A Really Great Lemon Layer Cake (Pucker-Up!)

12-14
Servings
20m
Prep Time
32-35m
Cook Time
52m
Ready In


"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"

Original recipe yields 12-14 servings
OK

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 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 & Variations


No special items needed.

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