In March, I got the idea to make lemon birthday cakes, which is something that I really enjoy.
I’m usually a big fan of desserts with sweet flavours and lemonade-like flavours.
In the end, I ended up making this cake, but I think it would be better if you used a cake that’s not really lemonade and instead have some sort of cream cheese icing.
This lemon birthday Cake recipe is a great way to celebrate the start of the year.
Ingredients 3 cups of plain flour, plus extra for dusting (you can also use 1 1/2 teaspoons for a crumbly texture) 2 tablespoons of baking powder 1/4 teaspoon of salt 1 cup of sugar 1/3 cup of milk 1 teaspoon of vanilla extract 2 tablespoons (1/4 stick) butter, softened 3 eggs, beaten 3/4 cup of powdered sugar 1 tablespoon of cocoa powder 1 teaspoon lemon zest 1 tablespoon lemon juice, divided 1/8 teaspoon salt 3/8 cup of cream Cheese icing (you could use the same type of cake mix you use for a birthday cake or the cake you make for a cake) Instructions Preheat the oven to 375 degrees F. Combine the flour, baking powder, salt, and sugar in a large bowl.
Stir the eggs together, then beat in the milk and vanilla.
Mix the flour mixture into the milk mixture until the dough is sticky and elastic.
Fold in the lemon juice and lemon zests.
Roll the dough out to about an inch thick, but not too thick.
Brush the dough with a bit of the cream cheese.
Bake for about 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool for a few minutes, then turn out onto a cooling rack to cool completely.
Recipe Notes If you are using a cake mix that’s slightly thicker than standard cake flour, you can use a 1 1 1 /2 teaspoon for a crunchy texture.
If you don’t want to make this cake using a recipe, you will need to use a bit more butter and 1 tablespoon less powdered sugar to make it crumbier.
If you’re making this for a non-loyal birthday cake (like a birthday gift for a friend), I would recommend using a slightly thicker cake mix to create a more crumb-like texture.
I also recommend using cream cheese for this cake because it’s very easy to work with.
The cake itself can be made ahead of time and refrigerated in an airtight container.
If not, you could also freeze it.
It will still be good to use in the morning for a sweet and light lemon cake.
This recipe is part of The Joy of HomeBaking, a cookbook series by my wife Sarah.
It’s the best thing to read if you’re looking for a fun and simple way to make delicious, healthy, and nutritious breakfast and lunch.
It’s also available on Amazon.com and OtherCookingStories.com .
I love sharing my home baking with you, and this is a perfect gift.
Thanks for reading.