Room temperature ingredients incorporate more easily and create a smooth cake batter.Ĭake Pans – Bake this cake in two 8-inch round cake pans. Room Temperature Ingredients – Bring butter, eggs, buttermilk, and Greek yogurt to room temperature before beginning. Regular lemons will add a slightly more tangy, zesty flavor to the cake and frosting. If you can’t find Meyer lemons, you can also use regular lemons. Meyer lemons are a cross between regular lemons and mandarin oranges, and the zest and juice is sweet and aromatic. I love baking with Meyer lemons and highly recommend them. Powdered sugar – For perfectly smooth lemon cream cheese frosting!.Use full fat cream cheese at cool room temperature (not softened) for best results. Full fat cream cheese – The frosting is made with butter and cream cheese.Greek yogurt – The creaminess of Greek yogurt helps keep the cake moist.Buttermilk – The acidity helps activate the baking soda, which makes the lemon cake fluffy and light.Eggs – The cake batter uses two large eggs.Vanilla – A splash of pure vanilla extract enhances the flavor of the cake and frosting.Lemon zest flavors the cake and cream cheese frosting, and lemon juice plus sugar makes a quick lemon syrup to brush over the cake layers. Fresh lemons – Fresh lemon zest and juice are essential to this recipe.Sugar – The cake recipe and the lemon syrup both use granulated sugar.Butter – Use room temperature unsalted butter in both the cake and frosting (room temperature butter is slightly cool to the touch and your finger will make a shallow impression).Both are necessary since the cake uses buttermilk. Baking powder and baking soda – Give the cake layers a lift. ![]() ![]() Cake flour – The secret to soft lemon cake layers with a light crumb!.Here’s what you need to make the best lemon layer cake:
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