Holding On To Summer {Recipe: Sinful Lemon Cake}

Summer is slipping away.

The funny thing is, as much as I love summer, as soon as the kids start back to school I am more than ready for autumn to make its presence known. The crispness in the air, the colorful hues adorning the trees, football and pumpkin…all are my cue that summer is long gone and fall is here.

I wanted so badly to make pumpkin bread today, but I couldn’t do that to summer. Summer needs it’s last hurrah before autumn pushes it out of the way and takes the spotlight. So, with the smell of lemon filling my kitchen and sweet sunshine tones of summer, I made a lemon cake.

This, my friends, is not just any lemon cake. This is a lemon cake with everything rich and indulgent I could imagine poured in. Sour cream, pudding, butter and buttermilk… all wrapped up in one brightly baked package. It smells like summer, it tastes like summer… in my mind, it is an ideal way to bid adieu to a wonderful few months and to let fall know that yes… now we’re ready.

(Just like those awesome chevron spoons from my banana pudding ice cream post, these yellow bags are also from I’m With Cupcake. Check out their adorable stuff, today!)

Sinful Lemon Cake
A sinful lemon cake with hints of summertime.
  • 3 Cups Cake Flour
  • 3 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 2 cups granulated sugar
  • 1 4-ounce package instant dry Jello pudding mix (vanilla or lemon)
  • 3 eggs
  • ½ cup butter, softened
  • ½ cup butter flavored shortening
  • 1 cup buttermilk (or buttermilk substitute)
  • ½ cup sour cream
  • 1 tablespoon vanilla
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon lemon extract
  1. Preheat oven to 350°F. Spray two standard size loaf pans with cooking spray. Set aside.
  2. In a medium sized bowl, mix together cake flour, baking powder, Kosher salt, granulated sugar and pudding mix.
  3. In the bowl of a stand mixer, add eggs and beat until a soft yellow. Add butter and shortening and mix until fluffy. Slowly add additional wet ingredients (buttermilk, sour cream, vanilla, lemon zest, lemon juice and lemon extract) and mix until well blended.
  4. Add the dry ingredients, 1 cup at a time, to the stand mixer bowl and beat at medium speed until all the dry and wet ingredients are incorporated and batter is smooth.
  5. Pour the batter into two prepared loaf pans. Bake at 350°F for 50-60 minutes or until a knife inserted into the middle comes out clean.
  6. Allow to cool then remove from pan.

Stay Connected

Subscribe to receive news, updates, and exclusive content from Dine & Dish.

Facebook      Twitter      Pinterest       RSS


  1. says

    Jag tror att ditt perspektiv är djup, det bara genomtänkt och verkligen fantastiskt att se någon som vet hur man sätter dessa tankar ner så bra. Bra jobb på detta
    din blogg är väldigt good.It var mycket väl skrivit och lätt att förstå. Till skillnad från andra bloggar jag har läst som verkligen inte bra. Jag hittade också dina inlägg mycket intressant


    Leave a Reply

    Your email address will not be published. Required fields are marked *