This is a moist, dense cake you can serve with Coconut Swiss Meringue Buttercream and Meyer Lemon Curd.

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Ingredients

Directions

  • Preheat oven to 325 degrees. Butter cake pans. Dust with flour, and tap out excess.

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  • Whisk together flour, lemon zest, and salt in a bowl.

  • With a mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until incorporated after each. Beat in flour mixture in 3 additions, alternating with the lemon juice and vanilla, scraping down sides of bowl as needed. Beat in food coloring.

  • Pour batter into prepared pans (batter amounts and cooking times follow). Bake until a toothpick inserted into centers comes out clean and cakes have pulled away slightly from sides. Let cool completely in pans on wire racks. Run a knife around edges of cakes to loosen. Unmold.

Cook's Notes

Batter amounts and cooking times for 3-inch-deep round pans:
6-inch: 3 cups batter, 55 to 60 minutes
8-inch: 5 cups batter, 65-70 minutes
10-inch: 8 cups batter, 70-75 minutes
12-inch: 12 cups batter, 80-85 minutes
14-inch: 17 cups batter, 85-90 minutes

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