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This Citrus Dream Cake brightens every gathering. Tangy lemon flavor wrapped in soft layers with smooth frosting puts a grin on everyone's face. It's basically a taste of sunshine that's surprisingly easy to whip up.
Zesty and Delightful
What makes this cake special is how the citrus perks up each mouthful while keeping everything deliciously moist. I'm thrilled it uses basic pantry staples but tastes like you bought it from an upscale patisserie. And that tangy frosting? It's the perfect finishing touch.
What You'll Need
- 1 1/2 cups: All-purpose flour
- 1 1/2 tsp: Baking powder
- 1/4 tsp: Baking soda
- 1/4 tsp: Salt
- 1/2 cup: Unsalted butter at room temperature
- 1 cup: Sugar
- 2 large: Eggs
- 2 tbsp: Lemon zest
- 1/4 cup: Freshly squeezed lemon juice
- 1/2 cup: Buttermilk
- 1/2 cup: Sour cream
- For Frosting: Cream cheese butter powdered sugar with zest and juice from lemons
- Garnish: Thin slices of lemon
Let's Bake
- Get Ready:
- Warm your oven to 350°F and butter two 8-inch baking pans.
- Mix Dry Team:
- Combine salt baking soda baking powder and flour with a whisk.
- Start the Batter:
- Beat sugar with butter then mix in juice lemon zest and eggs.
- Bring it Together:
- Alternate adding wet and dry items starting and finishing with the dry mix.
- Into the Oven:
- Pour batter equally into pans and bake for around 25-30 minutes.
- Final Touch:
- Let it cool fully then spread lemony cream cheese frosting and top with lemon slices.
My Best Tips
- Fresh is Best: Always go for actual lemons not bottled juice.
- Smart Zesting: Always zest your lemons before juicing them.
- Room Temp Magic: Ingredients blend smoother when they aren't cold.
- Don't Overdo: Stop mixing once everything comes together for the fluffiest texture.
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Keep It Fresh
- Store Smart: Keeps at room temperature for 2 days or in the fridge for 5 days in an airtight container.
- Freeze Some: Individual slices can be frozen up to 2 months if wrapped properly.
- Serve Right: Goes wonderfully with fresh berries and a scoop of ice cream.
Recipe FAQs
- → Why did my cake collapse in the middle?
Avoid opening the oven door during baking and ensure ingredients are at room temperature. Test your baking powder's freshness too.
- → What’s the best way to zest lemons?
Zest lemons before squeezing the juice, and grate only the yellow skin to skip the bitter white part.
- → Can I prepare this in advance?
Sure! Bake and wrap up the layers a day or two early. Just frost them fresh on the day you're serving.
- → What’s the fix for runny frosting?
Keep butter and cream cheese only slightly softened, but not melted. If it’s still runny, pop it in the fridge to firm up.
- → Is this cake freezer-friendly?
Absolutely, freeze the plain layers for up to three months. Let them defrost overnight in the fridge before decorating.