I’ll keep this in a rotation for sure. Can this cake be used to make tiers? I followed recipe exactly & used the suggested sour cream substitute for the buttermilk. Thank you for your swift response, didn’t even have time to change my mind for the 100th time. I’m not going to lie, these days have been difficult. Thanks! Thanks so much. Set the oven at 350 degrees. Since its publish date, I’ve received many questions about leaving out the blueberries to make it plain. The cake was excellent. Yes. Decorate the outer edges of cake with additional lemon zest and lemon slices if desired. I think we all need a dose of sunshine right now. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Butter a 9-inch round layer cake pan. (Image credit: Quentin Bacon) 3. If so, how much less time do I need to bake them? Do you think cake flour would be better for this recipe? Turning the cake out onto the serving platter first, then poking holes and pouring the syrup over, ensures we don’t have a sad cake mess on our hands. https://tatyanaseverydayfood.com/recipe-items/lemon-meringue-cake Everyone ate it and liked the flavor, although it could have been a little more lemony. Make sure to adjust the baking time and check frequently for doneness. I followed the directions exactly, and it was so simple and delicious! I wondered if it’s possible to bake this as cupcakes instead. Time for another layer cake! No need for the lemon curd if you don’t have in your pantry. I brought it to a small family dinner party..it was a highlight! Top with 2nd cake layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. I feel like I’m in a time warp and I’m not entirely sure where the days go, but I did finally manage to get these photos edited and the recipe written up at the request of one of those coworkers, and I think it’s an appropriate one for this moment. Mix Egg Whites – Separate eggs and add the egg whites to a mixer, mix until stiff. Awesome recipe! For a lighter crumb be sure you are sifting your flour before measuring – this will definitely help! I am making it again but the first time it was a little crumbly but the frosting was delious.I am hoping for a even better cake this time. I made two layers because our oven isn’t big enough to bake three at the same time and all up they took about 40-45 minutes. There’s quite a lot of batter, so make sure your pan is not a shallow one. Without the buttercream, the cake is kind of gross. Hi Sally! Required fields are marked *. Sadly, the frosting is waaaayyyyyyy too sweet it ruined the cake. Everyone loves this cake! Most standard baking pans are 2 inches deep, and that will work just fine. This sweet and citrusy Blueberry-Lemon Layer Cake gets part of its luscious flavour from the cream cheese, marshmallow creme and Cool Whip filling and icing. Let cake cool while you prepare the frosting. Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. I followed the recipe to a T! Besides the flavor and texture, this cake is loved is because of its ease. Wondering who was breathing in the elevator right before me when I bring once-weekly groceries upstairs. Seriously made my week with this one. Also don’t overmix your batter. If you’re a lemon dessert lover like I am, meet our crowning glory. Serve! The baking time is definitely not enough. Used pastry bag to fill them, baked for ~18 minutes, used your lemon syrup and frosting recipe. This helps the cake hold its shape when cutting. The lemon gelato was the best and I’d meander down the cobblestone streets trying to lick it all before it melted in little rivers down my hand. I should have used the touch test instead. (Alternatively, if the word “sifted” comes after an ingredient, sift after measuring.) I drizzled the lemon syrup over cooling cake & then refrigerated for an hour- then frosted & refrigerated again to set it up perfectly. My sister had an allergic reaction to the eggs in the sponge though! In a medium bowl, beat together with an electric mixer the butter, sugar, and lemon zest. How about changing to a gluten free all purpose flour? I wonder if it would taste good with only whipped cream and fresh berries? The icing is truly the “icing on the cake”. These single layer cake recipes are designed to make cake baking simpler while still giving you irresistible results. I have tried in my cooking channel inspired by Sally, I have a make a plain lemon cake and I couldn’t make layers but seriously it’s really really awesome. Hi Sally, or fellow bakers, Has anyone made this recipe with different icing? And of course, topping the whole thing with a thick layer of smooth lemon cream cheese frosting never hurt anyone. I literally gasped when I tasted it. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. Here’s my set of sifters. I left out the brown sugar and replaced with more granulated sugar. Made the layers the night before and then iced it the next day which made it easier. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer, rub the sugar and lemon zest together with your fingertips until fragrant. Thanks! Hi Annie, Did you try this with GF ingredients yet? It takes it over the top. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. To assemble the cake, place 1 cake layer on a serving plate. This single layer lemon cake with lemon cream cheese frosting is a bite of sunshine: a light and bright lemon cake, infused with lemon syrup and topped with a smooth lemon cream cheese frosting. I will work on doing more videos . The cream cheese frosting a perfect compliment to the home made rich flavored cake. