The moment you bite into a slice of Lemon Dream Cake, your taste buds will dance with joy. The zesty lemon flavor mingles with a moist, fluffy texture that feels like a delightful cloud in your mouth. delightful strawberry rhubarb pie This cake doesn’t just taste good; it smells like sunshine and happiness, instantly brightening any gathering. energizing strawberry banana smoothie.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What can I use instead of butter in Lemon Dream Cake?
- Can I freeze Lemon Dream Cake?
- How do I make my cake more lemony?
- 📖 Recipe Card
I remember the first time I made this heavenly treat for a family picnic. My aunt, notorious for her discerning palate, took one bite and proclaimed it the “best cake” she had ever tasted. Now that’s high praise! Whether it’s a birthday party, holiday celebration, or just a sunny afternoon at home, this Lemon Dream Cake is sure to steal the show. For more inspiration, check out this no-bake lemon icebox pie recipe.
Why You'll Love This Recipe
- This Lemon Dream Cake is simple to whip up, making it perfect for bakers of all levels
- Its balance of sweet and tangy flavors creates an unforgettable taste experience
- The bright yellow hue makes it stunning on any dessert table
- Enjoy it as is or pair it with fresh berries for added flair
Family and friends were practically fighting over the last slice at my last gathering.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for a fluffier texture and better flavor.
- Sugar: Granulated sugar adds sweetness; consider using cane sugar for a hint of caramel flavor.
- Baking Powder: Fresh baking powder ensures the cake rises beautifully and remains light.
- Salt: A pinch of salt balances the sweetness and enhances the lemon flavor.
- Unsalted Butter: Softened butter provides richness; make sure it’s at room temperature for easy mixing.
- Lemon Zest: Freshly grated zest infuses vibrant citrus notes; avoid using dried zest for maximum flavor.
- Lemon Juice: Freshly squeezed lemon juice gives the cake its signature tang; store-bought juice won’t do!
- Eggs: Large eggs add moisture and structure; ensure they are at room temperature for even mixing.
- Milk: Whole milk keeps the cake moist; you can substitute with buttermilk for extra tenderness.
- Powdered Sugar: For the frosting, powdered sugar creates that creamy texture we all love.
- Vanilla Extract: Pure vanilla extract adds depth of flavor; avoid imitation versions if possible.
- Lemon Extract (optional): A splash intensifies the lemon flavor if you’re feeling extra zesty!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until well combined. This helps distribute the leavening agents evenly.
Cream Butter and Sugar: In another bowl, beat softened butter and sugar until light and fluffy. This step adds air to your batter, resulting in a lighter cake.
Add Eggs and Flavors: Add eggs one by one while mixing. Then add in lemon zest and juice for that zing! Your kitchen should smell divine by now.
Combine Wet and Dry Ingredients: Gradually mix in your dry ingredients alternating with milk until everything is smoothly combined. Avoid overmixing to keep your cake airy.
Bake the Cakes: Pour batter into prepared pans evenly. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.
Cool Down: Let cakes cool in pans for about 10 minutes before transferring them to wire racks. Allow them to cool completely before frosting; patience is key!
Make Frosting: In a clean bowl, mix powdered sugar with softened butter until creamy. creamy lemon pasta dish Add lemon juice and vanilla extract slowly until desired consistency is reached.
Frost Your Cake: Place one layer on a plate, spread frosting generously on top, then stack the second layer on top. Finish frosting around sides too!
Serve Up Happiness: Slice it up generously! Serve each piece with extra lemon zest or berries if you’re feeling fancy.
And there you have it—the perfect Lemon Dream Cake ready to impress everyone! Each bite brings bursts of citrusy delight paired perfectly with velvety frosting. pesto orzo salad Enjoy every moment as you dig into this masterpiece!
You Must Know
- The Lemon Dream Cake is not just a dessert; it’s an experience
- Its zesty flavor and fluffy texture will brighten any day
- Don’t forget to serve it chilled, as the cold enhances its refreshing qualities, making each bite a slice of sunshine
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy, then gradually add eggs before mixing in dry ingredients for a smooth batter. This order ensures even mixing and a light texture.
Add Your Touch
Feel free to swap out regular flour for almond flour for a gluten-free option. Add poppy seeds for an unexpected crunch or layer with fresh berries for extra flavor.
Storing & Reheating
Store the Lemon Dream Cake in an airtight container in the fridge for up to five days. For optimal freshness, enjoy it cold or at room temperature—no reheating needed!
Chef's Helpful Tips
- Always zest your lemons before juicing; it makes extracting juice easier
- Let your eggs come to room temperature for a fluffier cake
- Avoid overmixing once you add flour to keep the texture light and airy
The first time I made this cake, my friends devoured it in minutes! They couldn’t believe something so simple could taste so heavenly, and I felt like a baking superstar.
FAQ
What can I use instead of butter in Lemon Dream Cake?
Coconut oil or applesauce works great as butter substitutes in this recipe.
Can I freeze Lemon Dream Cake?
Yes, you can freeze it! Wrap tightly and store for up to three months.
How do I make my cake more lemony?
Add more lemon zest or use lemon extract for an extra citrus kick in flavor.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Lemon Dream Cake
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Lemon Dream Cake is a delightful dessert that combines zesty lemon flavor with a moist, fluffy texture. Each slice brings a burst of sunshine and happiness, making it perfect for any occasion. This simple yet impressive cake is sure to steal the spotlight at your next gathering. Enjoy it on its own or pair it with fresh berries for an extra special touch.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 1 cup whole milk
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Pour the batter into prepared pans and bake for 25-30 minutes until golden brown.
- Cool cakes in pans for about 10 minutes before transferring to wire racks to cool completely.
- For frosting, mix powdered sugar with softened butter, then add lemon juice and vanilla extract to reach desired consistency.
- Frost the top of one layer, stack the second layer on top, and frost the sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 350
- Sugar: 36g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
