Lemon Cake
User Reviews
5
Lemon Cake
Description
The cake batter includes oil, eggs, buttermilk or whole milk, fresh lemon zest and juice, sugar, flour, baking powder, soda, and salt, creating a moist and well-risen cake once baked. Baking times vary depending on pan size and are monitored with a toothpick test to ensure the cake is neither underbaked nor dry.
The frosting blends butter and cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla bean paste, resulting in a smooth, rich topping that adds acidity and sweetness. The cake layers are assembled with lemon curd spread between them for an added layer of concentrated lemon flavor and moist texture.
This cake suits celebrations or gatherings seeking a citrus dessert. Freezing the cake layers for 30 minutes to 1 hour before frosting improves stability and prevents crumbling when spreading the frosting. Serving slightly chilled or at room temperature will allow the flavors to be fully appreciated.
Ingredients
- 1 cup neutral cooking oil canola, vegetable, coconut, or olive, generic cooking oil
- 3 large egg
- 1 1/3 cups buttermilk or whole milk
- 2 Tablespoons lemon zest fresh
- 1 Tablespoon lemon juice fresh
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Frosting:
- 1 cup butter softened, salted
- (1) ounce pkg. cream cheese (softened)
- 4 1/2 to 5 cups powdered sugar
- 1 teaspoon lemon zest fresh
- 1 to 2 Tablespoons lemon juice fresh
- 1 teaspoon vanilla bean paste
For Assembling:
- 8 ounces lemon curd
Instructions
- Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, whole milk or buttermilk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- Generously spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. See blog post for tips on how to spray the pans and how to remove the cake once it is done baking.
- Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until a toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.
Frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.
To assemble cake:
- Remove cakes from pan. Spread lemon curd on top of one cooled cake layer. Then spread frosting on the top. Place the other cooled cake layer on top and spread another layer of lemon curd and then frosting all over. Let chill for 20-30 minutes to let the frosting set up.
- Store covered in the refrigerator.
Notes
- Use a toothpick or cake tester inserted into the center to check for doneness; it should come out clean or with a few moist crumbs.
- Avoid overbaking to prevent dryness while ensuring the cake is fully cooked.
- Freeze cake layers for 30-60 minutes before frosting to make spreading easier and prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 81g | 27% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 349mg | 15% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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