Lemon Cake
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4.7
189 reviews
Excellent
Lemon Cake
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Our homemade Lemon Cake recipe is super moist and topped with the most amazing Lemon Buttercream Frosting. It's fresh, light, and every cake lover's dream.
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Ingredients
1. Lemon Cake (FROM SCRATCH):
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened
- 1 1/2 cups granulated sugar
- 2 Tablespoons lemon zest from about 4 medium lemons
- 2 large eggs
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
2. Lemon Cake (CAKE MIX version):
- 1 box lemon cake mix I use the betty crocker brand
- 1 small package lemon instant pudding
- 1 cup plain greek yogurt or sour cream
- 3/4 cup water
- 3/4 cup oil (vegetable or canola)
- 4 large eggs
Lemon Buttercream Frosting:
- 1 cup butter (2 sticks), room temperature
- 6 cups powdered sugar
- 1/3 - 1/2 cups fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Lemon Cake (FROM SCRATCH):
- Prep pans: Preheat oven to 350 degrees F. Line the bottom of two 9'' round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside.
- Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt then stir to combine.
- In a separate mixing bowl, add the butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
- Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans.
- Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.
For the Frosting:
- Add butter to a stand mixer or large mixing bowl and beat with beaters for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. Beat well until smooth and creamy, about 3 minutes.
- Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Add more juice to thin, or more sugar to thicken.
- Frost cake once the cake is completely cool.
Equipments used:
Notes
- Lemon Cake using a Cake Mix:
- Add the cake mix and pudding mix to a large bowl then stir to combine. Add Greek yogurt, water, oil, and eggs then mix well. Bake at 350 degees in two greased 8 or 9'' round pans for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Add the cake mix and pudding mix to a large bowl then stir to combine. Add Greek yogurt, water, oil, and eggs then mix well. Bake at 350 degees in two greased 8 or 9'' round pans
- for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean.
- To Freeze Unfrosted Cake: Bake the cake and allow it to cool completely. Wrap each cake round in a layer of plastic wrap then place in a gallon ziplock bag or wrap in aluminum foil. Freeze for up to 3 months. Freeze frosting in a separate air-tight container. Thaw both at room temperature.
- To Freeze Frosted Cake: Frost the entire cake and place it, uncovered, in the freezer to "flash freeze." Once the frosting has hardened slightly, cover the cake as best as you can with plastic wrap and aluminum foil and freeze for 1-2 weeks (or longer if you can keep it well protected and covered). Allow to thaw for about 2 hours before serving.
- 1 box lemon cake mix
- 1 small package lemon instant pudding
- 1 cup plain Greek yogurt
- 3/4 cup water
- 3/4 cup oil
- 4 large eggs
Nutrition Information
Show Details
Calories
815kcal
(41%)
Carbohydrates
115g
(38%)
Protein
9g
(18%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
556mg
(23%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
78g
(156%)
Vitamin A
824IU
(16%)
Vitamin C
3mg
(3%)
Calcium
144mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 815 kcal
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 115g | 38% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 556mg | 23% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 78g | 156% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
189 reviews
Excellent
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