Description
A collection of four distinct lemon cake recipes, offering a variety of textures and flavor profiles.
Ingredients
- For Lemon Cake 1: 2 cups all-purpose flour, 1.5 cups granulated sugar, 1 tsp baking soda, 0.5 tsp salt, 1 cup buttermilk, 0.5 cup unsalted butter (softened), 2 large eggs, 1 tbsp lemon zest, 0.25 cup lemon juice.
- For Lemon Cake 2: 2.5 cups cake flour, 1.75 cups granulated sugar, 1 tsp baking powder, 0.5 tsp salt, 1 cup milk, 0.5 cup unsalted butter (softened), 3 large egg whites, 2 tbsp lemon zest, 0.33 cup lemon juice.
- For Lemon Cake 3: 2 cups all-purpose flour, 1.25 cups granulated sugar, 1 tsp baking powder, 0.5 tsp salt, 0.75 cup Greek yogurt, 0.5 cup vegetable oil, 2 large eggs, 1 tbsp lemon zest, 0.25 cup lemon juice.
- For Lemon Cake 4: 1.5 cups almond flour, 1 cup granulated sugar, 0.5 tsp baking soda, 0.25 tsp salt, 0.75 cup coconut milk, 0.33 cup melted coconut oil, 2 large eggs, 1 tbsp lemon zest, 0.25 cup lemon juice.
Instructions
- Prepare four separate mixing bowls.
- For each cake, combine dry ingredients in one bowl and wet ingredients in another.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Pour batter into prepared cake pans.
- Bake each cake according to its specific recipe instructions, typically at 350°F (175°C) for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Optional: Prepare a lemon glaze or frosting for serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter.
- Adjust baking time based on your oven.
- Lemon zest provides more intense lemon flavor than juice alone.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 300-400 (varies by recipe)
- Sugar: 30-40g (varies by recipe)
- Sodium: 200-300mg (varies by recipe)
- Fat: 15-25g (varies by recipe)
- Saturated Fat: 5-10g (varies by recipe)
- Unsaturated Fat: 10-15g (varies by recipe)
- Trans Fat: 0g
- Carbohydrates: 40-50g (varies by recipe)
- Fiber: 1-3g (varies by recipe)
- Protein: 3-5g (varies by recipe)
- Cholesterol: 50-80mg (varies by recipe)
Keywords: lemon cake, cake recipes, dessert, baking, citrus cake, easy cake