Luscious lemon cake layers, do-it-yourself lemon curd, with mild and fluffy frosting make this an quick vintage that you want on your repertoire!
Any person else obsessive about lemon cakes?? Why are they SO just right?? I swear they’re higher than another taste available in the market. Chocolate cake can’t even compete.
These days, I’m bringing you a Vintage Lemon Cake recipe. It’s a rather changed model of my Lemon Elderflower and Lemon Blueberry truffles. A scaled-down model that we could the natural lemon taste shine thru. I’ve paired it why my new favourite Ermine frosting.
My pal Crystal has been
harassing encouraging me for weeks (months?) to creating a Lemon Cake. I’ve been focussing on tutorials and cake parts this yr, however it was once excessive time for a brand new cake recipe.
Bonus: I had a number of stuff in my freezer already (lemon curd, ermine frosting) from my tutorials, so this one was once simple to whip in combination.
Find out how to Make this Lemon Cake
As you already know, I don’t like to make use of synthetic flavoring or extracts if I will lend a hand it. This recipe makes use of handiest recent squeezed lemon juice and lemon zest for the flavour within the cake layers and the lemon curd. It’s in point of fact the one solution to cross!
You’ll want about 2-3 lemons overall to make the cake & lemon curd.
It is a easy butter cake consisting of:
- all-purpose flour (cake flour is okay)
- baking powder
- unsalted butter
- granulated sugar
- lemon zest
- massive eggs
- milk (any milk will paintings)
- lemon juice
You’ll be able to use common lemons or Meyer lemons (a favourite). I couldn’t in finding any so common lemons it was once.
You’ll want to zest your lemons ahead of you juice them. It’s simply more uncomplicated. My favourite zester is from Microplane. It does an incredible task of zesting with out getting any of the white pith. You for sure are not looking for that. It’s sour and can give your cake and curd an off-putting style.
This lemon cake makes use of a typical creaming manner. You’ll want to throw that zest proper in there with the butter and sugar whilst you’re creaming them. It is going to lend a hand unencumber all of that scrumptious taste from the zest.
This cake batter is SO just right. I will’t counsel consuming cake batter as it’s now not food-safe and might be unhealthy however omg I couldn’t face up to.
It’s simply as scrumptious in baked shape regardless that!
Home made Lemon Curd
Home made lemon curd is among the easiest issues ever. Certain, you’ll be able to simply buy it as an alternative, however it’s really easy and pleasant to make that you just in point of fact don’t want to.
I’ve an in depth educational on Find out how to Make Lemon Curd, however it in point of fact may be very easy. You’ll be able to if truth be told make this with any citrus fruit or berries. There are many probabilities. Key lime curd is a few of my favourite.
For the buttercream, I selected to pair the cake with a easy, vanilla frosting in order that the lemon would stand out (and I had a batch of ermine frosting sitting in my freezer from my publish a few weeks in the past).
This frosting is softer and harder to paintings with than a Swiss meringue buttercream or an American buttercream, however it’s really easy to make, and I in finding it more uncomplicated to paintings with than a cream cheese frosting.
Any frosting you select regardless that will likely be a scrumptious accompaniment to this cake.
I embellished the cake with some easy recent lemon slices alongside the ground, rosette dollops piped with a 1M piping tip, and a few recent lemon curd and zest.
Easy and scrumptious. The most efficient aggregate. Ryan, who’s now not partial to fruit cakes, was once less-than-thrilled that almost all of this cake went to Crystal and her circle of relatives. And tbh, I remorseful about giving such a lot away too. Hah. I see any other lemon cake within the close to long run.
I’m hoping you like this cake up to we do. Let me know should you take a look at it!
Regularly Requested Questions:
How can I convert this recipe?
- The recipe as-is will even paintings in two 8″ pans. For 3 8″ pans, 1.5x the recipe. Baking time might want to be adjusted.
- To make cupcakes, all you want to do is cut back the baking time — get started checking at 15mins or so. The recipe will make 18-24 cupcakes relying on dimension.
- For different conversions cross here.
Can I make it prematurely?
- The cooled cake layers may also be baked forward of time, double wrapped in plastic wrap, and frozen for as much as 3 months. Take out 2-3 hours ahead of meeting.
- The frosting may also be positioned in an hermetic container and refrigerated for 1 week for frozen for three months. Convey to room temp and rewhip ahead of the use of.
