Portillo’s Lemon Cake Recipe

If you are looking for a Portillo’s Lemon Cake Recipe then you are on the right blog page. In this post, I have tried to make the Copycat Portillo’s Lemon Cake Recipe with some useful information that you will like a lot I hope.

Portillo’s Lemon Cake Recipe Ingredients, Equipment, & Instructions

The ingredients and Equipment are as follows:

Ingredients:

For The Batter:

Cake Flour: You will need 2 1/4 cups of cake flour. Use King Arthur or Swans Down brand cake flour to get the best result.

Baking Powder: You will need 1 tsp of baking powder. Use Rumford or Amazon Fresh brand baking powder.

Salt: You will need 1 teaspoon of salt. Use Morton brand salt or you can use what you have on hand.

Butter: You will need 1/2 cup of unsalted butter at room temperature. Use Land O Lakes or Amazon Fresh brand unsalted butter.

Sugar: You will need 1 1/2 cups of white sugar. Use Torino or Happy Belly brand granulated white sugar.

Egg: You will need 3 eggs. Use eggs at room temperature.

Lemon juice: You will need 1/4 cup of lemon juice. Use fresh lemon juice to get the best result.

Milk: You will need 1 cup of whole milk. Use Happy Belly brand whole milk or use what you have on hand.

For The Lemon Syrup:

Lemon Juice: You will need 1/2 cup of fresh lemon juice. Use fresh lemon juice to get the best result.

Sugar: You will need 1/2 cup of white sugar. Use Torino or Happy Belly brand granulated white sugar.

For The Frosting:

Butter: You will need 1 cup of unsalted butter at room temperature. Use Land O Lakes or Amazon Fresh brand unsalted butter.

Powdered Sugar: You will need 4 cups of powdered sugar. Use Unpretentious or C&H brand powdered sugar.

Lemon Juice: You will need 4 tbsp of lemon juice. Use fresh lemon juice to get the best result.

Vanilla Extract: You will need 1 tsp vanilla extract. Use McCormick or Goodness Vanilla brand vanilla extract to get the best flavour.

Equipment & Tools:

You will need:

• Stove
• Oven
• Mixing Bowl
• Measuring Cup
• Measuring Spoon
• Two 9-inch Round Cake Pans
• Saucepan
• Serving Plate

Instructions:

For The Batter:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium-sized mixing bowl, sift together cake flour, baking powder, and salt. Set aside.

In another bowl, beat together the butter and sugar until creamy.

Add eggs one at a time, beating well after each addition.

Mix in lemon juice.

Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 26-29 minutes or until a toothpick inserted into the centre of the cake comes out clean.

For The Lemon Syrup:

While the cakes are baking, make the lemon syrup by combining sugar and lemon juice in a small saucepan.

Cook over medium heat, stirring constantly, until the sugar has dissolved.

When the cakes are done, remove them from the oven and immediately pour the lemon syrup over the top of each cake.

Allow the cakes to cool completely in the pans.

For The Frosting:

In a large mixing bowl, cream together the butter and lemon juice until light and fluffy.

Gradually add powdered sugar and vanilla extract, mixing until the frosting is smooth and creamy.

To assemble the cake:

Place one cake layer on a serving plate and spread a layer of frosting on top.

Place the second cake layer on top and spread frosting all over the top and sides of the cake.

Enjoy your homemade Portillo’s lemon cake!

Our Other Recipes:

• Olive Garden Strawberry Cream Cake Recipe
• Best Red Velvet Sweet Potato Pie Recipe

Variations & Tips For Portillo’s Lemon Cake Recipe

Variations:

Lemon Blueberry Cake: Add 1 cup of fresh or frozen blueberries to the batter before baking for a burst of fruity flavour.

Lemon Coconut Cake: Fold in 1 cup of shredded coconut into the batter before pouring it into the cake pans for a tropical twist.

Lemon Raspberry Cake: Gently fold 1 cup of fresh raspberries into the batter for a tangy and sweet addition to the lemony goodness.

Tips:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting to ensure a smooth and well-incorporated batter.

Don’t Overmix: Mix the batter until just combined to avoid overmixing, which can result in a dense or tough cake texture.

Proper Cooling: Allow the cakes to cool completely in the pans before removing them to prevent them from falling apart or sticking to the pan.

Our Other Recipes:

• Pioneer Johnny Cake Recipe
• Paula Deen Microwave Peanut Brittle Recipe

Our Other Recipes:

• Herbalife Parfait Recipe
• Copycat Wegmans Strawberry Shortcake Recipe

FAQs (Frequently Asked Questions):