Name: Lemon Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 cup butter, softened -; 1-1/2 cups sugar -; 2 large eggs, room temperature -; 3 large egg yolks, room temperature -; 1 tablespoon grated lemon zest -; 2 tablespoons lemon juice -; 3/4 cup sour cream -; 1/4 cup 2% milk -; 2-1/2 cups all-purpose flour -; 1 teaspoon salt -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; SYRUP: -; 1/2 cup sugar -; 1/2 cup lemon juice -; Frosting: -; 2 packages (8 ounces each) cream cheese, softened -; 1 cup butter, softened -; 4 cups confectioners' sugar -; 1-1/2 teaspoons lemon juice -; 1/8 teaspoon salt -; Optional: Lemon slices or edible flowers -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cake

1. 1 cup butter, softened -

2. 1-1/2 cups sugar -

3. 2 large eggs, room temperature -

4. 3 large egg yolks, room temperature -

5. 1 tablespoon grated lemon zest -

6. 2 tablespoons lemon juice -

7. 3/4 cup sour cream -

8. 1/4 cup 2% milk -

9. 2-1/2 cups all-purpose flour -

10. 1 teaspoon salt -

11. 1 teaspoon baking powder -

12. 1/2 teaspoon baking soda -

13. SYRUP: -

14. 1/2 cup sugar -

15. 1/2 cup lemon juice -

16. Frosting: -

17. 2 packages (8 ounces each) cream cheese, softened -

18. 1 cup butter, softened -

19. 4 cups confectioners' sugar -

20. 1-1/2 teaspoons lemon juice -

21. 1/8 teaspoon salt -

22. Optional: Lemon slices or edible flowers -

How to cook deliciously - Lemon Cake

1. Stage

Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment, then grease the parchment, to ensure the cake doesn't stick.

2. Stage

In a large bowl, cream the butter and sugar together until light and fluffy, five to seven minutes. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the lemon zest and juice. In a small bowl, mix the sour cream and milk. In a separate bowl, whisk the flour, salt, baking powder and baking soda. Start by adding 1/3 of the flour mixture to the creamed mixture, then 1/2 of the milk mixture, alternating and ending with flour. Editor's Tip: Prevent a tough crumb by taking care in this step. When adding flour and milk in an alternating fashion, only mix until just combined. Overmixing at this step will create too much gluten and decrease the cake's tenderness.

3. Stage

Add the batter evenly to the two prepared pans. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to remove the parchment and continue cooling.

4. Stage

In a small saucepan, combine the sugar and lemon juice. Bring it to a boil, then cook until the liquid is reduced by half, and let it cool a bit.

5. Stage

Beat the cream cheese and butter until smooth. Gradually add in the confectioners' sugar, lemon juice and salt until blended.

6. Stage

Using a long serrated knife, cut each cake horizontally in half (here's our best tip for cutting cake layers). Brush the top of each layer with warm syrup, then let them cool completely.

7. Stage

Lay one cake layer on a serving plate, and top it with 1 cup of frosting. Repeat the layers twice, topping with the remaining cake layer. Frost the top and sides with the remaining frosting. If desired, decorate with additional frosting, lemon slices and/or edible flowers like violets or nasturtiums. Editor's Tip: For perfect finished frosting, make a crumb coat. Spread a thin layer of icing on the top and sides of the cake and refrigerate it for about 30 minutes. Then add the rest of the frosting for a crumb-free finish.