Lemon Cake Recipe

The lemon cake recipe I provided is a classic and delicious dessert that combines the tangy flavor of lemon with a moist and tender cake. The lemon juice and zest in the batter add a bright and refreshing taste, while the cream cheese frosting provides a rich and creamy contrast.

One of the key elements of this recipe is using fresh lemon juice and zest. The fresh citrus gives the cake a much brighter flavor than using bottled lemon juice or dried zest. If you don't have fresh lemons on hand, you can use bottled juice, but the flavor may not be as strong.

Another important aspect of this recipe is to not overmix the batter. Overmixing can cause the gluten in the flour to develop too much, resulting in a tough cake. Mix the dry ingredients into the wet ingredients just until they are combined.

This recipe is also versatile, you can add some ingredients to make it more special such as blueberries, raspberries or even a layer of lemon curd inside the cake.

This lemon cake is the perfect dessert for any occasion, whether it's a summer barbecue, a special birthday celebration, or a simple family dinner. It's sure to please any lemon lover and it's not difficult to make, so you can enjoy a delicious homemade cake in no time.

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup granulated sugar

• 3 large eggs

• 2/3 cup fresh lemon juice

• 2 tablespoons grated lemon zest

• 1/2 cup vegetable oil

• 1/2 cup buttermilk

• 1 teaspoon vanilla extract

Lemon Cream Cheese Frosting:

• 8 oz cream cheese, at room temperature

• 1/2 cup unsalted butter, at room temperature

• 3 cups powdered sugar

• 2 tablespoons fresh lemon juice

• 1 tablespoon grated lemon zest

Instructions:

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the sugar and eggs together until light and fluffy.

4. Gradually mix in the lemon juice, lemon zest, vegetable oil, buttermilk, and vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. To make the frosting, beat the cream cheese and butter together until smooth. Gradually mix in the powdered sugar, lemon juice, and lemon zest.

9. Spread the frosting over the cooled cake. Enjoy!