- The cooled lemon curd may also be saved in an hermetic container within the refrigerator for 1-2 weeks. You’ll be able to additionally freeze it for as much as 3 months.
- The completed cake (complete or sliced, saved hermetic) may also be frozen for as much as 3 months.
Can I am getting the measurements via weight/grams?
- There’s a Metric choice within the recipe card. Should you click on it it is going to convert the entirety to grams.
- This conversion is finished robotically and I can’t ensure the accuracy however many readers have had good fortune the use of the metric choice for this recipe.
Guidelines for this Lemon Cake Recipe
Luscious lemon cake layers, do-it-yourself lemon curd, with mild and fluffy frosting make this Lemon Cake an quick vintage that you want on your repertoire!
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 Tbsp lemon zest from one massive lemon or 2 medium
- 1 1/2 cups granulated sugar
- 3 massive eggs room temperature
- 1 1/2 tsp vanilla
- 3/4 cup milk room temperature
- 1/4 cup lemon juice recent squeezed, from one massive lemon
- 2 massive eggs
- 1/2 cup granulated sugar
- 1/4 cup lemon juice recent squeezed, from one massive lemon
- 2 tsp lemon zest from one massive lemon
- 3 Tbsp unsalted butter cubed
Preheat oven to 350F. Grease and flour 3 6″ cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt till smartly blended. Put aside.
The usage of a stand mixer fitted with a paddle attachment, cream butter and lemon zest till easy. Upload sugar and beat on med-high till faded and fluffy (approx 3mins).
Scale back velocity and upload eggs separately totally incorporating after each and every addition. Upload vanilla.
Change including flour aggregate with milk & lemon juice, starting and finishing with flour (3 additions of flour and a pair of of milk & lemon juice). Totally incorporating after each and every addition.
Unfold batter flippantly between the ready pans and easy the tops.
Bake for roughly 30-35mins or till a toothpick inserted into the middle comes out most commonly blank.
Position truffles on cord rack to chill for 10mins then prove onto cord rack to chill totally.
Position eggs and sugar right into a small pot, whisk to mix. Upload lemon juice, zest, and butter. Prepare dinner over medium-low warmth whisking repeatedly till aggregate thickens and coats the again of a spoon.
Switch to a tumbler bowl and lay plastic wrap immediately on floor to stop a pores and skin from forming. Kick back for two hours to set.
Vanilla Ermine Frosting
Position sugar, flour, and salt right into a medium saucepan. Whisk to mix.
Upload milk and vanilla, stir to mix. Prepare dinner over medium warmth, stirring repeatedly, till the mix boils. Proceed cooking whilst stirring repeatedly for 1-2 extra mins till the mix thickens to a pudding-like consistency. Take away from warmth.
Pour right into a bowl and position plastic wrap immediately on most sensible of to stop a pores and skin from forming.
Cool to room temperature.*
The usage of a stand mixer or hand mixer, beat the (room temperature) butter on excessive till faded and fluffy (3 minutes).
Upload the (room temperature) flour aggregate 1 Tbsp at a time, incorporating smartly after each and every addition. Beat for 2-3mins till easy and fluffy.
Position one layer of cake on a cake stand or serving plate. Poke holes into the cake the use of a bamboo skewer and drizzle with easy syrup if desired.
Unfold a skinny layer of buttercream on most sensible of the layer and pipe a border across the out of doors to carry the lemon curd in. Fill with about 1/3 of lemon curd. Repeat with subsequent layer.
Position ultimate layer on most sensible and do a skinny crumb coat at the cake. Kick back for 20mins.
Frost the highest and facets of the cake. Easy with an icing scraper.
Pipe rosette dollops the use of a 1M tip with rest of frosting. Kick back for 20mins. Fill the highest with the rest lemon curd.
Adorn the ground with skinny sliced of lemon and sprinkle the highest with lemon zest if desired.
* The flour aggregate may also be made an afternoon prematurely. Position it within the refrigerator in a single day and convey to room temperature ahead of the use of.
Energy: 831kcalCarbohydrates: 93gProtein: 8gFats: 49gSaturated Fats: 30gLdl cholesterol: 203mgSodium: 159mgPotassium: 261mgFiber: 1gSugar: 70gNutrition A: 1592IUNutrition C: 5mgCalcium: 137mgIron: 2mg
The dietary data and metric conversions are calculated robotically. I can’t ensure the accuracy of this knowledge. If that is necessary to you, please test together with your favourite diet calculator and/or metric conversion instrument.