Tilden Cake
A moist lemon-flavored cake with a tender crumb, perfect for celebrations or teatime, combining buttery richness with bright citrus notes for a delightful treat.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, cornstarch, baking soda, and salt.
- Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients.
- Mix in lemon extract.
- Pour batter evenly into two greased 9-inch layer cake pans.
- Bake at 350°F for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar thoroughly until it's light and fluffy. If you don't have lemon extract, you can substitute it with vanilla extract for a different flavor profile. Sifting the dry ingredients is crucial to avoid lumps in your batter, ensuring a smooth cake. Consider using cake flour instead of all-purpose flour for a more delicate crumb.
Serving Suggestions
Serve Tilden Cake plain for a delightful treat, or frost it with your favorite buttercream for an elegant dessert. It pairs beautifully with a cup of tea or coffee. For a refreshing contrast, serve alongside a fruit salad or a scoop of vanilla ice cream. This cake can also be layered with lemon curd or whipped cream for added flavor.
Storage & Reheating
Store leftover Tilden Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds to enjoy a warm piece, or serve it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Tilden Cake contains roughly 410 calories, with 4g protein, 48g carbohydrates, and 23g fat. Note that it is relatively high in sodium, at 849mg per serving (37% 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 milk in this recipe?
Yes, you can substitute any type of milk, including almond milk or oat milk, to accommodate dietary preferences. Just keep in mind that the flavor may slightly change depending on the milk used, but the cake will still be delicious.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the cake in the last few minutes of baking to prevent overbaking, which can dry it out.
Can I freeze the Tilden Cake?
Absolutely! You can freeze the cake for up to three months. Wrap the cooled layers tightly in plastic wrap and place them in a freezer-safe bag or container. To thaw, simply leave the cake at room temperature for a few hours 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).