Lemon Cake

This classic American lemon cake is a delightful dessert that balances sweetness with bright citrus notes. The tender crumb is achieved by using cake flour and a generous amount of egg yolks, creating a rich, moist texture that melts in your mouth. The flavor profile is dominated by fresh lemon juice and grated rind, which infuse both the batter and the frosting with an aromatic zest. It is a perfect choice for afternoon tea, family gatherings, or as a sweet finish to a light dinner. The accompanying lemon buttercream adds a creamy, tangy contrast that complements the sponge perfectly. Simple ingredients come together to create an indulgent treat that feels homemade and comforting.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 348

Dietary: Vegetarian

Description

This classic American lemon cake is a delightful dessert that balances sweetness with bright citrus notes. The tender crumb is achieved by using cake flour and a generous amount of egg yolks, creating a rich, moist texture that melts in your mouth. The flavor profile is dominated by fresh lemon juice and grated rind, which infuse both the batter and the frosting with an aromatic zest. It is a perfect choice for afternoon tea, family gatherings, or as a sweet finish to a light dinner. The accompanying lemon buttercream adds a creamy, tangy contrast that complements the sponge perfectly. Simple ingredients come together to create an indulgent treat that feels homemade and comforting.

Directions

1
Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch round layer pans.
2
Sift the sugar into a large mixing bowl.
3
Beat the butter until soft and creamy.
4
Gradually add the sifted sugar to the butter, beating continuously until the mixture is very light and fluffy.
5
In a separate bowl, beat the egg yolks until they are very light and lemon-colored.
6
Blend the beaten egg yolks into the butter and sugar mixture.
7
Sift together the cake flour, baking powder, and salt three times to ensure they are aerated.
8
Add the dry ingredients to the butter mixture in three parts, alternating with the milk in three parts.
9
Beat the batter thoroughly after each addition of dry ingredients or milk.
10
Add the vanilla, lemon juice, and grated lemon rind to the batter.
11
Beat for 2 minutes to fully incorporate the flavors.
12
Divide the batter evenly between the prepared pans.
13
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
14
Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
15
For the icing, blend the confectioner's sugar, soft butter, and cream in a bowl.
16
Beat in the remaining grated lemon rind and the juice of the lemon until the icing is smooth and spreadable.
17
Spread the lemon icing on one cake layer and sandwich with the second layer, or frost the top as desired.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 348kcal

% Daily Value *
Total Fat 10.0g16%
Saturated Fat 6.2g31%
Cholesterol 26.0mg9%
Sodium 430.0mg18%
Total Carbohydrate 64.4g22%
Dietary Fiber 0.4g2%
Sugars 49.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, cake, dessert, american, baking, butter, cake flour, egg yolks, confectioners sugar, citrus, layer cake, homemade

Read it online: https://www.chefs-mate.com/recipe/lemon-cake-lbj-ranch/