LEMON CAKE {A SCRATCH RECIPE}
This moist & delicious scratch Lemon Cake recipe has become one of our family favorites.
Not only are these homemade lemon cake layers delicious, but a simple lemon curd filling and lemon cream cheese frosting bring a triple dose of lemon to this fantastic dessert!
I love lemony desserts and am always looking for an excuse to make this cake! Over the years, this scratch lemon cake recipe has become one of our most popular on our site.
INGREDIENTS
1 1/2 sticks (12T) (170g) unsalted butter, softened
1 1/2 cups (300g) sugar
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
3 cups (342g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
1 1/2 teaspoons (7g) baking powder
1/2 teaspoon (3g) baking soda
1 cup (242 g) milk
1/4 cup (57g) lemon juice
1/4 cup (53g) vegetable oil
zest of 2 lemons
1 Tablespoon (10g) lemon extract
*** ** If you don't have cake flour, for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.
INSTRUCTIONS
Preheat the oven to 350 degrees
Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color 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. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 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.
Not only are these homemade lemon cake layers delicious, but a simple lemon curd filling and lemon cream cheese frosting bring a triple dose of lemon to this fantastic dessert!
I love lemony desserts and am always looking for an excuse to make this cake! Over the years, this scratch lemon cake recipe has become one of our most popular on our site.
INGREDIENTS
1 1/2 sticks (12T) (170g) unsalted butter, softened
1 1/2 cups (300g) sugar
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
3 cups (342g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
1 1/2 teaspoons (7g) baking powder
1/2 teaspoon (3g) baking soda
1 cup (242 g) milk
1/4 cup (57g) lemon juice
1/4 cup (53g) vegetable oil
zest of 2 lemons
1 Tablespoon (10g) lemon extract
*** ** If you don't have cake flour, for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.
INSTRUCTIONS
Preheat the oven to 350 degrees
Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color 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. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 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.
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