Super Moist and Velvety Lemon Cake Recipe

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πŸ“ Description:

This Super Moist and Velvety Lemon Cake is a sunshine-filled dessert bursting with bright citrus flavor. Soft, fluffy, and delicately rich, it’s made with fresh lemon juice and zest for a naturally tangy punch. Perfect for afternoon tea, birthdays, or anytime you crave a slice of zesty joy, this cake is both refreshing and indulgent.

🌍 Origin:

Inspired by traditional American Southern lemon cakes, this modern take incorporates European techniques for extra tenderness and flavor depth. It’s a blend of classic charm and modern baking brilliance.

🧾 Ingredients Quantity:

For the Lemon Cake:

  • All-purpose flour – 2 Β½ cups (310g)
  • Baking powder – 2 Β½ tsp
  • Baking soda – Β½ tsp
  • Salt – Β½ tsp
  • Unsalted butter (room temperature) – 1 cup (226g)
  • Granulated sugar – 1 ΒΎ cups (350g)
  • Eggs – 4 large
  • Whole milk – 1 cup (240ml)
  • Fresh lemon juice – β…“ cup (80ml)
  • Lemon zest – 2 tbsp (from 2 large lemons)
  • Vanilla extract – 2 tsp
  • Sour cream or Greek yogurt – Β½ cup (120g)

Optional (But Recommended):

  • A drop of yellow food coloring (for vibrant color)
  • Poppy seeds – 1 tbsp (for texture and twist)
  • Almond extract – ΒΌ tsp (for a bakery-style note)

🧁 Lemon Glaze / Frosting (Optional):

  • Powdered sugar – 1 Β½ cups (180g)
  • Lemon juice – 2–3 tbsp
  • Heavy cream or milk – 1 tbsp
  • Lemon zest – 1 tsp

🍽️ Instructions:

1. Preheat & Prep:

Preheat oven to 350Β°F (175Β°C). Grease and flour two 8-inch (or 9-inch) round cake pans or one large bundt pan.

2. Dry Ingredients:

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Creaming Butter & Sugar:

In a large mixing bowl, beat butter and sugar together on medium-high until pale and fluffy (about 3–4 minutes).

4. Add Eggs & Flavorings:

Beat in the eggs one at a time, scraping down sides. Add lemon zest, lemon juice, and vanilla extract (and almond extract if using).

5. Add Sour Cream & Milk:

Mix in sour cream until incorporated. Then, alternate adding flour mixture and milk in batches, beginning and ending with flour. Do not overmix.

6. Pour & Bake:

Divide batter evenly into prepared pans. Bake for 28–35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool & Glaze:

Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Mix glaze ingredients and drizzle over the cooled cake.

βœ”οΈ Tips for Success:

  • Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temp for a smooth batter.
  • Don’t Overmix: Mix until ingredients are just combined to avoid a dense texture.
  • Use Fresh Lemons: Bottled juice lacks zest and flavor depth.
  • Measure Flour Properly: Spoon and level flour to avoid dry cake.
  • Wrap & Chill Layers: For best flavor and ease of frosting, wrap the cake and chill before assembling.

⭐ Recommendations:

  • Serve with whipped cream, fresh berries, or lemon curd for extra delight.
  • Turn into cupcakes for party-size portions (reduce bake time to 18–20 min).
  • For a layer cake, double the glaze or add lemon buttercream.

πŸ₯— Nutrition (Per Slice, based on 12 servings):

  • Calories: ~380 kcal
  • Carbohydrates: 48g
  • Sugars: 30g
  • Protein: 5g
  • Fat: 18g
  • Saturated Fat: 11g
  • Fiber: 1g
  • Sodium: 240mg
  • Vitamin C: 6% DV
  • Calcium: 7% DV
  • Iron: 6% DV

Would you like this converted into a printable PDF or a version tailored for your Whaltisapp healthy cooking site (e.g., lightened-up with fewer calories or gluten-free)?

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