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
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
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.
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
There is so much going on in the dome and outside in the gardens that it’s nice to just stream live. Be sure to check
Lemon Cake Recipe
- 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
- Preheat the oven to 350 degrees
- 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.
- In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
- In another bowl, add the milk, vegetable oil and lemon juice. Whisk to blend and set aside.
- 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.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the milk mixture alternately. Mix until combined and smooth. Do not mix too fast – keep setting on slow – medium.
- 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.
- Bake at 350 degrees for about 35-40 minutes. If baking three 8 inch pans, bake at 350 for 20-25 minutes.
- A toothpick inserted in the center comes out clean means the cake is done!
- Let the cakes cool in the pans 10 minutes before decorating.
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.