Fluffy and moist, this delicious citrus flavored cake is your go-to dessert if you’re a lemon lover. Even if you’re not, the taste is still as enticing.
I’m a lover of fruity flavors. From cherry to peaches to apples, if it’s fruity, it’s attractive. One of my all-time favorite fruit flavors is lemon and I so love them in just about anything from drinks to desserts.
I got hold of this lemon cake recipe from my sister last year. She, like me is a sucker for lemon and when she came visiting, she took charge in the kitchen are made this delicious lemon cakes. Oh My World! I have to admit, I was skeptical at first, I don’t know why, but I was. But after she was done, I took one bite and I was in love. Good thing she handed the recipe over to me cos I’ve made this a million times over at home and every time I taste it, it just feels like it was that first time all over.
If you’re like me and you can’t stand dry cakes, then this one is for you. It’s really moist and fluffy, especially when you make the dough ahead of time and allow it sit in the refrigerator overnight. I can’t even find the word to describe the taste, but just imagine a unicorn and an angel dancing in your mouth. The citrusy flavor makes fills the air when you get this out of the oven and it’s just divine. You may ant to reserve this for just the holidays to avoid getting addicted. But even if you do get addicted, it won’t be a bad thing at all.
1 ½ sticks of unsalted butter, softened
1 ½ cups sugar
4 large eggs, room temperature
3 cups cake flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup milk
¼ cup lemon juice
¼ cup vegetable oil
Zest of 2 lemons
1 Tablespoon lemon extract
Preheat the oven to 350 degrees Fahrenheit. Then grease and flour the pan, add the flour, baking powder, baking soda, salt and zest of 2 lemons in a medium bowl and whisk together, Set aside.
Add the milk, vegetable oil and lemon juice, and lemon extract in a separate bowl, whisk together and set aside. Beat the softened butter until smooth in a mixer bowl and add sugar gradually, mix on medium speed 3 to 5 minutes or until it is lightened in color.
Add the eggs one at a time, mixing until the yellow of the yolk disappears. Also add the flour mixture and the milk mixture, mix on medium speed until it is combined and smooth.
Pour the batter into the prepared pans, then smooth the tops with the back of a spoon. Allow to bake at 350 degrees Fahrenheit for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 10 minutes before serving.
- If you are using a three 8 inch pans, bake at 350 for 20-25 minutes, for two 8 inch pans, bake at 350 for 30 to 35 minutes.
- If you don’t have cake flour, for each cup of all-purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of corn-starch.