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Easy Lemon Birthday Cake Recipe

Easy Lemon Birthday Cake Recipe
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4.9 from 18 reviews

This Easy Lemon Birthday Cake recipe features a moist, zesty lemon-flavored cake layered with a light and fluffy whipped cream frosting. Enhanced with fresh lemon zest and poppy seeds for a delightful texture, this cake is perfect for celebrations and simple enough for any home baker to master.

Ingredients

Scale

Cake Ingredients

  • ½ cup butter
  • 1.25 cups granulated sugar
  • 4 large eggs
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • ½ cup lemon juice
  • ¾ cup milk
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons fresh lemon zest
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds

Topping Ingredients

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 170°C (338°F). Line two springform or baking pans with parchment paper to ensure the cakes don’t stick and are easy to remove.
  2. Mix Butter and Sugar: In a mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cake batter.
  3. Add Eggs and Flavorings: Add eggs one at a time to the butter-sugar mix, beating well after each addition to incorporate fully. Stir in the vanilla extract for a warm fragrance.
  4. Incorporate Liquids: Mix in oil, milk, and fresh lemon juice thoroughly to keep the batter moist and infuse it with zesty lemon flavor.
  5. Combine Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
  6. Add Zest and Seeds: Fold in the fresh lemon zest and poppy seeds, which add bursts of citrus and a pleasant crunch to the cake.
  7. Fill and Bake Pans: Evenly distribute the batter between the two prepared pans. Bake in the preheated oven for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Allow the cakes to cool completely in their pans before removing, ensuring they hold their shape and texture.
  9. Prepare the Whipped Cream Topping: In a clean bowl, whip together heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form, creating a thick and fluffy frosting.
  10. Assemble the Cake: Spread a generous layer of whipped cream evenly over the first cake layer. Place the second cake on top, then cover the entire cake—top and sides—with the remaining cream. Reserve some cream for decoration.
  11. Decorate: Fill a pastry bag with the reserved cream and pipe small decorative flowers onto the cake. Finish by sprinkling some poppy seeds over the decorated cake for a beautiful final touch.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • You can substitute milk with buttermilk to enhance the cake’s tenderness and lemon flavor.
  • For a stronger lemon flavor, add an extra tablespoon of lemon zest.
  • Use fresh lemons for juice and zest for the brightest flavor and aroma.
  • The whipped cream topping is best served fresh and chilled; avoid storing the cake for extended periods to maintain texture.
  • To avoid overbaking, start checking the cake at 25 minutes and use a toothpick to test doneness.

Nutrition

Keywords: lemon cake, birthday cake, lemon birthday cake, easy lemon cake, poppy seed cake, whipped cream frosting

Find it online: https://victoriablair.com/easy-lemon-birthday-cake-recipe/