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Bright Lemon Cake Recipes with Oil Soluble Flavoring
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Lemon
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
35 minutes
This Bright Lemon Cake using Oil Soluble Lemon Flavoring Extract is a sunshine-filled dessert bursting with zesty citrus flavor and a moist, tender crumb. Perfect for spring and summer gatherings, this cake blends buttery richness with the tangy brightness of lemon. Made with oil soluble lemon flavoring extract, the lemon essence fully infuses into the batter for a rich, even flavor that doesn’t fade during baking. Top it with a light lemon glaze or creamy frosting for the perfect finish to this cheerful dessert.
Ingredients
For the Cake:
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2 ½ cups (310g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup (170g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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3 large eggs, room temperature
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1 cup (240ml) buttermilk, room temperature
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¼ cup (60ml) vegetable oil
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1 tbsp Oil Soluble Lemon Flavoring Extract
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1 tbsp fresh lemon zest
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2 tbsp fresh lemon juice
For the Lemon Glaze (optional):
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1 cup (120g) powdered sugar
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1–2 tbsp fresh lemon juice
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½ tsp Oil Soluble Lemon Flavoring Extract
Directions
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.Cream Butter and Sugar:
In a large mixing bowl, cream butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).Add Wet Ingredients:
Beat in the eggs one at a time, then mix in the oil, oil soluble lemon flavoring extract, lemon zest, and lemon juice.Combine and Mix:
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.Cool and Glaze:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, whisk together glaze ingredients and drizzle over the cooled cake for an extra lemony finish.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use lemon juice instead of oil soluble lemon flavoring extract?
You can, but the flavor won’t be as strong or long-lasting as when using oil soluble lemon extract.
2. What makes oil soluble lemon extract better for baking?
Oil soluble extracts are heat-stable and blend perfectly with fats and oils in cakes, resulting in a richer and more even lemon flavor.
3. Can I make this recipe into cupcakes?
Yes! This recipe yields about 18 cupcakes. Bake for 18–20 minutes at 350°F (175°C).
4. How can I make the cake extra moist?
Add 2 tablespoons of sour cream or Greek yogurt to the batter for an even softer texture.
5. What frosting pairs best with this lemon cake?
Try lemon buttercream, vanilla cream cheese frosting, or a simple lemon glaze.
6. Can I freeze this cake?
Absolutely. Wrap the cooled cake in plastic wrap and store in the freezer for up to 2 months.
7. How long will this cake stay fresh?
It stays moist for up to 3 days at room temperature when stored in an airtight container.
8. Can I use other citrus extracts?
Yes! Try oil soluble orange, lime, or grapefruit extract for a fun citrus twist.
9. Why use buttermilk instead of regular milk?
Buttermilk adds tang and helps create a tender crumb with a soft texture.
10. Is this cake suitable for layered cakes?
Yes — this batter is stable enough for layering and frosting without collapsing.