Soft and Fluffy Lemon Cake
A fluffy Lemon Cake recipe with a plush, lemon flavored crumb, a tart lemon curd filling, and an airy whipped cream cheese frosting.
RECIPE:
Ingredients
3 Tablespoons fresh lemon zest¹
⅓ cup fresh lemon juice 80ml, I usually need 3-4 lemons, zest your lemons before juicing
⅔ cup whole milk 160ml
½ cup vegetable or canola oil 118ml
4 Tablespoons unsalted butter softened (57g)
1 ¾ cup granulated sugar 350g
2 teaspoons vanilla extract
3 cups cake flour² see note to substitute all-purpose/plain flour (330g)
1 Tablespoon baking powder
1 teaspoon salt
6 large egg whites³ room temperature preferred
¾ cup lemon curd³ 175ml
ICING⁴
4 oz cream cheese softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs 113g)
1 cups powdered sugar divided (often called “icing sugar” outside the US, 125g)
3/4 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cups heavy cream cold (175ml)
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Instructions
Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.
In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.
In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.
Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).
Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
Once cakes have cooled completely, prepare frosting.
ICING
Combine cream cheese, 1/2 cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
In a separate bowl, combine remaining (1/2 cup/62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).
With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.
Top with second layer of cake. Frost the entire cake with remaining frosting.
Keep cake refrigerated in an airtight container when not eating. Enjoy!
Notes
¹Be sure to avoid the pith, or white papery layer just above the lemon flesh, when zesting. The pith is bitter and will make your cake bitter.
²You may substitute all-purpose flour, you will need 2 ⅔ cup/330g of all purpose flour.
³Store-bought lemon curd will work, but I recommend making my homemade lemon curd. You would only need a half-batch for this recipe, BUT a whole batch uses 6 egg yolks. Since you need 6 egg whites for this cake, I recommend making a full batch and enjoying the second half on whatever you’d like!
⁴This recipe makes enough for a semi-naked cake covering. If you want to fully cover the cake or pipe designs decoratively on top of the cake as shown in the photos, I recommend increasing the recipe by 50% or even doubling.
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How to make Double LEMON CAKE from a Cake mix with WHIPPED CREAM FROSTING ~ Cake Mix hacks
Nothing beats a sweet and zesty lemon cake with a fluffy lemony, creamy frosting! It’s a moist cake and very delicious. This desert can be enjoyed anytime in the year especially when sharing it with loved ones! Enjoy!
For the cake
1 box Duncan Hines lemon cake mix
2/3 cup melted unsalted butter
1 pack 3.4oz instant lemon pudding
4 eggs @room temp
1 cup heavy whipping cream
1 tsp vanilla
1 Tbsp lemon zest
1 -2 Tbsp freshly squeezed lemon juice
Frosting
1 instant lemon pudding mix 3.4oz
1 1/2 cups cold milk
8oz whipped cream
Mix the dry and wet ingredients for the cake as shown in the video. Bake in a greased 9*13 inch baking dish for 35-40 minutes or until a toothpick inserted comes out clean. Rub 1 Tbsp of freshly squeezed lemon juice while cake is still warm and set aside to cool down completely.
Mix the ingredients for the frosting and spread all over the cool cake. Allow to chill set for 10-15 minutes in the refrigerator. Serve and Enjoy!
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French Vanilla
7Up Cake
Pineapple upside down
Red velvet cake
Carrot cake
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Lemon cake:
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Lemon Cake / How To Make Tasty Cake Successfully With Simplest Easiest & Fastest Mixing Method
Lemon cake. The simplest and easiest way to make this tasty cake, that everyone wants to know. You will always have a nice beautiful split on the cake every single time, if you follow this simple steps.
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Ingredients:
150g All Purpose Flour
120g Sugar
5g Baking Powder
2g Salt
2 Eggs (weigh 58-60g each with shell)
60g Milk
20 Lemon Juice
Zest from 1 Lemon
50g Cream cheese
100g Melted Butter
Pan size: L20cm x B10cm x H6.5cm
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How To Make Southern Lemon Pound Cake (From Scratch)
❤️ SUBSCRIBE HERE: I love desserts made with fresh lemons! They lend such a light and natural flavor. If you’re a fan of lemon desserts then try out this easy southern lemon pound cake. The lemon flavor is not too strong or artificial tasting. Just a balanced lemon freshness and lemon scent that will satisfy your lemon craving.
Normally I must have ice cream with my cakes but for some reason when it comes to lemon pound cakes, only fresh whipped cream will do! It’s perfect with it!
This lemon pound cake tastes great right out of the oven and even better the next day!
GET THE PRINTABLE RECIPE FOR SOUTHERN LEMON POUND CAKE HERE:
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Hilda Knight 's lemon layer cake????????????????????
three cups of cake flour, two cups of sugar, 1/2 cup of shortening Crisco ,two sticks of butter, two teaspoons of lemon extract, two and one half teaspoons of baking powder ,1/8 teaspoon of baking soda ,one cup of buttermilk, five eggs, two teaspoons of lemon zest ,1/8 tsp of salt and five drops of yellow food coloring
lemon frosting -four cups of powdered of sugar, two sticks of butter, 1/4 cup of milk to use as needed for thinning, two tablespoons of lemon extract, 2 tbsp of lemon zest and yellow food coloring.
bake on 350 for 35 to 40 minutes
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The BEST ????Lemon Cake Mix HACK!!! | Just LIKE HOMEMADE!!!????
If you are a fan of lemon, the cake mixes they sell usually never quench that citrusy lemony flavor that we all crave. I got a few hacks that will transform ordinary cake mix into a taste bud explosion. Check out the video and let me know what you think. If you enjoy the content, please consider subscribing, leave a like and have a blessed day.
INGREDIENTS (for a two layer cake)
2 Boxes of your favorite lemon cake mix
1 Cup of Oil (Vegetable or Canola)
1 1/2 Cups of Water
1/2 Cup of Lemonade frozen juice
2 Lemons for zest (Feel free to add more and decorate with the lemon peel)
6 eggs
Buddy Valastro Lemoncello Buttercream icing (Feel free to use any kind)
Buddy Valastro Vanilla Buttercream icing
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#foodhacks #cake #lemoncake