Lemon-Lime Layer Cake
User Reviews
4.5
Lemon-Lime Layer Cake
Description
This layered cake consists of two lemon cake layers made with all-purpose flour, baking powder and soda, salt, softened butter, sugar, eggs, lemon juice, lemon zest, and low-fat buttermilk. The buttermilk contributes moisture and slight tang, complementing the lemon flavor, and the leavening provides a tender crumb. The layers are baked at 350°F until just done, then cooled before frosting.
The lime buttercream has a large amount of powdered sugar combined with unsalted butter, fresh lime juice and zest, and milk, optionally tinted with green food coloring. This frosting is smooth and spreadable with bright citrus notes balancing the cake's sweetness.
The cake is finished with fresh lemon and lime slices and candied citrus peel, which provide visual freshness and enhance the citrus theme. The layers and frosting ensure a moist, flavorful cake well suited for celebrations or special occasions.
If buttermilk is unavailable, a substitute can be made by combining milk with a tablespoon of lemon juice or white vinegar and letting it sit briefly before use.
Ingredients
Lemon Cake
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 large egg
- 3 large egg yolk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk see note, low-fat
Lime Buttercream
- 7 cups powdered sugar (about 2 pounds)
- 2 lime juiced (about 1/4 cup
- 6 tablespoons lime zest
- 1 cup butter softened, unsalted
- ½ cup milk plus more as needed
- green food coloring (optional)
Toppings
- lemon fresh, sliced
- lime fresh, sliced
- lemon peel candied, or lime peels or slices candied
Instructions
Lemon Cake
- Preheat your oven to 350 degrees F. Grease and flour the inside of the cake pans, being sure to tap out the excess flour. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter and sugar until light and fluffy, about 2 minutes. Reduce the mixer speed to low and add in eggs and egg yolks, one at a time. Mix in the lemon juice and zest.
- Alternate adding the flour mixture and buttermilk to the cake batter, beginning and ending with the flour. Mix until just combined, scraping the bowl as needed.
- Divide the cake batter evenly between the two prepared pans. Place them in the oven and bake for 30-35 minutes. The cakes are done when they start to pull away from the sides of the pan and a toothpick inserted in the middle comes out clean.
- Remove the cakes from the oven and cool in the pans on a wire rack for 10 minutes on a wire rack. Then remove the cakes from the pans and cool completely on the wire racks. (Warm cakes will melt the frosting and you don't want that!)
Lime Buttercream
- Once the cakes are cooled, make the buttercream. In a large bowl, beat together the powdered sugar and butter until smooth. Add the lime zest and juice and mix to combine.
- Pour in 1/2 of the milk and beat until incorporated. Pour in more milk as needed until the frosting is smooth but still stiff. Beat for about 5 minutes until fluffy. (You can tint the frosting with green food coloring if desired.)
Assembly
- Place one of the cake layers on a plate or cake stand, bottom side down. Spread about 1/3 of the frosting over the cake all the way to the edges. Place the second cake layer over the first. (If you want a flat top, turn the top layer bottom-side up.) Spread the rest of the frosting over the top and sides of the cake. To garnish, arrange fresh or candied lemon and lime slices over the top of the cake. Cut into 10 slices before serving.
Notes
- You can substitute buttermilk by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit for 5 minutes before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 937 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 937kcal | 47% |
| Carbohydrates | 142g | 47% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 366mg | 15% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 115g | 230% |
| Vitamin A | 1292IU | 26% |
| Vitamin C | 8mg | 9% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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