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.
Ingredients
Scale
- 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
Instructions
- 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.
- Butter Mixture: Utilize an electric mixer to cream butter and sugar until the mixture transforms into a pale, voluminous consistency, approximately 3-4 minutes.
- Egg Integration: Gently fold eggs into the butter mixture, ensuring complete incorporation after each addition.
- Liquid Fusion: Blend milk, lemon juice, vegetable oil, lemon extract, and lemon zest in a measuring cup until thoroughly combined.
- Batter Creation: Stream liquid ingredients into the butter mixture, mixing to form a silky-smooth batter.
- Dry Ingredient Preparation: Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
- Batter Finalization: Delicately fold dry ingredients into wet mixture, stirring until just combined to preserve the cake’s delicate texture.
- Pan Distribution: Evenly spread batter across prepared cake pans, smoothing tops with a spatula.
- Baking Process: Bake for 25-30 minutes until a toothpick emerges clean and cakes display a golden-brown hue.
- Cooling Stage: Allow cakes to rest in pans for 10 minutes, then transfer to a wire cooling rack.
- Buttercream Base: Whip softened butter using an electric mixer until light and airy, approximately 2-3 minutes.
- Frosting Refinement: Gradually incorporate powdered sugar, beating continuously until achieving a smooth, creamy consistency.
- Flavor Enhancement: Blend lemon juice, heavy cream, and additional lemon zest into the buttercream.
- Cake Assembly: Once completely cooled, level layers if necessary and apply lemon buttercream between and around the cake.
- 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