Prep 25 mins
Cook 35 mins
This cake gets its citrus flavor from fresh lemon peel and juice. But it can easily be adapted for different tastes-omit the lemon peel, juice and food coloring (and use vanilla yogurt) for a classic vanilla flavor, or sub in coffee for the juice and switch to coffee yogurt for a cappuccino cake. I found this recipe in Family Circle magazine. I have not tried this cake. I'm posting this recipe for safe keeping. I do not plan to make the frosting.
- 1 lemon
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 6 ounces lemon yogurt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (2 sticks)
- 1 3⁄4 cups sugar
- 3 large eggs
- 3⁄4 cup unsalted butter, softened (1 1/2 sticks)
- 16 ounces confectioners' sugar
- 2 tablespoons lemon juice (from cake)
- yellow food coloring (optional)
- Heat oven to 350. Coat two 9-inch round cake pans with nonstick cooking spray. Line pans with waxed paper (step A. Trace cake pan on waxed paper. Cut out circle; repeat for second pan. Fit waxed paper circles into bottoms of greased pans, then spray paper); spray paper.
- Zest lemon peel (about 2 teaspoons). Juice lemon (step B. After grating the peel, slice lemon in half and juice it. Set juice aside for frosting.
- In medium sized bowl, combine flour, baking powder and salt. In a measuring cup, whisk together milk, yogurt and vanilla. In large bowl, beat butter and sugar together on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each.
- On low speed, beat flour mixture into butter mixture in three additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide batter evenly between prepared pans.
- Bake layers at 350 for 35 minutes or until cake springs back when pressed lightly. Cool in pans on wire rack for 10 minutes. Carefully invert cake layers directly onto racks, remove and discard waxed paper and let layers cool completely.
- Once layers are cool, beat butter, 1 cup of the confectioners' sugar, the reserved lemon juice (about 2 tablespoons) and 2 tablespoons in a large bowl until smooth. Gradually beat in remaining confectioners' sugar until good spreading consistency. Tint with a few drops of food coloring, if desired. To frost cake, place one layer on a plate or stand. Spread top of layer with 1 cup frosting. Stack second cake layer on first and begin frosting side of cake (step Celsius Spread generous amount of frosting on side of stacked layers-an offset (angled) spatula works well. Continue around side of cake, then finish top, swirling decoratively. Serve immediately or refrigerate before slicing and serving.
This is my absolute favorite lemon cake recipe! If you want more of a lemon flavor, substitute lemon extract for the vanilla extract. I only use yellow food coloring for the frosting. Also, I have used this recipe for cupcakes and they turned out great! Very moist. If you add a little cream cheese to the frosting, it is even more delicious!
This is a delicious cake with a suttle, fresh lemon flavor. I served it for guests last Sunday and it was a hit. It really didn't need the yellow food coloring. Thanks for submitting this recipe as I went to the Family Circle website and couldn't print it off because of a "page error".
Reduce the sugar by a third if you haven't got such a sweet tooth. :)