Southern Lemon Cake
A bright and flavorful lemon cake with moist layers and tender crumb, perfect for celebrations or a refreshing dessert to brighten any occasion.
Ingredients
Instructions
- Cream butter and sugar thoroughly.
- Add well-beaten egg yolks and stir in lemon extract.
- Sift together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the creamed mixture.
- Fold in four well-beaten egg whites.
- Pour batter into well-greased layer cake pans.
- Bake in a moderately hot oven for about 25 minutes.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice and zest instead of lemon extract. If you need a dairy-free option, substitute the butter with a plant-based alternative and use almond or soy milk. To ensure your cake rises perfectly, sift the flour and baking powder thoroughly. Fold in the egg whites gently to maintain the airiness of the batter.
Serving Suggestions
Serve this delightful cake with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs beautifully with a cup of tea or coffee. You can also complement it with fresh berries or a scoop of vanilla ice cream for an indulgent dessert experience. For more delicious ideas, explore other American recipes.
Storage & Reheating
Store leftover Southern Lemon Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Lemon Cake contains roughly 347 calories, with 6g protein, 60g carbohydrates, and 10g fat. It is an excellent source of calcium (34% of the Daily Value), iron (28% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1353mg per serving (59% 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 whole eggs instead of just egg yolks?
Using whole eggs will alter the texture, making the cake denser and less fluffy. The egg whites play a crucial role in providing lift, so it's best to stick with the original recipe for the lightest cake.
What type of frosting pairs well with this cake?
A light lemon buttercream or cream cheese frosting complements the Southern Lemon Cake perfectly. The tanginess of the frosting enhances the lemon flavor without overpowering it, creating a harmonious balance.
Can I add fruit to the batter?
Yes, you can fold in small amounts of blueberries or raspberries into the batter for added flavor and texture. Just be careful not to overmix, as this may affect the cake's rise. Fresh fruit can also be used as a topping.
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).