Scrape the bottom of the bowl and mix on low for 20 more seconds. Remember to be on the lowest speed to prevent over mixing. Turn the mixer to the lowest speed, add ⅓ of the flour mixture, followed by half of the buttermilk. ![]() Step 6: Add the buttermilk and the dry ingredients. Add the sour cream and the lemon flavoring of your choice, and mix on low. Step 5: Add the sour cream and the lemon emulsion. Add the egg whites and whole eggs on medium speed, scraping down the sides and bottom of the bowl between additions. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and the sugar. Step 2: Cream the butter, oil, and sugar. Whisk together the cake flour, baking powder, lemon zest, and salt. Step 1: Sift your dry ingredients together. Cake Flour- This really helps make a softer cake.Cream Cheese- I mean what’s lemon cake without cream cheese frosting? I use full fat cream cheese.Lemon Zest- You will use 2 large lemons, but if you really like the lemon flavor, feel free to use 3!.These need to pulled out 2-4 hours before making your cake layers. Eggs- I use large or extra large eggs.You can totally use lemon extract as a substitute. Lemon flavoring- For this recipe I used lemon emulsion which you can find here.Canola Oil- You can use vegetable oil, if that is all you have.Unsalted Butter- As always, I use unsalted butter to make sure my baked goods don’t get too salty! For the cake, the butter needs to be pulled out 2-4 hours ahead of time to allow the butter to come up to room temperature.For the full list, please refer to my recipe card below. Here are some of the ingredients that you might not have on hand, plus some detailed instructions on why I use certain ingredients. For details on that, I have a whole section on the bottom of this page. Layered cake- This cake has three 8 inch layers, but it can also be made into four 6 inch layers, a whole sheet cake, or a 9×13 cake.It is just so easy to mix up, bake, and frost! Easy- This cake only has two elements, which means you don’t have to spend a lot of time in the kitchen trying to make a bunch of fillings or toppings.Cream Cheese frosting- I used a full brick of cream cheese to help balance the tangy lemony flavor.Well, I used to agree, until I decided to take matters into my own hands. Lemon Flavor- I have heard time and time again from so many people who say that they just can’t find a good lemon recipe.Step by Step Instructions- for the cake.I used the zest from two large lemons and my favorite LorAnn’s emulsion to give it its lemony flavor.įor more summer desserts, I’ve listed the tops ones you will want to make!īlueberry Crisp Cake, Golden Oreo Funfetti Cake, Graham Cracker S’mores Cake Jump to: Using oil in the base really helps accentuate that lemon flavor. Most of my cakes have an all butter base, but because I wanted this cake to be light, I used half canola oil and half butter. This Light Lemon Cake is sweet with a great lemony tang. My husband’s comment when he tasted it was, “Wow, this cake is the perfect dessert for a summer barbecue.” Coincidentally, this is the cake that I created to bring to a friend’s barbecue! Summer just isn’t complete without my Light Lemon Cake.
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