Description
A light and fluffy lemon cake, perfect for any celebration.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 cup buttermilk
- ¼ cup lemon juice (from 2 lemons)
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 Tbsp lemon zest (from 2 lemons)
- 3 large eggs
- 1 Tbsp vanilla extract
- 1 cup unsalted butter, room temperature
- 7 cups powdered sugar
- 8 ounces cream cheese, room temperature
- 1 Tbsp lemon zest (from 1 lemon)
- 2 Tbsp lemon juice (from 1 lemon)
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease two 8-inch round cake pans and line them with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of ingredients.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add the sugar and fresh lemon zest, then continue beating until the mixture is pale, light, and fluffy—about 5 minutes. Mix in the vanilla extract, then incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Scrape down the sides of the bowl as needed for an even consistency.
- In a small bowl, combine the buttermilk and lemon juice.
- With the mixer on low speed, alternate adding the dry and wet ingredients—starting with a third of the flour mixture, then half of the buttermilk mixture, repeating the process until all ingredients are incorporated. Be careful not to overmix—just blend until combined. Scrape down the bowl to ensure everything is evenly mixed, then divide the batter evenly between the prepared cake pans.
- Bake for 35 to 40 minutes, or until the cakes spring back lightly when touched and the edges pull slightly away from the pan. Allow them to cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until silky smooth. Add the lemon zest and continue beating until the mixture becomes light and fluffy, about 3 minutes.
- Reduce the mixer speed to low and gradually add the confectioners’ sugar, alternating with small additions of lemon juice. Pause occasionally to scrape down the bowl, ensuring a well-blended frosting. Add the vanilla extract, then increase the speed to medium-low and beat for another minute until smooth, airy, and spreadable.
- Carefully remove the parchment paper from the cooled cake layers. Place one layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top, smoothing it to the edges. Gently place the second cake layer on top and frost the entire cake with the remaining frosting, ensuring a smooth, even finish.
- For a final elegant touch, garnish with thin lemon slices. Serve and enjoy!
Notes
- This cake can be stored in an airtight container for up to 3 days.
- For a richer flavor, use fresh lemon juice and zest.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg