Sunshine Lemon Cake (That Actually Tastes Like Lemon!)

Craving lemon cake? My sunshine lemon cake recipe is bursting with flavor and SO moist! Lemon Velvet Cream Cake deliciousness guaranteed. Get the recipe now!

Alright, let's dive into this sunshine lemon cake recipe, shall we? you know, the kind that just screams "afternoon tea in the garden"? i swear, every time i bake this, even on a dreary tuesday, it feels like a mini holiday.

Recipe Introduction

Quick Hook

Ever wondered how to bottle sunshine? well, this lemon cake is pretty darn close. it's intensely lemony, a proper italian delight cake that'll make you say "bellissimo!" trust me, it's got a flavor profile that's both bright and comforting.

Brief Overview

This recipe has roots in classic italian baking traditions, where they know a thing or two about citrus. it's a medium-difficulty bake that'll take about an hour and 15 minutes from start to finish.

This creamy lemon cake yields around 10-12 slices. perfect for sharing... or not!

Main Benefits

Honestly, the best thing? it’s mood-boosting! vitamin c from all that lemon is a win. this lemon cake is the bake for birthdays or just a "treat yourself" kinda day.

What makes it extra special is the lemon-infused syrup. it keeps the moist lemon cake recipe incredibly moist.

Okay, enough chat. Let's talk ingredients.

What You'll Need: The Sunshine Squad

Alright, gather 'round because we're about to get our bake on!

Cake Time: The Core Ingredients

So, for the Lemon Velvet Cream Cake part, you'll need:

• 2 ½ cups (300g) all-purpose flour. Weigh it for best results. Honestly, it makes a difference!
• 2 teaspoons baking powder.
• ½ teaspoon baking soda.
• ½ teaspoon salt.
• 1 cup (2 sticks/226g) unsalted butter, softened. Not melted!
• 1 ¾ cups (350g) granulated sugar.
• 2 large eggs.
• 2 large egg yolks.
• ¼ cup (60ml) vegetable oil.
• ½ cup (120ml) buttermilk.
• ¼ cup (60ml) fresh lemon juice.
• 2 tablespoons lemon zest. Get those lemons zested!

Lemon Overload: Syrup and Glaze Essentials

Next up, the liquid gold, I mean, Lemon Cream Cake Filling . For the lemon syrup:

• ½ cup (100g) granulated sugar.
• ½ cup (120ml) fresh lemon juice.

And for the glaze (because we're extra):

• 2 cups (240g) powdered sugar, sifted.
• 3-5 tablespoons fresh lemon juice.
• 1 teaspoon lemon zest (optional).

Right, got all that? let's get baking! i promise, even if it seems like a lot, it's worth it for the lemon cake lemon frosting .

The end result will make you want to host a tea party immediately. it is the best lemon cake you will ever make!

Equipment

A 9-inch bundt pan or 9-inch round cake pan, greased and floured. An electric mixer. A zester. A juicer, and a wire rack.

Alright, gather 'round, cake lovers! Let’s get into what you'll need for this Sunshine Lemon Cake

Ingredients & Equipment: The Arsenal of Deliciousness

Let's break down the bits and bobs you need to make this Lemon Cake . Don't worry, it's mostly stuff you probably already have!

Main Ingredients: The Stars of the Show

Right, here’s the list. Remember, measurements are KEY.

• For the Cake:
  • All-purpose flour: 2 ½ cups (300g) . Quality check: Should be fresh, not clumpy.
  • Baking powder: 2 teaspoons
  • Baking soda: ½ teaspoon
  • Salt: ½ teaspoon
  • Unsalted butter: 1 cup (2 sticks/226g) . Gotta be softened , not melted!
  • Granulated sugar: 1 ¾ cups (350g)
  • Eggs: 2 large
  • Egg yolks: 2 large
  • Vegetable oil: ¼ cup (60ml)
  • Buttermilk: ½ cup (120ml)
  • Fresh lemon juice: ¼ cup (60ml)
  • Lemon zest: 2 tablespoons (about 2 big lemons)
• Lemon Syrup:
  • Granulated sugar: ½ cup (100g)
  • Fresh lemon juice: ½ cup (120ml)
• Lemon Glaze:
  • Powdered sugar: 2 cups (240g) . Sifted is crucial or you'll get lumps!
  • Fresh lemon juice: 3-5 tablespoons
  • Lemon zest: 1 teaspoon (optional)

Seasoning Notes: Zest is Best!

