Summer Lemon Cake

This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

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Ingredients

2 sticks (1 cup) unsalted butter (room temp.)
2 cups granulated sugar
the zest of 3-4 small lemons
4 eggs (room temp)
2 1/3 cup unbleached all purpose flour
1/4 tsp. salt
1 tbsp. baking powder
1/2 tsp. baking soda
1 Tbsp. white vinegar + enough while milk to make 1 cup
1/2 tsp. creme bouquet flavoring

Instructions

    1. Preheat oven to 325. Prepare two 8″ round cake pans.
    1. Sift together flour, baking powder, soda, and salt in a bowl and set aside.
    1. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated.
  1. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

Comments (36)

on

Hey can't wait to try this recipe but I'm just not sure what creme boquette is? If you could please to explain what it is I would be grateful.

on

Never seen white wine vinegar in a cake recipe like this before. What does it do to the cake and is it possible to omit? Also, about the creme bouquet- is it possible to substitute vanilla and lemon juice combined to make 1/2 tsp. ?

on

The vinegar and the milk combined will create buttermilk. This will make the cake very moist and delicious, you will not even know it is there...

on

Am having trouble getting the cake to bake up to a 2" high layer. Anyone else have this issue?

on

I couldn't get mine to bake up to a full 2'' either. It tasted DELICIOUS though. I used it for a wedding cake I was doing it and paired it with a rasp filling with regular vanilla buttercream. I will definetly be using this again. It was moist, but dense, perfect for staking cakes. Just wish it baked up taller.

on

For those of you whose cakes didn't bake high enough...I wonder if increasing the baking powder would help...I just made a great vanilla butter cake that used a tablespoon of baking powder (for 2 8" cakes), and they rose beautifully.

on

Can you use this to make a 14" I'm doing a wedding cake and they want the 14" to be lemon. Would I have to double it to make it a 14" or triple it. I always use box mix so if you can please help thanks

on

I doubled the recipe to make a 14". Only question though is, the directions say to sift together flour, baking powder, soda and salt however, salt is not listed as an ingredient. I did add 1/4 tsp salt but I haven;t tasted it yet to see if it needed more.

on

I was in the middle of starting to make this and realized it called for salt but didn't say how much. Now I am trying to decide if I though out the flour I already put bp and bs in, guess at the salt, or wait for SUMKAT to tell us how much salt and why it doesn't rise. Didn't notice that part until I was already in the process of making it.

on

I made this cake today, and added 1/4 tsp salt. It tastes great and rose fine as well. Perhaps that was the issue with it not rising before? My only caution is that the cake got "crusty" and almost crunchy on the edges. I baked it until the top sprang back when touched (37 minutes for an 8 inch), but perhaps that was a tad too long.

on

Hi guys. I have had some of the same issues with this cake and need to really work on this recipe. Sorry for posting it before it was perfection. I love the way this cake tastes but I have had issues with rising and crusting. Sorry for forgetting to list the salt as well, I think it was 1/4 tsp. I'm not near my kitchen now or I would double check. Will repost when I get it all figured out. Let me know if you come up with any good solutions of your own!

on

Hi Sumkat ~ The only ingredients that I can see listed are 2 sticks of butter!!! Pleas add the complete list of ingredients. The instructions are there. Thanks ~ Joyce :)))

on

I brought the attention to Cake Central support team in regards to the recipe, for the Summer Lemon Cake. Happy baking ladies ♡

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Found the original recipe:

Summer Lemon Cake

Sumkat

By: Sumkat

Posted 3/16/10 • Last updated 3/16/10 • 760 views • 15 comments

Posted by Sumkat This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.

Ingredients •2 sticks (1 cup) unsalted butter (room temp.) 2 cups granulated sugar the zest of 3-4 small lemons 4 eggs (room temp) 2 1/3 cup unbleached all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. white wine vinegar + enough while milk to make 1 cup 1/2 tsp. creme boquette

Instructions

Preheat oven to 325. Prepare two 8" round cake pans. Sift together flour, baking powder, soda, and salt in a bowl and set aside. In a separate bowl, combine sugar and lemon zest with a fork until well incorporated. In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

on

Are you guys not reading the whole thing? The 2 sticks of butter r listed but the rest are in paragraph format in both the ingredients list and she reposted in comments section half a dozen times. Sounds really good but does anyone have a substitute for the creme bouquet? Sorry don't have it. Don't mean to sound rude, just trying to help


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