Lemon Cake Recipe

by | Jun 10, 2023 | Cake, Cake Recipes, Recipes | 0 comments

lemon cake recipe

Lemon cake, with its vibrant citrus flavor, has a rich history that dates back centuries. The use of lemons in baking can be traced to ancient Rome, where they were prized for their tangy taste and aromatic properties. However, lemon cake as we know it today gained popularity in the 18th century when refined sugar and lemons became more accessible.

One interesting fact is that during the Victorian era, lemon cakes were associated with purity and innocence. They were often served at tea parties and gatherings, symbolizing elegance and refinement. Lemon cake was also a favorite of Queen Victoria herself, further adding to its allure.

What makes lemon cake unique is its refreshing and zesty taste. The tanginess of the lemons adds a delightful twist to the sweetness of the cake, creating a perfect balance of flavors.  Often baked as a loaf cake with a tighter grain and more elastic crumb, it is very much like a pound cake. Lemon cake is often paired with a tangy lemon glaze or creamy lemon frosting made with fresh-squeezed lemon juice, enhancing its citrus profile.

Today, lemon cake remains a beloved dessert, cherished for its bright and uplifting flavors. It’s a popular choice for spring and summer celebrations, offering a burst of sunshine in every bite. Whether enjoyed on its own or as a delightful accompaniment to a cup of tea, lemon cake continues to captivate taste buds with its delightful tangy notes.

The Recipe

Ingredients

Ingredients for the Cake Batter:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup buttermilk

Ingredients for the Lemon Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice

Optional Garnish:

  • Chopped walnuts or pecans
  • Shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a wooden spoon.
  4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To make the lemon cream cheese frosting, beat the softened cream cheese and butter together until creamy.
    Gradually add the powdered sugar, lemon zest, and lemon juice. Beat until smooth and well combined.
  10. Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of lemon cream cheese frosting.
    Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  11. Optional: Garnish the cake with additional lemon zest or lemon slices for decoration.

Slice and serve your delicious Lemon Cake!

If you have any specific preferences or requirements for the recipe, please let me know and I’ll be happy to make any necessary adjustments.

Optional Ingredients

Here are a few additional ingredients that would work well with the lemon cake recipe:
  • Lemon Syrup: Brushing a lemon-infused syrup over the cake layers before frosting can add extra moisture and intensify the lemon flavor.
    To make the syrup, combine equal parts freshly squeezed lemon juice and granulated sugar in a saucepan.
    Heat until the sugar dissolves, then let it cool slightly before brushing onto the cake layers.
  • Poppy Seeds: Adding poppy seeds to the batter can give the cake a delightful crunch and visually enhance its appearance. You can fold in around 1-2 tablespoons of poppy seeds when combining the dry and wet ingredients.
  • Lemon Curd Filling: Incorporating a tangy lemon curd between the cake layers can provide bursts of citrus flavor and add a luscious element to each bite. Spread a thin layer of lemon curd on top of one cake layer before adding the frosting.
  • Fresh Berries: Serving the lemon cake with fresh berries, such as raspberries or blueberries, can provide a delightful contrast in flavors and add a pop of color to the presentation. Place a handful of berries on top of the frosted cake or serve them alongside each slice.

Plating Recommendations

Here are a few plating recommendations to enhance the presentation of your finished lemon cake:
  • Dust with Powdered Sugar: Just before serving, sift a light dusting of powdered sugar over the top of the cake. This adds a touch of elegance and creates a beautiful contrast against the cake’s golden color.
  • Garnish with Lemon Zest: Grate some fresh lemon zest using a fine grater and sprinkle it over the frosted cake. The vibrant yellow zest adds visual appeal and highlights the lemon flavor.
  • Add Fresh Lemon Slices: Thinly slice a lemon and arrange a few slices on top of the cake or around the serving platter. This not only adds a decorative element but also hints at the refreshing lemon flavor inside.
  • Serve with Whipped Cream or Ice Cream: Accompany the cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side. This adds a creamy and complementary element to each slice, and the contrasting colors make the cake visually enticing.
  • Use a Cake Stand: Present the lemon cake on a decorative cake stand or a beautiful serving platter to elevate its visual appeal. This makes it the centerpiece of your dessert table and adds a touch of elegance.

