Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Cake with Lemon Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

This Lemon Cake Recipe is a light, fluffy, and irresistibly moist dessert bursting with fresh lemon flavor. Perfect for spring and summer gatherings, it features layers of tender cake paired with a tangy lemon buttercream frosting. Finished with optional lemon slice garnish, this cake is a refreshing treat that brightens any occasion.

  • Total Time: 45-50 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/4 cup lemon juice

For the Lemon Buttercream Frosting:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pans and oven. Preheat the oven to 350°F (175°C). Spray two 9-inch cake pans with cooking spray to prevent sticking and set them aside.
  2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined; set this mixture aside.
  3. Cream butter and sugar. In a large bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which generally takes a few minutes.
  4. Add eggs and flavorings. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the zest of two lemons and the vanilla extract for a fresh citrus aroma.
  5. Combine wet and dry ingredients. Alternately add the flour mixture and whole milk to the butter mixture in three additions, starting and ending with the flour. Stir gently after each addition until just combined. Finally, mix in the 1/4 cup lemon juice thoroughly but do not overmix to keep the batter light.
  6. Bake the cake layers. Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool the cakes. Let the cakes cool in their pans for 10 minutes before removing them and transferring to a wire rack to cool completely. This prevents breakage and ensures even cooling.
  8. Prepare the lemon buttercream frosting. Using a paddle attachment, beat the room temperature butter until light and fluffy. Gradually add powdered sugar one cup at a time, beating well after each addition. Then add the lemon juice, milk, and vanilla extract and beat until the frosting is smooth and fluffy.
  9. Assemble the cake. Place one cake layer on a serving plate, spread a generous layer of lemon buttercream on top. Place the second cake layer on top and cover the entire cake, including sides, with the remaining frosting.
  10. Garnish and serve. Optionally, garnish the top of the cake with thin lemon slices for an elegant finish. Slice, serve, and enjoy this refreshing lemon delight.

Notes

  • Room temperature ingredients help create a smoother batter and frosting.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • Ensure the cake is completely cool before frosting to prevent melting.
  • Use fresh lemons for the best flavor in both the cake and frosting.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/lemon-cake-with-lemon-buttercream-frosting-recipe/