This wealthy lemon cake recipe tastes unimaginable with my favourite cream cheese frosting and raspberries!

– Ashton

It’s that point of yr! And no, I’m not speaking about squeezing right into a swimsuit and searching effortlessly cool by the pool. What I’m speaking about is SUMMER FOOD! Burgers, s’mores, and all issues lemon and berry. This selfmade lemon cake is my present obsession — a contemporary lemon cake so vibrant and sunny it virtually sings. Whether or not you’re baking it for Mom’s Day, a summer time cookout, or only a random Tuesday that wants slightly sparkle, this moist lemon cake recipe is the one. I actually can’t even.

The primary lemony-berry recipe you will need to make is Lemon Blueberry Scones. Or perhaps these Lemon Blueberry Candy Rolls (all that frosting!!). And don’t overlook this Strawberry Lemon Cake. Superb. However you then should come again and make this lemon layer cake with essentially the most amaaaaaaaaazing cream cheese frosting, topped with contemporary raspberries. Lemon + cream cheese frosting + raspberries = EVERYTHING.

🍋🍋 Proceed the LEMON pleasure with us on this roundup of our greatest lemon desserts! 🍋🍋

Why Is This Lemon Cake Recipe So Good?

That Ina is aware of her approach round a spatula, know-what-I’m-sayin? This excellent lemon cake begins with a lovely, thick cake batter loaded with contemporary lemon juice, lemon zest, and alllllllll the unsalted butter and granulated sugar within the universe. We’re speaking a genuinely contemporary lemon taste that punches via each single chunk. Don’t be scared. Step away from the swimsuit. The batter comes collectively within the bowl of a stand mixer fitted with the paddle attachment — beat your butter and sugar combination at medium-high velocity till fluffy, then cut back to medium velocity when including the dry components. Don’t skip the lemon extract both; it’s a complete sport changer for that extra-lemony punch.

Suggestions for the Excellent Cake Batter and Layers

Okay, let me offer you slightly rundown of the muffins so you’re feeling completely assured getting into! First issues first: be certain your components — eggs, bitter cream, and unsalted butter — are all at room temperature. Chilly components = heavy crumbs and unhappy textures of cake. No thanks! Sift your all-purpose flour (or cake flour for an additional tender crumb!) into a big bowl along with your different dry components. In a separate bowl, whisk collectively your moist components. If you need a fair fluffier, vibrant cake, some bakers use solely egg whites as an alternative of entire eggs — the added egg whites lighten every part superbly and keep away from any additional egg-y taste from the egg yolks. Line your cake pans or cake tins with parchment paper, grease the perimeters, and also you’re golden. The recipe works in a loaf pan, on a sheet pan, or as a full lemon layer cake in two 9-inch rounds — really so versatile!

The Lemon Syrup and Glaze Scenario

As soon as your cake layers come out of the oven and funky — use a cake tester to ensure the middle is finished! — the true magic begins. Have you ever ever poured a lemon soak over your muffins earlier than frosting? It was new for me final yr and truthfully a complete revelation. You make the lemon syrup in a medium saucepan over medium-low warmth, combining contemporary lemon juice, granulated sugar, and a pair minutes of stirring till dissolved. Pressure via a fine-mesh sieve for a silky-smooth lemon combination, then pour it generously excessive of the cake layers whereas they’re nonetheless barely heat so the lemon soak soaks proper in. That is BY A MILE the perfect a part of this entire scenario. It’s also possible to drizzle a easy lemon glaze excessive as soon as cooled — it makes for essentially the most attractive, shiny end in your lemony cake. I’m obsessed. When you love citrusy bakes, additionally try this Lemon Blueberry Bundt Cake — she’s beautiful.

The Greatest Frosting for a Contemporary Lemon Cake

After the lemon syrup goodness comes the frosting, and oh my goodness, now we have OPTIONS. The traditional right here is cream cheese frosting — commonplace cream cheese, unsalted butter, and powdered sugar, however with a beneficiant splash of contemporary lemon juice stirred in at low velocity. That splash of citrus is the clincher. It’s additionally the perfect buttercream scenario for this cake if you wish to pipe it superbly from a piping bag. Alternatively, you possibly can whip up a fluffy lemon buttercream utilizing an electrical mixer at medium excessive velocity — beat your butter till pale, then add powdered sugar and contemporary lemon juice and vanilla extract, scraping the underside of the bowl as you go. Need one thing additional dreamy? Unfold selfmade lemon curd between the cake layers earlier than frosting. Be nonetheless my coronary heart. And in the event you’re a fan of various flavors, a lemon model of a lemon cheesecake-style filling is unimaginable too. Adorn the highest of the cake and sides of the cake with contemporary lemon slices — so fairly!

Make It Your Personal — Variations and Storage

Can we discuss what number of various kinds of cake recipes you may spin from this one primary lemon cake recipe? It’s truthfully a brand new fan favourite round right here for good cause! Swap vegetable oil for butter for a extra olive oil cake-style moist crumb. Experiment with buttermilk mixtures rather than bitter cream for a barely tangier taste profile. Use natural eggs in the event you can — I swear the extra orange yolk provides such a wealthy colour to the cake batter. Add a baking sheet underneath your cake pans within the oven because it bakes — it catches drips and helps the oven bakes evenly. In case you have leftover frosting, add a splash of objective flour-free lemon curd and use it as a dip for Lemon Meringue Pie Dip vibes! Retailer your completed cake in an hermetic container — it’s truthfully even higher the subsequent day as soon as the lemon soak has actually settled in. Now go make this excellent lemon cake from a handful of straightforward components. You need to make this! Glad baking, pals! 🍋

Ina’s Lemon Cake

Wealthy lemon cake that tastes unimaginable with my favourite cream cheese frosting and raspberries!

Components

• 2 sticks unsalted butter, softened
• 2 1/2 cups sugar, divided
• 4 eggs
• lemon zest from 5 lemons
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp lemon juice

Directions

1. Preheat the oven to 350ºF. Grease and line with parchment paper two 9-inch spherical baking tins.
2. Beat collectively the butter and 2 cups of the sugar. Combine within the eggs, one by one. Add the lemon zest.
3. Combine collectively the flour, baking powder, baking soda and salt.
4. Add the dry components, 1/4 cup lemon juice,  the buttermilk, and the vanilla and blend properly.
5. Divide the batter between the 2 cake pans, and bake for about 30-35 minutes or till a toothpick inserted comes out clear.
6. In the meantime, make the straightforward syrup: over medium-high warmth, combine collectively 1/2 cup lemon juice and 1/2 cup sugar till the sugar has fully dissolved. Put aside.
7. Make the frosting: beat collectively the cream cheese and the butter. Add the powdered sugar one cup at a time, scraping down the perimeters as wanted. Combine within the vanilla and 1 tbsp lemon juice.
8. When the cake has completed baking, use a fork to poke holes all around the cake. Divide the straightforward syrup between the 2 muffins and pour over high.

Assemble the Cake:

As soon as the muffins have cooled COMPLETELY, you may layer them with the cream cheese frosting. Maintain refrigerated till 1 hour earlier than serving.