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Wedding Cake – Zingy lemon Recipe

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Wedding cake – zingy lemon

Serving Details

Servings: 12-15 slices

Portion Size: 1 slice per person

Recipe Description

The Zingy Lemon Wedding Cake is a bright and refreshing dessert that brings a zesty twist to traditional wedding cakes. Made with layers of moist lemon sponge and filled with a tangy lemon buttercream, this cake is light, airy, and perfect for special occasions. Topped with a smooth lemon glaze, it’s an elegant treat that’s as delightful to eat as it is to look at.

Cooking Time

  • Preparation Time: 45 minutes
  • Baking Time: 30-35 minutes per layer
  • Assembly & Decoration Time: 30 minutes
  • Total Time: 2 hours

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (for glaze)
  • 1 1/2 cups unsalted butter (for buttercream)
  • 3 cups powdered sugar (for buttercream)
  • 1/4 cup fresh lemon juice (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
  5. Stir in the lemon juice and zest until well combined.
  6. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the buttercream, beat the butter until smooth, then gradually add the powdered sugar and lemon juice, beating until fluffy.
  9. Once the cakes are completely cool, spread a layer of lemon buttercream on top of one cake layer, then place the second layer on top and frost the entire cake.
  10. For the glaze, mix the powdered sugar with lemon juice until smooth and drizzle over the top of the cake.

Nutritional Information (Per Serving)

  • Calories: 480 kcal
  • Protein: 4g
  • Carbohydrates: 65g
  • Fat: 22g
  • Saturated Fat: 14g
  • Sugar: 55g
  • Fiber: 1g
  • Sodium: 180mg

Frequently Asked Questions

Can I make the lemon cake layers in advance?

Yes, you can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.

What if I want a stronger lemon flavor?

For a bolder lemon flavor, increase the lemon zest or add a bit more lemon juice to the batter and buttercream.

How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.

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