Zesty Sunshine: Irresistible Lemon Delight Cake Recipe

Sunshine bursts through every slice of this delectable lemon delight cake that dances with vibrant citrus notes.

Tangy and sweet, the dessert captures the essence of summer in a single bite.

Layers of moist, tender cake mingle with bright lemon zest and a silky frosting that melts on your tongue.

Each forkful promises a delightful escape from ordinary desserts.

The recipe blends simple ingredients into an extraordinary treat that sparkles with refreshing flavor.

Bakers of all skill levels can craft this elegant dessert that turns an everyday moment into a celebration.

Grab your mixing bowl and let the lemony magic begin!

Baking Tools for a Lemon Cake

• Electric mixer: Essential for creaming butter, beating frosting, and mixing cake batter smoothly.
• Measuring cup with pour spout: Perfect for combining liquid ingredients precisely.
• Small bowls: Ideal for whisking dry ingredients and preparing components.
• 8-inch round cake pans (3): Crucial for baking even cake layers.
• Cooling rack: Helps cakes cool evenly and prevents soggy bottoms.
• Skewer or toothpick: Helps check cake doneness by testing center.
• Whisk: Great for blending dry ingredients without lumps.
• Parchment paper: Ensures easy cake removal and prevents sticking.
• Spatula: Helps spread frosting and scrape bowl edges.

Instructions for Making a Lemon Cake

• Cake Pan Preparation

Gather three round cake pans and create a non-stick surface using butter, flour, and parchment paper. Set these aside for your baking adventure.

• Butter and Sugar Fusion

Combine butter and sugar using an electric mixer, creating a fluffy base. Gently incorporate eggs one at a time until the mixture looks smooth and creamy.

• Liquid Magic

Blend milk, lemon juice, oil, lemon extract, and zest in a measuring cup. Slowly introduce this vibrant liquid mixture into your butter base, stirring until everything looks harmonious.

• Dry Ingredient Blend

Whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Carefully fold these dry ingredients into your wet mixture, ensuring an even consistency.

• Baking Transformation

Pour batter evenly into prepared pans. Bake in a preheated oven at 350°F for approximately 25-30 minutes. Check doneness by inserting a skewer – it should come out clean.

• Cooling Process

Allow cakes to rest in pans for 10 minutes, then transfer to a cooling rack. Let them settle completely before moving to frosting.

• Frosting Creation

Whip butter until light and airy. Gradually add powdered sugar, then introduce lemon juice, cream, and zest. Beat until the frosting looks silky and smooth.

• Final Assembly

Once cakes are completely cool, level the layers and generously spread frosting between and around the cake. Store in an airtight container at room temperature for freshness.

Tips for Soft & Tangy Lemon Cake

• Insider tips and creative twists to elevate your baking game.
• Brush each cake layer with simple syrup made from equal parts sugar and water to keep the cake incredibly tender and intensify the lemon flavor.
• Replace milk with buttermilk for an extra tangy, rich texture that enhances the cake's overall moistness and depth of flavor.
• Candied lemon slices or delicate lemon zest curls make stunning, professional-looking cake toppers that add visual appeal and a burst of citrusy brightness.
• Experiment with complementary additions like fresh blueberries folded into the batter or a lavender-infused buttercream for unexpected gourmet variations.

How to Serve Lemon Cake

• Garnish with Fresh Citrus: Top the cake with thin, delicate lemon or lime slices for a vibrant, zesty presentation that adds a pop of color and hints at the cake's bright flavor.
• Pair with Creamy Companions: Serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the cake's tangy lemon notes and create a luxurious dessert experience.
• Create an Elegant Tea Setting: Arrange slices on a beautiful cake stand with fresh mint leaves, and pair with a light herbal tea or sparkling lemonade to elevate the entire dining moment.
• Decorate with Edible Flowers: Sprinkle delicate edible flowers like lavender or chamomile petals on top to add a sophisticated, whimsical touch that complements the cake's sunny lemon essence.

Storing Lemon Cake and Keeping it Moist

• Refrigerate for Freshness: Keep the Lemon Delight Cake in an airtight container in the refrigerator to maintain its moisture and flavor for up to 5 days. Remove from the fridge 30 minutes before serving to allow the cake to reach room temperature.
• Freeze for Long-Term Storage: Wrap individual cake layers or the entire frosted cake tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
• Protect Frosting Quality: Place wax paper or parchment paper between cake layers to prevent the frosting from sticking or getting damaged during storage. This helps maintain the cake's beautiful appearance.
• Maximize Flavor Potential: For best taste and texture, consume the cake within 3-4 days of baking. The lemon flavors remain most vibrant during this time frame, ensuring a delightful culinary experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Calories: 446 kcal

Servings: 13

Ingredients for Lemon Cake

• All-Purpose Flour: Provides sturdy structure and tender crumb for the cake's foundation.
• Cornstarch: Softens gluten for an incredibly delicate, melt-in-your-mouth texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise beautifully and achieve perfect lightness.
• Salt: Enhances and balances all flavor profiles in the cake.

