Not be to confused with the troublesome lemon cake recipe!
LOL Significantly I do have one other Lemon Cake Recipe right here on my web site
However that one is extra time consuming and technical to make.
This straightforward lemon cake recipe is one other “throw all of it within the meals processor” combine methodology and I’m actually obsessed!
Finely textured crumb that’s the excellent canvas for a cake soak!
I lately used this cake because the star of my Strawberry Lemon Lavender Cake for Mom’s Day
And let me let you know, from a die laborious chocolate lover this might probably be my new favourite cake!
For many who live for my meals processor cake recipes a.okay.a the One Bowl Combine methodology
You might have an interest to see the science behind changing this one from the unique Orange Cake recipe to this Lemon Cake
WATCH THE YOUTUBE VIDEO FOR HOW TO CONVERT YOUR FAILED CAKE RECIPES
Notes for Success:
This straightforward lemon cake recipe makes 2 good thick 8″ cake layers
You too can divide the batter evenly between 3-7″ pans, 1 -9″ x 13″ layer, 1 -12 cup capability bundt pan or 24 cupcakes
Mixing within the meals processor for a cake recipe like this isn’t vital as it could all be combined by hand in a big mixing bowl with a whisk
However if you’re utilizing a meals processor it have to be 14 cup capability or it is not going to match
Freshly squeezed lemon juice is at all times the most suitable choice for finest outcomes
Here’s a listing of all the pieces I’m utilizing for this cake recipe!
*I’m an Amazon affiliate so if you buy by way of my hyperlinks I make just a few additional pennies! Thanks upfront! 🙂
14 Cup Capability Cuisinart Meals Processor
For some superior layer cake concepts utilizing lemon cake click on the hyperlinks beneath!
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- Strawberry Lemon Cake
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- Lemon Coconut Cake
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- Lemon Lime Cake
Strawberry Lemon Lavender Cake
Yield: 2- 8″ Layers
Straightforward Lemon Cake Recipe
Prep Time
quarter-hour
Cook dinner Time
half-hour
Whole Time
45 minutes
Components
- Granulated Sugar 1½ cups (350g)
- Recent Squeezed Lemon Juice 12 Tablespoons (180ml)
- Lemon Zest approx 2 Tablespoons
- Plant Milk 2 cups (480ml)
- Vegetable Oil 1 cup (240ml)
- All Function Flour 2 cups + 2 Tablespoons (530g)
- Baking Powder 3 teaspoons
- Baking Soda 1¼ teaspoon
- Salt ¾ teaspoon
- Lemon Extract 1½ teaspoons
Directions
- Preheat the oven to 350°F
- Grease & parchment line 2-8″ cake pans
- Wash after which zest your lemons then squeeze out all of the juice to make 12 Tablespoons
- Mix the entire cake elements into the work bowl of your meals processor OR a big mixing bowl to whisk by hand
- Whiz up the batter to easy stopping to scrape the underside & sides after which whiz once more
- If mixing by hand merely add the moist elements to the dry elements and whisk by hand for about 50 strokes till easy
- Divide the batter between the two ready cake pans and bake instantly for about 3-35 minutes or when the desserts are springy to the contact while you gently press the facilities
- Cool the desserts within the pan till you may safely flip them out onto a cooling rack to chill the remainder of the way in which.
Notes
These lemon cake layers could be frozen wrapped properly for as much as 1 month
