Get ready to transform your baking game with our Lemon Burst Vanilla Cake - a dessert that's about to become the star of every gathering! Imagine cutting into a perfectly moist cake that bursts with bright, tangy lemon notes, balanced by a rich, creamy vanilla base that melts in your mouth. This isn't just a cake; it's a culinary experience that will have your friends and family begging for the recipe. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe promises to deliver restaurant-quality deliciousness right from your own oven.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Mix in the vanilla extract, lemon juice, and lemon zest until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and ensures a lighter cake.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Once the batter is smooth and well combined, divide it evenly between the prepared cake pans. Use a spatula to smooth the tops if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them towards the end of the baking time to prevent overbaking.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- While the cakes are cooling, you can prepare your favorite frosting. A lemon buttercream or vanilla frosting would complement the cake beautifully.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then gently place the second cake layer on top of the frosted layer.
- Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula. For an added touch, you can garnish the top with additional lemon zest or fresh berries.
- Slice the cake into 10 servings and enjoy your delicious Lemon Burst Vanilla Cake!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can develop gluten and result in a tough, dense cake.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Check for Doneness: Use the toothpick test - insert it into the cake's center. If it comes out clean or with just a few crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
- Optional Flavor Boost: Consider adding a light lemon syrup to the layers before frosting for an extra burst of moisture and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
