It's time for another layer cake! They don't have 14 layers like my unbaked s'mores cake or Smith Island cake, but they are as wonderful as both. If you are a lemon dessert lover like me, please understand our supreme glory. Lemon Cake Slices on the Cake Server This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: Blueberry Lemon Cake. For the past 4 years, lemon blueberry pie has been my top ten recipe. It is moist, sweet, buttery, and filled with fresh lemon.
Since the date of publication, I have received many questions about how to remove blueberries, just for clarity. I decided that a simple lemon cake requires my own separate blog post. Wrapped in lemon cream cheese cream and decorated with whipped cream, this tall beauty can withstand the temptation of her sister full of blueberries! Behind the recipe In addition to taste and texture, this cake is loved for its ease of use. Very basic ingredients, including cream + sugar base, eggs, lemon, buttermilk and flour.
I like the extra tang buttermilk that it adds to the cake, but you can use whole milk or 2% milk instead. I omitted the brown sugar and replaced it with more granulated sugar. There is no rhyme or reason here, I just don't want to eat these two kinds of candy at the same time this time. Between the cake and the icing, you need 2-3 lemons. Juice and passion. Half of lemon. Let's talk about flour first. The key to this recipe is to use sifted all-purpose flour. Sift the flour to aerate and form a whole softer cake.
The cake flour is too light for this lemon cake; my cake is fat and crisp. All-purpose flour is very good, and the sifted all-purpose flour is much better. Sift the flour into a large bowl and measure out 3 cups. As long as the word "sieving" appears before the ingredients, it means sieving before measuring. (Or, if the word "sieved" appears after the ingredients, then sieved after the measurement). This is my set of sieves. Love them. I am using the media in this photo. Sift the flour through a wire mesh. Pour the lemon cake batter into a glass bowl. The lemon cake batter is soft and thick. Divide into 3 9-inch or 8-inch cake pans. The baking time for the two sizes is roughly the same.
For a 2-layer cake, divide the batter evenly between two 9-inch cake pans. The baking time will be longer, but you can use a toothpick to check whether it is baked well. This lemon cake batter fits a 9×13 inch pan. The baking time will be close to 40 minutes. Although we are talking about cakes of different sizes, this recipe can make at least 30 lemon cupcakes.
For 1 dozen cupcakes, this is my lemon cupcake recipe. They taste the same as cakes! Lemon cream cheese cream is divided into cream cheese frosting and lemon cream, so I combined the two by adding 8 ounces of cream cheese and some extra powdered sugar to the lemon cream. The result is unlimited cream and butter lemon cream cheese frosting, I know you will like it. Look at these things!
The lemon cream cheese whipped cream is in a glass bowl, and the popsicle attachment is sprinkled with icing on the lemon cake on the white cake stand, sliding effortlessly. Spread the icing sugar on the lemon cake on the white cake stand. Optional side dishes! Pipe tip 8B) Food safe or edible flowers Lemon slices Fresh berries Fresh vanilla Candied citrus The cake stand you see in my photos is from the Juliska brand. We received it at the wedding, but I couldn't find it online!
This is their cake stand series. Other things I like: wood chip cake stand stoneware scallop cake stand marble cake stand (pictured and here) Glenna cake stand galvanized cake stand cake slice lemon on a white plate, you will like my lemon bars and lemon meringue send!