These are the flavor powerhouses, you know?

• Lemon Zest + Lemon Juice: Obvious, but VITAL. Seriously, use fresh lemons. The bottled stuff? Nah, not today.
• Buttermilk: Adds that slight tang and keeps the cake moist. If you’re out, a splash of vinegar or lemon juice in regular milk works.
• Substitutions: Want to kick things up a notch? A dash of vanilla extract in the cake batter can add a lovely warmth. For lemon cream cheese frosting cake , use lemon extract for the glazing or frosting.

Equipment Needed: Keep it Simple, Sweetheart

Don’t need a fancy kit for this lemon cake .

• 9-inch Bundt pan (or round cake pan) - make sure it is greased and floured .
• Electric Mixer: Handheld or stand mixer. Your choice, darling.
• Zester: Microplane kind is fab for that fine zest.
• Juicer: For all that lemon juice.
• Measuring cups and spoons: No eyeballing!
• Wire rack: For cooling.

I actually remember once trying to make this lemon velvet cream cake for a bake sale. i didn't grease the pan properly, and oh my gosh, the cake stuck! total disaster.

Lesson learned, eh?

Now, some people ask about making an italian lemon pound cake . well, this recipe can be tweaked! add a touch of almond extract for that classic italian flavor.

Or try a lemon 7up pound cake by subbing some of the liquid with 7up.

And for those who love chocolate, I've even tried a lemon chocolate cake recipe version by adding cocoa powder to half the batter. It's surprisingly good!

So there you have it! get your ingredients and equipment sorted, and you're well on your way to baking the best lemon cake .

This really is the best lemon cake and will soon be your new favourite. happy baking!

Cooking Method: Baking Sunshine into a Lemon Cake

Honestly, who can resist a good lemon cake ? it's like a ray of sunshine on a plate! but let's be real, not all lemon cakes are created equal.

Some are dry, some barely taste like lemon, and some... well, let's just say they're better left unmentioned. this recipe, though? this one's a winner.

We're going for a sunshine lemon cake (that actually tastes like lemon!), a real pièce de résistance , right? and this italian delight cake, if i must say so myself, is something very close to my heart.

I baked it countless times, and after a while it became the best lemon cake i could do for my family.

It's so moist and lemony that you would not imagine.

Prep Steps: Your Mise en Place Masterclass

Essential mise en place is where it all starts. get everything prepped before you even think about turning on the oven.

It will save time, keep stress levels down, and ensure a more even bake. measure out all your ingredients and have them ready.

Soften the butter, zest the lemons, juice the juice. trust me ! i cannot stress enough how important is to have butter and eggs in room temperature for best results.

• Time-Saving Tip: Zest your lemons before you juice them!
• Safety Reminder: Always use a clean cutting board and utensils.

Step-by-Step: Baking Bliss

Alright, let's get baking. Preheat your oven to 350° F ( 175° C) . Make sure it's at that temperature.

1. Grease and flour your pan (Bundt or round). Don't skip this!
2. Whisk dry ingredients: flour, baking powder, baking soda, salt.
3. Cream butter and sugar until light and fluffy. About 3- 5 minutes .
4. Beat in eggs and yolks, then oil. One at a time, of course.
5. Alternate dry ingredients and buttermilk, ending with dry.
6. Stir in lemon juice and zest. Don't overmix !
7. Bake for 35- 40 minutes , or until a toothpick comes out clean. Keep an eye, because you may end up with dry edges.
8. Prepare lemon syrup (sugar and lemon juice). Heat until sugar dissolves, then let cool.

Pro Tips: Level Up Your Lemon Cake Game

Wanna take your lemon cake to the next level? here's the secret to a really wow dessert. it will impress your guests for sure, and maybe even get you a request to bake the cake for a special day.

• Expert Technique: After baking, poke holes in the cake and pour over the lemon syrup. This lemon cake cream infusion is key.
• Common Mistake: Overbaking! It's the number one reason for dry lemon cake .
• Make-Ahead Option: Bake the cake a day ahead, but glaze it right before serving. I like to bake and freeze, then glaze before serving. You know?

This sunshine lemon cake is more than just a dessert; it's a mood booster, a celebration of simple pleasures, a creamy lemon cake, and an extreme lemon bundt cake recipe.

It can bring people together, and bring joy to a table. enjoy!

