Lemon Cake Recipe with Lemon Buttercream
User Reviews
4.7
177 reviews
Excellent
Lemon Cake Recipe with Lemon Buttercream
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This lemon cake recipe features a moist, tender crumb flavored with fresh lemon juice and zest, baked in round pans. The batter includes butter, sugar, eggs, milk, and a balance of baking powder and baking soda for even rise. It's topped with a creamy lemon buttercream frosting incorporating powdered sugar, butter, and lemon juice to intensify the citrus profile. This cake delivers a bright, sweet, and slightly tangy dessert suitable for celebrations or afternoon tea.
Description
The Lemon Cake Recipe with Lemon Buttercream begins by creaming butter and sugar, then gradually adding eggs and a mixture of milk, lemon juice, oil, zest, and optional lemon extract. Combined with a sifted blend of flour, cornstarch, leavening agents, and salt, the batter is divided into prepared pans and baked until a skewer comes out clean. The resulting cake has a soft yet sturdy texture balanced with fresh-citrus brightness. The lemon buttercream is made while the cake cools by whipping butter with powdered sugar and lemon juice until fluffy, adding a rich and tangy finish that complements the cake layers beautifully.
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Ingredients
- ¾ cup butter at room temperature, 6 oz/170g
- 1½ cups butter at room temperature
- 1½ cups granulated sugar 12oz/340g
- 6 cups powdered sugar
- 4 egg at room temperature, large
- ¼ cup lemon juice fresh
- 1 cup milk
- 2 tablespoon heavy cream or milk
- ¼ cup lemon juice 2 fl oz / 57 ml
- 1 tablespoon lemon zest
- ¼ cup neutral flavored oil 2 fl oz / 57 ml
- 2 teaspoons lemon extract (optional)
- lemon zest of 2 lemons
- 2 ⅔ cups all-purpose flour
- ⅓ cup corn starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Genuine Reviews
User Reviews
Overall Rating
4.7
177 reviews
Excellent
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