Lemon Cake Recipe
Lemon Cake Recipe is light and fluffy with endless layers. This is the perfect cake for Spring or Summer with all of the lemon flavor and fresh berries.
Servings: 12
Calories: 623kcal
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
- 1 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
For the Cake:
- Preheat the oven to 350°Fahrenheit. Spray two 9-inch cake pans with cooking spray and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well with each addition. Stir in the lemon zest and vanilla extract.
- Add the flour mixture in three additions, alternating with the milk. Finally, stir in the lemon juice and mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Frosting:
- Combine the buttercream ingredients with a paddle attachment. First, beat the butter until light and fluffy.
- Add the powdered sugar one cup at a time, beating well after each addition. Add the lemon juice, milk, vanilla extract and beat until fluffy.
- To assemble the cake, place one cake layer on a serving plate. Spread a layer of the lemon buttercream frosting on top. Place the second cake layer on top of the frosting.
- Frost the top and sides of the cake with the remaining lemon buttercream frosting.
- Optionally, garnish with lemon slices before serving. Then the cake is ready to slice, serve and enjoy!
Notes
Cake Batter Consistency: The cake batter should be smooth but not overly runny. If it appears too thick, a splash of more milk can be added. But be cautious; too much liquid can result in a gummy texture.
Lemon Zest: Ensure to only zest the yellow part of the lemon skin and not the white pith, as the latter can add a bitter taste to the cake.
Let the cake layers cool completely before assembling, otherwise, the frosting may melt.
Storage: This cake is best when eaten fresh but can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 623kcal | Carbohydrates: 95g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 362mg | Potassium: 102mg | Fiber: 1g | Sugar: 74g | Vitamin A: 837IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
