Lemon Cake Recipes

My secret lemon cake recipes are awesome! Free access to my best cake recipe for big wedding cakes!

So here is the 1-2-3-4 cake from my white wedding cake recipe page with the additions.

Ingredients

• 3 cups sifted all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• grated zest of two lemons
• 1 cup unsalted butter (2 sticks at room temperature)
• 2 cups granulated sugar
• 4 eggs (separated)
• 1 cup milk
• 1 teaspoon vanilla extract

Sift together flour, baking powder, and salt. Set aside

In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.

With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired.

In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.

Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.

Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.

Cool the cakes in their pans on a rack for 10 minutes. Invert them onto racks.

Lemon Syrup - 1/4 cup of sugar mixed with the juice and rind of 1 lemon (you may have to double or triple this depending on what size cakes you are making.) After the cakes have cooled use a pastry brush to paint it on to the cakes. I use it inside the layers and around the entire cake, tops and sides.

Lemon Buttercream - Link coming soon

English Lemon Curd - Link coming soon

Another One Of The Best Lemon Cake Recipes

Try it and you decide.

It's got sour cream so it is a little tangy and is very moist and a little dense, like a pound cake. It's perfect for a wedding cake and can be multiplied if you have access to a large mixer.

Makes two 10" cakes

Ingredients

Sift together flour, baking powder, and salt. Set aside

In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.

With the mixer on low speed, alternately add the flour mixture and the sour cream, beginning and ending with flour. Stir in the vanilla. add the lemon zest and lemon juice.

Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.Sprinkle (distribute the 1/2 cup of sugar that you reserved over the batter before baking)

Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.

Cool the cakes in their pans on a rack for 10 minutes. Then invert them onto racks.

You can fill this with the English lemon curd recipe -Link

Or any filling you desire. Lemon or vanilla buttercream would be perfect. The addition of raspberries is a very nice compliment to a lemon cake.

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Photo of lemons for lemon cake recipe page from freedigitalphotos.net