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!! ;)
Nathan's Lemon Cake
Photo: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun
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.
Yield: 16 servings (serving size: 1 slice)
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Amount per serving
- Calories: 317
- Calories from fat: 27%
- Fat: 9.5g
- Saturated fat: 5.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.5g
- Protein: 3.6g
- Carbohydrate: 55.7g
- Fiber: 0.6g
- Cholesterol: 56mg
- Iron: 1mg
- Sodium: 165mg
- Calcium: 52mg
- Cooking spray
- 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)
- 1. Preheat oven to 350°.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
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