Get ready to fall in love with this Lemon Vanilla Dream Cake. It's a perfect blend of zesty lemon and sweet vanilla, making it an ideal treat for any occasion. With its moist texture and bright flavors, this cake will surely become a family favorite.
Butter provides richness and helps create a tender crumb. We use unsalted to control the salt content. Granulated sugar sweetens the cake, while also aiding in the creaming process to incorporate air. All-purpose flour forms the structure of our cake, while baking powder acts as a leavening agent to give it rise. A pinch of salt enhances the flavors. Eggs help bind everything together and add moisture. Whole milk contributes to a soft texture, and vanilla extract brings a comforting aroma. The lemon zest and lemon juice add a bright, citrusy punch. Finally, sour cream keeps the cake moist and tender.
This cake pairs beautifully with a dollop of freshly whipped cream and a scattering of fresh berries like raspberries or blueberries. For an extra indulgent touch, consider a lemon glaze drizzled over the top.
First up, preheat your oven to 350°F. This step is crucial to ensure your cake bakes evenly right from the start. Grease two 9-inch round cake pans with a bit of butter or non-stick spray to prevent sticking.
In a large mixing bowl, cream together the butter and sugar. You’ll want to beat them until the mixture is light and fluffy, which takes about 3-5 minutes. This step is essential for incorporating air, which helps the cake rise.
Next, add the eggs one at a time, beating well after each addition. This helps to emulsify the batter, ensuring everything is well combined. Stir in the vanilla extract, lemon zest, and lemon juice, which will fill your kitchen with a delightful aroma.
In a separate bowl, whisk together the flour, baking powder, and salt. This distributes the leavening agent evenly, so your cake rises uniformly. Gradually add the dry ingredients to the wet mixture, alternating with the milk. This means add a little flour, then a bit of milk, mixing gently each time.
Once everything is just combined, gently fold in the sour cream. Be careful not to overmix, as this can make the cake dense. Divide the batter evenly between your prepared pans, smoothing the tops with a spatula.
Pop the pans into your preheated oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
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