Скачать или смотреть Easy Lemon Layer Cake | Solar Plexus Chakra Ep. 3 | Lost in Thyme

Bright, golden, and layered with meaning... this lemon cake is more than just dessert. It’s a soul-nourishing nod to the Solar Plexus Chakra, your center of confidence, clarity, and inner fire.

In this episode, we bake a light, buttery lemon cake that celebrates your radiant spirit, using simple ingredients and cozy steps. Whether you're exploring Chakra healing through food or just craving something sunny and sweet, this one is full of warmth (and a little bit of truth).

Thank you so much for being here 💛

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These free guides include the full recipes, journal prompts, and affirmations. You will also receive the guides for each upcoming Chakra as it is released.

Lemon Cake Recipe

Ingredients:

For the Lemon Cake Batter:

Dry:

2 ¾ cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
¼ tsp. salt
4 tsp. zest (zest from about 3-4 lemons)

Wet:

1 cup salted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temp
½ cup fresh lemon juice (about 3-4 lemons)
1 cup whole milk, room temp


For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup salted butter, softened
1 tsp. vanilla extract
1 ½ tbsp. fresh lemon juice
1 tsp. lemon zest
3 ½–4 cups powdered sugar, sifted

Directions:

Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans.

Make the Batter:

1.) Add the flour, baking powder, baking soda, salt, and the fresh lemon zest to a medium-sized bowl. Whisk until well combined. (Zest first before juicing, much easier and no wasted lemon.)

2.) Now add the softened salted butter and granulated sugar to a large mixing bowl.

3.) Using a stand mixer or a hand mixer on medium speed, cream the butter and sugar until it gets light and fluffy, about 2 minutes. Scrape down the side of the bowl if needed.

4.) Now set the mixer to low speed. Add 4 room temperature eggs, slowly and one at a time, mixing well after each. (Scrape the side of the bowl as needed. Don't forget to check the bottom of the bowl for any that may be hidden.)

5.) Pour in ½ cup of fresh lemon juice and mix until combined. Continue on low speed. (Don't worry if your batter looks slightly curdled here, that's normal. It will come together once we add the flour and milk.)

6.) Now alternate adding your dry mix and 1 cup of room temperature whole milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, it can make the cake tough.

Bake the Cake Layers:

1.) Divide the batter evenly between the two pans.

2.) Bake in a preheated 350° F oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.

3.) Let the cakes cool in the pans for 10 minutes, then run a knife around the edges.

4.) Gently flip them onto a plate or wire rack to cool completely. Give the cakes time to cool fully. (Warm cake can melt the frosting and fall apart under the spatula.)

Make the Lemon Cream Cheese Frosting:

1.) Add the softened cream cheese and salted butter to a large mixing bowl. (Use full-fat cream cheese for the best texture.)

2.) Beat at medium speed until smooth and fluffy. Scrape down the side and the bottom of the bowl as needed.

3.) Add the lemon juice, vanilla extract, and lemon zest. Add the lemon juice slowly and taste as you go so the frosting stays thick.

4.) Turn the mixer on to low. Gradually mix in 3 ½ to 4 cups of sifted powdered sugar, tasting as you go. You want a creamy yet sturdy texture for spreading. (If it's too soft, chill for 15-20 minutes before using.)

Frost the Cake:

1.) If your cake domed a little, trim the tops to level them out for a nice even stack.

2.) Place the first layer on your cake board or stand. Add a generous scoop of frosting and spread evenly across the top. Then take your time working it down the sides for a smooth, clean finish. (This first layer is the crumb coat. It helps lock in any loose crumbs and gives you a smooth base to build on.)

2.) Gently place the second layer on top, making sure it's lined up and even. Lightly press to secure.

3.) Keep spreading the crumb coat all the way around, gently filling any small gaps between the layers. Be sure to set aside enough frosting for the final coat.

4.) Chill the cake for 15-30 minutes to set.

5.) Now frost generously with the remaining frosting. Let your intuition guide your finish, even if it's just a clean swipe around the edges.


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