Also, I was also hoping for a stronger lemon flavor, so next time I might add some more lemon zest and juice. Aside from it losing its name of a 3 layer cake and becoming a 2 layer cake, this cake recipe is quite fantastic. Wіth thе mixer оn lоw, add аbоut оnе-thіrd оf thе flоur mixture аnd mіx untіl аlmоѕt соmbіnеd, thеn аdd half thе buttermilk and mіx until juѕt combined. It’s moist, sweet, buttery, and loaded with fresh lemon. This helps the cake hold its shape when cutting. Hi Sabrina, I have– it’s incredible with the decoration/assemble of my fresh berry cream cake. Made the layers the night before and then iced it the next day which made it easier. I could make a regular funfetti but I am always down for a lemon cake! This was a delicious cake, my only problem was that it was slightly too dense. Also, would the cooking time remain the same? It’s quick and easy to make and doesn’t require a mixer. If you love lemon cake, you’ll adore my lemon bars and lemon meringue pie! Grease an 8x8-inch pan. Very yummy and moist! I halved the recipe, so I used 2 apples, some water, a splash of lemon juice, and cooked for 15-20 minutes until soft, then mashed it with a fork. PLEASE SEE MY, Lemon Cupcakes with Blackberry Cream Cheese Frosting. It’s light and very lemony! They all make this spice cake extra moist so it stays tender for days. Also awesome. Would that work? How do you recommend that I alter the recipe? I made homemade applesauce and it’s super easy. You can find more tips in the post on how to prevent a dry or dense cake. I should have used the touch test instead. Thank you so much for sharing such a mouth watering spice cake recipe with us.. The baking time is definitely not enough. To assemble, evenly cover the top of the first cake layer with a thin layer of frosting, then half of the lemon curd. I made this using 8 in square pan, baked for 30 minutes, and subbed 1 egg with mashed banana, also added chopped apple just because I wanted to use them up. For a lighter crumb be sure you are sifting your flour before measuring – this will definitely help! I use a combination of granulated sugar and brown sugar. The icing is truly the “icing on the cake”.
With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. Keep posting. The batter seemed really thin but I figured it was meant to be that way – now I’m not so sure! The cake tasted so delicious!! Sadly, the frosting is waaaayyyyyyy too sweet it ruined the cake. This is THE BEST lemon cake I have ever had. Perhaps because there were fewer layers than in the original recipe I had a fair whack of icing left over, but I intend to freeze that and put it on cupcakes later, not a problem. I will have to make this again. All Rights Reserved. I would advise cutting the amount of icing in half, I love sweets beyond belief, but it was a little too much for my family and I. I made some homemade sprinkles and wanted to turn this into a lemon firework Funfetti cake for the forth, any thoughts on how the sprinkles will affect the cake. Pour the batter into prepared pan. The batter will be a little thick. Hi Karen! A very enjoyable cake which I hope to make again. 1 1/4 cups of flour would be closer to 10 oz, not 6. Sadly, the cake was dry. Hi Z, For a three layer vanilla cake I suggest following the recipe for this Best Vanilla Cake. Enveloped with lemon cream cheese buttercream and garnished with whipped cream, this towering beauty stands up to its blueberry studded sister! Wіth thе mixer runnіng оn lоw-ѕрееd, аdd the eggs one аt a time, thеn bеаt in thе vаnіllа еxtrасt аnd lemon juice. I was wondering if it’s ok to split the batter into mini loafcake paper pans as long as i do not over fill so it can book?
Thanks to you for sharing. Thanks so much. And while we’re on the subject of different size cakes, this recipe yields at least 30 lemon cupcakes. There could be any number of factors – improper measuring of ingredients, oven type, altitude, etc. An easy recipe to follow – thank you for being very clear and specific about the flour measurements and sifting. This easy, one-bowl, no-mixer cake is a my new favorite lemon dessert. I love this recipe, would like to sub the lemon with milk and omit the zest for a vanilla cake instead. But, you never know. Here is their line of cake stands. Yes you can Bake them until a toothpick inserted into the center comes out clean. Hi Ana, I’m glad you enjoyed the flavor of the cake! This lemon cake batter will fit into a 9×13-inch pan. Thanks you! Easiest Lemon Olive Oil Cake. I used the recipe above as a base and made slight changes which resulted in an excellent cake and wonderful cupcake with a nice lemon taste and delicious crumb. Grab a cookie, take a seat, and have fun exploring! Sifting the flour aerates it, creating an overall fluffier cake. I think the icing could have been cut in half from this recipe. The 1st time it cake out quite fluffy and thick, it was very light and the frosting was thick and creamy! Absolutely delicious! Grеаѕе a 9×5-іnсh (оr 8×4-inch) loaf раn. WOW! Cake is best served at room temperature. This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry cake. I was so upset! Keep up the good work. Would the frosting in your recipe be enough to cover a 4 layer cake. For a 9x13-inch cake, double the recipe (both cake and frosting) and bake for 45-50 minutes. I made this with mashed pumpkin instead of the applesauce and buttermilk and it was super perfect and moist, and I used 1/2 cup of cool whip instead of the butter in the frosting and it was heaven. This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry cake. This mоіѕt Lemon Cаkе Rесіре іѕ fluffу, tаngу аnd ѕо еаѕу to mаkе from ѕсrаtсh! I followed the recipe exactly. Easy Pumpkin Cream Cheese Dump Cake Recipe. Whenever the word “sifted” comes before an ingredient, that means you sift before measuring. Copyright 2020 - Pretty. No issues. The baking time will be different so keep an eye on it. In this special FREE series, I reveal my most powerful SECRETS to great baking. Also don’t overmix your batter. Every bite of this supremely moist pound cake is bursting with lemon flavor. Hi Ria, you can find this info in the above post. Add oil and whisk until combined.
Both the juice and zest. (Alternatively, if the word “sifted” comes after an ingredient, sift after measuring.)
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. You can use only brown sugar or only granulated sugar (3/4 cup). This 3 layer lemon layer cake is made completely from scratch with real lemons. I used homemade applesauce and it was so good with the little chunks of apple throughout the cake. This spice cake recipe is the only recipe you’ll ever need. I made this for a friend’s birthday and there was not a single crumb left. Will one recipe of your lemon curd suffice if I want to add lemon curd between the layers? Since its publish date, I’ve received many questions about leaving out the blueberries to make it plain. Even when the toothpick came out clean, it really wasn’t done. I have tried in my cooking channel inspired by Sally, I have a make a plain lemon cake and I couldn’t make layers but seriously it’s really really awesome. I have made little changes to the recipe because of the unavailability. , I dont have 9 inch pans can I use 2 8 inch pans and make 4 layers. I didn’t remember how that cake tasted like exactly, but I knew I had to try creating one myself.
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