Description
A zesty American lemon cake with halal-certified butter, buttermilk, and fresh lemon zest for a moist, flavorful springtime classic. Perfect for Easter or birthdays, paired with a custard-like halal cream cheese frosting.
Ingredients
2½ cups all-purpose flour (300g)
1½ tsp baking powder (ensure fresh)
1 cup halal-certified unsalted butter, softened (227g)
1½ cups granulated sugar (300g; replace with coconut sugar if desired)
2 tbsp fresh lemon zest (from 2 large organic lemons)
Instructions
Line 8-inch pans with parchment paper
Mix all-purpose flour and baking powder in a medium bowl
Beat softened halal butter and granulated sugar until light (5 minutes)
Notes
Oven temperature verification is critical – use an oven thermometer
Scrape the mixing bowl frequently for even consistency
Rotate cake pans halfway through baking for balanced results
Use freshly zested lemons for optimal citrus aroma
Buttermilk substitute: Add 1 tbsp lemon juice to 1 cup almond milk; flavor will be milder
Replace cream cheese with coconut cream if desired, though texture will change
Store in the refrigerator (covered with a cake dome) for up to 3 days
For freezing, wrap cake tightly in plastic then foil and store for 2 months
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 38
- Sugar: 25g
- Fat: 1 g
- Saturated Fat: 10g
- Carbohydrates: 5.4g
- Protein: 0.3g