Lemon Cake With Lemon Butter Cream Icing
This lemon cake sets the world on fire and never lasts more than a day in our house. If you only ever master one cake recipe, make it this one. First of all because it’s so, so good. (Like, better than the one from Starbucks). And secondly because it’s so, so easy.
I typically make it in your standard loaf pan, but for Easter this year I tried it in my lamb cake mould and it turned out perfectly!
Lemon Cake Ingredients:
3 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
2 tablespoons lemon extract ( not lemon oil and not lemon juice)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
Preheat oven to 350F. Grease and flour both sides of your cake mould really well. (Can also be made in a standard loaf pan)
In a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Must be lemon extract, not oil or juice. Extract.
Add the flour, baking powder, salt, and stir until just combined, don’t over mix. You will have some lumps and that’s ok, don’t try to stir them smooth.
Turn the batter out into bottom side of the prepared lamb mould, smoothing the top lightly with a spatula. Place the other half of the mould on top. (I had some left over batter that I placed in a loaf pan and baked along side the lamb mould)
Bake for about 55 minutes.
Allow loaf to cool with both sides of the mould in tact for at least 40 mins.
Gently remove the top half, then loosen the edges of the bottom half of the cake with a knife to ensure it slides out easily.
Transfer the cake to the plate you’ll be presenting it on as you want to limit moving too much. If needed, keep the head stable by placing a tall glass on the front and back of the head. Once fully cooled it will be very stable and you can remove the glasses.
Ice and decorate as you please!
*You can also make this cake anytime in a standard loaf pan. Bake at 350 for 50-52 mins.*
Lemon Butter Cream Icing Ingredients:
1 cup unsalted butter, softened to room temperature
4 and 1/2 cups icing sugar
3 Tablespoons fresh lemon juice
2 Tablespoons heavy cream
2 ½ teaspoons lemon zest
With a handheld mixer, beat the butter on medium speed until creamy, for about 2 minutes.
Add icing sugar, lemon juice, heavy cream, zest and mix on medium speed. Increase to high speed and beat for 3 minutes.
Add more icing sugar if icing is too thin or another splash of heavy cream if it’s too thick.