Description
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
Zest of 2 lemons
1/4 cup fresh lemon juice
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon lemon zest (for topping)
Fresh mint leaves (for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each
addition. Stir in the vanilla extract.
Gradually add the dry to the wet mixture in three batches, alternating with the sour cream and milk. Mix until smooth. Fold in the lemon zest and lemon juice.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
Once the cakes have cooled, spread a generous layer of whipped cream on the top of one cake layer. Place the second cake layer on top and frost the entire cake
with the whipped cream.
Garnish with fresh lemon zest and mint leaves before serving.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 320 kcal per serving
Servings: 12 slices
Step-by-Step Guide
Follow these detailed steps for a perfect lemon cake. First, ensure all cold ingredients like eggs, sour cream, and milk are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and prepare your pans by greasing, flouring, and optionally lining them with parchment paper. In a medium bowl, thoroughly whisk together the 1 1/2 cups of flour, baking powder, baking soda, and salt to aerate the dry mixture.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar for a full 3-4 minutes until pale and fluffy. Add the eggs one at a time, mixing for 30 seconds after each to fully incorporate. Beat in the vanilla. With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Stop mixing once just combined. Finally, use a spatula to gently fold in the lemon zest and juice until the batter is smooth and uniform.
Divide the batter evenly between the pans, smoothing the tops. Bake on the center rack for 25-30 minutes. The cakes are done when they spring back to a light touch and a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Serving Suggestions
This light and zesty cake is incredibly versatile. For a simple dessert, serve slices with a side of fresh berries like raspberries or blueberries. For a more elegant presentation, drizzle each plate with a vibrant berry coulis or a lemon curd. A dollop of extra whipped cream on the side is always welcome. This cake pairs beautifully with a cup of Earl Grey tea, iced herbal tea, or a glass of Prosecco for a celebration.
How-to Summary
To make this lemon cake: Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternately mix in dry ingredients with sour cream and milk. Fold in lemon zest and juice. Bake divided batter in two pans at 350°F for 25-30 minutes. Cool completely. Whip cream with powdered sugar and use to frost and fill the cooled layers. Garnish with zest and mint.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
It’s not recommended. Fresh lemon juice provides a brighter, cleaner flavor essential for this cake. Bottled juice can have a bitter or metallic aftertaste.
Can I make this cake ahead of time?
Yes, but with caution. You can bake the cake layers a day ahead, wrap them tightly in plastic wrap once cool, and store at room temperature. Frost with whipped cream the day you plan to serve it.
Why did my cake turn out dense?
Overmixing the batter after adding the flour is the most common cause. This develops the gluten, leading to a tough texture. Mix only until the ingredients are just combined.
Can I use a different frosting?
Absolutely. A cream cheese frosting or a lemon buttercream would be delicious. Note that a stable butter-based frosting will hold up better at room temperature than whipped cream.
How should I store the finished cake?
Due to the whipped cream frosting, this cake must be stored in the refrigerator, covered, for up to 3 days. Let slices sit at room temperature for 10 minutes before serving for the best texture.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter, eggs, and dairy won’t emulsify properly, leading to a curdled batter and dense cake.
- Not creaming butter and sugar long enough: This crucial step incorporates air, which is necessary for proper rise. Cream for a full 3-4 minutes.
- Overmixing the batter: Once flour is added, mix only until no dry streaks remain. Overmixing causes gluten development and toughness.
- Frosting a warm cake: The whipped cream will melt and slide off. Ensure layers are completely cool to the touch.
- Overbaking: Check the cakes at the 25-minute mark. Overbaked cake will be dry.
Conclusion
This lemon cake recipe delivers a perfect balance of tender, moist crumb and vibrant citrus flavor, topped with a light whipped cream frosting. By following the step-by-step guide and heeding the common pitfalls, you can confidently create a stunning and delicious dessert suitable for any occasion. Its bright, fresh taste is sure to become a favorite. Enjoy the process and the delightful results!
