Description
This lemon cake is a soft, moist, and flavorful dessert bursting with bright citrus notes. Topped with a sweet, creamy lemon frosting, it’s a perfect treat for any occasion.
Ingredients
Cake
- ½ cup unsalted butter, softened
- ½ cup butter-flavored shortening
- 1½ cups granulated sugar
- 2 tablespoons lemon zest (from 2 large lemons)
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ⅓ cup fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whole milk, warm
Frosting
- 1½ cups unsalted butter, softened
- 5 cups powdered sugar
- 3 teaspoons lemon extract
- 1 pinch salt
- 1 tablespoon milk
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line the bottoms with parchment paper rounds for easy cake removal.
- Cream fats and sugar: In a large mixing bowl, cream together the softened butter, butter-flavored shortening, and granulated sugar until the mixture is smooth and creamy, ensuring proper aeration for the cake.
- Add lemon and vanilla flavors: Scrape down the sides of the bowl, then beat in lemon zest, lemon extract, and vanilla extract until everything is well combined.
- Incorporate eggs and lemon juice: Add the eggs and fresh lemon juice, mixing on high speed for 2 to 3 minutes until the batter is fluffy and homogenous.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to eliminate lumps and incorporate air.
- Combine wet and dry ingredients with milk: Alternate adding the warm milk and flour mixture to the wet ingredients starting with ½ cup milk, then half the flour mix, another ½ cup milk, the remaining flour, and finishing with the remaining milk. Mix just until all ingredients are incorporated to avoid overmixing.
- Divide batter and bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool cakes: Let the cakes cool in pans for 5 to 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: Beat the softened butter and two cups of powdered sugar together until smooth and creamy. Add lemon extract and a pinch of salt, then gradually add the remaining powdered sugar and milk, beating until the frosting is fluffy and spreadable.
- Assemble the cake: Spread a generous layer of frosting over the first cake layer, stack the second layer on top, and cover the entire cake with frosting on the top and sides. Decorate as desired and serve.
Notes
- Using pre-cut parchment paper rounds makes lining cake pans quick and easy.
- Sifting the flour ensures a lighter, fluffier cake texture.
- Oven temperatures may vary, so check your cake at the earlier bake time to prevent overbaking.
