While mindlessly scrolling through TikTok one evening, I stumbled upon content creator and baker @alannabaker video of what looked like the most perfect lemon cake I’d ever seen. The way she demonstrated each step, showing how the batter came together to create this incredibly light and airy texture, had me completely captivated. I knew immediately that I had to try recreating this recipe in my own kitchen.

What struck me most about Alanna’s recipe was her attention to detail — the intentional incorporation of ingredients, the perfect balance of lemon zest and juice, and most importantly, her hand-whipping technique for achieving that coveted cloud-like texture. After watching the video several times and taking detailed notes, I set out to make my own version, adding a few special touches to make it uniquely mine.

The result was nothing short of magical — a cake that was impossibly soft, delicately flavored with fresh lemon, and so fluffy it practically melted in your mouth. This recipe will quickly become your go-to this spring, and we’re excited to share our adapted version with all of you.

@alannabakes_

Soft and fluffy lemon cake with a lemon icing 🤤🍋 Lemon Cake: ·      1 cup of unsalted butter ·      1 cup sugar ·      4 eggs ·      2 cups AP flour ·      2 tsp of baking powder ·      ½ tsp salt ·      ½ cup buttermilk, sour cream, or Greek yogurt ·      Zest of 1 lemon ·      Juice from half a lemon ( I’m using Meyer lemons) Lemon Syrup ·      ½ cup powdered sugar ·      ½ cup fresh lemon juice (I’m using Meyer lemons. I used 2 to get this amount, it could take more) Lemon Icing ·      1 ½ cups powdered sugar ·      2 TBSP fresh lemon juice (Meyer Lemons) ·      1 TBSP Milk or Water Instructions:   Preheat your oven to 320 Fahrenheit Grease and line a loaf pan (I’m using a 9.25×5.25in) Cream together room temp butter and sugar until the mixture becomes light in color and fluffy texture. (2-3 minutes)   Add in whole eggs 1 at a time In a seperate bowl mix all the dry ingredients   Alternate Dry ingredients and sour cream   Gently mix in lemon zest and lemon juice. Pour into the prepared loaf pan and spread evenly.   Bake at 320 Fahrenheit for 50-60 minutes.   Check if it’s done with a toothpick. The toothpick should come out clean.   While the cake is in the oven, mix the lemon juice and powdered sugar to make a lemon syrup. Mix until powdered sugar is totally dissolved   Make the lemon icing by combining lemon juice, powdered sugar and water or milk. Mix until the icing is smooth.(It will be thick)   Once the cake is done. Let it cool for 5 minutes   Then pour the lemon syrup evenly on the cake and down the sides, while it’s still warm. Stop pouring once the cake looks moistened. You may not need all the syrup.   Let the cake cool completely   Then pour the icing on top   Slice and Enjoy!   Store in the fridge. #baking #foryou #foryoupage #fyp #viral #trending #MarchMadness #bayarea #bakingrecipe #lemon #lemoncake #iced #fluffy #spring #cake #fluffy #soft #icing

♬ If You Love Me – The Informers

Home & Texture’s Fluffy & Soft Lemon Cake Recipe:

Ingredients

• 3 cups cake flour, sifted
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons fresh lemon zest
• ⅓ cup fresh lemon juice
• 1¼ cups buttermilk, room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
2. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl or stand mixer, cream the softened butter and sugar until light and fluffy, about 5 minutes.
4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Mix in the lemon zest and vanilla extract.
6. Combine the buttermilk and lemon juice in a measuring cup.
7. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients (3 parts dry, two parts wet).
8. Mix until just combined, being careful not to overmix.
9. Divide the batter evenly between the prepared pans.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
11. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

Note: For best results, make sure all your ingredients are at room temperature before beginning. This helps create that perfectly soft and fluffy texture we’re aiming for!

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