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction, Sally, I made this for my two year old son’s birthday in March, and we all loved it. Yay! If you love lemon cake, you’ll adore my lemon bars and lemon meringue pie! Beat on low speed until the batter is smooth, but do not overmix. Perhaps because there were fewer layers than in the original recipe I had a fair whack of icing left over, but I intend to freeze that and put it on cupcakes later, not a problem. We hope his palate will eventually mature, and in the meantime we’re happy to eat his share. My husband actually doesn’t eat cake so his birthday cakes are usually cakes I like (haha!!) Add the vanilla extract and beat briefly to combine. so good!!! She is fine with Sally’s cakes though. Look at this stuff!!! Thank you, as always, for your support and constant feedback! From birthday parties to bridal showers and every festivity in between, these impressive layer cakes are … I definitely sifted the flour and only mixed the ingredients till just incorporated so as not to overmix. Make sure to handle with care. This cake recipe is the real lemon deal! Thank you ❤️, I love this review. Shares. I made this for a friend’s birthday and there was not a single crumb left. I will definitely use it for my orders. Thank you, fingers crossed, I hope this works. For the flavouring, I used 1 tsp vanilla extract, 1 tsp lemon extract, zest and juice of 1 lemon. You can use yogurt or sour cream instead. This is THE BEST lemon cake I have ever had. Thought it may have been from one of Mayer Heatters cookbooks, but it was not You want to incorporate as much air as possible into the mixture to make it light and fluffy. Enjoy! Your email address will not be published. 37 Reviews 4.8 out of 5 stars. Cream together the butter and lemon sugar on medium-high speed until pale and fluffy, 2-3 minutes. Hi Amber, though I haven’t tested my white cake as a lemon cake before, you could try replacing 3-4 Tbsp of the milk with 3-4 Tbsp of lemon juice, then add the zest of 1-2 lemons. Stay well. Hi Annie, We haven’t tested this recipe with gluten free flour but let us know if you try! After some tinkering, I found that using the juice of the lemon as a syrup to pour over the baked cake, rather than including it in the batter, produced the brightest flavor. No one said anything but next time I will take it out of oven after 22 or 23 minutes. YUM! Not quite 14 layers like my no-bake s’mores cake or Smith Island cake, but just as fabulous as both. I really love the crumb of that cake base – thoughts on creating a lemon rosemary cake with your white cake base . The thing is, I like cake, but when there’s only two of us around, making a double or triple layer cake … Hi! Made this today , without the cream cheese frosting . So glad you enjoyed it <3. Even though I am so grateful for how lucky we are, feelings simmer underneath. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! . Decorate cake: On a serving plate, spread about a third of the frosting on one cake layer, then spread a thin layer of lemon curd on top. I’m not sure what I did differently, followed the recipe the same way both times, but both cakes were absolutely phenomenal! I made mini cup cakes for my office mates. The 2nd time the cakes came out more dense and flat, the frosting was a bit thin even after adding more powdered sugar. Facebook Instagram Pinterest Twitter YouTube LinkedIn. How fun, Kelly! Single Layer Carrot Cake with Cream Cheese Frosting, Single Layer Gingerbread Cake with Cream Cheese Frosting, Single Layer Guinness Cake with Irish Cream Frosting, Single Layer Chocolate Cake with Chocolate Ganache. Yay! Rub the lemon zest and sugar together before creaming with the butter. Thank you Phoebe! One of the best cakes I’ve made and I bake a lot. For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Between the cake and frosting, you’ll need 2-3 lemons. The cake itself is VERY buttery. Looked online, but no luck so far. Store-bought candied citrus can be used to decorate the top to make it extra special. The cake was a bit dense though, how can I make my cakes super moist and fluffy? Even when the toothpick came out clean, it really wasn’t done. Thank you Nancy – so glad you enjoyed! I like to microwave leftover pieces of cake on 50% power for 20 seconds to reheat. Scrape down the sides and up the bottom of the bowl as needed. Sift flour in a large bowl, then measure 3 cups. Or perhaps I needed more syrup? Allow cakes to cool completely in the pans set on a wire rack. Trying to avoid other people in the hallway, picking up mail, on the street, in the grocery store. Too good. P.S. I did add 2 TB more of lemon zest. I’m using the medium one in this photo. Thank you Soo much Sally for this Delicious Recipe. It should make a thick layer, and can be swirled in patterns if desired. Shop Online. I made the mistake of pouring the syrup over while the warm cake was still in the pan, and when I tried to release it onto a rack it completely fell apart and stuck to everything. Living in a one bedroom apartment in a downtown high rise building was my ideal life just a few months ago, yet now it feels like a