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Lemon Heaven Cake Recipe – Zesty and Moist Dessert Delight

Lemon Heaven Cake Recipe – Zesty and Moist Dessert Delight

Description

Welcome to the citrus paradise of baking! If you’re a fan of zesty desserts, then you’re in for a treat with this delightful Lemon Heaven Cake. This recipe combines fresh lemons with a fluffy cake base, topped with a creamy lemon-infused frosting. Not only is this cake bursting with flavor, but it also looks stunning with its vibrant yellow hues. Let’s dive into the ultimate guide to creating your own Lemon Heaven Cake, an absolute must-try for lemon lovers!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest (from fresh lemons)
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1/2 cup sour cream

For the Lemon Cream Cheese Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Lemon slices for garnish

Instructions

  1. Prepare the Pans: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and sour cream. Start and end with the dry ingredients, mixing until just combined.
  5. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  7. Make the Frosting: In a large bowl, beat together the butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, beating until light and fluffy. Mix in the lemon zest and lemon juice.
  8. Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Garnish with lemon slices.

Equipment

Notes

  • Use fresh lemon juice for the best flavor. Bottled juice can be too acidic and lack the vibrancy of fresh lemons.
  • Zest first, juice second: Zesting the lemons before juicing them ensures you don’t waste any of the peel’s fragrant oils.
  • To ensure your cake is extra moist, avoid overmixing the batter once the dry and wet ingredients are combined.

Find it online: https://optimalrecipes.com/lemon-heaven-cake-recipe-zesty-and-moist-dessert-delight/