Get ready to transform your Mother's Day celebration with the most incredible Lemon Sunshine Cake that promises to be more refreshing than a summer breeze and more heartwarming than a tight embrace! This isn't just another cake - it's a culinary love letter that combines bright, zesty lemon flavors with a tender, moist crumb that will make your mom feel like the queen she truly is. Whether you're an experienced baker or a kitchen newbie, this recipe is your ticket to creating a show-stopping dessert that screams "I love you, Mom!" in every delectable bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. This will help remove any lumps and ensure a smoother cake texture.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy, with a pale yellow color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate the lemon juice and lemon zest into the wet ingredients, mixing until fully combined. The zest will provide intense lemon flavor and aroma.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing on low speed just until combined. Avoid overmixing to prevent a tough cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, optionally frost with a lemon cream cheese frosting or dust with powdered sugar. Garnish with fresh lemon zest or edible flowers for a festive Mother's Day presentation.
Tips
- • Room temperature ingredients are your secret weapon! Ensure eggs, butter, and milk are at room temperature for smoother mixing and a more even cake texture. • When zesting lemons, only remove the bright yellow part - the white pith underneath can add bitterness. • Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy. • For an extra lemon punch, you can brush the cooled cake with a simple lemon syrup before frosting. • Want picture-perfect presentation? Use a serrated knife to level the cake layers and create a professional finish. • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
