Lemon Cake Recipe

Lemon is important part of our everyday life. From decoration to splendor and from treatments to our kitchen a lemon plays a significant role and its uses are very high. Succulent, bitter, and appetizing lemon is the mainly extensively used citrus fruit all-inclusive. It is the smallest between citrus fruits however it contains more health assistance nutrients. There are many yummy and mouthwatering desserts that we can make with the help of lemon. Most of the people think that desserts are very injurious for health and also the majority of desserts are just simple anti-health as they are overloaded with sugar and harmful fats.

But the recipe that I am going to share is of delicious lemon cake. Its each component offer amazing effects to make our body to a certain extent rather than to raze it, it is practically low in sugar. This cake is so yielding and full of flavor.

It's components contains;

  • 2 1/2 cups granulated sugar
  • 1/2 pound (2 sticks) unsalted butter
  • 1/3 cup grated lemon taste (6 to 8 large lemons)
  • 4 eggs
  • 3 cups flour
  • 1/2 spoon baking soda
  • 1 spoon baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 3/4 cup freshly squeezed lemon juice
  • 1 teaspoon untainted vanilla extract
  • For the smooth finishing:

  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons lemon juice

Guidelines to bake delectable, scrumptious and juicy lemon cake by following these easy made guidelines we can easily bake this cake just in half and hour; so, lets have a look;


Preheat the oven to 350 scales F. oil and flour pans. You might also line up the base with parchment paper, if preferred.

Take the butter and 2 cups granulated sugar in the bowl of an electric mixer fixed with the paddle attachment, until light and fluffy, about 5 minutes. Through the mixer on average speed, put in the eggs, 1 at a time, and the lemon zest.

Put the flour, baking soda, baking powder and salt in a bowl. In one more bowl, merge 1/4 cup lemon juice, vanilla and the buttermilk. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and bake above low down heat until the sugar liquefies. When the cakes are completed, permit to cool for 10 minutes. Eliminate the cakes from the pot and set them on a stand locate over a tray; spoon out the lemon juice over them. Let the cake to cool.

For the glaze, merge the confectioners' sugar and the lemon juice in a bowl, amalgamation with a wire beat until it is flat. Distribute above the tops of the cakes and permit the glaze to sprinkle down the surface.

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