Room Temperature Ingredients: Ensures even mixing and prevents curdling.
Don’t Overmix: Overmixing can make the cake dense. Mix until ingredients are just combined.
Check Oven Temperature: Use an oven thermometer for accurate baking.
Customization Ideas and Variations;
Lemon-Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds to the batter for added texture.
Gluten-Free Version: Use a 1:1 gluten-free flour substitute.
Berry Boost: Add fresh or frozen blueberries to the batter for a fruity twist.
Dairy-Free Option: Replace butter with vegan margarine and milk with almond milk.
Serving Suggestions;
Storage, Reheating, and Make-Ahead Tips;
Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheating: Serve at room temperature; frosting may harden slightly in the fridge.
Make-Ahead: Bake the layers up to 2 days ahead, wrap tightly, and frost before serving.
This moist lemon cake is more than a dessert—it’s an expression of sunshine and happiness. The refreshing zest of lemon paired with a luscious frosting is a timeless combination that’s sure to please.
Whether you’re celebrating a special occasion or simply treating yourself, this cake will impress with its flavour, texture, and simplicity. Gather your ingredients, follow the steps, and enjoy the process of creating something truly delightful. You’ll love sharing (or savouring) this masterpiece.
Ingredient;
For the Cake:
- All-purpose flour: 2 ½ cups (315g)
- Baking powder: 2 ½ teaspoons
- Salt: ½ teaspoon
- Unsalted butter: 1 cup (225g), softened
- Granulated sugar: 2 cups (400g)
- Eggs: 4 large
- Lemons: Zest of 2 lemons
- Vanilla extract: 1 teaspoon
- Whole milk: 1 cup (240ml)
- Lemon juice: 3 tablespoons
For the Frosting:
- Unsalted butter: 1 cup (225g), softened
- Powdered sugar: 4 cups (500g)
- Lemon juice: 3 tablespoons
- Lemon zest: Zest of 1 lemon
- Heavy cream: 2-3 tablespoons
