A fail-proof recipe for a fluffy lemon butter cake using the reverse cream method. Perfect for any occasion!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 350°F (175°C) and grease a cake pan.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Make sure your butter is at room temperature for easier creaming.
For a more intense lemon flavor, you can add more lemon zest.
Ensure that all ingredients are at room temperature before starting.
Can I use a different type of flour?
You can use cake flour for a lighter texture, but all-purpose flour works well too.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap.
What can I serve with this cake?
This cake pairs well with whipped cream or a lemon glaze.
Is this cake suitable for special diets?
This cake contains dairy and eggs, so it is not vegan or dairy-free.
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