Cook Techniques
Mixing Ingredients
Combine the wet ingredients (butter, sugar, eggs, lemon zest, and lemon juice) until the mixture is light and fluffy. This aerates the batter, creating a light texture.
Alternate Adding Ingredients
When combining dry and wet ingredients, add them alternately, beginning and ending with the dry. This helps maintain the batter’s structure and prevents overmixing.
Baking
Bake the cakes in preheated oven for 25-30 minutes until a toothpick comes out clean. Ensure even baking by placing the pans in the center of the oven.
Cooling Cakes
Once baked, cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess.
Frosting Technique
Beat the butter and cream cheese until smooth before gradually adding powdered sugar. This ensures a creamy and fluffy frosting.
Assembling the Cake
Layer the cake with frosting in between, and cover the entire cake with frosting for a polished finish.
FAQ
Can I use cake flour instead of all-purpose flour?
Yes, you can substitute cake flour, but it may result in a softer cake.
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice, letting it sit for a few minutes before using.
How can I make the cake more lemony?
Increase the amount of lemon zest and lemon juice in both the cake and frosting to enhance the lemon flavor.
Can I refrigerate the finished cake?
Yes, you can refrigerate the cake. Just be sure to cover it to prevent it from drying out.
Can I freeze the cake?
Yes, the cake can be frozen. Wrap each layer tightly in plastic wrap and aluminum foil before freezing. Frost when ready to serve.
