Moist lemon cake recipe. That is just the perfect name for this cake. A made-from-scratch cake, this recipe yields a rich and moist butter cake with a refreshing citrus flavor, perfect for all lemon flavored dessert lovers.
I love all things lemon. I love the smell of lemons. I love lemonade. I love lemon curd. And I love lemon meringue pie. I even love lemon scented soaps and dishwasher liquid. The smell of lemons, is just so refreshing like the early morning sun on a beautiful day.
Anyway, back to this cake. I have made this cake many times. And each time, it turns out perfectly moist with a refreshing lemon taste.
Here are my notes on this cake:
Use fresh organic lemons. The zest of fresh lemons is so much more flavorful than not-so-fresh lemons. And when you grate the lemons, grate just the thin top layer of the yellow skin and avoid the white part beneath the yellow skin or else your cake will have a bitter after taste.
Do not over bake the cake. Over-baking will result in loss of moisture in the cake. If you are baking in a deep cake pan like a bundt pan, reduce your baking temperature by about 10 to 15 degrees Celsius so that the top and sides of the cake does not get overcooked. Overcooking will result in dry cakes.
Cutting the cake right after baking will result in a crumbly cake. Once the cake has rested for a couple of hours, cutting will be much easier and no more excessive crumbs. Wrapping the cake in cling wrap when it has cooled down and refrigerating it overnight will produce a deliciously moist cake.
If you intend to serve the cake with a sprinkle of icing sugar on top, dust the icing sugar when the cake is slightly lukewarm. This will give the cake a nice sugar crust and is super delicious when paired with the tangy taste of the cake. And just before serving, if much of the icing sugar is no longer visible, dust a fresh layer of icing sugar again.
This cake lasts well and can hold the weight of fondant so it is definitely a good recipe for decorated cakes.
Lets look at the ingredients in this moist lemon cake and the method:
Moist Lemon Cake Recipe
180g castor sugar
180g self raising flour
1 1/2 tbsp grated lemon rind
6 tbsp buttermilk
Preheat oven to 170 degrees Celsius. Grease and flour cake tin or line with a parchment paper. For Bundt tins, make sure every nook and corner of the tin is well greased and floured.
Grate the zest of lemons ( about 1 and a half lemons).
In a clean bowl, cream butter and sugar till soft and light. Add eggs, one at a time, beating well after each addition.
Fold in the sifted ingredients into the creamed mixture alternately with buttermilk, starting and ending with flour.
Finally add in the grated lemon zest and combine well. Pour batter into prepared cake pan and bake until a skewer inserted in the center of the cake come out clean, with just one or two crumbs stuck to it. Do not over bake the cake.
Remove cakes from oven and let the cake sit in the cake tin for a few minutes before turning it over onto a cooling rack.
When the cake is just lightly warm, dust the top with icing sugar.
If you intend to decorated the cake with icing, let the cake cool completely.
Baking time for this cake will depend on the type of cake tin used. If baked in a normal round cake tin (this batter will produce an approximately 2 inches high cake in a 7 inches round cake tin), the baking time will be around 25 to 30 minutes. If baked in deeper cake tins like a bundt tin, baking time will be longer. I recommend that you check if the cake is done after about 30 minutes of baking time by inserting a skewer in the center of the cake and add on the baking time from there.
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