Lemon Layer Cake
User Reviews
5
Lemon Layer Cake
Description
In this Lemon Layer Cake, the combination of sugar, butter, and fresh lemon zest starts the batter with a light, creamy base. Eggs, lemon juice, and vanilla extract provide moisture and aromatic depth while the flour, baking powder, baking soda, and salt ensure the cake rises with a tender crumb. Buttermilk adds gentle acidity that balances the lemon and enriches the texture. The baking process yields even, golden cakes with a moist interior suitable for layering.
The frosting is a classic lemon buttercream with powdered sugar, butter, and fresh lemon juice and zest, creating a sweet yet citrusy topping that complements the cake’s brightness. The cake can be garnished with thin lemon slices for a fresh look. Lemon simple syrup can be brushed on the layers before frosting to add moisture.
This cake suits celebrations or an afternoon dessert and pairs well with tea or coffee. It lends itself to variations, such as adding fresh berries to the batter for a fruity twist. Cake layers can be frozen individually for storage and thawed before assembling and frosting.
Ingredients
Cake
- 1 3/4 cups granulated sugar
- 2 Tablespoons lemon zest
- 1 cup butter room temperature, salted
- 3 egg room temperature, large
- 1/2 cup lemon juice fresh
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk room temperature
Frosting
- 1 1/2 cups butter room temperature, salted
- 6 cups powdered sugar
- 2-3 Tablespoons heavy cream
- 2-3 Tablespoons lemon juice fresh
- 1 Tablespoon lemon zest
Garnish
- lemon thin slices
Instructions
Cake
- Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper circles and spray with baking spray.
- In a large bowl, beat the butter, sugar, and lemon zest until creamy and light, about 2 to 3 minutes.
- Add eggs, lemon juice, and vanilla extract, scraping the sides of the bowl and mixing until combined.
- Add the flour, baking powder, baking soda, and salt alternately with the buttermilk in 2-3 additions, mixing between each addition to combine.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean with just a few crumbs clinging to it.
- Cool completely before leveling the tops of the cakes and decorating with lemon buttercream frosting.
Frosting
- Beat the butter until creamy and smooth using a hand mixer or a stand mixer fitted with the whisk attachment.
- Gradually add the powdered sugar along with the lemon zest. Add enough heavy cream and lemon juice to get and nice, spreadable frosting. Beat for 3 to 4 minutes until creamy and light.
Notes
- To enhance moisture and lemon flavor, brush cake layers with a cooled lemon simple syrup made by boiling equal parts lemon juice and sugar.
- Lemon curd can be used as a filling alternative for added tang and texture.
- Add 1 1/2 cups fresh fruit like blueberries or raspberries to the batter to vary the flavor profile.
- Cooled cake layers freeze well for up to two months; thaw fully before frosting.
- You may freeze individual cake slices wrapped tightly to extend storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-14 servings
Amount Per Serving
Calories 844 kcal
% Daily Value*
| Calories | 844kcal | 42% |
| Carbohydrates | 116g | 39% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 154mg | 51% |
| Sodium | 725mg | 30% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 89g | 178% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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