Lemon Cake
User Reviews
4.7
Lemon Cake
Description
The Lemon Cake recipe features detailed instructions for both a from-scratch and a cake mix method. The from-scratch cake blends cake and all-purpose flour with baking powder and soda, lemon zest, butter, sugar, eggs, and buttermilk to create a light but flavorful lemon batter. The mix version adapts boxed lemon cake mix with lemon pudding, yogurt or sour cream, oil, and eggs for a streamlined preparation without sacrificing moisture.
Both versions bake in round pans at 350°F until a toothpick comes out clean, producing layers with a soft crumb and fresh citrus aroma. The cake is complemented by a lemon buttercream frosting made from butter, powdered sugar, and fresh lemon juice and zest, adding creamy tartness that enhances the citrus notes.
This cake suits many occasions from birthdays to casual desserts, delivering a bright lemon flavor without being overly sweet. It can be frozen unfrosted or frosted for convenient make-ahead options. Proper wrapping prevents freezer burn and maintains freshness when stored.
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 butter softened, unsalted
- 1 1/2 cups granulated sugar
- 2 Tablespoons lemon from about 4 medium lemons, zest
- 2 large egg
- 4 large egg white
- 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 yogurt or sour cream, plain, Greek
- 3/4 cup water
- 3/4 cup neutral cooking oil vegetable or canola, generic cooking oil
- 4 large egg
Lemon Buttercream Frosting:
- 1 cup butter (2 sticks), room temperature
- 6 cups powdered sugar
- 1/3 - 1/2 cups lemon juice fresh
- 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.
Notes
- The cake mix version uses boxed lemon cake mix combined with lemon pudding and Greek yogurt for moisture.
- Unfrosted cake rounds freeze well when wrapped tightly and stored up to 3 months.
- Freeze frosting separately in airtight containers; thaw both before assembling.
- Frosted cakes can be flash frozen then covered to keep freshness for 1-2 weeks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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