Description
Lemon Delight Cake brings sunshine to dessert tables with its zesty charm. Creamy lemon frosting and delicate crumb promise a refreshing slice of pure citrus happiness that delights taste buds and lifts spirits.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1½ cups (12 ounces/340 grams) granulated sugar
- 2 ⅔ cups (13⅓ ounces/378 grams) all-purpose flour
- ¾ cup (6 ounces/170 grams) butter (at room temperature)
- 1 cup (8 fluid ounces/225 milliliters) milk
Liquid and Flavor Enhancers:
- ¼ cup (2 fluid ounces/57 milliliters) lemon juice
- ¼ cup (2 fluid ounces/57 milliliters) neutral flavored oil
- 2 teaspoons lemon extract (optional)
- Zest of 2 lemons
Dry and Binding Ingredients:
- ⅓ cup (1½ ounces/40 grams) cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Lemon Buttercream:
- 1½ cups (12 ounces/340 grams) butter (at room temperature)
- 6 cups (24 ounces/680 grams) powdered sugar
- ¼ cup fresh lemon juice
- 2 tablespoons heavy cream or milk
- 1 tablespoon lemon zest
Instructions
- Prepare the oven by heating to 350°F (180°C). Grease three 8-inch (20 centimeters) round cake pans with butter, dust with flour, and line the bottoms with parchment paper.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and voluminous, approximately 3-4 minutes.
- Incorporate eggs into the butter mixture one at a time, ensuring complete integration after each addition.
- In a separate measuring cup, blend milk, fresh lemon juice, vegetable oil, lemon extract, and finely grated lemon zest until well combined.
- Gradually stream the liquid ingredients into the butter mixture, mixing thoroughly to create a smooth batter.
- In a separate bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain the cake’s tender texture.
- Evenly distribute the batter among the prepared cake pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from the oven and allow cakes to rest in pans for 10 minutes, then carefully transfer to a wire cooling rack.
- For the buttercream, whip softened butter using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Gradually add powdered sugar, beating continuously until the frosting becomes smooth and creamy.
- Incorporate lemon juice, heavy cream, and additional lemon zest into the buttercream, mixing until well blended.
- Once cakes are completely cooled, level the layers if needed and apply the lemon buttercream between and around the cake.
- Store the finished cake in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- Ensure all ingredients are at room temperature before starting to help them blend smoothly and create a more consistent cake texture.
- Zesting lemons requires a light touch; only scrape the bright yellow part to avoid the bitter white pith underneath.
- Precise measuring of ingredients is crucial for achieving the perfect cake consistency and preventing a dense or dry result.
- Allow cake layers to cool completely before frosting to prevent buttercream from melting and sliding off the cake.
- For an extra zingy flavor boost, brush cake layers with a quick lemon simple syrup before frosting.
- Wrap unfrosted cake layers in plastic wrap and store at room temperature for up to two days or freeze for longer preservation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 532 kcal
- Sugar: 42 g
- Sodium: 230 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 125 mg