This lemon cake recipe is wonderfully moist and lemony.
Lemon Cake
Preheat to 350°F.
- 3/4 cup water
- 3/4 cup fresh lemon juice
- 1 1/2 cups (or 12 ounces) unsalted butter, melted
- 3/4 cup sour cream
- 3 large eggs
- Zest from about 4 lemons (or 6 small lemons)
- 3 1/2 cups cake flour (or all-purpose flour)
- 3 cups sugar
- 1 1/2 teaspoons baking soda
- 2 1/4 teaspoons sea salt
In a container, the water & lemon juice.
In yet another container, place th melted butter, sour cream, eggs, and lemon zest.
In an electric mixing bowl, combine flour, sugar, baking soda, and salt.
With the mixer on, pour the water and lemon juice mixture into the dry ingredients, and then right away add the sour cream and eggs mixture. Stop the mixer to scrape everything down to be sure it all gets mixed in, then turn the mixer on again and mix just until it becomes a nice batter.
Coat the insides of two 8 1/2 inch round baking pans with non-stick baking spray or butter then lightly with flour; and, then pour half the batter into each pan. Spread it out with a spatula so it’s even.
Bake for about 30-35 minutes or until a fork poked in the middle comes out clean or until they bounce back when lightly touched in the middle.
Important note: Be sure to let these cakes cool to room temperature while in the pan. They’re very tender. So much so, they’ll fall apart if you try to take them out too soon.
If decorating, let the cakes cool to room temperature and then wrap with plastic wrap and place in the freezer. You can place them back in the pans after wrapping to help save their shape. Freeze overnight or until they are fully frozen.
Remove from the freezer and decorate how you like! Here are some great pairings:
