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Double Layer Lemon Cake Recipe

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Nothing says summer like lemon desserts! Whether you’re looking for a show-stopping layer cake to impress guests or a simple but delicious treat to enjoy with family, this double layer lemon cake is sure to hit the spot. It’s a classic combination of zesty lemon flavour and light and fluffy sponge. Plus, it’s easy to make and can be adapted to suit your own tastes. Read on to find out how to make a double layer lemon cake.

Ingredients

To make your double layer lemon cake, you’ll need the following ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 tablespoons grated lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • Lemon icing of your choice

Instructions

To make your double layer lemon cake, begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottom with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.

Add half of the flour mixture to the butter mixture and mix until combined. Add the milk and mix until combined. Add the remaining flour mixture and mix until combined. Add the lemon zest and lemon juice and mix until combined.

Divide the batter between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Once the cakes are cool, spread lemon icing of your choice between the layers. Serve and enjoy!

Nutrition

This double layer lemon cake is a delicious treat, but it can be high in calories and sugar. Per serving, this cake contains approximately 335 calories, 14g of fat, 6g of protein, and 46g of carbohydrates. Of these carbohydrates, 36g come from sugar. This cake also contains approximately 3g of dietary fibre.

If you’re looking for a healthier version of this cake, you can try using whole-wheat flour instead of all-purpose flour and reducing the amount of sugar. You can also use a low-calorie lemon icing and top with fresh fruit instead of a sugary glaze.

This double layer lemon cake is sure to be a hit with family and friends. With its delicious combination of zesty lemon flavour and light and fluffy sponge, it’s the perfect summertime treat. And, with just a few simple ingredients, it’s easy to make and can be adapted to suit your own tastes. Give this recipe a try and enjoy the deliciousness of a double layer lemon cake!


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