Easy lemon cake recipe


Although I am always and always the chocolate team, I make an exception when it comes to lemon, especially when the word “lemon” is followed by the words “snack cake. “Here, I had my grandmother’s lemon cake, a cake of which I enjoyed countless slices growing up. Many years later, I learned that my grandmother’s cake was actually done using a boxed cake mix. It was too wet, super lemony, and each bite hit all the right notes of sweet, but tangy. Besides, it didn’t hurt that the whole thing was drizzled with a lemon. icing which broke wonderfully every time I took a bite.

While my lemon snack cake doesn’t require canned mixing, my goal with this recipe – and really with all of my snack cake recipes – is for it to taste equally delicious and have a crumb. as soft as the Betty Crocker and Duncan Hines. ‘cakes from my youth. I didn’t grow up in a house that regularly offered homemade cakes, so I developed a real love – dare I say a passion – for boxed cakes.

In this case, I got the taste and texture of the cake from a mixture with oil instead of butter, a few yolks and a single whole egg (for moisture and color). Plus, I’ve included a bit of lemon extract for an extra burst of flavor and cake flour instead of all-purpose for an extra soft and fine crumb. Finally, on the off chance that boxed cakes aren’t really your jam (and no worries, we can still be friends!), I also added copious amounts of lemon zest and freshly squeezed fruit juice, as well. than sour cream for spiciness and tenderness (and, yes, that’s right, you’d be hard pressed to find any of those ingredients in a lemon cake from Betty’s or Duncan’s). Don’t worry, these ingredients manage to firmly cement this lemon snack cake’s place in the ‘made from scratch’ lane.

Anyway, I’m sure you’ll love this lemon snack cake, whether you’re a fan of boxed cake mixes or not. No matter where your cake allegiance is, you’ll appreciate that it only requires one bowl, mimicking the easy assembly of a cake from a mix, as well as the smell that fills your kitchen when you. take it out of the oven. The arrival of something so bright, tangy, and lemony to accompany the shorter days and cooler temperatures is certainly something we can all agree on.

Lemon Snack Cake Recipe in a Bowl

This cake is super moist and will keep out of the fridge for three to five days, that is, if you don’t devour it as soon as it comes out of the oven.

  • For the cake: 1 1/3 cups granulated sugar
  • 3 tablespoons lemon zest (about 3 large lemons)
  • 1/2 teaspoon lemon extract, optional
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 yolks
  • 3 tablespoons of freshly squeezed lemon juice (about 3 large lemons)
  • 2/3 cup sour cream
  • 2 cups cake flour, sifted
  • 1 teaspoon of baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon of salt
  • For the icing: 1 cup icing sugar
  • 5 1/4 teaspoons freshly squeezed lemon juice
  1. To make the cake, preheat the oven to 350F. Grease an 8x8x2 inch pan with cooking spray or softened butter. Line the bottom with baking paper.
  2. In a large mixing bowl, combine the sugar and zest and using your fingers, rub the zest into the sugar until completely incorporated. Add the extracts and oil and whisk again. Add the egg and yolks, one at a time, whisking between each addition. Add the juice and sour cream, whisking a final time to incorporate.
  3. Sift the flour, baking powder and baking soda and salt onto a sheet of baking paper. Using the paper as a funnel, pour the dry ingredients into the water in three additions, gently bending with a flexible spatula after each (you can also sift directly into the bowl of wet ingredients in three installments).
  4. Transfer the dough to the prepared pan and bake for 30 to 33 minutes, turning halfway through cooking, until a toothpick inserted in the center comes out with a wet crumb or two.
  5. Place the pan on a cooling rack and let cool for 10 to 15 minutes. Turn the cake right side up on the wire rack and place in a baking sheet with sides.
  6. To make the frosting, place the icing sugar and lemon juice in a small bowl and whisk vigorously until smooth. Carefully pour the icing over the cake, spreading it with an angled spatula so that it runs around the edges. Let the cake cool to room temperature before serving.
  7. The cake is incredibly chewy and keeps well wrapped in plastic wrap on the counter for 3-5 days.

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