Remember, presentation is an opportunity to showcase your baking skills and make the cake even more inviting. Feel free to get creative and tailor the plating suggestions to your personal style and preferences. Enjoy the process of creating a stunning presentation for your delicious lemon cake!

Alternative Recipes for Dietary Restrictions

Be sensitive to what food allergies or dietary restrictions your guests might have. 

Dairy Free Lemon Cake Recipe

Here’s a modified version of the original lemon cake recipe to make it dairy-free:

Ingredients for the Cake Batter:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup dairy-free milk (such as almond milk or coconut milk)
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract

Ingredients for the Cream Cheese Frosting (Dairy-Free):

  • 1/2 cup dairy-free butter (such as vegan butter or margarine), softened
  • 8 ounces dairy-free cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions for Baking a Dairy-Free Lemon Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the applesauce, vegetable oil, dairy-free milk, lemon juice, lemon zest, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly lumpy.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  8. Once the cake has cooled, you can frost it with your choice of dairy-free frosting, such as a dairy-free cream cheese frosting or a simple lemon glaze.

With these modifications, you can enjoy a delicious dairy-free Lemon cake. Remember to check the labels of your chosen dairy-free milk and other ingredients to ensure they are suitable for your dietary needs. Enjoy your dairy-free baking!

Gluten Free Lemon Cake Recipe

Here’s a modified version of the original lemon cake recipe to make it gluten-free:

Ingredients for the Cake Batter:

  • 2 cups gluten-free all-purpose flour blend
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup dairy-free milk (such as almond milk or coconut milk)
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract

Ingredients for the Cream Cheese Frosting (Gluten-Free):

  • 1/2 cup dairy-free butter (such as vegan butter or margarine), softened
  • 8 ounces dairy-free cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions for Baking a Gluten-Free Lemon Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the applesauce, vegetable oil, dairy-free milk, lemon juice, lemon zest, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly lumpy.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  8. Once the cake has cooled, you can frost it with your choice of frosting, such as a dairy-free cream cheese frosting or a simple lemon glaze.

With these modifications, you can enjoy a delicious gluten-free Lemon cake. Make sure to use a gluten-free all-purpose flour blend that is suitable for your dietary needs. Enjoy your gluten-free baking!

Sugar Free Lemon Cake Recipe

Here’s a modified version of the original lemon cake recipe to make it sugar-free:

Ingredients for the Cake Batter:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar substitute (such as stevia or erythritol)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened almond milk (or any other sugar-free milk alternative)
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract

Ingredients for the Cream Cheese Frosting (Sugar-Free):

  • 1/2 cup dairy-free butter (such as vegan butter or margarine), softened
  • 8 ounces dairy-free cream cheese, softened
  • 4 cups powdered sugar substitute (such as powdered erythritol or stevia)
  • 1 teaspoon vanilla extract

Instructions for Baking a Sugar-Free Lemon Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, sugar substitute, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the applesauce, vegetable oil, unsweetened almond milk, lemon juice, lemon zest, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly lumpy.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

With these modifications, you can enjoy a delicious sugar-free Lemon cake with sugar-free cream cheese frosting.

Please note that the sweetness and texture may vary slightly from the original recipe, but it will provide a sugar-free option for your enjoyment!

Low-Carb Lemon Cake Recipe

Here’s a modified version of the original lemon cake recipe to make it low-carb:

Ingredients for the Cake Batter:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup granulated low-carb sweetener (such as erythritol or monk fruit)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1/2 cup unsweetened almond milk (or any other low-carb milk alternative)
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions for Baking a Low-Carb Lemon Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, coconut flour, low-carb sweetener, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the applesauce, melted coconut oil, unsweetened almond milk, lemon juice, lemon zest, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly thick.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Ingredients for the Cream Cheese Frosting (Low-Carb):

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered low-carb sweetener (such as powdered erythritol or powdered monk fruit)
  • 1 teaspoon vanilla extract

Instructions for the Cream Cheese Frosting (Low-Carb):

  1. In a mixing bowl, beat the softened butter until creamy and smooth.
  2. Add the softened cream cheese to the bowl and continue beating until well combined and fluffy.
  3. Gradually add the powdered low-carb sweetener, about 1/4 cup at a time, beating well after each addition.
  4. Add the vanilla extract and continue beating until the frosting is smooth and creamy.
  5. Once the cake has completely cooled, spread a generous amount of the low-carb cream cheese frosting over the top and sides of the cake.
  6. You can garnish the frosted cake with additional lemon zest or decorations of your choice.

