History and Origins
The origins of the lemon cake can be traced back to…
Tools, People, and Cooking Time
- Medium-sized mixing bowl
- Large mixing bowl
- Electric mixer
- 10-inch bundt pan or two 9-inch round cake pans
This recipe is perfect for a gathering of friends or family and takes approximately 60-70 minutes to bake.
Ingredients and Possible Replacements
For the perfect lemon cake, gather the following ingredients:
- 3 cups all-purpose flour
- 1 package of instant lemon pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cup butter, softened
- 2¾ cup granulated sugar
- 6 large eggs
- 2 tsp pure vanilla extract
- 1 (8 oz) sour cream
- 2 Tbsp fresh lemon zest
Feel free to experiment with replacements, such as…
Follow these steps to create the perfect lemon cake:
- Preheat your oven to 325°F (165°C).
- In a medium-sized mixing bowl, combine the all-purpose flour, instant lemon pudding mix, salt, and baking soda. Mix well and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, making sure to mix well after each addition.
- Add the pure vanilla extract and fresh lemon zest to the butter mixture and mix until combined.
- Gradually add the dry ingredients mixture to the butter mixture, alternating with the sour cream. Mix well after each addition until all ingredients are combined.
- Pour the batter into a greased and floured 10-inch bundt pan or two 9-inch round cake pans.
- Bake the cake for about 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Invert the cake onto a wire rack and cool completely before frosting or serving.
You can dust the cake with powdered sugar or frost it with your favorite frosting. Enjoy your delicious lemon cake!
Note: Baking time may vary depending on your oven and the type of baking pan you use, so make sure to keep an eye on the cake towards the end of the baking time.
Top 4 Mistakes and How to Avoid Them
Mistake 1: Overmixing the Batter
To avoid a dense cake, gently fold the dry ingredients into the wet ingredients until just combined.
Mistake 2: Incorrect Oven Temperature
Ensure your oven is preheated accurately, and use an oven thermometer to confirm the temperature throughout baking.
Mistake 3: Neglecting the Cooling Time
Allow the cake to cool properly before removing it from the pan to prevent it from falling apart.
Mistake 4: Overlooking Ingredient Substitutions
Be cautious when substituting ingredients to maintain the balance of flavors and textures in the cake.
Q1: Can I use a different type of flour?
A1: While all-purpose flour is recommended for the best results, you can experiment with alternative flours, keeping in mind that it might affect the texture.
Q2: Can I replace fresh lemon zest with bottled lemon juice?
A2: Fresh lemon zest provides a more vibrant flavor, but you can use bottled lemon juice as a substitute, adjusting the quantity to taste.
Q3: What can I use instead of sour cream?
A3: Greek yogurt or buttermilk can be used as alternatives to sour cream without compromising the cake’s moistness.
Q4: How do I know when the cake is done baking?
A4: Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.
Q5: Can I freeze the lemon cake?
A5: Yes, you can freeze the cake either unfrosted or frosted; ensure it’s well-wrapped to prevent freezer burn.