Bright Lemon Cake Recipes with Oil Soluble Flavoring

Bright Lemon Cake Recipes with Oil Soluble Flavoring

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

35 minutes

Category

Oil Soluble Lemon

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:

    • 2 ½ cups (310g) all-purpose flour
    • 2 ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ¾ cup (170g) unsalted butter, softened
    • 1 ½ cups (300g) granulated sugar
    • 3 large eggs, room temperature
    • 1 cup (240ml) buttermilk, room temperature
    • ¼ cup (60ml) vegetable oil
    • 1 tbsp Oil Soluble Lemon Flavoring Extract
    • 1 tbsp fresh lemon zest
    • 2 tbsp fresh lemon juice

    For the Lemon Glaze (optional):

    • 1 cup (120g) powdered sugar
    • 1–2 tbsp fresh lemon juice
    • ½ tsp Oil Soluble Lemon Flavoring Extract

    Directions

    1. 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.

    2. Mix Dry Ingredients:
      In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    3. 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).

    4. 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.

    5. 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.

    6. 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.

    7. 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.