Meet your next go-to cake for all occasions: the Lemon Zest Vanilla Cake. This delightful cake combines the classic flavor of vanilla with a refreshing hint of lemon, making it perfect for any gathering or just a cozy afternoon treat.
All-purpose flour forms the base of the cake, providing structure and a tender crumb. Granulated sugar adds sweetness and aids in creating a moist texture. We use unsalted butter to control the salt content and add richness. Eggs are essential for binding the ingredients and providing stability. Whole milk adds moisture and richness, while pure vanilla extract enhances the flavor profile. Baking powder is the leavening agent that will give the cake its rise. Salt balances the flavors, and the zest of 1 lemon infuses the cake with a bright, fresh aroma.
This cake pairs beautifully with a dollop of whipped cream and a fresh berry medley. For a more decadent touch, consider a glaze made from powdered sugar and lemon juice drizzled over the top. If you're feeling a bit fancy, serve with a scoop of vanilla bean ice cream on the side.
First, preheat your oven to 350°F (175°C). This ensures your oven is at the right temperature by the time you're ready to bake. While the oven warms up, go ahead and grease and flour two 9-inch round cake pans. This step is crucial to prevent the cake from sticking.
In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes of mixing. Then, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract and lemon zest. These will be your flavor heroes, so make sure they’re evenly distributed throughout the batter.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients. Do this by adding a third of the flour mixture, then half of the milk, another third of the flour, the remaining milk, and finally, the last of the flour. Mix just until combined to avoid overworking the batter.
Divide the batter evenly between the prepared pans. Smoothing the tops with a spatula will help the cakes bake evenly. Bake them for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes. This rest period makes them easier to handle. Then turn them out onto a wire rack to cool completely. Patience is key here – a cooled cake is much easier to frost or layer.
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