Light up your celebration with this vibrant Lemon Firecracker Cake! This recipe takes a classic lemon cake and transforms it into a visually stunning treat, perfect for Independence Day, Memorial Day, or any occasion that calls for a festive touch.
A Burst of Lemon Flavor with Patriotic Flair
This Lemon Firecracker Cake is not just about its stunning looks. The cake itself is a delightful blend of zesty lemon flavor and moist crumb.
The vibrant red, white, and blue colors add a festive touch, making it a perfect centerpiece for any patriotic celebration.
Simple Ingredients, Spectacular Results
The beauty of this recipe lies in its use of everyday ingredients. You don’t need any hard-to-find items to create this showstopping cake.
For the Lemon Cake Batter:
- 440g all-purpose flour
- 3 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 400g granulated sugar
- 195ml canola oil
- 500ml milk (dairy or non-dairy)
- 2 tbsp white vinegar
- 1 tsp vanilla extract
- 2 lemon zest
- Red and blue food coloring
For the Icing:
- 250g powdered sugar
- 3-4 tbsp milk (dairy or non-dairy)
- 2 tsp lemon juice
- Red and blue food coloring
Decorations (Optional):
- Sprinkles
- Blueberries
Step-by-Step to a Festive Cake
- Prepare to Bake: Preheat your oven to 375°F (190°C) and generously grease a 12-cup Bundt pan with butter.
- Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, combine warm milk and white vinegar. Add the sugar, lemon zest, canola oil, and vanilla extract to the wet ingredients and mix well.
- Create the Firecracker Design: Divide the batter into three bowls. Add red food coloring to one bowl and blue food coloring to another, mixing until you achieve your desired colors. Leave the batter in the third bowl white. Pour the blue batter into the bottom of the greased Bundt pan. Slowly pour the white batter over the blue batter. Lastly, pour the red batter on top of the white batter, creating a ring of red in the center.
- Bake and Cool: Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs (no wet batter). Let the cake cool completely on a wire rack before inverting the pan to remove it.
- Prepare the Icing: In a bowl, whisk together the powdered sugar and milk until you have a smooth consistency with no lumps. Divide the icing into three bowls. Add red food coloring to one bowl and blue food coloring to another, leaving the third bowl white.
- The Grand Finale: Decorating! Drizzle the colored icings over the cooled cake in a decorative pattern. You can also decorate with sprinkles or blueberries for an extra festive touch.
- Serve and Enjoy! Serve your Lemon Firecracker Cake immediately, or store it at room temperature in an airtight container for up to 24 hours.
Tips & Variations
- For a richer flavor, substitute brown butter for the canola oil in the cake batter.
- Don’t have buttermilk? You can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- If you don’t have food coloring, you can omit it and create a beautiful marbled effect by swirling the different colored batters together before pouring them into the pan.
This Lemon Firecracker Cake is a guaranteed crowd-pleaser, perfect for adding a touch of fun and festivity to any occasion.
With its vibrant colors, zesty lemon flavor, and easy-to-follow instructions, this recipe is a winner!
Lemon Firecracker Cake
This recipe creates a beautiful Lemon Firecracker Cake, bursting with lemon flavor and featuring a red, white, and blue color scheme. Baked in a Bundt pan, this cake is easy to prepare and will surely impress your guests.
Ingredients
Lemon Cake Batter
- 1 Bakers secret Bundt Pan
- 440 g all-purpose flour
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 400 g Granulated sugar
- 195 ml Canola Oil
- 500 ml Milk unsweetened almond milk or any other milk or your choice
- 2 tbsp White Vinegar (unsweetened almond milk or any other milk or your
- choice)
- 1 tsp vanilla extract
- 2 Lemon zest
- Red Food Color & Blue Food Color
Icing
- 250 g Powdered Sugar
- 3-4 Tbsp Milk unsweetened almond milk or any other milk or your choice
- 2 tsp Lemon Juice
- Red Food Color & Blue Food Color
Decorations
- Sprinkles
- Blueberries opTonal
Instructions
- Preheat oven to 375f and generously grease a 12-cup Bundt pan with soft butter.
For Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, combine warm milk and white vinegar.
- Add in the granulated sugar, lemon zest, canola oil and vanilla to the liquid ingredients and mix.
- Sift the dry ingredients gradually, into the milk, until fully mixed together.
- Pour 1 cup of the batter into small bowl and stir in red food coloring until desired color is achieved.
- Pour a second cup of the batter into separate bowl and stir in blue food coloring until desired color is achieved First, pour blue batter into the
- bottom of the Bundt pan. Next, slowly pour white batter over red batter.
- Lastly, pour red batter on top of white batter to make a ring of red batter in the center of the white layer.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (a few crumbs are okay but no wet batter).
- Allow to cool on a cake rack until completely cooled, about 30 minutes.
- Turn cake pan upside down and gently remove cake from pan onto cooling rack or serving platter.
- For Icing: In a bowl mix powdered sugar and milk, whisk until it is smooth without any lumps of powdered sugar.
- Divide icing between three bowls, stir red food coloring into one, and blue food coloring into the second. The third will remain white. Drizzle frosting over cake and top with sprinkles if desired.
- Serve immediately or store at room temperature, covered, up to 24 hours.
