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5.0 from 9 votes

Pastel de limón

Pastel de Limón (also known as Torta de Limón) is a simple butter cake infused with the fresh flavor of lemon zest and juice.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
3 hrs 5 mins
Servings: 12
Calories: 576 kcal
Course: Dessert
Cuisine: International

Ingredients

Cake:
  • 425 grams (15 ounces) all-purpose flour
  • 3 tablespoons grated lemon zest + 3 tablespoons lemon juice (from about 3 lemons)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • ¾ cup buttermilk , room temperature
  • 3 large eggs + 1 large egg yolk
  • 18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened
  • 400 grams (14 ounces) granulated sugar
Lemon Cream Cheese Frosting:
  • 8 oz (226g) full-fat block cream cheese , softened
  • 8 oz (113g/ 8 ablespoons) unsalted butter, softened but still cool to the touch
  • 8 oz confectioners' sugar
  • 1 tablespoon Nestlé dry whole milk (optional)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 to 2 tablespoons fresh lemon juice , if needed to make more spreadable

Instructions

For the Cake:
    Cup of Yum
  1. Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  2. In a large bowl, whisk flour, baking powder, baking soda, and salt. In a medium bowl, combine the lemon zest and lemon juice, vanilla, and buttermilk. In a small bowl, gently whisk the eggs and yolk to combine.
  3. In a standing mixer fitted with a flat beater, cream butter and sugar at medium-high speed until pale and fluffy for about 3 minutes, scrape down the sides of the bowl with a rubber spatula. Reduce to medium speed and add half of the eggs, mixing until incorporated, about 15 seconds. Repeat with the remaining eggs; scrape down the bowl again.
  4. Reduce to low speed; add about one-third of the flour mixture, followed by half of the buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds).
  5. Repeat using half of the remaining flour mixture and the remaining buttermilk mixture. Scrape the bowl and add the remaining flour mixture; mix at medium-low speed until the batter is thoroughly combined, about 15 seconds.
  6. Remove the bowl from the mixer and fold the batter once or twice with a rubber spatula to incorporate any remaining flour. Scrape into the prepared pan. Bake until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out with no crumbs attached, about 50 minutes.
Lemon Cream Cheese Frosting:
  1. Using a clean, dry mixer bowl and paddle, mix cream cheese, remaining butter, and remaining vanilla on medium-low speed until combined, about 30 seconds.
  2. Reduce speed to low, slowly add confectioners' sugar, and mix until smooth, about 1 minute. Increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes. Spread frosting evenly on each over-cooled cake before serving.

Notes

  • Storage: If unfrosted, keep the cake well-wrapped at room temperature for up to 3 days. If frosted, store it in the refrigerator. The texture becomes denser, like pound cake, the next day.
  • Make Ahead: Bake the cake a day in advance, store it covered at room temperature, and then frost before serving for the best texture and flavor.
  • Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 3 months. Thaw at room temperature, then frost before serving.