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Lemon Cake Recipe

User Rating 4.5 Star Rating (7 Reviews)

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Lemon Cake Recipe
This delicious lemon cake was shared on our forum. The cake is frosted with a lemon cream cheese frosting and filled with lemon curd.

Ingredients:

  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs; separated, at room temp
  • 2 tablespoons lemon juice, fresh
  • 1 teaspoon vanilla
  • 1 1/3 cups buttermilk
  • 1/4 teaspoon cream of tartar
  • .
  • Frosting
  • 8 ounces cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 2 cups confectioners' sugar, sift before measuring
  • 1/4 cup heavy cream
  • 1/3 cup lemon curd, purchased
  • .
  • Filling
  • 1 cup lemon curd, purchased

Preparation:

Cake - preheat oven to 350°. Grease and flour two 9-inch round cake pans or spray with nonstick baking spray with flour. In large bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small glass or metal bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool.

Make frosting. In large mixing bowl, beat cream cheese and butter 2 minutes, until fluffy. At low speed, beat in confectioners sugar, cream, and lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency.

Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate for about 15 minutes to set the lemon curd. Top with remaining layer. Frost cake; refrigerate. Bring cake to room temperature for serving. Garnish with fresh berries or candied lemon slices, if desired.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member charliekey913

Fantastic cake very moist, I was quite surprise with the texture.I was a little disappointed because it was not as lemony as I would have like it to be. Will definitely make this cake again, but I'll use lemon favoring instead of vanilla. This recipe will be my basic@ cake recipe.

3 out of 3 people found this helpful.

See all 7 reviews

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