prison. It feels like another life. So glad you enjoyed this one! This cake looks totally scrumptious and I’m planning to make this for my good friend’s birthday on Thursday. I followed the recipe exactly. Hi Ana, I’m glad you enjoyed the flavor of the cake! Great addition to your one layer cake collection! Chat | Email. Our Social Communities. Good luck! Little secret to myself…hehehe. This is a tall cake, too, for a single layer cake. Preheat the oven to 350° and grease a 6” round cake pan. Chilling overnight helped the cake to firm up and slice neatly. skin. Let cake cool in pan on a rack for 10-15 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Place second cake layer on top, then cover the entire cake with remaining frosting. A bit of a messy thing because of the syrup but so so worth it! I will definitely make it again! The cake’s diminutive size belied its intense, unbelievable lemon flavor. When it comes out clean or just a couple crumbs attached they’re done. So, here are my tips for single layer lemon cake success: I hope you enjoy baking this recipe, for yourself and those you love, to bring a little sunshine and brightness when we really need it. The most popular request by far being for a small and easy chocolate cake. square baking pan. You can add up to 3/4 cup (142g) sprinkles. Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter ; This incredibly moist and tender cake marries honey and lemon in perfect harmony. Besides the flavor and texture, this cake is loved is because of its ease. I absolutely love the cake texture and flavor. How To Make the Best Flourless Chocolate Cake. I brought it to work and shared it with my coworkers, in the same room, sharing the same knife to cut it, likely less than 6 feet apart. Use buttermilk for best flavor in the cake, but if you don’t have it I include substitution notes below the recipe. Layer Cake Recipes These gorgeous layer cakes are complete showstoppers. Today’s new recipe comes to you by popular demand! You could also try a single recipe on a 7×11 pan but I think the cake would be really thin. Garnished with lemon zest. Its now perfect, gets your salivary glands going! It came out really Delicious. Sure, I’ll make one from time to time, but I’m far more likely to whip up a simple single layer cake. You are a household name around here! For more details, please see my. Even though we’re on the 9th floor of our building, we take the stairs most of the time because there’s less chance of others. Allrecipes has more than 90 trusted cake mix recipes complete with ratings, reviews and mixing tips. The cakes must be completely cool before frosting and assembling. Grab a cookie, take a seat, and have fun exploring! Regardless, I love the cake recipe and will use it from now on, but probably with another kind of frosting. Layer cake recipes. I tried this recipe last weekend for my husband’s birthday. Recipes; Cake; Single layer cake; Honey Lemon Cake. This is the best cake I’ve ever made. Sadly, the cake was dry. Trace the bottom of the cake pan on a piece of parchment paper and cut it to match. The limoncello frosting is cheesecake like with a lemon curd in the middle. Perfection! © 2020 Katiebird Bakes, LLC. Thanks for being here. Single Layer Chocolate Cake Recipe. I’m afraid to risk it for a group, but want so much to have a good GF lemon cake recipe! Set aside. I was so upset! 1. Thank you Sally. This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry cake. Lemon … Does anyone know if I can make this cake and refrigerate the whole thing overnight so we can eat it tomorrow? Poured over the top was a citrus glaze made with lemon juice and powdered sugar with grated lemon and tangerine(?) Hi Lillian, you can cut this recipe in half. Filed Under: Cakes, Date Night, Dessert, Recipes, Single Layer Cakes, Spring, Summer, Winter. Spread cooled cake with cream cheese frosting. (187g; measured via spoon and level method), (56g; 1/2 stick), softened to room temperature. Thank you Meenu, so glad you enjoyed it. An 8 or 9 inch square pan would work, or you could double the recipe to make in a 9×13 pan. I think I’m going to start a series on single layer cakes (I guess I have already, since this is the third one I’ve posted in the past couple months). Just to keep it a little more safe and socially distanced among my co-workers. On a 90 degree, warm summer day this lemon cake was refreshing. I decided a plain lemon cake needed its own separate blog post. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, buttermilk, and flour. Has anyone added a raspberry or strawberry filling? Absolutely delicious! This simple cake is a true celebration of lemon, with the juice and zest infusing both the cake and the glaze. Looking for layer cake mix recipes? Add the powdered sugar, lemon juice, lemon curd (if using), and salt, and beat at medium to high speed until fully combined and light. The key to this recipe is using sifted all-purpose flour. Here’s the part where I should talk about how I made this single layer lemon cake with lemon cream cheese frosting to combat the darkness and the doldrums, but the truth is I made it months ago, right after that dinner at RPM, before we knew any of this was headed our way. This site uses Akismet to reduce spam. Thank you so much for sharing your genius : ). Thank you, This is Super delicious recipe. Love