How To Make My Secret Less
Ah, that magic fluffy frosting thats 100% smooth yet not cloying and overly-sweet like buttercream! This frosting uses a flour-based roux as the thickener which is whipped up with icing sugar / powdered sugar and butter.
Its gained a bit of a cult following for good reason. For this cake, were making a lemon-flavoured version of the recipe.
- The unappetising looking flour roux that thickens the frosting
- The magic fluffy frosting thickened with the roux!
The Best Lemon Dump Cake Recipe
Looking for an easy lemon dessert? This lemon dump cake is very easy to make is inexpensive and tastes delicious and rich. Make it in the oven or the slow cooker and have one of the most decadent desserts you will ever make. You dont have to tell anyone how easy it was to make.
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Why Do I Have To Use Room Temperautre Ingredients
Youve heard it here many times, and no doubt in other recipes, so why use room temperature ingredients when baking a cake? Is it that important? The answer is YES! It is essential that you use room temperature eggs, milk, lemon juice and butter for this recipe or your cake will not rise properly or be as tender. Heres why:1. Room temperature ingredients bind together more easily than if you had some cold and some warmer ingredients you can literally feel the difference when mixing by hand. In other words, the batter is easier to NOT overmix and overwork the gluten, which creates more even lift and rise in the cake when baking.2. Cold ingredients require longer to bind together so they are easy to overmix which over-develops the gluten making a denser cake.Cold eggs and milk can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in a baked cake that is grainy or flat in texture, dry or dense.3. Cold ingredients also produce a thicker, colder batter which takes longer to bake which changes the entire structure and texture of the cake.
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How Do You Decorate The Cake As Shown In The Pictures
To decorate the cake as shown in the pictures youll need a batch of my lemon buttercream and six half slices of lemon.
Scoop The Batter And Bake This Lemon Cake
Once your batter is ready, it’s time to prepare your cake pan for baking. We opted to make a bundt cake with this lemon cake recipe, but you could certainly choose to use another shape. Using a nine-inch square pan or two eight-inch round pans will definitely work. You could even turn this recipe into cupcakes by dividing the batter into a prepared tin. Just be sure to adjust your cooking time and keep an eye on your cake if you change your pan.
For the bundt cake pan, be sure it’s very well-greased so your cake won’t stick. The last thing you want is to go to all of the effort of making this cake, only to be scraping it out of the pan. Generously spray cooking spray on the inside of the bundt cake pan, including the middle horn. Then, pour the batter in evenly. Sprinkle additional lemon zest on top, if desired.
Put your cake in the oven and bake for 35 to 40 minutes until the top is set and lightly golden brown. Once baked, remove the lemon cake from the oven and allow it to completely cool in the pan.
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Why This Lemon Cake Recipe Works
This Lemon Cake recipe is the result of my nieces request for lemon cake for her 8th birthday. And Im so glad she did. Its one of my favorite cakes of all time, only slightly adapted from my Lemon Blueberry Cake recipe . Heres why it works:Perfectly balanced:The cake is not too tart, not too sweet, but the adept balance of fresh, tangy sweetness that makes you want to lick the plate.The lemon curd:This cake is velvety sunshine from the cake to the lemon curd to the frosting. But truly, its the exquisite silky smooth, bright, zingy, lemon curd that is spoon worthy on its own, that truly makes this one of the most irresistible cakes ever.The reverse creaming method: What sets the texture of this Lemon Cake recipe apart is the reverse creaming method. After dozens of experiments, Baking Illustrated concluded that instead of creaming the butter and sugar as usual, if you work the butter into the flour and then whisk in the milk/egg mixture, you dont get an over-glutenized, dry cake which leads to The most tender, delicate cake: The reverse creaming method creates a velvety, soft, moist, ultra-light cake with structure but without toughness. You will be blow away at how melt-in-your mouth tender the cake is!
Is This Lemon Drizzle Cake Recipe Gluten
No, this is not a gluten-free lemon drizzle cake as it contains wheat flour.
I haven’t tried making this recipe with gluten-free flour yet but you could certainly give it a go.