Alright, let's talk about this lemon cake ! before you even preheat your oven, there are a few things you might wanna know to make your sunshine lemon cake the absolute best.

Honestly, these are the little secrets that take it from "meh" to "omg, where did you get this?".

Recipe Notes: Lemon Cake Edition

Serving Up Sunshine

This italian lemon pound cake recipe is a star on its own. plating is super easy. a simple slice on a cute plate? always a winner! presentation-wise, think fresh.

Maybe add a little sprig of mint? or some fresh berries scattered around? it's a visual treat. for complementary sides, a dollop of whipped cream.

Also a scoop of vanilla ice cream. delicious . wash it all down with some iced tea or maybe even a little prosecco.

Fancy, right? this cake is also good for coconut dessert .

Storage Secrets

So, you've made this gorgeous lemon velvet cream cake . and somehow, you haven't eaten it all in one go! i get it, maybe.

.. kinda. for refrigeration, wrap it tightly. this stops it from drying out. it can last for 3-4 days. freezing? absolutely! wrap individual slices well.

They'll be good for a month or two. when reheating, gentle is key. a low oven. or even just letting it come to room temp.

Don't zap it in the microwave unless you want a torte cupcake (and not in a good way!).

Twist It Up! Cake Flavors And Fillings Ideas

Want to mix things up? you got it! for a dietary twist, try a dairy-free version. use almond milk and dairy-free butter.

Boom! also for another twist, add blueberries! gently fold them in before baking for a lemon blueberry cake situation. and for seasonal swaps? think about what's in season! i like lemon chocolate cake recipe .

It's a crazy combo, i know, but it's so good!. and if you are feeling adventurous, you can prepare a lemon chantilly cake .

Nutrition Nuggets

Okay, let's keep it real. this lemon cake isn't health food. it is happiness food! it's got sugar, butter...the good stuff.

But, lemons are packed with vitamin c! yay! it also provides a little mood boost, honestly. a little sunshine in every bite! we can also prepare a lemon cream cheese frosting cake , or a lemon cake with lemon filling and lemon butter frosting .

So there you have it. my completely un-professional, yet totally heartfelt, recipe notes for the best lemon cake ever. now go bake something amazing, would you? you deserve it! you can try a lemon curd dessert .

Have fun with your italian delight cake .

Frequently Asked Questions

Why did my lemon cake turn out dry? Is there a way to prevent this?

A dry lemon cake is a baker's worst nightmare, isn't it? Often, it's due to overbaking, so start checking for doneness a few minutes before the recipe suggests. Also, ensure you're measuring your flour correctly – spooning and leveling is best, or even better, weigh it! The lemon syrup soak in this recipe is also key to adding moisture back into the crumb, so don't skip it!

Can I make this lemon cake ahead of time? How should I store it?

Absolutely! This Sunshine Lemon Cake is actually even better the next day! Store the unglazed cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. Glaze just before serving to keep the glaze looking its best. You can also freeze the cake, unglazed, for up to 2 months; thaw completely before glazing.

My lemon cake isn't lemony enough! How can I get a more intense lemon flavor?

We're going for a proper "zing," right? For maximum lemon impact, make sure you're using fresh lemon zest and juice – bottled juice just doesn't compare. Also, don't be shy with the lemon zest; it packs a ton of flavor. Finally, ensure the lemon syrup really soaks into the cake; those little pokes are important for penetration!

Can I adapt this lemon cake recipe to be gluten-free or dairy-free?

Yes, you can! For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. As for dairy-free, substitute the buttermilk with a dairy-free alternative like almond or soy milk mixed with a little lemon juice or vinegar. Also, use a dairy-free butter substitute. The taste and texture might be slightly different, but you'll still get a delicious lemony cake.

Is there a healthier way to make this lemon cake? What about the sugar content?

You can reduce the sugar slightly, but keep in mind it affects the cake's texture. Consider using a natural sweetener like honey or maple syrup, but be aware they can alter the flavour. For a lighter glaze, use less powdered sugar and more lemon juice. Also, focus on enjoying a smaller slice – a little bit of sunshine goes a long way!

I don't have a Bundt pan. Can I bake this lemon cake in a regular cake pan?

No worries, mate! You can definitely use a regular 9-inch round cake pan instead. Just make sure to grease and flour it well to prevent sticking. Baking time might be slightly different, so start checking for doneness around 30 minutes. The finished cake will look different, but the taste will be just as lovely.

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