Lemon cake recipe

How To Make Lemon Cake Recipe

Lemon cake recipe

Prep time: 25-30 minutes
Cook time: 35 minutes
Serving: 10-12 people

We have heard about the benefits of lemon, but have you heard about lemon cake? When I heard about this, I was a bit surprised about the cake like how it would smell and taste, but when I taste, the taste was different. I decided to make this cake in my own way and write my own recipe; for the first, I did not pass as I did not get the required flavor, but for the second time taste, the flavor was awesome.

 I have been using that recipe for more than one year, and many people get that recipe, now my friends asked me to share the recipe over here so the people will introduce to a new cake with a quick and easy method. 

This lemon cake is full of moist and rich with creamy mascarpone filling. I hope you would love my lemon cake recipe:

 Lemon cake recipe
Lemon cake recipe

Ingredients

For lemon cake recipe you need the following ingredients

For the cake you need:

  • Fresh lemon juice 1/3 cup
  • Grated lemon zest 3 tsp
  • All-purpose flour 2 cup
  • Milk 2/3 cup
  • 6-gram Baking powder 1 ½ tsp
  • 3-gram Baking soda ½ tsp
  • Vanilla extract 1 tsp
  • Salt 1 tsp
  • 142-gram butter 10 tsp (room temperature)
  • 250-gram white-sugar 1 ¼ cup
  • Egg 3

For filling you need

  • Lemon zest 3 tsp
  • Vanilla extract 1 tsp
  • 227-gram Mascarpone 8 oz (room temp)
  • Cold whipping cream ½ cup
  • Powdered sugar ¼ cup

For Frosting

  • Egg white 4
  • Grated lemon zest 3 tsp
  • Sugar 1 ½ cup
  • Butter 1 pound

Method

For the cake :

  • Preheat your oven to 350 degrees F. It takes 3 round 6-inch pans, butter, and flour.
  • Add flour, baking powder, baking soda, and salt, mix them, and set them aside. 
  • Now add milk and lemon juice in a bowl. Keep this bowl aside. 
  • Add the zest of lemon and sugar in a food processer until they did not mix into each other. 
  • Use the paddle attachment to mix the cream butter and sugar. 
  • Add vanilla extract and egg (one by one at one time) and mix them well until they did not get fluffy. Do not forget to scrape the side and bottom of the bowl.
  • Now add milk and flour mixture into the butter. 
Lemon cake recipe
Lemon cake recipe

For the filling

  • To fold the powdered sugar and lemon zest into the mascarpone, use spatula, mix them until the incorporated. 
  • Strap cream and add a drop of vanilla until they did not mix into the mascarpone mixture, now set this aside. 

For frosting

  • Take a glass bowl and whist together egg white and sugar. Set over a pot of simmering water, making sure the water doesn’t touch the bowl.
  • Whisk it until the thermometer reaches 165F. By using a stand mixer, mix this material on low than on high for a few minutes and then put on medium speed, so the material gets normal according to the room temperature.  
  • Darn to a paddle attachment and add the butter a tsp at a time. Now mix it in the lemon zest. The frosting is ready to use.

 For assembly

  • Add mascarpone filling one by one on all layers. 
  • If you have used colors, then place the uncolored butter-cream on the top, then light color, and at the end dark color layer. 
  • Add the frosting on the cake softly.
  • Your cake is ready.
  • You can serve this cake to 10 people, for more cut the small slice and can serve to 12-13 people. 

Special notes 

  • If you want to use the 8-inch pans, then simply double up the lemon cake recipe. Do not panic if you found clumps on the butter, and it can happen when you add in the dry material, as you will beat and mix the material withstand mixture they will be disappeared. 
  • If you want to make, you cake moist from the inside, and then it is better to use cake strips that keep the cake soft and moist from inside.
  • You can decorate the cake like the way you want, or you can use simple frosting to fill the top of the cake.
  • Use the quantity of the ingredients as given above to get a perfect and moist cake.
Lemon cake recipe
Lemon cake recipe

Can I store this lemon cake?

If you want to store the cake for overnight, then you can keep it on room temperature by keeping the cake into the container but if you wish to store it for a long time than it is better to wrap the cake properly and then you can keep it in the fridge butter better to eat the cake as soon as possible. 

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