This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this lemon cake recipe to trim the fat and calories, and it's still a moist, lemony treat.
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)
How to Make It
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.
This was delicious and perfect for a summer night get together. I used one deep pan instead of 2 and cooked it 45 mins then cut it in half. Saved one pan of cleaning! I thought it had plenty of lemon flavor to it. Everyone loved it and I added raspberries on top. Nex time I may put some raspberry filling inside between the layers.
i made this cake for my Daughters birthday, she loves all things lemon, and it was a hit. I followed the recipe exactly. The one thing different I did, was make a lemon curd filling for the center and make extra frosting to frost the entire cake. My Daughter loved it as well as the whole family. My Husband said the cake tasted even better the next day and to be sure and save the recipe. Thank you for sharing the recipe, I will be making it again and again.
I am not a very good cook and this was an easy recipe. My mother wanted a lemon cake for her birthday. The frosting is so delicious and lemony. The cake was moist and not too lemony so it was a perfect balance. The frosting is very glaze-like and would have liked a thicker frosting...however it tasted so good....that I dont' care now. I overcooked the cake a bit and set it at 32 minutes so I would check the cake a few minutes early. It really depends on your oven.
wow it is really superb!!! One thing is also i take only
eggless cake and It is also eggless so i love it very much.https://www.cakengifts.in/cake-delivery-in-saket-delhihttps://www.cakengifts.in/cake-delivery-in-malviya-nagar-delhihttps://www.cakengifts.in/cake-delivery-in-pitampura-delhi
This cake is always a hit!! I made the cake to the recipe specifications, but used icing from 'vanilla cake with italian meringue frosting' on myrecipes site (the icing has lemon curd folded into it which is great with this cake). In between the layers I put some raspberry preserves, then topped with lemon curd, then topped with halved raspberries. Also just before serving I put some raspberries on top. This is a great spring/summer cake! I used homemade lemon curd from the 'pistachio pavlovas with lemon curd' recipe on myrecipes site. MAKE THIS CAKE! All these 5 star reviews can't be wrong!! ;)
very delicious cake. I was too lazy to make layers and poured all the batter into a 10x13 pan and it baked just the same. Didn't need as much frosting. The frosting needed a little something in my opinion.
My daughter requested a lemon cake with lemon frosting for her birthday...I think she's chosen a different flavor each year. I typically have problems with homemade cakes turning out too dry and too dense for my taste so I decided to google search a recipe instead of my usual cookbook options. SO glad I came upon this one...Moist and flavorful and just the right amount of fluffiness. I used 9 inch pans which left the cakes a little on the "flat" side but they were super easy to smooth icing over and looked just perfect for my happy girl. She pronounced it her favorite birthday cake ever!!! I did add a thin spread of raspberry jam and lemon curd between the two layers-but it really wasn't necessary-I may skip that part next time. I also followed another user's suggestion to use organic lemons for the cake because of the large amount of zest used-absolutely a must for me in the future (the difference in the fragrance at the supermarket alone was convincing).
Incredible! Used recipe to make "Texas Size" cupcakes for my neices bithday. Awesome recipe! Well worth the steps because it tastes fresh, not artificially flavored. So long box mix! Improvised my own buttercream recipe by adding lemon juice and salt. Salt makes the lemon flavor explode. Top with lemon zest and you have an absolute winner.
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