Description
A bright and moist lemon cake layered with a luscious cream cheese frosting infused with fresh lemon zest and juice. Perfectly balanced with citrusy tang and sweet richness, this cake is ideal for celebrations or a delightful everyday treat.
Ingredients
Scale
Cake
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, softened (227g)
- 1½ cups granulated sugar (300g)
- 2 tablespoons lemon zest (about 2 lemons)
- 3 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature (240ml)
- ¼ cup fresh lemon juice (about 2 lemons) (60ml)
- 1 tablespoon vanilla extract
Frosting
- 1 cup unsalted butter, room temperature (227g)
- 8 ounces cream cheese, room temperature (226g)
- 1 tablespoon lemon zest (about 1 lemon)
- 7 cups powdered sugar (840g)
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Optionally, wrap the outside of the pans with soaked fabric baking strips to produce flat cake layers.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add granulated sugar and lemon zest, then beat for about 5 minutes until light and fluffy.
- Add eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl to ensure even mixing until the mixture is fluffy.
- Combine wet ingredients: In a separate liquid measuring cup, stir together low-fat buttermilk, fresh lemon juice, and vanilla extract.
- Alternate mixing dry and wet: With the mixer on low speed, add one-third of the flour mixture, followed by half of the buttermilk mixture. Continue alternating between the dry and wet ingredients until just combined. Scrape down the bowl occasionally to ensure even mixing.
- Divide and bake: Divide the batter evenly between the prepared cake pans. Bake for 35 to 40 minutes or until a cake tester comes out clean and the cake springs back when touched. The sides should start pulling away from the pan.
- Cool cakes: Let the cakes cool in the pans for 15 minutes, then invert them onto wire racks and cool completely.
- Prepare frosting: Beat together butter and cream cheese on medium speed until creamy. Add lemon zest and beat for about 3 minutes until light and fluffy.
- Add sugar and lemon juice: On low speed, gradually add powdered sugar alternating with lemon juice. Scrape down the bowl occasionally. Beat in vanilla extract. Increase speed to medium-low and beat until smooth and fluffy, about 1 minute.
- Assemble cake: Remove parchment paper from the cooled cake layers. Place one layer on a serving plate, spread 1 cup of frosting evenly to edges. Layer the second cake on top and cover the entire cake with the remaining frosting.
- Decorate and serve: Optionally decorate the cake with thin lemon slices or edible flowers. Serve and enjoy the fresh, tangy flavors!
Notes
- Using soaked fabric baking strips helps to achieve perfectly flat cake layers.
- Make sure all ingredients, especially eggs and buttermilk, are at room temperature for best results.
- Do not overmix the batter to keep the cake tender and moist.
- Frosting can be adjusted for consistency by altering powdered sugar or lemon juice amounts.
- Store cake refrigerated and bring to room temperature before serving.
- For a stronger lemon flavor, increase lemon zest slightly but not too much to avoid bitterness.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Cake, Cream Cheese Frosting, Citrus Cake, Party Cake, Homemade Cake
