This homemade lemon cake recipe is so delicious and easy to follow. With a whipped cream frosting on top, it’s an excellent birthday cake option! Decorate your cake however you like, for example, with the same theme as your birthday party!
Ingredients to make this recipe
Flour: We’ve used all-purpose flour.
Sugar: It will make your cake sweet and fluffy.
Lemon: Lemon is the star ingredient of this recipe. Use the zest and juice of the lemon to add a fresh lemon flavor to your cake.
Baking powder and baking soda: These two are a staple combination to make your cake rise.
Eggs: What would be a cake without eggs? Eggs give structure and consistency to the cake.
Oil: We’ve used sunflower oil.
Almond milk: Almond milk works particularly well with this recipe, but you can use any milk you like.
Vanilla extract: A little bit of vanilla extract on baking goods works excellent to intensify the fantastic flavor.
Salt: To enhance all the flavors!
Tips for making this recipe
- Don’t overmix the batter: Overmixing the batter after combining the dry ingredients with the wet ingredients can result in a more dense cake. Also, it can keep the cake from rising.
- Only use the yellow part of the lemon zest: When you’re grating a lemon, make sure you only zest the yellow part and not the white one. The white part of the lemon has a bitter flavor.
- Sift together the dry ingredients: Sifting all the dry ingredients while adding them to de mix will break up any lumps, combine them evenly with the other ingredients and make a perfectly smooth batter.
- Weight the ingredients: Weighting all the parts when baking is crucial, especially weighing flour. Not adding the correct amount of flour when baking can make a cake turn out too dense, too chewy, or too small.
FAQ
How do you add lemon flavor to a cake?
To add lemon flavor to a cake, you can use:
- Lemon juice. Lemon juice adds a citrusy flavor to the cake and helps baked goods rise properly. Be careful when you add to new different recipes. Make sure you reduce the other liquid ingredients by an equal volume because if you don’t do that, your cake will end up with a different texture.
- Lemon zest. Lemon zest is the best way of adding flavor to the cake. You can use it on its own or combined with lemon juice. Make sure you only zest the yellow part because the white one is very bitter.
- Lemon concentrate. The lemon concentrate is also an option to add flavor to a cake. The only downside is that concentrate contains different additives and preservatives, so it is less natural. If you prefer healthier choices, stick to natural options like fresh lemon juice or lemon zest!
What flavors go with lemon cake?
Lemon Cake has a versatile flavor, and because of that, it goes well with many different types of frosting and fillings. There are many options where you can choose to combine a delicious coating and filling flavor with the taste of your lemon cake sponge. These are some flavor options that you can add to a lemon cake:
- Coconut
- Rasberry
- Blueberry
- Vanilla
- Strawberry
- Chocolate
For this homemade lemon cake, we’ve chosen to make a vanilla whipped cream frosting!
More cake recipes
If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Print
Homemade Lemon Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This homemade lemon cake recipe is easy to follow, fluffy, and delicious! It has a vanilla whipped cream frosting, and it’s perfect for a birthday party!
Ingredients
Lemon Cake Ingredients
- 3 eggs, at room temperature
- 1 and 1/2 cups granulated sugar (270 g)
- 1/2 cup and 1tbsp sunflower oil (135 ml)
- 2 cups all-purpose flour (240g)
- 1 tsp baking soda
- 1 pinch salt
- 1/2 cup almond milk (120 ml)
- 1/2 cup lemon juice (120 ml)
- 1 tsp vanilla extract
- Lemon zest from 2 lemons
- 2 tsp baking powder
Vanilla Whipped Cream Frosting Ingredients
- 2 cups and 1 tbsp cold heavy whipping cream (500 ml)
- 5 tbsp milk powder
- 3 tbsp and 1 tsp cold condensed milk (50 ml)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F (180 C), grease an 8-inch cake pan, and line the bottom with parchment paper.
- Into a mixing bowl, sift the flour and baking soda, then add the salt and stir to combine. Set aside.
- Using a stand mixer or a hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes.
- Add the milk, lemon juice, vanilla extract, and lemon zest and whisk to combine.
- Add the flour, baking soda, and salt and gently mix.
- Then, sift the baking powder and gently combine.
- Pour the batter into the cake pan and bake for about 45 to 50 minutes or until a toothpick comes out clean.
- Meanwhile, make the whipped cream frosting. Using a stand mixer or a hand mixer, beat the cold whipping cream with the milk powder until you get a creamy chantilly-like consistency. Start with minimum speed and progressively increase. Then add the cold condensed milk, vanilla extract, and gently combine with a spatula’s help. Set aside in the refrigerator until the cake is cold.
- When the cake is cold, you can start decorating it! Add the frosting on top and decorate with flowers or anything you like!
Notes
This recipe makes a three-layer cake with three 6 inch cake pans.
Sift the dry ingredients while adding them to the batter. This step will break up any lumps and combine all the elements correctly.
Don’t overmix the batter. Overmixing the batter can lead to a dense cake.
Weight all the ingredients, especially the flour, to make sure your cake turns out with a perfect texture.
If you’re making a three-layered cake, weigh the batter while adding it to the cake pans to ensure that all cake layers will be the same height.
Please make sure the whipping cream and condensed milk are cold when it’s time to make the frosting. Leave in the fridge for at least 8 hours for best results.
Keywords: homemade lemon cake, lemon cake recipe
Leave a Reply