Lemon Layer Cake

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This is a super light and delicious lemon cake great for any occasion. It’s very simple, yet thrillingly delicious! 

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First, you’ll need to get your grater to gather the lemon zest, and something to squeeze the juice out of your lemons. 

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Once you’ve juiced your lemons, measure out how much you have (I ended up with about a 1/3 cup). 

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Then measure out about 1 cup of milk. The total measurement of the combined liquids should be 1-1/3 cups. 

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Grease and flour your pans.

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Once your frosting is ready, place it between the two layers, then decorate your cake as you wish.

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Lemon Layer Cake
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  1. 3 1/4 cups (11.5 oz/325 g) sifted cake flour
  2. 1 tablespoon baking powder
  3. 3/4 teaspoon salt
  4. 1 cup (2 sticks/8 oz/227 g) unsalted butter, softened
  5. 1 1/2 cups (10.6 oz/300 g) granulated sugar
  6. 3 large eggs
  7. 2 large egg yolks
  8. 2 teaspoons vanilla extract
  9. 1 cup whole milk
  10. juice of two lemons
  11. zest of one lemon
  1. 1. Prepare two nine-inch round pans with oil and flour. Preheat the oven to 350F.
  2. 2. Sift together flour, baking powder, and salt in a medium bowl.
  3. 3. In a large bowl with an electric mixer, cream the butter. Add the sugar and lemon zest and beat thoroughly. Add the eggs one at a time. Add vanilla.
  4. 4. Alternately add the milk/lemon juice and the flour mixture. Beat just until incorporated.
  5. 5. Place batter in the baking pans and cook in the oven for 25-30 minutes.
Jackie's Delectable Delights https://jackiesdelights.net/
Cake recipe adapted from The Cake Book by Tish Boyle. 

Lemon Icing
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  1. 3 sticks of butter
  2. 5 cups of sugar
  3. zest of one lemon
  1. First whip the butter, then add lemon zest and gradually add the powdered sugar.
Jackie's Delectable Delights https://jackiesdelights.net/

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