Lemon Cake
User Reviews
5
Lemon Cake
Description
The Lemon Cake recipe features a soft butter cake enriched with lemon zest and juice, along with buttermilk to provide moisture and acidity. The cake is leavened with baking powder and baking soda, resulting in a light crumb that holds together well. The frosting combines cream cheese and butter with powdered sugar, lemon zest, and juice, complementing the cake's citrus notes with creamy richness. Baking at 350°F in two round pans produces layers that can be stacked for an elegant presentation.
The flavor balance relies on the fresh lemon components for brightness, while the sugar and cream cheese frosting offer sweetness and smooth texture. The presence of vanilla adds warmth to the overall taste. The resulting cake is tender and moist, with a slight tang from the buttermilk and frosting that sets it apart from a simple vanilla cake.
To serve, slice the cake evenly after cooling, and consider garnishing with additional lemon zest or a dusting of powdered sugar. It fits well as a dessert for gatherings or as a sweet treat with beverages.
Practical tips include accurately measuring flour to avoid dryness, bringing refrigerated ingredients to room temperature for proper mixing, and leveling cake layers if domed to ensure uniform stacking. Avoid zesting the bitter white part of the lemon and roll lemons before juicing to maximize juice yield.
Ingredients
For the Lemon Cake:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter softened (227g, unsalted
- 1½ cups granulated sugar (300g)
- 2 tablespoons lemon about 2 lemons, zest
- 3 large egg
- 1 cup buttermilk (240ml)
- ¼ cup lemon juice (about 2 lemons) (60ml)
- 1 tablespoon vanilla extract
For the Frosting:
- 1 cup butter room temperature (227g, unsalted
- 8 ounces cream cheese room temperature (226g)
- 1 tablespoon lemon about 1 lemon, zest
- 7 cups powdered sugar (840g)
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350F. Grease two 8-inch round cake pans and line with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the vanilla then eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
- Stir the buttermilk and lemon juice together.
- With the mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue, alternating between the flour and milk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
- Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.
For the frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined. Add the lemon zest and beat until light and fluffy, about 3 minutes.
- With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lemon juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
- Remove the parchment paper from the cake layers. Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Top with the second cake layer and spread the remaining frosting all over the outside of the cake. Decorate with thin lemon slices or edible flowers, if desired.
Notes
- Measure flour with a kitchen scale or fluff and level to prevent a dense cake.
- Bring refrigerated ingredients to room temperature before mixing for better incorporation.
- Trim domed cake tops for even layering or use cake strips to prevent doming.
- Zest only the yellow part of lemons to avoid bitterness.
- Roll lemons on the counter to loosen juices before juicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 1005 kcal
% Daily Value*
| Calories | 1005kcal | 50% |
| Carbohydrates | 141g | 47% |
| Protein | 8g | 16% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 418mg | 17% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 115g | 230% |
| Vitamin A | 1561IU | 31% |
| Vitamin C | 6mg | 7% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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