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
3 cups flour
2 tsp baking powder
1 cup milk
1 cup butter, softened
1-1/4 cups white sugar
1 tsp almond extract
3 TBS fresh lemon juice
1 TBS freshly grated lemon zest
PREHEAT oven to 325 degrees. Grease and flour three 8 inch round pans (or Bundt pan/9x13 inch pan)
Beat the sugar and butter until
light and fluffy. Add eggs, one at a
time, and beat well after each addition.
Add the lemon zest, lemon juice, baking powder and almond extract; mix.
Alternate adding the milk and flour – starting and ending with the milk. Mix well after each addition and pour into prepared cake pans.
Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
Glaze for Bundt or 9x13 inch cake:
Bake cake in a bundt pan or 9x13 inch pan. Mix 1 pound of powdered sugar with 3/4 cup freshly squeezed lemon juice until smooth. Poke small holes into the cake with a cake tester and pour over cake.
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. Cake recipe adapted from mirj at food.com
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