Get ready to tantalize your taste buds with a slice of sunshine! Our Zesty Lemon Layer Cake is not just a dessert; it's a delightful experience that combines the bright, refreshing flavors of lemon with the comforting texture of a homemade cake. Perfect for any occasion, this cake is sure to impress your family and friends, leaving them begging for seconds. Whether you're celebrating a special event or just in the mood for something sweet, this recipe will have you whipping up a masterpiece in no time. So, roll up your sleeves and prepare to create a cake that’s as beautiful as it is delicious!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring sides are also lightly buttered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. The mixture should be pale and increase in volume.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Grate the lemon zest directly into this dry ingredient mixture to release its essential oils.
- Gradually fold the dry ingredients into the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing to maintain a tender cake texture.
- Stir in the fresh lemon juice, which will add brightness and tanginess to the cake batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 22-25 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in pans for 10 minutes. Then turn out onto a wire rack to cool completely.
- Once cooled, optionally frost with a lemon cream cheese frosting or dust with powdered sugar before serving.
- For best flavor, serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you start. This helps create a smoother batter and a fluffier cake.
- Sift the Dry Ingredients: Sifting the flour, baking powder, and salt not only helps to aerate the mixture but also prevents clumping, resulting in a lighter cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Zest with Care: Use a microplane to zest your lemons, which will give you the finest zest and release the most oils for a vibrant flavor.
- Cooling Time: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. This helps prevent them from breaking.
- Frosting Options: While a lemon cream cheese frosting pairs wonderfully with this cake, a simple dusting of powdered sugar can also highlight the cake’s zesty flavor beautifully.
- Serve at Room Temperature: For the best flavor and texture, serve your cake at room temperature. It allows the lemon flavor to shine through!
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Just remember to bring it back to room temperature before serving for the best taste!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
