Name: Pioneer Woman Lemon Cake To Die For
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; Zest of 2 lemons; ½ cup fresh lemon juice; 4 large eggs (room temperature); 1 cup heavy cream; 2 cups powdered sugar

The Pioneer Woman Lemon Cake To Die For is more than just dessert; it’s a slice of sunshine on your plate. Imagine biting into a moist, fluffy cake that bursts with tangy lemon flavor and sweet, creamy frosting. The aroma wafts through your kitchen, making everyone stop in their tracks, and suddenly, all your troubles fade away like a bad hair day.

Reflecting back, I recall the first time I whipped up this delicious cake for my best friend’s birthday. As soon as she took a bite, her eyes widened, and she exclaimed it was better than any birthday present! Now that’s the kind of reaction you want when serving this delightful treat at summer picnics or family gatherings.

Why You'll Love This Recipe

This Pioneer Woman Lemon Cake To Die For is easy to whip up, making it perfect for last-minute celebrations
Its zesty flavor profile will have everyone coming back for seconds
The cake’s beautiful presentation will impress guests at any event
Versatile for any occasion, you can serve it plain or dressed up with berries and whipped cream

When I first made this cake, my family fought over the last slice—so you know it’s a winner!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use a good quality flour to ensure a light and fluffy texture.
Baking Powder: Make sure it’s fresh for that perfect rise in your cake.
Sugar: Granulated sugar works best to balance the tartness of the lemon.
Unsalted Butter: Softened butter adds richness; remember to let it warm to room temperature first.
Lemon Zest: Fresh zest gives an intense lemon flavor that really shines through in the cake.
Lemon Juice: Freshly squeezed juice is essential for that bright citrusy punch.
Eggs: Room temperature eggs help create a smoother batter for even baking.
Powdered Sugar: Perfect for the frosting, providing that sweet finish without graininess.
Heavy Cream: Adds richness to the frosting; don’t skimp on this for maximum creaminess!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Before we dive into baking, let’s gather our tools: mixing bowls, measuring cups, and an electric mixer will be our trusty sidekicks today.

Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes glide out effortlessly later.

Mix dry ingredients: In a mixing bowl, whisk together all-purpose flour and baking powder until well combined—this ensures an even rise and no lumps.

Cream butter and sugar: In another bowl, beat softened butter and granulated sugar until light and fluffy. You’ll know it’s ready when it looks like sunshine in a bowl!

Add eggs and lemon: Incorporate room temperature eggs one at a time into the butter mixture while mixing well after each addition. Pour in lemon juice and zest; it should smell like summer has arrived!

Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture while alternating with milk (if using). Mix until just combined; overmixing can lead to a dense cake.

Bake: Divide the batter evenly between your prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean—a delicious aroma will fill your kitchen!

Once baked, let them cool in pans for about 10 minutes before transferring them onto wire racks to cool completely.

Now comes the fun part—frosting!

For the frosting:

In a bowl, combine heavy cream with powdered sugar. Whip until thick peaks form—this should feel like arm day at the gym but totally worth it! Spread generously between layers of cooled cakes before topping off with more whipped goodness.

And voilà! Your Pioneer Woman Lemon Cake To Die For is ready to impress everyone at dessert time.

So there you have it—a sunshiny masterpiece that’s as fun to make as it is to devour! Enjoy every slice knowing you’ve created something truly special.

You Must Know

The Pioneer Woman Lemon Cake To Die For has a zesty flavor that dances on your taste buds
Perfect for celebrations or simply brightening up a day, this cake is sure to impress everyone at the table
Serve it with fresh berries for a delightful touch!

Perfecting the Cooking Process

Start by creaming butter and sugar until fluffy, then add eggs one at a time. Mix dry ingredients separately, and combine them gradually with wet ingredients to achieve a smooth batter.

Add Your Touch

Feel free to substitute lemon zest with orange zest for a citrus twist, or add poppy seeds for added texture. A dusting of powdered sugar can elevate the presentation beautifully.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices individually in plastic wrap.

Chef's Helpful Tips

Use fresh lemons for zest and juice to ensure maximum flavor in your cake
Always sift your flour before measuring to prevent clumps
Always let the cake cool completely before icing it to avoid melting your frosting

Sharing this recipe brings back memories of my grandma’s kitchen, where laughter echoed as we baked together on rainy afternoons. Each slice of lemon cake was filled with love and sunshine.

FAQs

FAQ

What makes the Pioneer Woman Lemon Cake so special?

The combination of fresh lemon juice and zest creates an unforgettable flavor that’s bright and refreshing.

Can I make this lemon cake ahead of time?

Absolutely! You can bake it a day in advance; just store it properly.

How do I keep my lemon cake moist?

Ensure you don’t overbake it, and consider adding a simple syrup after baking for extra moisture.