Moist lemon cake

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    Moist lemon cake

    Moist lemon cake

    (39)
    1hr10min


    3 people made this

    About this recipe: This recipe makes 2 (20cm) lemon sponge cakes with a lovely lemon flavour. The addition of extra egg yolks and buttermilk produces a moist sponge. Once cool, spread some lemon curd on the top of one sponge, top with whipped cream and sandwich with the other cake.

    Ingredients
    Makes: 2 (20cm) cakes

    • 320g plain flour
    • 1 tablespoon lemon zest
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 225g unsalted butter at room temperature
    • 300g caster sugar
    • 2 large eggs
    • 3 large egg yolks
    • 2 tablespoons fresh lemon juice
    • 225ml buttermilk

    Method
    Prep:25min  ›  Cook:35min  ›  Extra time:10min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Butter and flour two 20cm cake tins, tapping out excess flour.
    2. Whisk flour, lemon zest, salt, baking powder and bicarbonate of soda together in a bowl.
    3. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until cake batter is just combined. Divide the mixture between the prepared cake tins.
    4. Bake in the preheated oven until cake pulls away from sides of tin, 32 to 35 minutes. Cool cakes in tins for 10 minutes. Run a knife around the edges of pan and turn out onto a wire cooling rack.
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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (39)

    by
    12

    This. Cake! Ohmigoodness, this is a cake recipe I've been needing. First off, I wanted a recipe that actually used lemons, not lemon cake mix. I followed the directions mostly except I used cake flour, didn't have a full cup of butter, I used a bit less and I used the zest and juice of one large lemon. I did 12 cupcakes and one 8" square pan for roughly 33 mins, they turned out flawless. They are dense yet light all at the same time. This could be enjoyed without an icing or frosting, but I made a whipped vanilla pudding with lemon topping and ate with fresh blueberries. Would make for an amazing trifle with any sort of berry. Secondly, this is a great base cake, in the fact I think you could keep out anything lemonly and use vanilla or almond extract to make a different flavored cake...which I will try sometime in the near future! Thank you for posting this recipe! I use to frequent a now closed cupcake shop that had cupcakes at this denseness and moisture, and I've been trying to recreate them ever since.  -  27 May 2015  (Review from Allrecipes US | Canada)

    by
    12

    Very nice gentle lemon cake that I made into mini cup cakes for Easter treats, topped with Lemon Cream Cheese Frosting from this site. The recipe needs to include that you should cream the sugar into the butter in the first step, prior to adding the eggs, and don't be concerned that the batter is pretty thick, I put it into a small plastic zip lock bag, cut off the corner, and piped it into the mini cup cake paper cups.  -  04 Apr 2015  (Review from Allrecipes US | Canada)

    by
    11

    I was very pleased with this cake initially. It rose nicely and released from the pan easily. It baked to a beautiful golden color and when cut, revealed a moist and tender crumb. On the basis of these characteristics I was prepared to write a 5-star review - until I tasted it. I have just one criticism, but in my view it's a biggie. The cake just isn't sweet enough. A powdered sugar glaze helped, but it didn't make up for the insufficient amount of sugar, which affected not only the sweetness factor of course, but the flavor factor as well. The cake could use at least another 1/2 cup of sugar, and even another full cup wouldn't be too much.  -  15 Jul 2015  (Review from Allrecipes US | Canada)

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