Lemon Birthday Cakes
A light and zesty lemon cake perfect for birthdays. Easy to make and decorate, this recipe yields moist and flavorful cakes every time.
Equipment
- 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Wire rack
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- 2 tbsp lemon zest
- 0.25 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, 0.5 tsp of baking soda, and 0.5 tsp of salt. Set aside.
- In a large mixing bowl, beat 0.75 cup of unsalted butter with 1.5 cups of granulated sugar until light and fluffy, about 3-4 minutes.
- Add 3 large eggs one at a time, beating well after each addition. Mix in 2 tbsp of lemon zest, 0.25 cup of fresh lemon juice, and 1 tsp of vanilla extract.
- Alternate adding the flour mixture and 1 cup of buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Chef's Tips:
• For a more intense lemon flavor, add an additional tablespoon of lemon zest
• Avoid overmixing the batter to prevent a dense cake
• Serve with fresh berries for a refreshing touch
Food Safety:
• Ensure eggs are at room temperature to avoid curdling the batter
• Store leftovers in an airtight container at room temperature for up to 3 days