Best 3 Tender Lemon Cake Recipes
For those seeking a delectable culinary treat, embark on a journey to discover the ultimate recipe for a tender lemon cake. This luscious creation holds the potential to satisfy both the sweet cravings of the heart and the taste buds, transforming any gathering into an unforgettable occasion. As you delve into the world of baking, be prepared to unravel secrets that will yield a cake boasting a moist, velvety crumb enveloped in a tantalizing glaze, every bite bursting with a symphony of zesty lemon flavors. Let this detailed guide be your culinary compass, leading you towards the realization of a dessert destined to leave an indelible impression on your palate and the memories of all who partake in its delightful embrace.
Check out the recipes below so you can choose the best recipe for yourself!
TENDER LEMON CAKE
Soft crumbs and a tangy, lemony flavor make this birthday party-ready Tender Lemon Cake a stand-out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes three 6-inch round layers
Number Of Ingredients 8
Steps:
- Arrange racks in center of oven and pre-heat oven to 350 degrees. Butter three 6-by-2-inch round baking pans. Line with parchment; butter; dust with flour.
- Sift flour, baking powder, and salt together in a medium bowl. With electric mixer, beat butter on medium-high speed until light and fluffy, 4 minutes. Add sugar; beat well. Reduce speed to medium; add eggs one at a time, beating well after each. Reduce speed to low; alternately add flour and buttermilk, starting and ending with flour. Stir in zest.
- Pour batter into pans; bake, rotating halfway through, until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 15 minutes. Remove; let cool completely right side up on rack.
SIMPLE LEMON CAKE
Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
- With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
- Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.
Nutrition Facts : Calories 360 g, Fat 16 g, Fiber 2 g, Protein 5 g
LEMON CAKE FROM SCRATCH
Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.
Provided by BakersDozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
- Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g
Tips:
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor for this cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Cream the Butter and Sugar Together: This step is essential for creating a light and fluffy cake. Creaming the butter and sugar together incorporates air into the mixture, which helps the cake rise.
- Gradually Add the Eggs: Adding the eggs one at a time helps prevent the batter from curdling.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cake is cooked through.
- Let the Cake Cool Completely Before Frosting: This will help prevent the frosting from melting.
Conclusion:
This tender lemon cake is a classic dessert that is perfect for any occasion. It is light and fluffy, with a bright lemon flavor that is sure to please everyone. With just a few simple ingredients and steps, you can create this delicious cake that is sure to be a hit with your family and friends.
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