40 salicylic acid topical ointment for corns: Lemon Cake Recipes

Lemon Cake Recipes

There’s something about lemon cake that captures sunshine in every bite. Bright, tangy, and just sweet enough, lemon cakes are the perfect treat for birthdays, brunches, afternoon tea, or simply when you're craving something refreshing. Whether you're a baking beginner or a seasoned dessert maker, these three lemon cake recipes will add zest to your repertoire. We’ll explore a classic lemon pound cake, a fluffy lemon layer cake, and a moist lemon yogurt sheet cake — each one unique, but equally satisfying.

1. Classic Lemon Pound Cake

Overview:

This rich, buttery lemon pound cake is simple but indulgent, with a tight crumb and a citrusy glaze that seeps into the cake as it cools. It’s perfect for slicing and serving with coffee or tea.

Ingredients:

For the cake:

1 cup (2 sticks) unsalted butter, room temperature

1 ½ cups granulated sugar

4 large eggs

2 tablespoons lemon zest (from about 2 lemons)

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup whole milk or buttermilk

For the glaze:

1 cup powdered sugar

2–3 tablespoons lemon juice

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.

Beat in the eggs one at a time, then add the lemon zest, juice, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the flour.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted comes out clean.

While the cake cools slightly in the pan, whisk together the glaze ingredients.

Drizzle the glaze over the warm cake and let it soak in as it cools.

Why it’s a favorite:

The texture is dense and velvety, and the glaze adds an extra punch of citrus. You can also add blueberries or a teaspoon of poppy seeds for a twist.

2. Fluffy Lemon Layer Cake with Lemon Buttercream

Overview:

If you love bakery-style layer cakes, this lemon cake will wow you. Soft and fluffy with a tart lemon curd or buttercream frosting, it’s a showstopper for celebrations.

Ingredients:

For the cake layers:

2 ½ cups cake flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 ¾ cups granulated sugar

4 large eggs

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

For the lemon buttercream:

1 cup (2 sticks) unsalted butter, room temperature

4 cups powdered sugar

3–4 tablespoons lemon juice

1 teaspoon lemon zest

Pinch of salt

(Optional: Lemon curd for filling between layers)

Instructions:

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

In a bowl, whisk together cake flour, baking powder, baking soda, and salt.

Cream the butter and sugar until fluffy. Beat in the eggs one at a time.

Add lemon zest, juice, and vanilla.

Alternate adding dry ingredients and buttermilk to the butter mixture.

Divide batter between pans and smooth the tops.

Bake 30–35 minutes until golden and a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then transfer to a wire rack.

For the buttercream, beat butter until creamy, then gradually add powdered sugar, lemon juice, zest, and salt until fluffy.

Assemble the cake: level the cakes if needed. Spread buttercream (or lemon curd) between layers and frost the outside.

Why it’s a favorite:

This cake is light, airy, and decadent at the same time. The tangy buttercream balances the sweet cake layers, making every bite citrus heaven.

3. Moist Lemon Yogurt Sheet Cake

Overview:

This is the easiest and most versatile lemon cake on the list. Thanks to yogurt, the crumb is incredibly moist and tender. It’s a great everyday cake that comes together quickly and is perfect for snacking or potlucks.

Ingredients:

For the cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup plain Greek yogurt

¾ cup granulated sugar

½ cup vegetable oil

2 large eggs

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

For the glaze:

¾ cup powdered sugar

1–2 tablespoons lemon juice

Instructions:

Preheat oven to 350°F (175°C). Grease a 9x9-inch square baking dish.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, combine yogurt, sugar, oil, eggs, lemon zest, juice, and vanilla until smooth.

Add the dry ingredients to the wet and stir until just combined.

Pour the batter into the pan and smooth the surface.

Bake for 30–35 minutes or until a toothpick comes out clean.

Let cool, then drizzle with glaze.

Why it’s a favorite:

The Greek yogurt adds a subtle tang and keeps the cake moist for days. It’s a no-fuss option that tastes like you spent hours in the kitchen.

Final Thoughts: One Fruit, Endless Flavor

Lemon cake isn’t just one dessert — it’s a family of possibilities. From the buttery richness of pound cake to the elegance of a layered confection and the simplicity of a yogurt-based sheet cake, these recipes show how one humble fruit can inspire a wide range of delicious bakes. Whether you’re baking for a crowd or just treating yourself on a rainy afternoon, a good lemon cake is like sunshine you can taste.

And if you’re wondering which to try first, consider this:

Want a reliable, giftable option? Start with the pound cake.

Planning a birthday or a spring celebration? Make the lemon layer cake.

Need something quick and crowd-pleasing? The lemon yogurt cake has your back.

No matter your pick, let your next cake be lemony and full of zest!

40 salicylic acid topical ointment for corns

Friday, 11 April 2025

Lemon Cake Recipes

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