Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of citrusy bliss! This Lemon Layer Cake with Lemon Lime Buttercream is not just a dessert – it's a masterpiece that promises to elevate your baking skills and impress even the most discerning food lovers. Imagine cutting into a perfectly moist cake layers infused with bright, tangy lemon, crowned with a silky buttercream that dances between zesty lime and sweet sophistication. Whether you're hosting a summer gathering or craving a show-stopping dessert, this recipe is your ticket to becoming a baking superstar!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for buttercream)
- 1 tablespoon lime juice
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
- Fold in fresh lemon juice and lemon zest, mixing until just combined. Avoid overmixing to maintain cake's tender texture.
- Divide batter evenly between prepared cake pans, smoothing the tops with a spatula.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For buttercream, beat softened butter until creamy. Gradually add powdered sugar, lime juice, and lime zest, mixing until smooth and spreadable.
- Once cakes are completely cool, place one layer on serving plate. Spread a generous layer of lemon-lime buttercream.
- Top with second cake layer and cover entire cake with remaining buttercream, creating smooth, even layers.
- Optional: Garnish with additional lemon and lime zest or thin citrus slices for decoration.
- Refrigerate cake for at least 30 minutes before serving to allow buttercream to set.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for the smoothest, most consistent batter.
- Zest Technique: When zesting lemons and limes, only remove the colored part of the peel. The white pith underneath can add bitterness to your cake.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Cake Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the buttercream from melting and sliding off.
- Buttercream Consistency: If your buttercream is too thick, add a teaspoon of milk. If it's too thin, add more powdered sugar.
- Even Layers: Use a cake leveler or long serrated knife to create flat, even cake layers for a professional-looking presentation.
- Chilling Tip: Refrigerating the cake helps the buttercream set and makes slicing cleaner and more precise.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
