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Lemon Cake Recipe


Add our Lemon Cake recipe to your list of family favorites. This extra moist and slightly tangy cake makes a great change of pace flavor, especially when layered using our Lemon Cake Filling!
Makes: Approximately 7 cups of batter.
Skill Level:

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Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray. Cream sugar and butter in mixer bowl until light and fluffy. Add eggs, vanilla and lemon flavor, mix until smooth. Add flour and baking powder, mix 30 seconds; add lemon zest and mix 1 minute more. Place batter in prepared pan. Bake 50-55 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes on cooling rack. Loosen sides; remove from pan and cool completely before serving.

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$7.99 $6.39

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granulated sugar

2 cups granulated sugar

unsalted butter

2 cups (4 sticks) unsalted butter (room temperature)

eggs

6 eggs

lemon extract

1 tablespoon + 1 teaspoon lemon extract

all-purpose flour

2 3/4 cups all-purpose flour

baking powder

2 teaspoons baking powder

lemon zest

2 teaspoons lemon zest

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Lemon Cake is rated 4.0 out of 5 by 11.
Rated 1 out of 5 by from I tried this cake today and I was very disappointed. The cake batter was very dense, and it cooked really dark and the middle did not bake. I baked it an extra 15 mins. When I took it out the oven and it cooled. The middle sank. I Froze the cake so I could decorate it the next day and when I unwrapped the cake. It broke in the middle. It did however have a great flavor.
Date published: 2015-06-01
Rated 5 out of 5 by from hi ladies i am new to this all... plz help me know if i can use fresh lemon juice and how much butter do i have to use. it says 2 cups means 400 grm or 200 grms?? plz help
Date published: 2013-07-15
Rated 3 out of 5 by from Okay, the recipe was super easy to make. I love the thick, creamy batter. However, I noticed they were cooking awfully fast on the edges, so I turned the heat down to 325...and they still burned on the bottom. :( I used two Wilton 8 inch round pans. So, not sure what the deal was. I'm going to attempt it again and will update then.
Date published: 2011-01-10
Rated 3 out of 5 by from I found the same thing, that it cooked well on the outside, but was raw on the inside, I even baked it for 15 minutes longer, and still it was not cooked through the center. The edges that were baked properly, were yummy. I will likely try this recipe again, using the wilton core for cakes.
Date published: 2011-04-04
Rated 5 out of 5 by from I love this recipe--it has a wonderful lemon taste. I have to admit that I'm lazy and usually leave out the zest, but it still tastes great. It does have a lot of eggs in it, but they add to the beautiful color and delicious taste. This cake is well worth it. You won't be disappointed!
Date published: 2010-11-30
Rated 4 out of 5 by from I think that this is the best lemon cake that I have ever had. It was easy to bake and it held up very well when it was time to decorate it. I have used it to make wedding type cakes with two or three tiers. It tastes wonderful with a lemon custard filling too!
Date published: 2010-11-29
Rated 4 out of 5 by from Really good flavor and very moist but it does seem to cook weird but it remained moist so I am a happy camper.. Also I would say the time is more like 40-50 not 50-55
Date published: 2012-07-24
Rated 4 out of 5 by from Sounds yummy and easy. I generally just use the yellow cake mix and add lemon flavoring to it for a different flavor but I am going to try this one out.
Date published: 2010-12-06
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