How to Make Luscious Lemon Cake

Today on The Stay At Home Chef I’m
showing you how to make luscious lemon cake. This lemon cake recipe is full of
lemony goodness! To start preheat an oven to 350 degrees
Fahrenheit and lightly grease 3 9 inch pans and line the bottoms with parchment paper. Place 1 cup of softened salted butter into a mixing bowl and you can
see that’s really soft and that’s exactly what you want. You’ll also need 1 1/2 cups of plain granulated sugar. We’re gonna cream this together until it’s nice and fluffy Tt takes about a minute of whipping with
a hand mixer to get this mixture nice and creamy. Set your butter mixture aside
for a second and we’re gonna work on our liquids. You’ll need 1 1/2 cups
of buttermilk and to that you’ll add in 1/4 cup of freshly squeezed lemon
juice, 1/2 teaspoon of lemon extract for a little lemony punch, 2 teaspoons of
vanilla extract, and 3 whole eggs and I measure this out in a two cup
measuring cup so that I can then stir it all together and not dirty any extra
dishes. Then in another bowl we’re gonna combine our dry ingredients. You’ll need
3 1/2 cups of all-purpose flour or you can use cake flour. You’ll also need f4 teaspoons of baking powder and 1/2 teaspoon of salt. Give this a quick stir then you’ll want to spoon about 1/3 of the mixture
from the flour into our butter mixture and mix this in until just combined. Once
that’s mixed in you’ll pour in half of the liquid ingredients and mix those in
as well. Once that’s combined you’ll add in
another third of the flour mixture, mix that in yet again until just combined. Then pour in the remainder of the liquid ingredients. Mix those in
and then you’ll add in the remainder of the flour. You’ll end up with a thick
cake batter and that’s exactly what you’re looking for. This is not going to
be a thin batter like a boxed cake mix Last you’ll take a rubber spatula and
you’ll add in 1 tablespoon of freshly zested lemon and we’ll fold this into
our cake batter and it smells absolutely heavenly. Then you’ll want to divide your
mixture amongst the three prepared pans Then I just gently press the batter out
and spread it into the bottom of the pan Then we’re gonna bake these in the 350
degree oven for 20 to 25 minutes or until a toothpick inserted into the
center comes out clean. You really don’t want to over bake this cake or it’ll dry
out. While the cake is baking we’ll go ahead and make our frosting. You’ll need
1 cup of softened salted butter along with 8 ounces of softened cream cheese. Get that all in a bowl…if this will come out here…then we’ll whip this all
together you want to mix this for about a minute slowly increasing your speed
until everything is whipped together and it’s nice and fluffy. Then we’re gonna
add in 2 tablespoons of freshly squeezed lemon juice, 1/2 a teaspoon of lemon
extract, 1 teaspoon of vanilla extract and then give this a quick mix. Last we’re gonna add in the powdered sugar I like to add that in about a cup
at a time and we’re gonna add in five cups total. Once you have all of your
powdered sugar mixed in your frosting is done and since this is a lemon cake I
like to add just a little bit of yellow gel food coloring to give it just a
little yellow tint but of course that step is completely optional. Then I like
to transfer my frosting into a plastic piping bag to make it easier to frost my
cake. I’ll end up using three of these piping bags and an added bonus is that
if I seal this off with a little twist tye here our frosting will not dry out while
we wait for our cake to cool. Once the cakes are done baking you’ll want to
transfer them to a wire rack to cool completely. You do not want to try and
frost a warm cake. It’ll be a disaster! I have my first cake layer down. You can
always level off the top but I just go for it to the mostly level then I’m
going to squeeze on some of my frosting for this layer into a nice little circle
there and then use my offset spatula to even things out. Then we’ll put on our
next layer of cake along with more frosting. It looks like
I’ll have to switch to it my second bag Since I have three so we’ll snip off the
tip of that…no need for a fancy tip on your piping bag today… even that out and
then place my final cake layer on top Check that things aren’t leaning and
then we’ll frost the outside as well and I hate spending a ton of time making my
cakes look super pretty so I have a trick I’m going to share
with you here. After we get the sides done I just gloop the frosting on and then I take the back of my offset spatula and
tap it against the sides and top of the cake and it makes this cool little wave pattern to it it actually looks pretty
fancy. It’s always my go-to trick for cake decorating. It covers up pretty much
any mistake. After this you’ll just place your cake in the refrigerator until
you’re ready to serve because of the cream cheese in this frosting the cake
does need to be refrigerated when you’re not eating it. Simply pop it out of the
fridge an hour before serving and you are ready to eat! Thanks for watching! You
can find the full written recipe in the video description. Be sure to subscribe,
like, and follow and check out the rest of my videos where you can find hundreds of restaurant quality recipes you can easily make at home! See you later

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