• Whole Milk, Vegetable Oil: Ensures moisture and creates a silky, smooth cake texture.
• Lemon Juice: Adds bright, tangy flavor and helps activate leavening agents.
• Lemon Extract, Lemon Zest: Intensifies citrusy notes and provides vibrant, fresh lemon essence.

• Unsalted Butter: Creates rich, creamy base with balanced sweetness.
• Granulated Sugar: Provides sweetness and helps create a golden, tender cake.
• Eggs: Binds ingredients, adds richness, and contributes to cake's structure.

• Powdered Sugar: Creates smooth, spreadable frosting with perfect sweetness.
• Butter: Delivers creamy, luxurious frosting base.
• Lemon Juice, Lemon Zest: Brings zingy brightness to the buttercream.
• Cream or Milk: Adjusts frosting consistency for ideal spreading.

Vibrant Lemon Delight Cake Recipe

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4.7 from 23 reviews

• Total Time: 55 minutes
• Yield: 13 1x

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Description

Homemade lemon delight cake delivers a zesty, refreshing dessert with Mediterranean flair. Citrus notes and delicate crumb invite sweet moments of pure pleasure for seasoned bakers and newcomers alike.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 1½ cups (12 oz/340 g) granulated sugar
• 2⅔ cups (13⅓ oz/378 g) all-purpose flour
• ¾ cup (6 oz/170 g) butter (at room temperature)
• 1 cup (8 fl oz/225 ml) milk
• ¼ cup (2 fl oz/57 ml) lemon juice
• ¼ cup (2 fl oz/57 ml) neutral flavored oil
• 2 tsps lemon extract (optional)
• Zest of 2 lemons
• ⅓ cup (1½ oz/40 g) cornstarch
• 1½ tsps baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups (12 oz/340 g) butter (at room temperature)
• 6 cups (24 oz/680 g) powdered sugar
• ¼ cup fresh lemon juice
• 2 tbsps heavy cream or milk
• 1 tbsp lemon zest

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Instructions

1. Preparation: Preheat the oven to 350°F (180°C). Meticulously grease three 8-inch round cake pans, dust with flour, and line bottoms with parchment paper.
2. Butter Mixture: Utilize an electric mixer to cream butter and sugar until the mixture transforms into a pale, voluminous consistency, approximately 3-4 minutes.
3. Egg Integration: Gently fold eggs into the butter mixture, ensuring complete incorporation after each addition.
4. Liquid Fusion: Blend milk, lemon juice, vegetable oil, lemon extract, and lemon zest in a measuring cup until thoroughly combined.
5. Batter Creation: Stream liquid ingredients into the butter mixture, mixing to form a silky-smooth batter.
6. Dry Ingredient Preparation: Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
7. Batter Finalization: Delicately fold dry ingredients into wet mixture, stirring until just combined to preserve the cake’s delicate texture.
8. Pan Distribution: Evenly spread batter across prepared cake pans, smoothing tops with a spatula.
9. Baking Process: Bake for 25-30 minutes until a toothpick emerges clean and cakes display a golden-brown hue.
10. Cooling Stage: Allow cakes to rest in pans for 10 minutes, then transfer to a wire cooling rack.
11. Buttercream Base: Whip softened butter using an electric mixer until light and airy, approximately 2-3 minutes.
12. Frosting Refinement: Gradually incorporate powdered sugar, beating continuously until achieving a smooth, creamy consistency.
13. Flavor Enhancement: Blend lemon juice, heavy cream, and additional lemon zest into the buttercream.
14. Cake Assembly: Once completely cooled, level layers if necessary and apply lemon buttercream between and around the cake.
15. Storage Guidance: Preserve the cake in an airtight container at room temperature for optimal freshness, up to 2 days.

Notes

• Ensure Ingredient Temperature: Bring eggs, butter, and milk to room temperature before mixing to create a smoother, more evenly textured cake batter.
• Prevent Overmixing: Gently fold dry ingredients into wet mixture just until combined to maintain the cake’s delicate, tender crumb and prevent a tough texture.
• Zest Tip: Use a microplane or fine grater to extract maximum lemon flavor from the zest without including bitter white pith.
• Cooling Technique: Allow cakes to rest in pans for 10 minutes before transferring to a wire rack to prevent breaking and ensure even cooling.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 446
• Sugar: 45 g
• Sodium: 161 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 64 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 97 mg