lemon cake recipe
Ingredients
For the Lemon Cake:
• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 tablespoons lemon zest (about 2 lemons)
• 3 large eggs
• 1 cup buttermilk (or whole milk)
• ¼ cup lemon juice (about 2 lemons)
• 1 tablespoon vanilla extract
For the Lemon Cream Cheese Frosting:
• 1 cup unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 tablespoon lemon zest (about 1 lemon)
• 7 cups powdered sugar
• 2 tablespoons lemon juice (about 1 lemon)
• ½ teaspoon vanilla extract
Instructions
1. Prepare the Cake:
• Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
• In a large mixing bowl or stand mixer, beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and lemon zest, beating until the mixture is light and fluffy (about 5 minutes).
4. Add Eggs and Vanilla:
• Add the vanilla extract and then incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Combine Wet Ingredients:
• In a separate bowl, mix together the buttermilk and lemon juice.
6. Alternate Mixing:
• With the mixer on low speed, add one-third of the flour mixture to the butter mixture, followed by half of the buttermilk mixture. Repeat this process until all ingredients are combined, making sure not to overmix.
7. Bake:
• Divide the batter evenly between the prepared cake pans. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for about 15 minutes before transferring them to a wire rack to cool completely.
8. Make the Frosting:
• In a large mixing bowl, beat together the butter and cream cheese until creamy and well combined. Add in the lemon zest and beat until fluffy.
• Gradually add in powdered sugar alternating with lemon juice until you reach your desired consistency.
9. Assemble the Cake:
• Once the cakes are completely cool, place one layer on a serving plate and spread about one cup of frosting on top.
• Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
10. Serve:
• Decorate with thin slices of lemon or edible flowers if desired. Slice and enjoy your homemade lemon cake!
This cake is perfect for birthdays, celebrations, or just a sweet treat to brighten your day! Enjoy every slice!