I have more than just a moist homemade lemon cake recipe from scratch, check out these recipes below:
This is homemade lemon cake is a beauty. I also include my homemade lemon butter cream frosting (and lemon cream cheese frosting) that makes this moist cake even better. Heaven on a fork.
Includes lemon selection and tips on juicing, zesting and storage.
Lemon Meringue Pie, Lemon Meringue (Ice Cream) Pie, Lemon Poke Cake, Lemon Sauce (Savory), Lemon Fruit Sauce (Sweet), Homemade Limoncello, Lemon Drop Martinis, Lemon Ice Cream, Lemon Whip Dessert, Lemon Bars, Lemon Cheesecake, Lemon Chiffon Salad, Lemon Chicken, Lemon Shrimp with Angel Hair Pasta.
HOMEMADE LEMON CAKE RECIPE FROM SCRATCH
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1-1/4 cups white sugar
2 tsp pure vanilla extract
3 TBS fresh lemon juice
2 TBS freshly grated lemon zest
1 cup milk
PREHEAT oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla, lemon juice and lemon zest. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
HOMEMADE LEMON BUTTER CREAM FROSTING
4 cups powdered sugar, sifted
1/2 cup butter, softened
2 TBS fresh lemon juice
1 tsp freshly grated lemon zest
2 TBS milk
2 drops of yellow food coloring (optional)
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
Here's another Lemon Cream Cheese Frosting recipe you can use with this lemon cake recipe.
LEMON CREAM CHEESE FROSTING FROM SCRATCH
1 (8oz) pkg cream cheese, softened
1 cup powdered sugar, sifted
2 cups whipped cream
1 small pkg instant lemon pudding mix
1 cup milk
1 TBS fresh lemon zest
In a large bowl, beat the sifted powdered sugar and cream cheese until smooth. Fold in whipped cream.
In a small bowl, beat the lemon pudding mix and milk for 2 minutes with an electric mixer on low speed; stir in 1 tablespoon finely shredded lemon zest. Fold the pudding into the cream cheese mixture and frost cooled cake.
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