Lemon Cake Recipe

Lemon Cake with frosting and fresh lemon slices.

5 from 5 votes

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.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: Lemon Cake recipe

Servings:

Calories: 623kcal

Author: Carrie Barnard

Cost: $8.67, $0.72 per serving.

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

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Instructions

For the Cake:

Preheat the oven to 350°F. Grease two 9-inch round cake pans with nonstick cooking spray and set aside.
In a medium bowl, whisk together 2½ cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt.
In a large mixing bowl, beat ½ cup room-temperature unsalted butter and 2 cups granulated sugar until light and fluffy.
Add 4 large eggs, one at a time, beating well after each addition. Mix in the zest of 2 lemons and 1 teaspoon vanilla extract.
Gradually add the flour mixture to the butter mixture in three additions, alternating with 1 cup whole milk. Begin and end with the flour mixture, mixing just until combined after each addition.
Stir in ¼ cup lemon juice until incorporated. Do not overmix. Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

In a large mixing bowl, beat 1 cup room-temperature unsalted butter until smooth and fluffy.
Gradually beat in 4 cups powdered sugar, adding 1 cup at a time and mixing well after each addition.
Add 2 tablespoons lemon juice, 2 tablespoons whole milk, and 1 teaspoon vanilla extract. Beat until the frosting is smooth, light, and fluffy.
Place one cooled cake layer on a serving plate or cake stand and spread an even layer of lemon buttercream frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with fresh lemon slices or additional lemon zest, if desired.

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