 

With these modifications, you can enjoy a delicious low-carb Lemon cake with low-carb cream cheese frosting.

Please note that the texture and sweetness may differ slightly from the original recipe, but it will provide a low-carb option for your enjoyment!

Vegan Lemon Cake Recipe

Here’s a modified version of the original lemon cake recipe to make it vegan:

Ingredients for the Cake Batter:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1 1/2 cups unsweetened almond milk (or any other plant-based milk)
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest

Ingredients for Vegan Cream Cheese Frosting:

  • 1/2 cup vegan butter, softened
  • 8 ounces vegan cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions for Baking a Vegan Lemon Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the applesauce, vegetable oil, unsweetened almond milk, lemon juice, vanilla extract, and lemon zest. Whisk until well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly lumpy.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Instructions for Vegan Cream Cheese Frosting:

  1. In a mixing bowl, beat the softened vegan butter until creamy and smooth.
  2. Add the softened vegan cream cheese to the bowl and continue beating until well combined and fluffy.
  3. Gradually add the powdered sugar, about 1/2 cup at a time, beating well after each addition.
  4. Add the vanilla extract and continue beating until the frosting is smooth and creamy.
  5. Once the cake has completely cooled, spread a generous amount of the vegan cream cheese frosting over the top and sides of the cake.
  6. You can garnish the frosted cake with lemon zest or decorations of your choice, if desired.

With these modifications, you can enjoy a delicious vegan Lemon cake with vegan cream cheese frosting. Please note that the texture and taste may differ slightly from the original recipe, but it will provide a vegan-friendly option for your enjoyment!

 

 

 

Keto Lemon Cake Recipe

Here’s a modified version of the original lemon cake recipe to make it Keto:

Ingredients for the Cake Batter:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup granulated erythritol (or any keto-friendly sweetener of your choice)
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1/2 cup unsweetened almond milk (or any other unsweetened nut milk)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Ingredients for Keto Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup powdered erythritol (or any powdered keto-friendly sweetener of your choice)
  • 1/2 teaspoon vanilla extract
  • Optional: a few drops of liquid stevia (if additional sweetness is desired)

Instructions for Baking a Keto Lemon Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the melted butter, eggs, almond milk, vanilla extract, and almond extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Instructions for Making Keto Cream Cheese Frosting

  1. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Add the powdered erythritol, vanilla extract, and optional liquid stevia (if using) to the bowl. Beat until well combined and fluffy.
  3. Taste the frosting and adjust the sweetness to your preference by adding more powdered erythritol or liquid stevia if desired.
  4. Once the cake has completely cooled, spread a generous amount of the keto cream cheese frosting over the top and sides of the cake.
  5. You can garnish the frosted cake with some grated dark chocolate or chopped nuts, if desired.

With these modifications, you can enjoy a delicious keto-friendly cake with a keto cream cheese frosting. Please note that the texture and taste may differ slightly from the original recipe, but it will provide a satisfying option for your keto diet!

General Nutrition Information

Here is some general nutrition information for the original lemon cake recipe up above:

Please note that these values are approximate and can vary based on specific ingredients used and any variations made to the recipe:

(per serving, based on 12 servings)

  • Calories per serving: Approximately 468
  • Total Fat: 23.2g
  • Saturated Fat: 13.7g
  • Trans Fat: 0.8g
  • Cholesterol: 109mg
  • Sodium: 358mg
  • Total Carbohydrates: 61.9g
  • Dietary Fiber: 0.6g
  • Sugars: 46.8g Protein: 4.9g


(per serving, based on 16 servings)

  • Calories per serving: Approximately 351
  • Total Fat: 17.4g
  • Saturated Fat: 10.2g
  • Trans Fat: 0.6g
  • Cholesterol: 82mg
  • Sodium: 269mg
  • Total Carbohydrates: 46.4g
  • Dietary Fiber: 0.5g
  • Sugars: 35.1g
  • Protein: 3.7g

 

Please note that these values are approximate and can vary depending on specific brands of ingredients used and any modifications made to the recipe. Additionally, the nutrition information provided does not include any additional toppings or frostings.

