batter into the prepared pans, smoothing the tops with the back of a spoon.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.
- Let the cakes cool in the pans 10 minutes then turn out.
My Go-To Lemon Cake: A Simple Recipe for Everyday Baking
As a busy mom, time is a precious commodity. I don't have hours to spend in the kitchen, but I still love to bake, especially for my family. That's why I rely on recipes that are simple, reliable, and, most importantly, delicious. This lemon cake recipe fits the bill perfectly. It's easy enough for a weeknight treat, yet impressive enough for a weekend brunch.
The aroma of this cake baking is heavenly. The bright, zesty lemon flavor cuts through the sweetness of the sugar, creating a perfect balance. It's not too dense, not too light – just right. And the best part? The recipe itself is incredibly straightforward. Even if you're a beginner baker, you'll find this cake a breeze to make.
Why this recipe works: The secret to a truly moist and tender lemon cake lies in the balance of ingredients. This recipe gets it just right. The combination of cake flour (or the all-purpose flour substitution) and baking powder ensures a light and airy texture. The addition of lemon zest and extract brings a vibrant, refreshing lemon flavor that's simply irresistible.
Beyond the basic recipe: This cake is a fantastic base for endless variations. Feeling adventurous? Try adding a layer of lemon curd or a simple glaze. A dusting of powdered sugar is also a classic and elegant finish. You can even get creative with the frosting – a cream cheese frosting or a simple buttercream would both complement the lemon flavor beautifully. This would be great addition to brunch menu and would be a perfect ending to a wonderful lunch.
I often make a double batch on weekends, keeping one cake for the family and gifting the other to friends or neighbors. It's a small gesture that always brings a smile, and the joy of sharing homemade treats is a wonderful feeling.
Tips for baking success: Room temperature ingredients are key to achieving the best results. Make sure your eggs and butter are at room temperature before you start mixing, you will get a fluffy batter and beautiful texture. Don't overmix the batter – this can lead to a tough cake. Once the batter is just combined, stop mixing. Finally, let the cake cool completely before frosting, or it will melt!
This lemon cake recipe isn't just about baking a delicious treat; it's about creating a moment of joy in a busy day. It's about the simple satisfaction of making something wonderful with your own two hands. It's a recipe that brings people together, whether it's your family gathered around the table or friends sharing a slice together. It's a recipe that embodies the heart of home baking.
So, grab your lemons, gather your ingredients, and get ready to bake up a little sunshine! You won't regret it. This lemon cake is a guaranteed crowd-pleaser, a simple joy, and a perfect reminder that even the smallest acts of baking can bring so much happiness.
Ingredients you will need:
- zest of 2 lemons
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 sticks (12t) (170g) unsalted butter, softened
- 4 large eggs, room temperature
- 2 1/2 cups (285g) cake flour (or substitute)
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoons (12g) baking powder
- 1 1/4 cups (302g) milk
- 2 tablespoons (18g) vegetable oil
- 2 teaspoons (8g) lemon extract
Enjoy!