Whenever baking a gluten-free cake recipe, I recommend using a good quality brand that will likely be a blend of different flours like rice, or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent where you need self-raising flour.
You might also like to experiment with adding a small amount of ground almonds to lend a little more texture to your gluten free bake.
If you already have a favourite gluten-free victoria sponge recipe, you could try using that in place of the main batter ingredients here, simply adding the lemon zest and juice as directed and then following the steps for the drizzle.
None of the other ingredients naturally contain gluten but you should still double check all of your ingredients labels to make sure to check that they are gluten-free. Don’t forget to also check anything extra you intend to serve the recipe with.
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How To Get Stripes
Does It Matter What Kind Of Lemons I Use
You can use any type of lemons you like in this lemon drizzle cake but they should be unwaxed as you’ll be zesting them.
If you can’t get hold of unwaxed lemons, you can remove the wax at home. Just place your lemons in a colander in the sink and pour freshly boiled water all over them. While they’re still warm, but not too hot to handle, brush them gently with a vegetable brush and the wax should come away. You can then rinse them off and they’ll be ready to use.
Remember, too, that lemons are truly the star of the show in this recipe, so while standard lemons are absolutely fine to use and give a wonderful result, investing in good quality lemons will make the cake extra special.
Note: lemons can vary in size and therefore give different amounts of juice. A standard UK lemon, as used in this recipe, gives about 2 tbsp of juice. If yours are larger or smaller, adjust accordingly.
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Can I Make This Ahead Of Time
You can make the cake layers a day or two ahead of time, and once cooled, wrap them up and store them in the fridge until you are ready to assemble the cake. You can also make the lemon cream cheese frosting 2 to 3 days ahead of time. Simply keep the frosting in an airtight container in the fridge. Bring the frosting to room temperature and re-whip with the mixer before using.
Lemon Cake With Fluffy Less
This is the Lemon Cake you make when you want to impress. 3 cake layers based on my signature Vanilla Cake recipe that readers around the world have fallen in love with, with a magic fluffy not-too-sweet lemon frosting. The bonus here is that this cake stays perfectly fresh for 4 whole days. Thats unheard of!
Pressed for time? Make this quick Lemon Cake with Lemon Glaze.
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How To Make Mini Lemon Cakes
Preheat the oven to 325F. In a large mixing bowl, stir together the dry ingredients
Prepare the lemon glaze. In a bowl, stir together powdered sugar, lemon juice, lemon zest, and butter. Dip each mini lemon cake into the lemon glaze or just pour the glaze over the cakes. Enjoy!
How Can I Tell When My Lemon Drizzle Cake Is Ready
Visually, youre looking for a cake that is light golden in colour and looks even from edge to edge.
When you feel confident that your cake is ready, remove it from the oven and insert a flat skewer into the centre of the cake. When you pull it out, it should look clean. If anything has stuck to the skewer than the cake needs longer in the oven.
Dont worry if you dont get it right first time. Baking cakes takes a bit of intuition and the more you get more used to baking and the quirks of your particular oven, the more you will get a feel for when your cake is done.
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Easy Lemon Pie Dump Cake Recipe
I love dessert. I love dessert, even more, when I can make it fast and easy. If it is a lemon dessert, and forget, I am eating the whole thing. I remember growing up, my great-grandmother always made lemon meringue. It was her favorite, and it has been one of mine for as long as I can remember. My moms too.
The only thing is, I really hate making lemon meringue pie. When I worked at the bakery, I made the fruit pies, and on Saturdays, I made the meringue pies for all the local restaurants. That is a lot of pies. So while I still love eating the pies, I tend to stick to easy dessert recipes now. This dump cake is my number one easy lemon dessert recipe.
Step : Make The Cake Batter
- Combine the wet ingredients: Whisk the eggs, milk, lemon juice, lemon zest, and vanilla extract together in a 3-cup liquid measuring cup. Set aside.
- Reverse creaming method: Using a stand mixer fitted with paddle attachment, mix the cake flour, sugar, baking powder and salt on the lowest speed until combined, then add the butter one piece. Increase the speed to medium and continue to beat until the mixture resembles coarse meal.
