Lemon Buttercream Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Cooling Time
1 hr
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Total Time
1 hr 45 mins
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Servings
1 cake
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Calories
6562 kcal
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Course
Dessert
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Cuisine
International
Lemon Buttercream Cake
Description
The Lemon Buttercream Cake recipe produces two moist sponge cake layers infused with fresh lemon juice and zest. The sponges are made by creaming butter and sugar, then adding eggs individually before folding in flour and lemon components. Baking results in golden sponges with a standard rise and slight lemon fragrance.
For the frosting, a classic buttercream is prepared by combining sifted icing sugar, softened butter, and lemon juice. The option to add yellow food coloring helps accentuate the lemon theme visually. The buttercream is spread evenly between the cooled sponge layers and covers the outside of the cake.
Served as a dessert, this cake balances sweet and tart flavors typical of lemon cakes. It’s suitable for occasions needing a bright, flavorful cake without being overly rich or heavy. The recipe also accommodates US customary measurements and adjustable servings.
The method requires chilling the sponges before frosting and recommends careful mixing to maintain a smooth texture in both batter and icing.
Ingredients
For the sponge
- 225 g butter soften
- 225 g granulated sugar
- 4 egg large
- 225 g self-raising flour
- 2 tablespoon lemon juice
- 2 tablespoon lemon zest
For the buttercream
- 400 g icing sugar (confectioners' sugar)
- 200 g butter soften
- 1 tablespoon lemon juice
- 1 teaspoon yellow food colouring (optional)
Instructions
- To make the sponge, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a large bowl, use a hand mixer to beat together the butter and sugar until you get a creamy texture.
- Add the eggs one by one, beating well after each addition.
- Sift in the flour, add the lemon zest and juice, and beat again.
- Butter and flour 2 cake tins ( mine are 7.5 inches or 19 cm in diameter) and divide the batter evenly.
- Bake for 20-25 minutes until the sponges are golden and a skewer inserted in the middle comes out clean.
- Leave the sponges to cool down completely.
- To make the buttercream, you can either use a hand mixer or a food processor.
- Sift the icing sugar, add the butter and lemon juice and beat well until smooth.
- Add the food colouring and beat again.
- Once the sponges are cooled down, arrange one sponge on a cake stand, spread a quarter of the buttercream over, then top with the second sponge and spread the remaining buttercream over the top and sides.
- Decorate with nicely piped buttercream swirls, mini chocolate eggs or any other decorations you like.
Notes
- Use the US customary measurement link to view ingredient amounts in cups and ounces.
- Adjust serving size by changing the servings number to scale ingredient quantities appropriately.
User Reviews
Overall Rating
5
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