Louisiana Lemon Cake
A zesty, flavorful lemon cake with a moist crumb, perfect for family gatherings or celebrations that crave a bright, citrusy dessert experience.
Ingredients
Instructions
- Cream sugar and shortening together until well combined.
- Add eggs one at a time, mixing well after each addition.
- Sift soda with flour.
- Alternately add the flour mixture and milk to the creamed mixture, mixing well after each addition.
- Add lemon flavoring to the batter.
- Pour the batter into a prepared baking pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half shortening and half unsweetened applesauce as a substitute. If you don’t have lemon flavoring, fresh lemon juice and zest can add a vibrant flavor, but adjust the sugar slightly to balance the acidity. Ensure your eggs are at room temperature for better incorporation, and sift the flour to aerate it before combining with the wet ingredients.
Serving Suggestions
This Louisiana Lemon Cake pairs beautifully with a dollop of Fluffy Buttercream Frosting for added sweetness and decoration. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. Fresh berries or a citrus salad can complement the flavors, making it a perfect dessert for gatherings or special occasions.
Storage & Reheating
Store leftover Louisiana Lemon Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which can last up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Louisiana Lemon Cake contains roughly 498 calories, with 11g protein, 98g carbohydrates, and 8g fat. It is an excellent source of iron (24% of the Daily Value), protein (22% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 609mg per serving (26% 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 all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour in this recipe. To mimic cake flour's lighter texture, you can remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch. This alteration will help achieve a similar fluffiness in your Louisiana Lemon Cake.
What can I do if my cake is too dense?
If your cake turns out dense, it might be due to overmixing or too much flour. Ensure you measure your flour accurately, and mix just until combined. Adding a little extra baking soda or ensuring your ingredients are fresh can also help create a lighter cake. Consider using a hand mixer on low speed for better results.
Can I freeze the Louisiana Lemon Cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap or aluminum foil, and store it in an airtight container. It can be frozen for up to 3 months. To enjoy it, simply thaw overnight in the refrigerator or at room temperature before serving.
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).