Lemon Cake {A Scratch Recipe}
"This Lemon Cake from Scratch is the BEST! It is fluffy, moist, and has wonderful lemon flavor! It is one of our most popular cake recipes!..."
INGREDIENTS
•
1 1/2 sticks (12T) (170g) unsalted butter, softened
•
1 1/2 cups (300g) sugar
•
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
•
3 cups (342g) cake flour *if you do not have cake flour, see note below
•
1/2 teaspoon (3g) salt
•
1 1/2 teaspoons (7g) baking powder
•
1/2 teaspoon (3g) baking soda
•
1 cup (242 g) milk
•
1/4 cup (57g) lemon juice
•
1/4 cup (53g) vegetable oil
•
zest of 2 lemons
•
1 Tablespoon (10g) lemon extract
•
3/4 cup (150g) sugar
•
1/4 cup (30g) cornstarch
•
1 cup (236g) water
•
2 large egg yolks, lightly beaten
•
2 Tablespoons (28g) butter
•
1 Tablespoon grated lemon zest
•
4 Tablespoons fresh lemon juice
•
2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
•
2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften very slightly
•
2 teaspoons (8g) lemon juice
•
1 teaspoon (4g) lemon extract, optional
•
Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
•
6 to 6 1/2 cups (690g - 747g) powdered sugar, adding more if necessary
Comments & Reviews
Just A Pinch Sweepstakes