- Add the wet ingredients: Add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated.
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This Lemon Cake Recipe Is The Ultimate Dessert For Lemon Lovers Made With Velvety Lemon Cake Tangy
This Lemon Cake recipe is a show stopping dessert everyone will be raving about and destined to become one of your favorite cakes of all time it is mine! The cake is soft and airy thanks to the reverse-creaming method, infused with bright fresh lemon flavor, layered with luscious, zingy-sweet lemon curd and lemon curd infused cream cheese frosting! It is a show stopping dessert for every occasion and 100% make ahead friendly. Tips and tricks, Step-by-Step Photos and Video, How to Make Ahead, How to Freeze all included!
Mix The Dry Ingredients For This Lemon Cake Recipe
This lemon cake comes together fairly quickly in just a few simple steps. First, start by preheating the oven to 350 degrees. That way, you can be sure the oven will be warmed up to the proper temperature once your batter is prepped and ready.
To prep the batter for your lemon cake, start by pouring the white sugar, flour, baking soda, baking powder, and salt into a large mixing bowl. You can use a hand mixer to make this cake, or you can opt for a wooden spoon or spatula. If you’d prefer to use a stand mixer, that will work just as well.
Once your dry ingredients are added to the bowl, mix them together on medium speed. Be sure all of the dry ingredients are fully incorporated and free of any large clumps before moving onto the next step.
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Best Lemon Cake From Scratch
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The Best Lemon Cake from Scratch is a homemade yellow cake with a luscious lemon flavor, topped with tangy lemon buttercream frosting.
We are in shut down mode due to Covid-19, so there’s a whole lot of baking going on around here. And mask making too, but that’s another blog post.
When your 14 year old son says, “Mom, can you make a lemon cake?” Then you make a lemon cake.
I wasn’t sure if I had all the needed ingredients but then I discovered my old friend in the fridge – lemon oil. It lasts forever and is perfect for making lemon flavored desserts. Being low on butter, I used shortening for the frosting which turned out great.
I basically made up this recipe according to what I had available in my pantry and refrigerator. I honestly wasn’t sure how it was going to taste. The end result was way better than expected. Luke helped me with the recipe from start to finish and we were both very pleased with our lemon cake. In fact, it was so delicious, we named it the Best Lemon Cake from Scratch!
How To Make A Lemon Cake From Scratch
Begin by preheating the oven to 350F/176C.
Add the softened butter and the sugar to a large bowl and mix for 2 to 3 minutes until all is incorporated and the mixture looks really pale, almost white.
If you dont have an electric mixer, use a sturdy whisk or wooden spoon.
TIP: If you forget to put the butter out at room temperature to soften about an hour beforehand, just warm it in the microwave or in the oven while it preheats.
Now add the eggs one at a time mixing until well combined. If you accidentally add more than one, it isnt the end of the world, and your cake will still be fine.
Time to add all the flavor. Add the lemon juice and the vanilla extract and mix those in.
Next, add the buttermilk and lemon zest. There is so much flavor in the lemon zest. Mix until well combined. Scrape the sides of the bowl as needed to ensure all the ingredients are mixed properly.
NOTE: Use a zester to get the lemon zest from the lemon. While you can leave it out, I always add it, it really amps up the lemony flavor.
Also, the batter may look a little funky at this point. Dont worry, it is supposed to look like that. That is what happens in a highly acidic liquid is added to the cake batter. It will look normal once the rest of the ingredients are added.
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Easy Lemon Drop Cakes
I like to bake goodies every day, and these mini lemon cakes are one of the most common. The main difference between mini cakes and ordinary lemon muffins is that these ones are super moist, extra fluffy, flavorful, and slightly sour so you can feel the lemon taste.
Sweet lovers will definitely like this small lemon cake recipe because it is easier to prepare than you can imagine. Baking mini lemon cake is not difficult even for novice cooks.
Do not be afraid to bake them without paper liners, because the batter does not stick, and the mini cakes are super easy to remove from a mini muffin tin.