Lemon Delight Cake

There’s nothing quite like a homemade cake to make an ordinary day feel special. Today, I’m sharing a recipe for a Lemon Delight Cake that promises to bring a burst of tangy lemon freshness right into your kitchen. This cake combines the zesty aroma of lemons with the sweet comfort of a soft sponge, topped off with a creamy lemon buttercream frosting that’s absolutely divine. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and sure to impress at any gathering.

Ingredients

For the Lemon Cake:

• ¾ cup (6oz/170g) butter, at room temperature
• 1½ cups (12oz/340g) granulated sugar
• 4 large eggs, at room temperature
• 1 cup (8floz/225ml) milk
• ¼ cup (2floz/57ml) lemon juice
• ¼ cup (2floz/57ml) neutral flavored oil
• 2 teaspoons lemon extract (optional)
• Zest of 2 lemons
• 2⅔ cups (13⅓oz/378g) all-purpose flour
• ⅓ cup (1½oz/40g) cornstarch
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Lemon Buttercream:

• 1½ cups (12oz/340g) butter, at room temperature
• 6 cups (24oz/680g) powdered sugar
• ¼ cup fresh lemon juice
• 2 tablespoons heavy cream or milk
• 1 tablespoon lemon zest

Directions

To Make the Lemon Cake:

1. Prepare the Oven and Pans: Preheat your oven to 350°F (180°C). Butter, flour, and line three 8-inch (20cm) round cake pans with parchment paper.
2. Cream Butter and Sugar: Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next.
3. Mix Wet Ingredients: In a measuring cup, combine the milk, lemon juice, oil, lemon extract, and lemon zest. Gradually add this mixture to the creamed butter and sugar, mixing until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, beating just until the batter is smooth.
5. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.

To Make the Lemon Buttercream Frosting:

1. Beat the Butter: With an electric mixer, beat the butter until it is light and fluffy.
2. Add Sugar and Flavorings: Gradually add the powdered sugar, followed by the lemon juice, cream/milk, and lemon zest. Beat until the frosting is smooth and creamy.
3. Frost the Cake: Once the cakes are completely cooled, level the layers if necessary and frost with the lemon buttercream.

Storing the Cake

Keep the Lemon Delight Cake at room temperature in an airtight container for up to 2 days.

Final Thoughts

This Lemon Delight Cake is perfect for spring and summer gatherings, bringing a light and refreshing flavor that’s hard to resist. It’s a great way to celebrate the vibrant taste of lemons in a dessert that looks as good as it tastes. Enjoy baking and sharing this delightful treat!