Lemon Cake

Vegetarian
Health score
1%
Lemon Cake
45 min.
12
380kcal

Suggestions


Indulge in the delightful flavors of our homemade Lemon Cake, a perfect dessert that will brighten any occasion! This vegetarian treat is not only easy to make but also ready in just 45 minutes, making it an ideal choice for both novice bakers and seasoned chefs alike. With its light and fluffy texture, this cake is a celebration of zesty lemon goodness that will tantalize your taste buds.

Imagine the aroma of freshly baked cake wafting through your kitchen, complemented by the refreshing scent of lemon zest. Each slice is a harmonious blend of sweet and tangy, thanks to the addition of fresh lemon juice and candied lemon slices that adorn the top. With 12 servings, it’s perfect for gatherings, parties, or simply a delightful treat to enjoy with family and friends.

Not only is this Lemon Cake a feast for the senses, but it also boasts a caloric breakdown that allows you to indulge without guilt. With 380 calories per serving, it’s a sweet escape that won’t derail your healthy eating goals. So, gather your ingredients and get ready to whip up this scrumptious dessert that promises to be a showstopper at your next event!

Ingredients

  • cup butter unsalted plus more for pans room temperature (2 sticks)
  • 2.5 cups flour all-purpose plus more for pans (spooned and leveled)
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • teaspoon salt 
  • tablespoon lemon zest 
  • cups sugar 
  • large egg yolk 
  • 0.3 cup juice of lemon fresh
  • cup buttermilk low-fat
  •  optional: lemon seeded thinly sliced

Equipment

  • bowl
  • sauce pan
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • hand mixer
  • toothpicks
  • slotted spoon

Directions

  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
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  3. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
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  5. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
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  7. Divide batter between cake pans; smooth tops.
  8. Bake until cakes pull away from sides of pans, 32 to 35 minutes.
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  10. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
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  12. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
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  14. Add the lemon slices and simmer for 25 minutes.
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  16. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate.
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  18. Stir remaining 1/4 cup fresh lemon juice into syrup.
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  20. Using a toothpick, poke holes in warm cakes on rack.
  21. Brush with lemon syrup.
  22. Let cool completely.
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  24. Prepare Whipped Frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with the candied lemon slices.
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Nutrition Facts

Calories380kcal
Protein4.21%
Fat38.7%
Carbs57.09%

Properties

Glycemic Index
21.88
Glycemic Load
37.84
Inflammation Score
-4
Nutrition Score
6.140434778255%

Flavonoids

Eriodictyol
2.17mg
Hesperetin
3.25mg
Naringenin
0.12mg
Luteolin
0.17mg
Myricetin
0.05mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:379.93kcal
19%
Fat:16.71g
25.71%
Saturated Fat:10.17g
63.54%
Carbohydrates:55.46g
18.49%
Net Carbohydrates:54.44g
19.79%
Sugar:34.7g
38.55%
Cholesterol:72.07mg
24.02%
Sodium:291.21mg
12.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.09g
8.18%
Selenium:11.25µg
16.07%
Vitamin B1:0.22mg
14.82%
Folate:55.43µg
13.86%
Vitamin B2:0.19mg
11.18%
Vitamin A:525.52IU
10.51%
Manganese:0.19mg
9.27%
Vitamin C:7.58mg
9.19%
Vitamin B3:1.57mg
7.87%
Iron:1.4mg
7.77%
Phosphorus:67.07mg
6.71%
Calcium:48.86mg
4.89%
Fiber:1.02g
4.09%
Vitamin E:0.56mg
3.73%
Vitamin B5:0.3mg
3%
Vitamin D:0.44µg
2.91%
Copper:0.05mg
2.6%
Potassium:84.89mg
2.43%
Zinc:0.36mg
2.41%
Magnesium:9.6mg
2.4%
Vitamin B12:0.13µg
2.19%
Vitamin B6:0.04mg
1.96%
Vitamin K:1.44µg
1.37%