Recipe: Yummy Lemon Cake From Scratch

Lemon Cake From Scratch. The Best Lemon Cake from Scratch is a homemade yellow cake with a luscious lemon flavor, topped with tangy lemon buttercream frosting. Whisk to blend and set aside. Add the egg yolks, one at a time, mixing well after each addition.

Scrape down bottom and sides of bowl and beat in lemon juice and vanilla. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Sift flour and baking powder together in a separate bowl; add to creamed mixture. You can have Lemon Cake From Scratch using 25 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Lemon Cake From Scratch

1. It's of For The Cake:.
2. You need of (2 1/2) Cup Flour.
3. You need of (1 1/2) Cup Sugar.
4. Prepare of (1/2) Tsp Salt.
5. Prepare of (2) Tsp Baking Powder.
6. It's of (4) Eggs.
7. You need of (1 1/4) Cup Milk.
8. Prepare of (2) Tbsp Oil.
9. Prepare of (1 1/2) Tsp Lemon Extract.
10. You need of (1) Tbsp Lemon Zest.
11. You need of (1 1/2) Stick Butter, Softened.
12. It's of For The Lemon Curd:.
13. You need of (3/4) Cup Sugar.
14. Prepare of (1/4) Cup Cornstarch.
15. You need of (1) Cup Water.
16. It's of (2) Egg Yolks, Wisked.
17. You need of (2) Tbsp Butter, Softened.
18. You need of (2) Tsp Lemon Zest.
19. You need of (4 1/2) Tbsp Lemon Juice.
20. You need of For The Frosting:.
21. Prepare of (2) Sticks Butter, Softened.
22. It's of (16) Ozs Cream Cheese, Softened.
23. It's of (2) Tsp Lemon Juice.
24. It's of (1) Tsp Lemon Extract.
25. Prepare of (2) Tsp Lemon Zest.

Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan. Fold the pudding into the cream cheese mixture and frost cooled cake. In a medium bowl combine the flour, baking powder, lemon zest, and salt.

Lemon Cake From Scratch step by step

1. Pre Heat oven to 350 degrees. Grease and flour 2 cake pans..
2. Add flour, sugar, salt and baking powder to mixing bowl. Using whisk attachment, whisk for 1 minute..
3. In a another bowl whisk eggs, milk, oil, lemon extract and zest. Whisk until completely combined..
4. Replace whisk on mixer with the dry ingredients with paddle attachment. Add butter slowly to the dry ingredients, mix until well incorporated..
5. Add wet ingredients to the dry ingredients, mix until well incorporated the cake batter will be fluffy..
6. Spoon half the batter into one pan, then the rest into 2nd pan. Bake for 30 minutes or until done..
7. Remove cakes, let cool completely. I leave them to cool in pans you can do as you wish..
8. Let's make the curd. Combine sugar, cornstarch and water, constantly whisk over medium. In the meantime have 2 egg yolks mixed in a small bowl..
9. When curd starts to boil, remove from heat, pour 1/2 cup into bowl of egg yolks, whisk constantly for a few seconds then whisk back into pan with the remaining mixture. Whisk for about 30 seconds..
10. Add in butter, zest and lemon juice. Whisk for another minute. Set aside to cool..
11. Lets make the frosting. Whisk butter until smooth. Add the cream cheese, whisk until smooth and incorporated..
12. Add the lemon juice, lemon zest and lemon extract. Whisk until smooth..
13. Before building the cake, place about 1 1/2 cup of frosting into a frosting bag, using whatever tip you wish..
14. Build cake, layer of frosting then curd. Place 2nd cake on top. Frost sides then top, If you want curd on top also, make a dam with frosting tip, then add curd. Decorate with remaining frosting..
15. Enjoy!.

Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture. The lemon cake batter is velvety and thick. Bake time will be longer, but you can use a toothpick to test for doneness.