This recipe makes 7 cups batter so you should have had enough. Yes No No Preference. Looking for a fabulous Lemon Cake that starts from a box mix Instead? Thanks! Cool completely, at least 2 hours. Here is a link to information that I think you will find helpful. It has been requested by my daughter for her 21st birthday :) What to do if one doesn’t have lemon extract? We have used Watkins and McCormick brands. Hi Linda, Thank you for posting! Rum Cake – Looking for a delicious moist rum cake recipe? Then, spread the cake layer with a thin coat of lemon curd. Just wondering if I can use whole wheat pastry flour for this recipe. Add butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. This light and lemony scratch lemon cake is so moist and flavorful! Chocolate cake mixed with cheesecake mixed in is the best combination of dessert you can ask for. Is your oven heating to the correct temperature? For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer. Keep an eye on the pans, may take a bit longer, I’m not sure. Love Love Love your recipes! or just the way i mix it? Let cool completely before brushing on cake layers. The closest thing resembling it where I live is lemon essence, but it is synthetic flavour and glycerine based. Bake at 350 degrees for 35 to 40 minutes. Another classic homemade cake mix recipe for you to try! I love to freeze lemon buttermilk cake. Hi there…was looking at the butter measurement and was confused. I just had two small slice with my lady grey tea…. Give us a follow-up on how many you get. Hi Carol, Yes, it is sturdy enough for stacking. Wet the strips and squeeze out the excess water. Would it increase the volume of the cake if I whip the egg whites and fold them in? Can i add lemon jello to this cake for extra lemon flavor? Your cake looks beautiful, I want to make it as a surprise for my mom but I have a question. The Best Lemon Cake Recipe. Our Lemon Cake recipe is one of my favorite year-round desserts, but it is an especially popular choice for spring and summer gatherings, when everyone’s cravings for light and citrus filled desserts are at their highest! This will help in preventing the outside of your cake from over baking and drying out before the center of the cake is fully baked. Hope all goes well. *This cake should be refrigerated until closer to the time of serving, due to the lemon cream cheese frosting and lemon curd. Pour batter into prepared pan and smooth top with an offset spatula. Grease and flour the pan and put a piece of parchment paper or waxed paper in the bottom of the pan to keep it from sticking. You can divide the batter between the 2 pans, having 3 1/2 cups for each pan. You will have 7 cups of batter in one pan so you should use bake even strips around the sides of the pan. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Very tasty! By freezing the cake first it keeps the frosting from sticking to the plastic. Hi Lori, It will only be as yellow as the egg yolks and butter you use. Add the eggs one at a time, mixing until the yellow of the yolk disappears. : Pink Lemonade Cake from Scratch. Can this recipe be used for 3 9â deep cake pans. Melt the butter gently on a low … This Is The Best Lemon Bundt Cake Recipe Ever. This search takes into account your taste preferences . No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Hope you will enjoy the recipe. Once the two layers are stacked, I like to pipe lemon cream cheese frosting in the gap between the two layers to make sure that the filling is well sealed inside. *** ** If you don't have cake flour, for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. The suggested amount of batter for 6 inch round pans is 2 cups per pan, so you should have no problem with your layers being 1 1/2 inches tall. After baking our two lemon cake layers, we allowed to cool for about 15 minutes on the wire rack before flipping them out and wrapping the layers in plastic wrap and then aluminum foil. Once the cake is frozen, then you can move it to a freezer bag or you can wrap it in plastic before it is put into the freezer bag. Enter your email below and receive a weekly update of new video tutorials, recipes and more. Finally, I have one more lemon cake recipe to share! I have a very similar recipe for a lemon loaf (baked in the large loaf pan). Reduce speed to low. Our site is the best, most fun way to learn cake decorating- and we have tutorials for all skill levels! Be careful not to add to much or the cake will be soggy. I usually bake my cake layers the day before frosting and refrigerating. If so, what would be the bake time? It won’t make the cake layers noticeably taller. Hi Phoebe, I am sorry you had a problem with the recipe. You can find this recipe here: Amazing Lemon Curd Filling Recipe. Hi there. You will need to add food coloring for a deeper yellow color. To Make the glaze: In a medium bowl whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Is this cake dense enough to use as a 3 tier wedding cake? I’m so happy you enjoyed the recipe! (We have TONS of buttercream frosting recipes in our Recipes Section.). This cake with my own touch turned out light and fluffy with my homemade whipped lemon cream cheese topping!! The butter gives more flavor, so it is going to be a matter of your personal preference. Hi Angela, Yes, it works well for cupcakes. It looks to be less wide and more vertical than most bundt pans. Then I remembered that your chocolate cake recipe is my absolute favorite so I decided to search and see if you had a lemon cake one I could try for my daughter’s birthday. You’ll need a total of 7 tablespoons lemon juice (from 3 or 4 lemons) and 3 tablespoons of zest for this cake. You might want to put aluminum foil under the pan just in case it might leak while baking. Can I use 9″ cake pans for this recipe? Now, remember to save this recipe on Pinterest for later , Make sure you save this recipe on Pinterest for later. Last updated Dec 18, 2020. We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. Since the recipe already has baking soda because of the lemon juice in the recipe, I think you will be fine to use the amounts listed. If you want to use 3 pans, you could double the recipe. Thank you so much for your nice review of the recipe. Hi Lola, I am sorry that was confusing. I just can’t get enough of delicious cream cheese frosting recipes! That left me with a very tedious cleaning job? You will be having dowels or bubble tea straws supporting the tiers. Many recipes I am looking at use cake flour. Cherry Dr. Pepper Cake – This Cherry Dr. Pepper cake is a hit with adults and kids alike with its delicious cherry frosting and splash of Dr. Pepper flavor. I adore this cake! In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Can I replace the lemons with oranges to make an orange cake? Make sure you use fresh lemons. Hi Victoria, One 9 inch pan can hold 5 1/2 cups batter. I am sure that I have made this recipe before but I can’t recall. Grease and flour two 8 inch pans ( my pans are 2 inches deep). This recipe makes 7 cups of batter. "I finally decided to give it a go myself and have to say that this is, hands down, the best I've ever eaten. We like using cake flour for a lighter more tender cake. The lime and lemon cake are slightly different. It comes down to personal preference, because either flour could be used. So far everything is wonderful and smells amazing. I baked for for 30 minutes and they look wonderful. Fill the pan approx. If so, would i need to alter the amounts of baking soda and powder? It’s also about to guarantee that you’ll never be allowed to bring any other dessert to a party again. I noticed that this cake recipe uses vegetable oil AND butter. Check at 25 minutes, the cake will be done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. I am wondering if I can use lemon pudding as a filling, rather than the lemon curd? 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