When I was a kid my dad’s favorite cake flavor was lemon. I always wondered why anyone would prefer a lemon cake over a chocolate cake. I suppose that was my teenage mind at work. Since then I’ve come to understand that there are a lot of good things to be said about lemon cake. (Don’t get me wrong, I still love chocolate cake too.)
Lemon cakes are sophisticated and elegant. Even with simplistic decorating, a lemon cake has an abundance of charisma. There are occasions when a lemon cake is the perfect choice. They are adored at certain celebrations, and following heavy meals when other cakes are just to rich. You will never taste artificial flavors in a lemon cake made from scratch (because there aren’t any), and you can always control the level of tartness, or sweetness by adding more or less zest and juice.
My recipe:
1/4 c. margarine
1/2 c. vegetable oil
3 eggs
1/2 c. sour cream
1 1/2 c. granulated sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 c. all-purpose flour
1 lemon – juiced
Zest from 1/2 of lemon
Preheat oven to 350 degrees. (I made two round 6” layer cakes and 6 cupcakes with this recipe.) Prepare cake pans by spraying with non-stick cooking spray and then lining the bottom of the pans with parchment paper. Spay the top of parchment paper too. Line cupcake tins with papers.
In a large bowl, cream margarine, oil, eggs, sour cream and sugar. Beat with electric mixer until creamy and air bubbles form. Add salt, baking soda, baking powder, and flour; mix thoroughly. Add juice and zest and mix well.
Pour batter into pans and liners. Bake 6“ cakes for about 20-23 minutes. Bake cupcakes for about 15-17 minutes. (Make sure a toothpick comes out clean when inserted in the center.) Cool and remove from pans, and cool completely before frosting.
Top with your favorite icing. I made a butter cream icing with a touch of both vanilla extract and fresh lemon juice for flavoring.
Oh, yum.
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I love lemon cake. When my daughter was very young she wanted a blue cake for her birthday. I ordered her favorite lemon cake but had them dye it blue. It was the strangest experience. Never dye a lemon cake. It’s just not right! 😉
All I can think of is a smurf cake – lol… I love the smurfs!
It was totally the smurf cake! I kept asking her if she wanted a blue cake because of Blues Clues and she said, ‘No, I want blue cake!’
Lemon cake leaves me with a fresh taste in my mouth that lasts longer than chocolate. Looks like a yummy cake!
I know what you mean – refreshing.
I love both chocolate and lemon cake. To be honest I prefer lemon-y one during the hot summer days.
the photos are stunning Eileen!
Thanks Roxana! I prefer lemon cake in the warmer months too.
Here here for lemon cakes. I adore how you characterized it. Zesty and light they are. I agree too, a chocolate custard in the middle would be amazing. Beautiful cake.
Bright and beautiful. Excellent job on this. 😉 My favorite combo…lemon and chocolate….that way I can have the best of both worlds ehehehe.
Chocolate and lemon together – wow! That would really wake up your taste buds. Do share any and all recipes!
Oh I’ve been looking for a great lemon cake recipe. Bookmarked!
Hope you enjoy it Sommer.
Sounds wonderful! The tart and sweet of the lemon! Great cake!
Thanks Erin!
Pretty, pretty, pretty. I’m puckering and drooling at the same time. Beautiful pictures and I will be making this one for sure.
I’ll take that as a true compliment coming from a woman who creates the most beautiful cakes – one right after another!
I am right there with your dad. I love chocolate cake but there is just something so totally yum about a lemon cake. And this one looks fantastic!