Portillo’s Lemon Cake Recipe
Portillo’s Lemon Cake recipe delivers a bright, tangy flavor that awakens the palate while remaining delicately sweet. The cake is soft and moist, melting gently in the mouth, carrying a fresh lemon essence that feels both refreshing and rich.The lemon frosting adds a creamy, buttery layer that enhances the citrus notes without overwhelming them. Subtle hints of sugar balance the tartness, creating a harmonious flavor that lingers pleasantly.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Two 8-inch round pans
- Cooling rack
- Zester or microcline
Ingredients
For the cake batter:
- 1/2 cup unsalted butter at room temperature
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup whole milk
- 1 teaspoon salt
For the lemon frosting:
- 2 tablespoons heavy cream
- 1 cup unsalted butter softened to room temperature
- 4 1/2 cups confectioners’ sugar
- 2 teaspoons lemon zest
- 2 1/2 tablespoons fresh lemon juice
- Pinch of salt to taste
Instructions
Get the Oven and Pan Ready
- Heat the oven to 350°F (175°C). Grease your cake pan with butter and sprinkle a little flour on it, or put in parchment paper to make removing the cake easier.
Blend Butter and Sugar
- Put the butter and sugar in a bowl. Beat them with a mixer until the mixture is soft and fluffy, about 3 to 4 minutes.
Add Eggs and Lemon
- Add the eggs one at a time, mixing well after each. Pour in the lemon juice and stir until everything is evenly mixed.
Combine Dry Ingredients with Wet
- Whisk together the flour, baking powder, and salt in another bowl. Slowly mix this into the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Stir gently until everything comes together don’t overdo it.
Bake the Cake
- Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick in the center comes out clean. Let the cake rest in the pan for 10 minutes before moving it to a wire rack to cool completely.
Make the Lemon Frosting
- Beat the butter in a bowl until creamy. Slowly add the powdered sugar, starting on low speed and then medium, until smooth. Mix in the lemon juice, lemon zest, heavy cream, and a pinch of salt. Beat everything until it’s light and fluffy.
Frost the Cake
- After the cake has cooled spread the frosting over the top and sides. An offset spatula works well for an even finish.
Serve and Store
- Cut into squares or layers and enjoy. Keep any leftovers in a sealed container at room temperature for a couple of days, or in the fridge for up to a week.
Notes
Nutrition Facts Of Portillo’s Lemon Cake Recipe
Calories: 420 kcal | Fat: 20 g | Saturated Fat: 12 g | Carbohydrates: 57 g | Sugar: 42 g | Protein: 4 g