Baking has always been a creative outlet for me. It’s a nice way for me to relax, and there’s something incredibly rewarding about making something that tastes just as good as it looks. It feels like edible art! The best part? When people rave about how delicious it is and ask where I bought the cake from… I get to proudly say, “I made it!” 🤭
This lemony cake is perfect for celebrations, with its bright flavor and moist texture. Plus, it’s fun to decorate and customize for any occasion!
🍋 Why You’ll Love This Recipe:
• Bright, Fresh Flavor: The combination of fresh lemon zest and lemon extract brings a zesty brightness that’s perfect for any celebration. It’s a refreshing change from heavier chocolate cakes!
• Moist and Fluffy Texture: The use of buttermilk and the creaming method results in a cake that is moist, light, and fluffy. You’ll want to savor every bite!
• Endless Decorating Options: This cake is a blank canvas for your creativity. Whether you prefer simple buttercream or a more elaborate design, this cake is versatile enough to suit any occasion.
• Perfect for Any Celebration: Whether it’s a birthday, anniversary, or just a gathering with friends, this cake is sure to impress your guests and make them wonder where you bought it.
🍋 Lemony Cake Recipe
Ingredients:
• 2 3/4 cups of flour or 2 1/2 + 1 tbsp cups sifted all-purpose flour and 3 tbsp corn starch
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening (at room temperature)
• 1 teaspoon vanilla extract
• 2 teaspoons pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk or 1 1/2 scant cups of milk and 1.5 tbsp of lemon juice
• Zest of two large lemons, grated and finely chopped
Instructions:
1. Prepare the Pans: Grease and flour your cake pans. I used three 6-inch round cake pans for a taller cake. For a different look, you can use two 8-inch pans instead.
2. Mix the Dry Ingredients: In a bowl, sift together the flour, corn starch, baking soda, baking powder, and salt. This ensures your cake is light and fluffy. Set aside.
3. Cream the Mixture: In the bowl of an electric mixer, beat together the vegetable oil, shortening, sugar, vanilla extract, and lemon extract until well combined and fluffy.
4. Add the Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps to create a nice, airy texture in your cake.
5. Fold in the Lemon Zest: Gently fold in the grated lemon zest for that burst of citrus flavor. The zest enhances the cake’s aroma and taste.
6. Combine Dry and Wet Ingredients: Alternately fold in the dry ingredients and buttermilk until everything is just combined. Be careful not to overmix, as this can lead to a dense cake.
7. Pour and Bake: Divide the batter evenly into the prepared cake pans. Bake at 325°F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
8. Cool Down: Once baked, cover the cakes with plastic wrap to keep in moisture. Allow them to cool in the pans for at least 10 minutes before removing. If desired, let them cool completely on a wire rack.
Decorating Tips:
• Frosting Options: A classic buttercream frosting pairs beautifully with this lemony cake. You can add lemon zest or lemon juice to the frosting for an extra zing. Alternatively, try a cream cheese frosting for a tangy contrast.
• Decoration Ideas: Top your cake with fresh berries, edible flowers, or candied lemon slices for a beautiful presentation. You can also drizzle a lemon glaze over the top for added sweetness.
• Layering: For a more dramatic effect, you can slice each cake layer in half to create additional layers, adding frosting or lemon curd between them.
Serving Suggestions:
This lemony cake is perfect for birthdays, celebrations, or just because! Serve it with a side of whipped cream and a cup of tea or coffee for a delightful afternoon treat.
Lemony Cake
Ingredients
- 2 3/4 cups of flour or 2 1/2 + 1 tbsp cups sifted all-purpose flour and 3 tbsp corn starch
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pure lemon extract
- 3 large eggs
- 1 1/2 cups buttermilk or 1 1/2 scant cups of milk and 1.5 tbsp of lemon juice
- Zest of two large lemons grated and finely chopped
Instructions
- Prepare Cake Pans: Grease and flour your cake pans (use 3 6-inch round pans or 2 8-inch pans).
- Mix Dry Ingredients: Sift together flour, corn starch, baking soda, baking powder, and salt. Set aside.
- Cream Mixture: In an electric mixer, beat together vegetable oil, shortening, sugar, vanilla extract, and lemon extract until fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is incorporated.
- Fold in Lemon Zest: Gently fold in the grated lemon zest.
- Combine Ingredients: Alternately fold in the dry ingredients and buttermilk until just combined.
- Pour & Bake: Divide the batter into prepared pans. Bake at 325°F for 30-35 minutes or until a toothpick comes out clean.
- Cool Down: Cover with plastic wrap and cool in pans for 10 minutes before removing.
