Old-Fashioned Double-Lemon Cake
A bright, citrusy lemon cake with a tender crumb and tart lemon frosting, perfect for spring celebrations or afternoon tea gatherings.
Ingredients
Instructions
- Sift flour, baking powder, and salt onto a piece of wax paper; set aside.
- Combine lemon zest and granulated sugar in a blender or food processor; grind until lemon zest is almost as fine as sugar.
- Cream butter and lemon sugar in a mixer bowl until light and fluffy.
- Add eggs, one at a time, beating until smooth and flowing after each addition.
- Add lemon extract and mix to combine.
- Add the sifted dry ingredients and mix until smooth.
- Transfer batter to a greased 8 1/2-inch springform pan and smooth the surface with a spatula.
- Bake at 325°F (160°C) for about 35 minutes or until a wooden pick inserted in the center comes out clean.
- Allow the cake to cool before applying lemon frosting.
Tips & Substitutions
For a lighter cake, consider substituting part of the butter with applesauce or Greek yogurt. You can use all-purpose flour instead of cake flour for a denser texture. To enhance the lemon flavor, add a bit of lemon zest to the frosting. If you don’t have lemon extract, fresh lemon juice can work in a pinch, but it may alter the cake's texture slightly.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with lemon sherbet for a refreshing dessert experience. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a complete afternoon tea, consider serving it alongside Tomorrows Salad for a light and flavorful meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To enjoy it again, thaw it in the refrigerator overnight and let it sit at room temperature for about 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Double-Lemon Cake contains roughly 254 calories, with 4g protein, 57g carbohydrates, and 1g fat. It is a good source of iron (19% of the Daily Value). Note that it is relatively high in sodium, at 948mg per serving (41% 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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just ensure it cools completely before storing it in an airtight container. Frost it just before serving to keep the frosting fresh and prevent it from becoming soggy.
What can I use instead of lemon extract?
If you don’t have lemon extract, you can substitute it with an equal amount of fresh lemon juice. Keep in mind that this may slightly affect the cake's texture and flavor intensity, so adjust the zest for a stronger lemon taste.
How can I make the lemon frosting?
To make a simple lemon frosting, combine the sifted powdered sugar with fresh lemon juice and mix until smooth. For added creaminess, you can include softened cream cheese or butter, adjusting to your desired consistency.
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).