There is nothing better than a good, old fashioned, lemon cake recipe.
I had a real sweet tooth on Sunday, but had nothing sweet in the house (by design).
I have a rule…I can eat whatever I want, but if I have to make it from scratch. If I really want a cookie or cake, that’s fine, but I can’t buy it from the store.
I had bought some lemons to make lemon water last week, but never used them, so they inspired me to make this cake.
I was completely out of flour, but I had an idea to not only use ingredients I had, but also to make the cake a bit healthier. I ground up old fashioned oats in my vitamix to make oat flour. My hubby and kids ate the cake and had no idea that it was made with oat flour instead of all purpose flour. I also used fresh lemons, both their zest and juice, to give a fresh flavor.
Lemon Cake Recipe
2 cups oat flour (can make yourself by grinding oats in a vitamix or food processor)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup butter
1 cup nonfat buttermilk (I used nonfat milk with 1 Tbsp. lemon juice stirred in to make my own buttermilk)
2 Tbsp freshly grated lemon zest
2 Tbsp fresh lemon juice
Preheat oven to 350°.
Coat 2 (8-inch) round cake pans with cooking spray; set aside.
Pour oats into Vitamix; Pulse until ground into flour. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
Tip: I didn't have buttermilk on hand (who does?), so I used the tip my mom taught me. Pour one cup of nonfat milk into a glass measuring cup. Add one Tbsp. lemon juice. Stir and let sit for 10 minutes. Voila! Now you don't have to run to the store for one ingredient.
Pour the buttermilk into the mixture, alternating with the eggs, one at a time (the eggs work best if they are room temperature and the butter works best if it's softened, but not melted) and the flour mixture. Alternate eggs, buttermilk, flour until mixed well.
Here comes the fun part. My daughter helped with this step, which is to zest and juice the fresh lemons. Using the fine part of the grater, zest two lemons. Use the zest from one lemon in the cake recipe (hold the zest from lemon #2 for the frosting). Juice the lemons, reserving 2 Tbsp. for the cake.
Tip: You can also juice a lemon easier if you place it in the microwave for 30 seconds.
Mix the zest and juice into the batter.
Pour batter into prepared pans; Bake at 350° for 32 minutes. Cool completely on a wire rack.
Make the frosting by creaming the butter and powdered sugar together. Add lemon zest and juice. Mix well.
Frost the first layer of the cake, then place the second layer on upside down so the smooth layer is on top. Frost all over.
Tip: I think that the cake frosts much more smoothly if you refrigerate the cakes before icing.
Enjoy! Let me know if you try this recipe! I can’t wait to hear what you think!