Lemon Cake 🍋🍰
For the cake
Ingredients:
• 2 1/2 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 1/2 tsp vanilla extract
• 4 large eggs
• 3/4 cup milk
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
•Pinch of turmeric for the color (Optional)
For the cake
Ingredients
• 2 1/2 cups heavy whipping cream, cold
• 1 1/2 cups powdered sugar
• 2 tsp vanilla extract
• 1 tub (180 g) Madame Loik whipped cheese
Method
Cake
1. Preheat oven to 180°C. Line two 8-inch pans with parchment and grease the sides.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter, oil, sugar, and vanilla until light. Add eggs one at a time.
4. Mix milk with lemon juice. Add half the dry ingredients, then the milk mixture, then the remaining dry ingredients. Fold in lemon zest.
5. Divide into pans and bake 22-25 minutes until a toothpick comes out with crumbs.
6. Cool slightly, then transfer to a rack to cool completely.
For the cream
Whip the cheese to soft peaks. Add cream, powdered sugar, and vanilla, and beat until stiff peaks form. Chill until ready to use.
Baking a lemon cake at home is a delightful experience that fills your kitchen with a refreshing citrus aroma. Using both fresh lemon juice and lemon zest in the batter intensifies the lemon flavor, making the cake vibrantly tangy yet sweet. I love how this recipe balances the lemon's acidity with the smoothness of the whipped cream and Madame Loik cheese frosting, creating a perfect harmony of textures and tastes. One tip I've found useful is to ensure your eggs and butter are at room temperature before mixing; this helps the batter blend more evenly and results in a softer crumb. The addition of a pinch of turmeric, while optional, adds a beautiful golden hue that makes the cake look as inviting as it tastes. When it comes to whipping the cream and cheese, chilling them beforehand is crucial to achieve those stiff peaks that hold the frosting's shape. Madame Loik whipped cheese adds a unique tang and creaminess compared to standard cream cheese, elevating the frosting’s flavor profile. Also, to keep the cake moist, avoid overbaking—check with a toothpick as suggested, and remove the cake from the oven as soon as it comes out clean or with a few moist crumbs. After cooling, frosting the cake generously allows the creamy lemon flavor to shine through. This lemon cake recipe is perfect for special events or simply as a refreshing treat with afternoon tea. Experimenting with this recipe has been rewarding, and I highly recommend it for anyone wanting a bright, homemade dessert that’s both tangy and sweet.