This Sweet and Tangy Lemon Cake is an irresistible combination of a light and fluffy cake with a burst of fresh lemon flavor. The cake is made with the perfect blend of freshly squeezed lemons and sweet sugar, baked to perfection in a moist and tender cake. The bright, citrusy flavor of the lemons is balanced with a hint of sweetness, and the cake is topped with a fluffy lemon frosting. This sweet and tangy dessert is sure to be a crowd pleaser and will leave your taste buds begging for more.
Frequently Asked Questions
Q. What type of lemons should I use for this recipe?
A. You should look for lemons that are firm and heavy for their size with a thin, smooth skin that is uniformly yellow in color. This indicates that the lemon will have lots of juice and a perfectly balanced tart and sweet flavor.
Q. How can I tell when my cake is done baking?
A. The cake is done baking when the top and sides of it are golden and a toothpick inserted into the center comes out clean.
Q. How can I substitute buttermilk if I don’t have it on hand?
A. Substitute whole milk or heavy cream for a more intense taste. If you make this alteration, take out the baking soda and raise the baking powder to a teaspoon instead of 1/2.