July 11, 2022

Lemon Cake

Make this easy, breezy, summery Lemon Cake to snack on, frost and take to a party or to share with your guests, using our Natural Lemon Artisan.

Ingredients

Preheat the oven to 350 F or 180 C.
In a small bowl, mix together the flour, baking powder, baking soda and salt. Mix with a fork or whisk and keep aside.
Likewise, mix together the milk and sour cream and set aside.
In another bowl or the bowl of a stand mixer, drop in the butter and cream for a few minutes using a stand mixer or a hand mixer.
Add the granulated white sugar and cream again until light and fluffy!
Add in one egg at a time and mix to combine.
Alternate the dry (flour mix) and wet (milk mix) ingredients into the creamed batter. Scrape down the sides and give a final mix.
Add the Lemon Artisan and bring everything together by folding or beating with the mixer on the lowest setting.
Transfer to an 8 x 8 inch square pan or 9 x 13 inch sheet pan or 9 inch round pan, give the pan a couple of taps on the counter to release air bubbles and bake until a toothpick inserted into the center of the cake comes out clean (35-40 minutes).
Cool on the counter until not warm to the touch.
You can frost the cake with buttercream or whipped cream or cream cheese frosting.
Also, candied lemon slices can be used to pep up the look of the cake.

Note: Candied Lemon Slices:

Boil 1 cup of water with 1 cup of sugar in a frying pan or shallow sauce pan.
Once the water starts boiling, bring the heat down and keep the syrup simmering.
Drop in sliced lemons. Do not over crowd or double layer.
Also, add a drop of yellow food coloring to give the candied lemons a bright yellow hue.
Keep simmering for 45 minutes to an hour, or until the lemon slices become translucent.
Transfer the slices carefully to a wire rack and air dry. You can use it as a garnish for baked treats and beverages or simply to snack on.