Homemade Lemon Cake
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5.0
6 reviews
Excellent
Homemade Lemon Cake
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Light and fluffy, this Homemade Lemon Cake features not only two layers of lemon cake but also a lemon curd filling and lemon buttercream frosting. It's the trifecta of lemon flavors while still being easy to make that makes this the perfect spring dessert!
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Ingredients
- 2 & 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter room temp
- 1 & 3/4 cup granulated sugar
- 6 large egg white room temp
- 1 cup buttermilk room temp
- 1/4 cup lemon juice fresh squeezed
- 1 tablespoon vanilla extract
- zest of 3 lemons 3 tablespoons
For the frosting:
- 3/4 cup unsalted butter softened
- 3 cups powdered sugar
- pinch of fine sea salt
- 2 tablespoons lemon juice fresh squeezed
- 2 teaspoons vanilla extract
For the filling:
- 1 & 1/2 cups prepared lemon curd
Instructions
- Preheat the oven to 350°F. Spray 2 9-inch cake pans with baking spray, take a pastry brush and brush the spray all over to make sure it is even. Place a parchment paper liner in the bottom and brush more baking spray on top, set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt, set aside.
- Add the butter and sugar to the body of a stand mixer with the paddle attachment and mix on medium speed until light and fluffy, 2 minutes. Add the egg whites into the bowl in three batches, mix thoroughly in between each addition. Add the flour mixture and stir it in until just combined, scrape down the sides. Add the buttermilk, lemon juice, vanilla, and lemon zest. Stir it in until combined. Scrap down the sides and give it another 5 seconds of stirring.
- Divide the batter among the two cake pans and smooth out the tops. Bake for 22-27 minutes until lightly golden brown on top and a toothpick inserted into the center comes out clean, a few crumbs on the toothpick is okay, any wet batter and it needs to bake longer.
- Let the cakes cool on a wire rack in their pans for 5 minutes, turn out the cakes and place them top side up on the wire rack to cool completely.
- While the cakes cool, make the frosting by placing the butter in the body of a stand mixer with the paddle attachment. Cream the butter until smooth, 30 seconds. Add the powdered sugar a little at a time until fully combined, scrape down the sides as needed. Stir in the salt, lemon juice, and vanilla until incorporated. Place the speed on medium-high and whip the frosting for 3 minutes until light and fluffy set-aside.
- To assemble the cake place a tablespoon-sized dollop of the buttercream onto the bottom of your serving dish or cake plate, this will help keep the cake in place while you assemble. Take the parchment paper off of one of the cakes and place it bottom side down onto the buttercream on your serving platter.
- Place the lemon curd on top and smooth it out to the edge leaving a half-inch border. Take the next cake and take off the parchment paper liner and place it top-side down on top of the lemon curd. Lightly press the cake down to distribute the curd out toward the sides but not so it is pouring out.
- Frost the cake with a small amount of buttercream for a crumb coat. Place in the fridge for 2 hours to set.
- Frost with the remaining buttercream, slice, and serve.
Notes
- The buttercream recipe is even to lightly frost the cake, for more intricate decorating I suggest 1.5x or 2x the buttercream recipe. The cake shown uses 1.5x the recipe.
- The cake texture is extremely light and fluffy yet bursting with lemon flavor at every bite!
- Room temp is 65°F.
- The cake needs to be refrigerated due to the lemon curd filling. It is best eaten at room temperature.
Nutrition Information
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Calories
326kcal
(16%)
Carbohydrates
31g
(10%)
Protein
1g
(2%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
102mg
(4%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
709IU
(14%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 102mg | 4% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 709IU | 14% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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