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Paula’s Lemon Cake: A Southern Classic

The memory of my grandmother’s kitchen is forever intertwined with the scent of lemon. It wasn’t just any lemon; it was the bright, cheerful aroma of a cake she’d often bake on Sunday afternoons. This Paula Deen Lemon Cake? It’s an uncanny echo of those childhood Sundays, a taste of sunshine and simple joy that brings me right back to her warm, flour-dusted kitchen. Each slice is a little time machine, transporting me to a place where love was always the main ingredient.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Servings: 16-20
Yield: One 3-layer cake
Dietary Type: Not specified (contains gluten, dairy, and eggs)

Ingredients

Cake:

1 cup butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish (optional)
Mint sprig, for garnish (optional)

Frosting:

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Filling:

8 egg yolks
1 1/2 cups sugar
1/4 cup butter
3 lemons, juice and zest of, grated

Equipment Needed

Electric mixer
3 (9-inch) cake pans
Double boiler
Cooling racks
Cake pedestal (optional, for serving)
Handheld electric mixer

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans. This ensures the cakes release easily after baking.
To make the cake: In a large bowl, using an electric mixer, cream 1 cup butter until fluffy. This step is crucial for creating a light and tender cake.
Add 2 cups sugar and continue to cream well for 6 to 8 minutes. Don’t rush this step! The mixture should be light and airy. The longer you cream the butter and sugar, the lighter the cake will be.
Add 4 eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Add 3 cups sifted self-rising flour and 1 cup milk alternately to the creamed mixture, beginning and ending with flour. This method prevents the gluten in the flour from developing too much, which would result in a tough cake. Mix until just combined. Overmixing will toughen the cake.
Add 1 teaspoon pure vanilla extract and continue to beat until just mixed. Again, be careful not to overmix.
Divide the batter equally among the prepared pans.
Level the batter in each pan by holding the pan 3 or 4 inches above the counter, then dropping it flat onto the counter. Do this several times to release air bubbles and assure a more level cake. This is a clever trick for achieving even layers.
Bake for 25 to 30 minutes, or until golden brown. A toothpick inserted into the center should come out clean.
Cool in the pans for 5 to 10 minutes.
Invert the cakes onto cooling racks. Cool completely. This is important before frosting, or the frosting will melt.
To make the frosting: Place 1 1/2 cups sugar, 1/4 teaspoon cream of tartar (or 1 tablespoon white corn syrup), 1/8 teaspoon salt, 1/3 cup water, and 2 egg whites in the top of a double boiler.
Beat with a handheld electric mixer for 1 minute.
Place the pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.
Beat constantly on high speed with an electric mixer for 7 minutes. The frosting will become thick and glossy.
Beat in 1 1/2 teaspoons pure vanilla extract.
To make the filling: Place 8 egg yolks, 1 1/2 cups sugar, 1/4 cup butter, and the juice and zest of 3 lemons in the double boiler over boiling water. Again, don’t let the top pan touch the water.
Cook and stir until the mixture begins to gel or thicken. This may take some time, so be patient. The mixture should coat the back of a spoon.
Remove from heat and allow to cool completely.
To assemble: Add 1 tablespoon of filling to the cake pedestal (this will help anchor the cake). Run hands along the side of the cake to remove excess crumbs. This makes for a cleaner frosting job.
Place the cake layers on the pedestal, spreading filling between the layers and on top of the top layer.
Spread the sides and top of the cake with the remaining filling.
Frost the top and sides of the cake with the frosting.
Garnish with a lemon wedge and a sprig of mint, if desired.

Expert Tips & Tricks

Room temperature ingredients: Using butter and eggs at room temperature is crucial for proper emulsification and a smooth batter. Take them out of the fridge at least an hour before baking.
Sifting the flour: Sifting self-rising flour ensures a lighter, more airy cake.
Don’t overbake: Overbaking will result in a dry cake. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Frosting consistency: If the frosting is too thin, continue beating it over the double boiler for a few more minutes. If it’s too thick, add a teaspoon of water at a time until you reach the desired consistency.
Lemon Zest: When zesting lemons, be sure to only zest the yellow part of the peel, avoiding the white pith which is bitter.

Serving & Storage Suggestions

Serve Paula’s Lemon Cake chilled or at room temperature. It’s delightful on its own or paired with a scoop of vanilla ice cream.

To store, keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The frosting may become slightly sticky in the refrigerator, but the flavor will remain excellent.

The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	511.1 kcal	N/A
Calories from Fat	166 g	32%
Total Fat	18.4 g	28%
Saturated Fat	10.6 g	53%
Cholesterol	187.5 mg	62%
Sodium	453.7 mg	18%
Total Carbohydrate	81.9 g	27%
Dietary Fiber	0.7 g	2%
Sugars	63 g	251%
Protein	6.2 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the cake batter for a subtle nutty flavor and texture.
Lemon Blueberry: Fold 1 cup of fresh blueberries into the cake batter before baking.
Lemon Raspberry: Swirl raspberry jam into the filling for a beautiful and flavorful twist.
Gluten-Free: Substitute the self-rising flour with a gluten-free self-rising flour blend. You may need to add a teaspoon of xanthan gum for added structure.
Lower Sugar: Reduce the sugar in the cake and filling by 1/4 cup each, but be aware that this may affect the texture and sweetness.
Meyer Lemon: Use Meyer lemons for a slightly sweeter and less acidic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of self-rising flour?
A: No, self-rising flour contains baking powder and salt, which are essential for the cake’s rise and texture. If you only have all-purpose flour, you can make your own self-rising flour by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of all-purpose flour.

Q: Why is my cake dry?
A: Overbaking is the most common cause of a dry cake. Make sure to check for doneness with a toothpick and avoid baking for longer than necessary. Using too much flour or not enough liquid can also contribute to dryness.

Q: Can I make the filling ahead of time?
A: Yes, the lemon filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: My frosting is grainy. What did I do wrong?
A: This can happen if the sugar doesn’t fully dissolve while cooking the frosting. Ensure that the water doesn’t touch the bottom of the pan when cooking the frosting. Continuous beating is also key.

Q: Can I freeze the unfrosted cake layers?
A: Absolutely! This is a great way to prepare in advance. Wrap the cooled layers tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator before frosting.

Final Thoughts

This Paula Deen Lemon Cake is more than just a recipe; it’s an invitation to create lasting memories in your own kitchen. Don’t be intimidated by the multiple components – each step is straightforward, and the result is a symphony of sweet and tangy flavors that will delight your family and friends. So, gather your ingredients, preheat your oven, and let the aroma of lemon fill your home with warmth and joy. I can’t wait to hear about your baking adventures! Please share your feedback and photos – happy baking!

Paula’s Lemon Cake (Paula Deen) Recipe