Lemon Layer Cake
A moist, tangy lemon layer cake with a tender crumb, perfect for celebrations or afternoon tea, featuring bright lemon flavor and a light, fluffy texture.
Ingredients
Instructions
- Thoroughly cream shortening and sugar until light and fluffy.
- Add vanilla and lemon extract, mixing well.
- Add eggs one at a time, beating until fluffy after each addition.
- Sift together flour, salt, and baking powder.
- Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients, mixing after each addition.
Tips & Substitutions
For a lighter cake, ensure your shortening and sugar are creamed until very fluffy; this incorporates air for a better rise. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider adding a tablespoon of lemon zest to the batter. This cake pairs beautifully with Heavenly Banana Cream Pie for dessert variety.
Serving Suggestions
Serve the Lemon Layer Cake with a dusting of powdered sugar or a light lemon glaze for added sweetness. Fresh berries or a scoop of vanilla ice cream make excellent accompaniments. This cake is perfect for spring gatherings and pairs nicely with a refreshing Lemon Cool ('Share The Sunshine') drink.
Storage & Reheating
Store leftover Lemon Layer Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Layer Cake contains roughly 400 calories, with 5g protein, 59g carbohydrates, and 17g fat. It is a good source of calcium (15% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1127mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute butter or margarine for shortening in equal amounts. This will give the cake a slightly different flavor and texture, making it richer and more flavorful.
How can I make this cake more lemony?
To enhance the lemon flavor, you can add more lemon extract or incorporate fresh lemon juice and zest into the batter. This will give your cake a vibrant citrus taste that complements the other ingredients.
What is the best way to prevent the cake from sticking to the pan?
To prevent sticking, thoroughly grease and flour your cake pans before pouring in the batter. You can also use parchment paper on the bottom of the pans for an easier release.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).