Preppy Kitchen · by John Kanell★ 5.0 (2526)
Lemon Cake Recipe
NUTRITION · PER SERVING65M COOK
CAL 50%·PRO 26%
CARBS 141G57% OF CAL
3G FIBER116G SUGAR22G OTHER
FAT 45G41% OF CAL
27G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist lemon cake with bright citrus flavor from real lemon zest and juice, topped with tangy lemon cream cheese frosting. The cake stays moist for days, making it ideal for ahead preparation.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 2½ cups all-purpose flour ((300g))
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter (softened (227g))
- 1½ cups granulated sugar ((300g))
- 2 tablespoons lemon zest ((about 2 lemons))
- 3 large eggs (room temperature)
- 1 cup low-fat buttermilk (room temperature (240ml))
- ¼ cup fresh lemon juice ((about 2 lemons) (60ml))
- 1 tablespoon vanilla extract
- 1 cup unsalted butter (room temperature (227g))
- 8 ounces cream cheese (room temperature (226g))
- 1 tablespoon lemon zest ((about 1 lemon))
- 7 cups powdered sugar ((840g))
- 2 tablespoons lemon juice ((about 1 lemon))
- ½ teaspoon vanilla extract
At a glance
PER SERVING · TIME 65M
CAL 50%·PRO 26%
CARBS 141G57% OF CAL
3G FIBER116G SUGAR22G OTHER
FAT 45G41% OF CAL
27G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 331mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 78mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.