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Lemon Cake Recipe

Harvesting Improved Meyer Lemons today in the dome. The Geodesic biodome always smells amazing from the fresh citrus harvest in my Ohio winter. Can you believe it is winter and we are enjoying fresh citrus?  In this post, I share my favorite Lemon Cake Recipe and some tips on growing your own.

Lemon In My Home Garden

fresh lemons from home garden

I’ve been growing a lemon ‘tree’ in my home garden since 2009.  It seems weird calling it a ‘tree’ because it really is the size of a small shrub or plant.  With just a little bit of care, you can basically grow these new varieties in any hardiness zone.  The most important thing is to protect the tree during cold snap and freezing weather.

I’m going to use them in this yummy recipe for a sweet dessert to celebrate the weekend.  Nothing beats the taste of fresh lemons.….. you’ve got to try these in your home garden not only because they are tasty but because it is a beautiful plant to grow.

Lemon Cake Recipe

Slices of homemade Lemon Cake

This has got to be one of the most moist cakes I have ever put together in my home kitchen.  The key ingredient to really make this cake dance is the fresh citrus. Below are the basic ingredients you will need for this recipe.  You will also want to scroll down on this post to get the complete directions and printable recipe card.

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Lemon Cake Recipe

Ingredients

  • 1 1/2 cups of unsalted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs,
  • 3 cups cake flour *if you do not have cake flour, see note below
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • zest of 2 lemons
  • 1 Tablespoon fresh squeezed lemon juice

Instructions

  1. Preheat the oven to 350 degrees
  2. Grease and flour 9"x12" cake pan. Batter can be divided into three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
  3. In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
  4. In another bowl, add the milk, vegetable oil and lemon juice. Whisk to blend and set aside.
  5. In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
  6. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
  7. Add the flour mixture and the milk mixture alternately. Mix until combined and smooth. Do not mix too fast - keep setting on slow - medium.
  8. Pour the batter into the prepared pan, smoothing the tops with the back of a spoon and tap bottom of pan to remove bubbles in batter before baking.
  9. Bake at 350 degrees for about 35-40 minutes. If baking three 8 inch pans, bake at 350 for 20-25 minutes.
  10. A toothpick inserted in the center comes out clean means the cake is done!
  11. Let the cakes cool in the pans 10 minutes before decorating.

Notes

If you don't have cake flour, for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch.

Image of the cake is coming soon... I always get so excited about the gardening involved that I forget to snap a photo before the food is gone.  This recipe will be devoured in no time so take your photo FAST!

More Home Grown Recipes on My Site

slices of lemon cake

Lemon Cake Recipe

Harvesting Improved Meyer Lemons today in the dome. The Geodesic biodome always smells amazing from the fresh citrus harvest in my Ohio winter. Can you believe

Read More »

Let’s Connect

Have you grown citrus in your home garden?  I would love to hear from you so be sure to comment on this post feature on my site.

Happy Lemon Farming,

Bren Haas

2 thoughts on “Lemon Cake Recipe”

  1. THE CAKE LOOKS GREAT. ONLY PROBLEM I HAVE IS ..WHY SO MUCH SUGAR? I TRY TO BE A LITTLE HEALTHIER. THIS RECIPE CALLS FOR A LOT OF SUGAR & BUTTER.
    CAN EACH BE REDUCED?
    MARY B.

    Reply
    • Good point… I wonder how stevia would do in this recipe instead of all the sugar. I’ll try to experiment with this ideas later this week. Look for a new edit to the recipe soon.
      Thank you for commenting on my post!

      Reply

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