Old Fashion Lemon Cake And Filling
A moist and tangy lemon cake with a buttery texture, perfect for afternoon tea or special occasions, offering bright citrus flavor and tender layers.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the plain flour, salt, and baking powder.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with cold water, and mix until smooth.
- Add lemon flavoring and mix well.
- Pour the batter into prepared cake layers and bake at 350 degrees Fahrenheit for about 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If you want to reduce sugar, try using a sugar substitute designed for baking. Make sure to not overwork the batter after adding the dry ingredients to keep the cake light and fluffy. For an extra citrus kick, consider adding some lemon zest to the batter.
Serving Suggestions
This Old Fashion Lemon Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve it alongside a cup of tea or coffee for a charming afternoon treat. Consider garnishing with fresh lemon slices or berries for an appealing presentation.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to two months. To reheat, simply place a slice in the microwave for about 15-20 seconds or until warm, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Lemon Cake And Filling contains roughly 407 calories, with 2g protein, 29g carbohydrates, and 32g fat. It is a good source of calcium (15% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 554mg per serving (24% 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 flour for this cake?
Yes, you can substitute plain flour with cake flour for a lighter texture. However, if you want to use whole wheat flour, it may affect the cake’s density, so consider using half whole wheat and half all-purpose flour for a better balance.
What can I use instead of lemon flavoring?
If you prefer a more natural flavor, you can use the zest and juice of one large lemon instead of the lemon flavoring. This will enhance the lemon taste and make the cake even fresher and more vibrant.
How do I make the cake more moist?
To achieve a moister cake, consider adding a bit of sour cream or yogurt to the batter. Another option is to brush the cake layers with a simple syrup made from equal parts sugar and water boiled together, which will help retain moisture.
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).