Lemon Layer Cake and Cupcakes
Lemon cakes have been enjoyed since ancient times and were popularized in Europe during the Renaissance period.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Lemon Layer Cake and Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line a cupcake pan with paper liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
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Gradually mix in the flour mixture, alternating with the milk. Stir in the lemon zest and lemon juice.
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Pour the batter evenly into the prepared cake pans. Fill the cupcake liners about 2/3 full.
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Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and heavy cream until smooth and creamy.
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Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake. Decorate with fresh berries.
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For the cupcakes, frost them with the remaining frosting and top each with a fresh berry.
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Let the cake and cupcakes rest for 1 hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
