Heavenly Lemon Cake

Heavenly Lemon Cake. Recipe for a delicious lemon dessert cake. Moist and tender cake with a whipped frosting.

 

Heavenly Lemon Cake
Ingredients
Cake:
  • 1 cup 2 sticks unsalted butter, room temperature plus more for pans
  • 2 1/2 cups all-purpose flour plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar divided
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 lemon thinly sliced and seeded
  • 1 cup buttermilk
Frosting:
  • 3 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 1/3 cup water
  • 2 Tablespoons fresh lemon juice
Instructions
Cake:
  1. Preheat oven to 350 degrees.
  2. Butter and flour two (8x2-inch cake pans) tapping out excess flour.

  3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  4. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  5. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  6. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  7. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
Frosting:
  1. In a heatproof bowl set over in a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved, about 2 to 3 minutes.
  2. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately on cooled cake.
  3. Top with fresh lemon slices and shaved lemons. (optional)

 

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