Lemon Silk Cake

This cake is a delightful combination of fresh lemon, juicy raspberries and sweet cream. It has a delicious zesty taste that will leave you feeling refreshed and happy!

Lemon Silk Cake is a moist lemon cake with a rich, fluffy texture. It’s the perfect dessert to enjoy during the summertime.

This cake is called a lemon silk cake because it is the softest, most pillowy cake I’ve had in a long time. It’s light and airy, velvety and silky to the touch. Because it’s my FAVORITE cake recipe of all time, I based it on Hershey’s Perfectly Chocolate Chocolate Cake. So I took away a little chocolate and added a little lemon, and there you have it. It’s just as perfect as the original.

 

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  • Sofi is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 45 minutes in total
  • 2 8-inch layer cakes (1x)
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 45 minutes in total
  • 2 8-inch layer cakes (1x)
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 45 minutes in total
  • 2 8-inch layer cakes (1x)
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

for the icing

  • 2 lbs. sugar
  • 2 1/2 cups flour for cake
  • 1 1/2 tablespoons powdered baking soda
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 tsp. salt (kosher)
  • 1 tablespoon vanilla extract (pure)
  • 2 eggs
  • half a cup of oil
  • 1 gallon of milk
  • 1 cup of hot water
  • 2 1/2 tsp lemon essential oil
  • 1 lemon (zest and juice)

for the cream cheese icing

  • 1 cup room temperature unsalted butter
  • 8 oz. room temperature cream cheese
  • 1 teaspoon vanilla extract (pure)
  • 1 1/2 tsp lemon essential oil
  • 3 1/2 CUP SUGAR (POWDERED)

in order to fill

  • 1/2 cup jam of baker’s choice (I used a homemade blueberry rhubarb)

to make the candied lemon icing

  • 1 lemon, quarter-inch slices
  • 1 pound of sugar
  • 1 cup of water

Instructions

  1. Stir the sugar and water together in a small saucepan until the liquid is clear. Drop in the lemon slices and cook for 1 minute in the syrup before removing the pan from the heat. Refrigerate the cake until you’re ready to frost it (I refrigerated these babies overnight, then topped my cake with them in the morning).
  2. Preheat the oven to 350 degrees Fahrenheit. 2 9-inch round baking pans, greased and floured
  3. Combine all dry ingredients in a large mixing basin. Combine the eggs, milk, oil, vanilla, lemon essence, and lemon zest and juice in a large mixing bowl. For 2 minutes, beat on medium speed with a hand mixer. Pour in the hot water and stir well (batter will be thin). Pour the batter into two cake pans that have been lined with parchment paper. Bake for 30-35 minutes, or until a knife inserted in the middle comes out clean.
  4. Make the icing while the cake is cooling. With a hand mixer on medium high speed, whisk the cream cheese, butter, vanilla, lemon essence, and salt in a large mixing bowl. In three additions, add the powdered sugar, beating in between each addition.
  5. Place a spoonful of frosting on a cake stand to begin assembling the cake (this will hold the cake and prevent it from sliding). Place a piece of cake on the stand, then cover with a thick layer of jam and a layer of lemon cream cheese frosting (use it alllll). Place the second cake layer on top of the first. Before icing the top, ice the sides. Add your candied lemon babies to the mix.

Hershey’s provided the inspiration for this recipe.

easy, silky, tender, lemon, zesty, refreshing Keywords: easy, silky, tender, lemon, zesty, refreshing

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Lemon Velvet Sheet Cake is a sweet and moist cake that has lemon infused buttercream frosting. It is perfect for springtime, or any time of the year. Reference: lemon velvet sheet cake.

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