Exploring Lemon Cake: Do People Lie About Its Taste?

Lemon wedding cakes are a popular choice for couples, with some even opting for a copycat version of the royal wedding cake. Lemon cakes are a great choice for summer weddings, offering a light, airy texture and a tangy flavour. There are many different recipes for lemon wedding cakes, with some bakers choosing to add additional flavours such as elderflower, blackberry, or cream cheese. The light texture of a lemon cake should be considered when decorating, as fondant icing can be too heavy and compress the crumb structure.

Lemon cake recipes

Lemon cake is a popular dessert, and there are many recipes to choose from. Here are some tips and tricks for making a delicious lemon cake, as well as some specific recipes to try.

Tips and Tricks

• Use freshly squeezed lemon juice for a brighter flavour.
• Fresh lemon juice is key to a delicious cake, but bottled lemon juice can also be used.
• Use unsalted butter to control the amount of salt added to the cake and frosting.
• For a tangy flavour, use buttermilk in the cake batter.
• For the frosting, use full-fat cream cheese to achieve a creamy and slightly tangy consistency.
• When zesting lemons, only zest the yellow parts as the white layer underneath is bitter.
• To get more juice from lemons, roll them under your hand on the countertop to loosen the juices.
• To make the cake ahead of time, the cake layers can be baked and stored in the fridge, and the frosting can be made and kept in an airtight container.
• To store leftovers, cover the cake tightly and keep it in the refrigerator for up to 5 days, or freeze for up to 3 months.

Lemon Elderflower Cake

Inspired by the royal wedding cake, this lemon elderflower cake consists of lemon-infused cake layers, elderflower syrup, lemon curd, and elderflower Swiss meringue buttercream. It is a copycat version of the cake created by Claire Ptak at Violet Cakes in London for Prince Harry and Meghan's wedding.

Moist Lemon Cake

This fluffy and tangy lemon cake is easy to make from scratch. It is infused with a homemade lemon syrup and topped with a lemon glaze. The key to this recipe is using freshly grated lemon zest and fresh lemon juice.

Lemon Cake with Lemon Cream Cheese Frosting

This lemon cake is moist, buttery, and tender, with a perfect balance of sweet and tart flavours. It is made with real ingredients such as freshly squeezed lemon juice and lemon zest, and is paired with a rich lemon-flavoured cream cheese frosting.

Lemon Layer Cake with Lemon Cream Cheese Buttercream

This 3-layer lemon cake is deliciously moist and light, paired with a tangy cream cheese buttercream. It is made with sifted all-purpose flour, eggs, milk, and fresh lemons. The frosting combines cream cheese and lemon buttercream for a creamy and buttery result.

Try out these lemon cake recipes and enjoy a burst of citrusy flavour!

Lemon cake decoration

Lemon cakes can be decorated in a variety of ways, from simple to complex. Here are some ideas for lemon cake decoration:

Candied Lemon Slices

Candied lemon slices are a beautiful and elegant way to decorate a lemon cake. They are surprisingly easy to make and can be used to garnish cakes, pies, or cupcakes. To make candied lemon slices, you will need lemons (regular or Meyer), sugar, and water. Wash the lemons, slice them as thinly as possible, and then combine water and sugar in a saucepan. Bring the mixture to a boil and add the lemon slices. Simmer until the slices are translucent, then remove them and place them on parchment paper to cool and dry completely. These candied lemon slices can be stored for up to six months if stored properly and can also be eaten as candy or used in cocktails.

Lemon Curd

Lemon curd is a delicious and tangy filling or topping for a lemon cake. It is made with lemon juice, lemon zest, eggs, sugar, and butter. The curd is cooked over medium-low heat until it thickens and then chilled to set. Lemon curd adds a bright pop of flavour to the cake and can be used as a filling between layers or as a topping.

Buttercream Frosting

Buttercream frosting is a classic choice for decorating cakes. For a lemon cake, you can make a vanilla buttercream or an elderflower Swiss meringue buttercream. The buttercream can be piped or spread onto the cake, creating a rustic or smooth finish. If you're feeling adventurous, you can even add a drip effect by using canned frosting, ganache, or candy melts around the edges of the cake.

Chocolate Decorations

Chocolate decorations, such as chocolate sprays or chocolate brushstrokes, can add a beautiful contrast to a lemon cake. To create chocolate brushstrokes, melt some chocolate and use a spoon to drop dollops onto parchment paper. Then, simply smear the chocolate out to create a brushstroke effect and chill until set. These decorations can be added to the cake for a unique and elegant touch.

Fresh Flowers

Fresh flowers, such as peonies, can be used to decorate a lemon cake. Simply wrap the stems in floral tape to protect them from the cake, and place them on top or around the cake. This adds a natural and rustic elegance to the overall presentation.

Other Ideas

• Yellow drip effect around the edges of the cake using canned frosting, ganache, or candy melts.
• Sugar pearls or gold sugar pearls for a touch of sparkle.
• Lemon-themed cake toppers or decorations, such as lemon slices, lemon wedges, or lemon leaves.
• Lemon-flavoured candy or lemon drops scattered around the cake.

