High-Altitude Lemon Cake

If you’re looking for the perfect high-altitude lemon cake, this is a super simple, single layer, easy to make version that works perfectly! I love using lemon curd in both the cake and the whipped cream topping to bring out the best flavor and texture, and this cake is honestly the best for Spring.

I love this cake as just a simple single layer snack cake, but you can also double it up to make a layer cake with fluffy lemon curd whipped cream no matter what. It’s super easy to make- let’s get to it!

How to Make High-Altitude Lemon Cake

This cake uses one of my really popular base recipes for cake, which involves simply throwing all the ingredients into the bowl at once and mixing everything together. We’re using simple ingredients with the addition of lemon zest and lemon extract to make for a bright, fluffy cake.

This mixing method is a bit odd, but I find it works well in the right context- it’s easy to avoid over mixing this batter when you’re not mixing in several stages. You should end up with a thick but spreadable batter, and it’s totally ok if you see if small chunks of butter running through the batter.

Once you spread the cake batter into your cake pan (you can use a square or round cake pan here), we’re going to swirl a generous amount of lemon curd into the top of the cake. It kind of sinks into the cake as it bakes and brings the lemon flavor up front in this cake in an easy way.

You always make your own lemon curd, but this time I’m using something from the store. Both are great options!

I’m topping this cake with a lemon curd whipped cream that comes together quickly, but it’s also a nice cold, creamy addition to this cake to make it really feel like a Spring dish. If you’re looking for a more traditional lemon layer cake, I have a wonderful recipe for that as well!

Once the cake is cooled completely, top it with the whipped cream and optionally swirl in some extra lemon curd for a pretty topping. The lemon cake will be super soft and fluffy, and the whipped cream is honestly delightful. Enjoy!

Tips & Tricks for High-Altitude Lemon Cake

Here are my tips to help you along the way towards making the perfect lemon cake!

• Do I really mix the batter together all at once? Yes, this mixing method is to simply mix all the cake ingredients together at once in a bowl until everything is just combined. It works well here!
• What if I don’t have lemon extract? You can skip the extract here if needed- the lemon curd baked on top of the cake will still give you lots of lemon flavor.
• Do I have to make my own lemon curd? No, you can absolutely buy something from the store for this recipe, which is what I did here. Homemade is a lovely option as well though!
• How do I know when the cake is finished baking? The cake should be lightly golden around the edges and a toothpick inserted into the center should come out with just a few crumbs clinging to it.
• Can I use normal frosting instead of whipped cream? Yes, you can use normal frosting if you prefer here, though the lemon curd whipped cream is seriously SO good!
• Can I double this recipe for a layer cake? Yes, you can easily double this recipe and bake as directed for a layer cake. Optionally, you can frost with a double batch of the whipped cream, or your frosting of choice here!
• Can I bake this cake in another pan? You can bake the cake as directed in an 8-inch round or square cake pan, or you can double the recipe for multiple layers or to bake the cake in a 9×13 inch cake pan, though your bake time may be longer in that case.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

High-Altitude Lemon Cake

Servings 8 slices

Ingredients

For the cake:

• 1/2 cup softened butter
• 2 tbs. vegetable oil
• 1/2 cup granulated sugar
• 2 tbs. fresh lemon zest
• 2 eggs
• 1/2 cup sour cream
• 1 tsp. lemon extract
• 1 1/4 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 tbs. lemon curd

For the topping:

• 3/4 cup heavy cream
• 1/4 cup lemon curd
• 1/8 tsp. salt

Instructions

For the cake:

1. Preheat your oven to 350 degrees and spray an 8×8 inch cake pan with baking spray. Line the pan with parchment paper that has overhanging edges for easy removal.
2. In a large bowl, add your butter, oil, sugar, lemon zest, eggs, sour cream, lemon extract, flour, baking powder, and salt. Mix everything together at once until a thick batter forms- this is an odd mixing method but it works! You want everything to just come together, but the batter will be thick.
3. Spread the batter evenly into your prepared baking pan. Dollop the lemon curd all over the top of the cake, and use a knife to gently swirl the lemon curd into the cake. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs clinging to it. Cool the cake completely in the pan before adding the topping and serving.

For the topping:

1. In a medium bowl, whip the heavy cream until stiff peaks have formed. Beat in the lemon curd and salt until well combined and smooth. Top the cake generously with your whipped cream mixture, optionally swirl in some extra lemon curd, and enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!