It’s always a good idea to consult with a nutritionist or use a reliable nutrition calculator if you require precise nutrition information tailored to your specific ingredients and portion sizes.

Recommended Kitchen Equipment for Making Lemon Cake

Here’s a list of recommended kitchen equipment for making lemon cake:
 

  1. Grater: You’ll need a grater to grate the carrots for the Carrot Cake. A box grater or a handheld grater with different size options will work well.
  2. Mixing Bowls: Various sizes of mixing bowls are useful for combining ingredients. Opt for heatproof glass or stainless steel bowls.
  3. Measuring Cups and Spoons: A set of measuring cups (1 cup, 1/2 cup, 1/4 cup, and 1/3 cup) and measuring spoons (1 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon) for accurate ingredient measurements.
  4. Electric Mixer: A stand mixer or handheld electric mixer can make mixing the cake batter and frosting easier and more efficient.
  5. Whisk: A whisk is handy for blending dry ingredients and ensuring they’re evenly distributed.
  6. Spatulas: Both rubber spatulas and offset spatulas are useful for scraping down the sides of bowls, folding in ingredients, and smoothing frosting.
  7. Cake Pans: Two 9-inch round cake pans for baking the cake layers. Opt for non-stick pans or line them with parchment paper for easy removal.
  8. Cooling Rack: A wire cooling rack allows air to circulate around the cakes, promoting even cooling.
  9. Piping Bag and Tips: If you want to pipe decorations or borders, a piping bag and assorted tips will come in handy.
  10. Cake Stand or Serving Plate: Present your cake on a cake stand or a decorative serving plate for an appealing presentation.
  11. Knife or Cake Leveler: To level the cake layers or trim the tops for an even surface, a serrated knife or a cake leveler is useful.
  12. Offset Spatula or Palette Knife: Use an offset spatula or a palette knife for applying frosting and achieving a smooth finish.
  13. Cake Server or Slicing Knife: For serving the cake, have a cake server or a long, serrated knife to cut neat slices.
  14. Zester: a handy little kitchen utensil for removing fine shreds of zest from lemons, oranges, and limes.

Remember, this is a general list of equipment, and you may already have some of these items in your kitchen. Adapt the list based on your personal preferences and the tools you have available.

FAQs for Baking a Lemon Cake

Q: Can I use bottled lemon juice instead of fresh lemon juice in my Lemon cake?

A: While fresh lemon juice is recommended for the best flavor in a Lemon cake, you can use bottled lemon juice as a substitute if fresh lemons are not available. However, keep in mind that bottled lemon juice may have a slightly different flavor profile, so adjust the quantity according to your taste preferences.

Q: Can I substitute lemon zest with lemon extract in my Lemon cake recipe?

A: Lemon zest adds a distinct and fresh flavor to a Lemon cake. While lemon extract can be used as a substitute, it may provide a more concentrated and artificial lemon flavor. If you don’t have lemon zest, you can use lemon extract, but use it sparingly as it is more potent. Start with a small amount and gradually add more to achieve the desired flavor.

Q: How do I prevent my Lemon cake from becoming dry?

A: To prevent a dry Lemon cake, it’s essential to measure the ingredients accurately and not overbake the cake. Be sure to follow the recommended baking time and check for doneness using a toothpick inserted into the center of the cake. If it comes out with a few moist crumbs clinging to it, the cake is done. Overbaking can lead to dryness, so keep a close eye on the baking process.

Q: How do I store a Lemon cake to keep it fresh?

A: To keep your Lemon cake fresh, store it in an airtight container at room temperature for up to 2-3 days. If you need to store it for a longer period, you can refrigerate it for up to a week. Before serving, bring the cake to room temperature to enhance its texture and flavor. If desired, you can also freeze the cake, tightly wrapped in plastic wrap and placed in a freezer-safe container, for up to 2-3 months.

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