Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then, stir in the fresh lemon juice and zest.
- In another bowl, whisk together the flour, baking powder, and baking soda until well combined.
- Gradually mix the dry ingredients into the wet mixture, alternating with the sour cream. Stir until just combined; be careful not to overmix.
- Pour the batter into your prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely before dusting with powdered sugar and serving.
Best ways to enjoy it
This Lemon Lush Cake shines on its own but can be elevated with a few delightful pairings. Serve it alongside a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra layer of decadence. Add fresh berries like blueberries or raspberries for a colorful and flavorful contrast. You might also consider a light citrus glaze to drizzle over the top for that added zing!
Keeping leftovers fresh
To store your Lemon Lush Cake, wrap it tightly with plastic wrap or foil and keep it in the fridge for up to 5 days. If you need to save it for a longer period, consider freezing it. Cut the cake into individual slices, wrap them well, and store in an airtight container or freezer bag for up to 3 months. Remember, when you’re ready to enjoy, simply thaw in the refrigerator overnight.
Helpful cooking tips
For a foolproof Lemon Lush Cake, here are a few handy tips:
- Ensure your butter is softened to room temperature; this help creates a light and airy base.
- For the freshest lemon flavor, use freshly squeezed lemon juice instead of bottled.
- Mix the batter gently and avoid overmixing once you add the flour; this keeps the cake tender.
Creative twists
Feel free to personalize your Lemon Lush Cake! Incorporate berries like blueberries or raspberries into the batter for a delightful burst of flavor. Or, for a different twist, try adding a teaspoon of poppy seeds or swap the lemon zest for orange zest for a zesty orange version. You could even drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled cake for an extra sweet kick.
Common questions
What is the prep time for Lemon Lush Cake?
You’ll spend about 15-20 minutes prepping this cake, and then it’s just a matter of baking and cooling!
Can I substitute yogurt for sour cream?
Absolutely! Greek yogurt works well in place of sour cream and offers a similar creaminess without sacrificing moisture.
How should I store leftovers?
Wrap your cake tightly and keep it in the fridge for up to 5 days, or freeze individual slices for up to 3 months. Just be sure to thaw it in the fridge for the best texture!
