This is the next best thing after chocolate cake, and I don't want to argue with anyone, please! 😂 It was my first time making lemon cake and having it as well! I remember having an internal battle about what a lemon cake would taste like, and I'm glad I...

Ingredients
Cake
- cake flour1 1/2cups
- baking powder2tsp
- salt1pinch
- butter150g
- white sugar1 1/3cup
- eggs3
- milk1cup
- lemon juice1/3cup
- vanilla extract1tsp
- butter, melted1cup
- eggs3
- lemon zest1/2cup
Buttercream
- butter250g
- vanilla essence1tsp
- lemon juice1tsp
- milk4tbsp
- icing sugar500g
Lemon Syrup
- water1/2cup
- brown sugar1cup
- lemon juice3tbsp
Nutrition (per serving)
Calories
945.5kcal (47.27%)
Protein
9.8g (19.54%)
Carbs
113.0g (41.1%)
Sugars
97.0g (100%)
Healthy Fat
17.0g
Unhealthy Fat
35.9g
% Daily Value based on a 2000 calorie diet
How to make Semi Naked Lemon Cake
Prepare the Cake
- Step 1
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Step 2
In a mixing bowl, add 150g of butter, softened at room temperature.
- Step 3
Whisk it in with white sugar until fully incorporated. Add eggs one at a time and whisk until a smooth mixture forms.
- Step 4
In a medium-sized bowl, combine milk and lemon juice. Set aside.
- Step 5
In a large mixing bowl, sift together cake flour, baking powder, and salt.
- Step 6
Whisk in lemon zest into the egg, butter, and sugar mixture.
- Step 7
Now, start adding the dry ingredients and the milk-lemon juice mixture in small portions, whisking until a smooth batter forms.
- Step 8
Divide the batter evenly between the two prepared cake pans.
- Step 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Make the Buttercream
- Step 1
In a mixing bowl, whisk in buttercream ingredients until a smooth mixture forms. Be sure to add icing sugar in small portions.
Assemble the Cake
- Step 1
Fill in the buttercream in a piping bag and pipe in a circular motion over one cake.
- Step 2
Place the second sponge cake on top and press gently.
- Step 3
Now, cover the whole cake with the buttercream however you want.
- Step 4
Top it with decorations of your choice. I'm using silver pearls and lemon zest.
Prepare Lemon Syrup
- Step 1
Combine all the lemon syrup ingredients and let them simmer over medium heat for 1 minute.
Nutrition (per serving)
Nutrition (per serving)
Calories
945.5kcal (47.27%)
Protein
9.8g (19.54%)
Carbs
113.0g (41.1%)
Sugars
97.0g (100%)
Healthy Fat
17.0g
Unhealthy Fat
35.9g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For a more intense lemon flavor, add more lemon zest to the batter.
FAQS
Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture, but the measurements may vary slightly.
How can I make the cake more lemony?
Add more lemon zest or a bit of lemon extract to the batter for a stronger lemon flavor.
What frosting goes well with this cake?
A cream cheese frosting or a simple lemon glaze pairs well with this lemon cake.
Can I make this cake in advance?
Yes, you can bake the cake a day in advance and store it in an airtight container. Add the lemon syrup and frosting before serving.
Is this cake suitable for freezing?
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia