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    You are in: Home / Recipes / Lemon Cake Recipe
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    Lemon Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    1 hrs 15 mins

    50 mins

    Ceezie's Note:

    The buttermilk in this luscious lemon cake produces a moist yet fluffy crumb.Time-saver: For cake anytime, make this ahead and freeze it. Wrap completely cooled layers well in plastic wrap; store frozen for up to 4 months. Thaw and frost as desired. ** See my buttercream recipe to use in this recipe. This is from Country Living.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Filling

    • lemon curd, raspberry jam or icing

    Directions:

    1. 1
      Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.
    2. 2
      Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
    3. 3
      Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.
    4. 4
      Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
    5. 5
      How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.

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    Nutritional Facts for Lemon Cake

    Serving Size: 1 (1650 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5516.2
     
    Calories from Fat 1927
    34%
    Total Fat 214.1 g
    329%
    Saturated Fat 125.8 g
    629%
    Cholesterol 1552.9 mg
    517%
    Sodium 5358.8 mg
    223%
    Total Carbohydrate 838.6 g
    279%
    Dietary Fiber 7.2 g
    28%
    Sugars 513.4 g
    2053%
    Protein 73.4 g
    146%

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