A Really Great Lemon Layer Cake (Pucker-Up!)
Recipe: #6131
August 06, 2012
Categories: Lemon, Baby Shower, Birthday, Brunch, Christmas, Easter Game/Sports Day, Mothers Day, Oven Bake, more
"YES! Finally a really great moist homemade lemon cake, BEWARE! this cake has extreme lemon flavor! I sometimes add 1/4 cup of poppy seeds into the batter, that will make it a lemon poppy seed cake"
Ingredients
Nutritional
- Serving Size: 1 (84.9 g)
- Calories 308.5
- Total Fat - 5.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 41.6 mg
- Sodium - 123.4 mg
- Total Carbohydrate - 55.9 g
- Dietary Fiber - 0.8 g
- Sugars - 30.2 g
- Protein - 9 g
- Calcium - 141.9 mg
- Iron - 1 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Butter and flour two 8 inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
Step 2
In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
Step 3
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Step 4
Divide batter between pans; smooth tops.
Step 5
Bake until cakes pull away from sides of pans (32 to 35 minutes). Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
Step 6
Cool cakes completely. Frost with lemon or vanilla frosting.
Tips
No special items needed.