them. Whenever the word “sifted” comes before an ingredient, that means you sift before measuring. Also, I was also hoping for a stronger lemon flavor, so next time I might add some more lemon zest and juice. Preheat Oven – Preheat oven to 325 F degrees. It was like sunshine. My grandson & I made a flag on top for 4th of July using Black berries & red raspberries. Neither flavor overpowers the other, but each is distinct in every bite. In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy – this should take 2-3 minutes. And as an avid chocolate lover with a small household, I get it. Will that work? Sifting the flour aerates it, creating an overall fluffier cake. Beat very well, about 1-2 minutes. I would advise cutting the amount of icing in half, I love sweets beyond belief, but it was a little too much for my family and I. I made some homemade sprinkles and wanted to turn this into a lemon firework Funfetti cake for the forth, any thoughts on how the sprinkles will affect the cake. The tips are very helpful. 31 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Bake one of our spectacular layered sponges for a special occasion. Learn how your comment data is processed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. I hope this cake will similarly usher in brighter, happier days ahead. Otherwise this cake is amazing. My daughter is turning 8 on Sunday and asked it I could make this cake but instead of lemon could I use orange to make it orange flavored? I made the cake as instructed. To test for doneness, insert a toothpick into the center of the cake. Add the egg … Hi Deborah – great idea! Line bottom of cake pan with the parchment. Lemon Cake with Lemon Curd. It’s light and very lemony! Hey, we thought the frosting was too sweet so added more lemon juice, probably about half a tablespoon. So glad you enjoyed it! We received it for our wedding and I can’t find it anywhere online! So I’m doing your lemon cake with the frosting of the limoncello cake, and using the lemon simple syrup in the middle. I like how you rub the sugar and zest together, I couldn’t get enough of the smell! I’m Sally, a cookbook author, photographer, and blogger. Great job Sally. I will never even search for another lemon cake recipe after this. This hit the mark, esp the frosting! I think the icing could have been cut in half from this recipe. I made this lemon cake for my daughter-in-laws birthday. I would love it it if you could recommend a less sweet frosting for this lemon cake. Or use 4 7 inch pans. https://www.countryliving.com/food-drinks/recipes/a2268/lemon-cake-clv A very pleasant texture, moist without being sticky or cloying, and a good balance between sweet and tangy flavours. Prepare cake mix according to package directions, using a greased 9-in. Thank you so much for the recipe , single layer cakes are so difficult to come by looking forward to more such recipes . I wanted a lemon cake positively bursting with lemon flavor, like the one I had at RPM. I was torn between cream cheese frosting and lemon buttercream, so I combined the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to lemon buttercream. Bake time will be close to 40 minutes. I’ve never had lemon cake before so I wanted to try something new and I really love it! Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. See the rest of my single layer cake recipes here. Single layer cake Connect with us. I will make this cake again. but he had two helpings of this cake!! Lemon always tastes like Italy and summer to me, like the summer I spent studying in Rome in college. In a small microwave-safe bowl, microwave the lemon juice and sugar on high until bubbling and sugar has melted, about 30 seconds to 1 minute. this one is definitely here to stay. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and … If it’s still warm, the frosting will melt as it’s spread and the syrupy cake will stick to it. I baked the 3 layers for 26 minutes as I used the “touch method” to see if it was done. With the mixer on low speed, add the dry ingredients just until combined. I didn’t have buttermilk on hand and I don’t like the milk/vinegar substitute, so I used 3/4 cup regular plain Greek yogurt + 1/4 cup milk. Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. I left out the brown sugar and replaced with more granulated sugar. Here is their line of cake stands. I love this recipe, would like to sub the lemon with milk and omit the zest for a vanilla cake instead. As much as I love the beauty of prettily decorated multi-layer cakes, the truth of the matter is that they’re just not my thing to bake. Bake time will be longer, but you can use a toothpick to test for doneness. Single Layer Lemon Cake with Lemon Cream Cheese Frosting. My husband’s birthday was yesterday and we invited 2 friends over for dinner. Let cake cool completely before frosting. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I added poppy seeds to it. In this special FREE series, I reveal my most powerful SECRETS to great baking. Line the bottom with parchment paper and butter the paper. My husband is a lemon freak – so there’s no such thing as too much lemon for him. View our privacy policy. The cake was delicious. Yes, I did find the cake a bit drier when I used Greek yogurt in place of buttermilk, but both work! 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