Lucious Lemon Cake
User Reviews
4.8
Lucious Lemon Cake
Description
Lucious Lemon Cake consists of three 9-inch layers baked from a batter of softened butter, granulated sugar, eggs, buttermilk, lemon juice, optional lemon extract, vanilla extract, flour, baking powder, salt, and lemon zest. The batter is mixed carefully to incorporate dry and wet ingredients in stages, gently folding in lemon zest for citrus brightness. Layers are baked until set and lightly golden at 350°F.
The cake is complemented by a lemon cream cheese frosting made by creaming softened butter and cream cheese, then adding lemon juice, vanilla, lemon extract, and powdered sugar until smooth and spreadable. The frosting balances the cake's tanginess with creamy sweetness.
This lemon cake is suitable as a dessert for celebrations or casual occasions where a light, citrus-flavored cake is desired. It can be served with tea or coffee or enjoyed on its own.
Ingredients
3 Layer Lemon Cake
- 1 cup butter softened, salted
- 1½ cups granulated sugar
- 3 egg
- 1 1/2 cups buttermilk
- 1/4 cup lemon juice
- 1/2 teaspoon lemon extract optional
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
Lemon Cream Cheese Frosting
- 1 cups butter softened
- 8 ounces cream cheese softened
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 5-6 cups powdered sugar
Instructions
Lemon Cake
- Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
- Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup. Set aside.
- In another mixing bowl stir together flour, baking powder, and salt.
- Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently fold in lemon zest.
- Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Lemon Cream Cheese Frosting
- In a large mixing bowl use a hand mixer to beat together butter and cream cheese until creamy, about 2 minutes.
- Mix in lemon juice, vanilla extract, and lemon extract until just combined,
- Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to frost completely cooled cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 87g | 29% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 124mg | 41% |
| Sodium | 405mg | 17% |
| Potassium | 198mg | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
