Jack Robinson Cake
Indulge in the elegant flavors of the Jack Robinson Cake, a moist and tender layer cake that combines zesty lemon with a hint of almond for a truly unforgettable dessert. This bakery-style creation features a perfectly balanced vanilla-almond sponge, enriched with the brightness of fresh lemon zest and a luscious cream cheese frosting that’s silky smooth and just the right amount of sweet. The batter is elevated with a homemade buttermilk substitute, ensuring every bite melts in your mouth. Quick to prepare and stunning to serve, this 12-serving masterpiece is perfect for celebrations, family gatherings, or whenever you’re craving a slice of simple decadence. Decorate with lemon slices or almonds for an extra touch of charm, and let the Jack Robinson Cake become your new favorite treat! Keywords: lemon almond cake, cream cheese frosting, layered dessert, homemade cake recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, room temperature
- 1.75 cups granulated sugar
- 4 pieces eggs, large
- 1.5 teaspoons pure vanilla extract
- 0.5 teaspoons almond extract
- 1 piece zest of one lemon
- 1 cup whole milk, room temperature
- 2 tablespoons lemon juice
- 3 cups powdered sugar (for frosting)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (to adjust frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract, almond extract, and lemon zest.
Combine the milk and lemon juice in a small bowl and let it sit for 2-3 minutes to create a buttermilk substitute.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk mixture (start and end with the dry ingredients). Mix until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
Bake the cakes in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove them from the pans and let them cool completely on a wire rack.
To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the vanilla extract. If the frosting is too thick, add milk a little at a time until it reaches your desired consistency.
Once the cakes are completely cool, level the tops if needed. Place one layer on a serving platter, spread an even layer of frosting on top, then place the second layer on top.
Frost the top and sides of the cake completely, using an offset spatula for a smooth finish.
Decorate the cake as desired (e.g., with lemon slices, almonds, or sprinkles), then slice and serve. Enjoy!
Nutrition Facts
Calories |
7736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.2 g | 512% | |
| Saturated Fat | 241.9 g | 1210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1797 mg | 599% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 993.4 g | 361% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 749.0 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 777 mg | 60% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
