Lila's Luscious Lemon Cake
Lila’s Luscious Lemon Cake
For 61 years my Mother-in- law made my husband a version of this lemon cake every year for his birthday. He LOVES lemon and anything made with lemon. There is no such thing as too much lemon as far as he is concerned. Me, being the loving wife, decided to make a cake for my guests birthday and also show “love” to my Hubby (leftovers)! I use a cake mix because Lila did … also makes it a bit easier to prepare. Our guests said the cake was "exquisite" ...See if you agree!
Lila’s Luscious Lemon Cake
Yield: 9-inch Layer cake or 13” X 9” cake served in the pan… Makes 10-12 Servings
Ingredients:
2 fresh lemons
Grate rind from 1 lemon…will use some for cake and frosting
Juice both lemons ~1/4 c. each lemon (will need 1 ½ c. total for recipe – always keep Real Lemon juice for extra as a staple)
3 whole eggs
¼ cup canola oil
¼ cup Greek yogurt
½ cup water
½ cup lemon juice
2 Tablespoon lemon rind (~ ½ lemon rind)
1 box lemon cake mix
Glaze:
1 cup powdered sugar
¼ cup lemon juice
Frosting:
For a layer cake Layer cake:
5 cups powdered sugar
½ cup butter, softened
½ teaspoon vanilla
2 Tablespoons lemon rind
¼ cup lemon juice
3 – 4 Tablespoons Half & Half
13 X 9 cake:
3 1/2 cups powdered sugar
5 Tablespoons butter, softened
1/2 teaspoons vanilla
1 ½ T lemon rind
2 – 3 Tablespoons lemon juice
2 – 3 Tablespoons Half & Half
Equipment needed:
Stand up mixer or Large bowl with hand mixer
Liquid and dry measuring cups
Measuring spoons
Citrus juicer
Microplane grater
Waxed paper
Cake pans = 2 - 8 “ layer cake or 1 – 13” X 9” pan, glass or decorative pan
Flat edged spatula
Rubber spatula
Preheat oven to 350 F.
Crack eggs and place in bottom of bowl. Add all other ingredients except for cake mix. Adding liquids first will prevent cake batter from clumping in the bottom of the bowl. Blend ingredients well for 30 seconds. Add boxed cake mix and continue blending for ~ 20 seconds. Continue mixing at medium speed for two minutes. Time for mixing is important for proper air incorporation and great texture.
Pan Preparation: If making a 13” X 9” pan, greasing pan and light flouring surface
If making a layer cake pictured, each pan needs to be greased and floured. A base of waxed paper is also recommended to enable easy cake removal from the pan.
**Note picture below. Place pans on top of waxed paper and trace with pen or pencil. Cut out circles and place in greased/ floured pans.
Distribute batter evenly between both pans for layer cake. I usually use a ½ cup dry measuring cup and add to each pan until batter is used up. (If you have a scale you can weigh the pans and evenly weigh batter.)
Bake layer cakes: 28 – 32 minutes | 13” X 9” pan: 32 – 35 minutes
Depending on your oven, time may vary. I tend to reduce time by a few minutes to ensure my cake is not over baked and dry. Time can always be added but not removed. Cakes also have carry over baking for about 5 minutes after they are removed from the oven. To test cakes either use a toothpick or cake tester and insert. If removed and there is nothing sticking to tester, your cake is done. My preferred method is to press top of cake center with my finger and if it bounces back it is done. If it stays depressed it needs a couple more minutes. Not real scientific, but I find toothpick testing often results in a drier cake.
After cakes are removed from oven, allow to cool for ~ 15 minutes in pan. Prepare glaze mixture using a wire whisk to remove all lumps when mixing. Use a toothpick or cake tester to poke holes ~ 1” apart all over surface of cake. Pour blended glaze over cake using a tablespoon to ensure all areas are evenly coated.
Layer Cake:
Let glazed cakes set for ~ 1 hour. Use a knife to loosen edges of cake from layer cake pan. Flip one pan onto cake plate & peel waxed paper gently from layer. Leave other layer in the pan until bottom layer is frosted.
Combine powdered sugar, butter (cut into tablespoon cubes) and vanilla into bowl of standup mixer or large bowl. Add lemon rind and half of lemon juice and ½ & ½ . Blend well. Add lemon juice and ½ & ½ at increments until a smooth, spreadable texture is achieved.
Place ~ 1 c. frosting in middle of layer on cake plate and spread evenly to edges of layer.
Loosen second layer and flip layer evenly over top of first frosted layer. Place a large amount of frosting on top of cake and ease down sides and smoothing frosting over top. Garnish with slices of fresh lemon or Citrus candies.