Lemon cake fillings

Lemon cake is a delightful dessert, and the filling is a key part of what makes it so delicious. Here are some mouth-watering lemon cake filling ideas to consider:

Lemon Curd

Lemon curd is a popular choice for lemon cake fillings. It is a thick, creamy, and tangy spread that can be made from scratch or purchased ready-made. Lemon curd is typically made with lemon juice, lemon zest, eggs, and butter, creating a rich and smooth texture. It is often used as a filling for layer cakes, adding a burst of flavour between the sponges. To make it even more indulgent, you can fold in some whipped cream or use it as a base for a lemon buttercream.

Lemon Custard

Lemon custard is another option for a lemon cake filling. Similar to lemon curd, it is made with lemon juice, lemon zest, and eggs, but it also includes cornstarch as a thickening agent. The addition of cornstarch gives it a slightly different texture than lemon curd, making it ideal for those who prefer a more pudding-like consistency. Lemon custard can be used on its own as a dessert or to fill cupcakes and tarts.

Elderflower Buttercream

For a unique twist on traditional lemon cake, consider an elderflower-infused buttercream. This filling combines the tangy flavour of lemons with the floral notes of elderflower. It is a perfect choice for those who want a less traditional, more subtle lemon flavour in their cake. The buttercream creates a smooth and creamy texture that pairs beautifully with the zesty lemon cake layers.

Lemon Butter Frosting

If you're looking for a lemon cake filling that is both tangy and creamy, lemon butter frosting is an excellent option. This type of frosting is made by combining butter, lemon juice, lemon zest, and confectioners' sugar. It creates a smooth and fluffy texture that complements the cake perfectly. The addition of lemon juice and zest gives it a bright, citrusy flavour that is sure to delight your taste buds.

Lemon cake popularity

Lemon cake is a popular dessert, with many recipes available online. The dessert is often described as "moist", "fluffy", "tangy", and "delicious". The popularity of lemon cake can be attributed to its unique flavour, which combines sweetness with a tangy citrus twist. The cake is also visually appealing, with a bright, summery colour.

Lemon cake is a versatile dessert, with various recipes available to suit different tastes and occasions. Some recipes include additional ingredients such as elderflower, cream cheese, poppy seeds, or blueberries, creating a range of flavours and textures. The cake can be made in different sizes, from individual cupcakes to larger bundt or layer cakes. It can also be decorated in various ways, such as with a simple lemon glaze, a cream cheese buttercream frosting, or fresh flowers.

Lemon cake is often chosen for special occasions, such as weddings, birthdays, and holidays. The cake's bright flavour and appearance make it a popular choice for spring and summer celebrations. It is also a well-liked breakfast or afternoon treat, as it is not too heavy or rich.

The popularity of lemon cake can also be seen in its commercial success. For example, Starbucks offers a popular lemon loaf cake, and many bakeries and cake shops include lemon cake on their menus. The dessert's popularity has led to the creation of various lemon-themed desserts, such as lemon bars, lemon tarts, and lemon meringue pie.

Lemon cake's popularity can be summarised by its ability to cater to a wide range of tastes and occasions. Its unique flavour, versatility, and visual appeal make it a well-loved dessert option.

Lemon cake history

Lemon cake has grown to become a sweet treat in many cultures around the world. It is believed that the earliest version of the lemon cake was created in the 1700s, based on the traditional pound cake. The first icing for a lemon cake was made by boiling a combination of sugar, eggs, and citrus, which was then poured over the finished cake before it was returned to the oven.

During the First World War, food rationing was a reality in the USA, and many food items were difficult to find. Wheat, in particular, was needed to supply the troops and allies with bread. The US government issued recipes that used rice flour instead of wheat, and a rice flour sponge cake with a lemon glaze was one such recipe. This brought a bit of happiness to an otherwise uncertain time.

Lemon drizzle cake, a staple tea-time cake, is a British specialty that surged in popularity alongside classic tea-time cakes like the Victorian sponge cake and the rich, butter classic English tea cake. The earliest forms of pound cake, from which lemon drizzle cake evolved, can be traced back to 17th-century English cookbooks, where variations incorporating dried fruits, spices, and citrus began to emerge. The popularity of citrus flavours in cakes likely increased as trade with the Mediterranean introduced new ingredients not grown or used locally.

By the mid-20th century, during World War 2, home bakers sought simple lemon cake recipes that helped them cut back on costs. Lemon drizzle cake was well-suited to this environment as it used minimal fats and required few scarce ingredients. Evelyn Rose, a Jewish cookery writer, helped to popularize the version of lemon drizzle cake that we know today in her 1967 recipe collection. Through the 1960s and 1970s, lemon cake recipes with ganache drizzles were featured regularly in women's magazines and cookbooks as the ideal tea-time treat.

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