Prepare to embark on a citrusy adventure that will transform your ordinary baking routine into an extraordinary culinary experience! This Lemon Cake with Lemon Buttercream Frosting isn't just a dessert—it's a sunshine-packed slice of pure happiness that promises to brighten your day and tantalize your senses. With its perfect balance of tangy and sweet, this cake is about to become your new obsession, guaranteed to impress everyone from casual home bakers to discerning dessert connoisseurs.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the 2 large eggs, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with 1/2 cup of milk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in 1 tablespoon of lemon zest and 1/4 cup of lemon juice, mixing until fully incorporated.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the lemon buttercream frosting. In a large mixing bowl, beat 1 cup of softened butter with an electric mixer on medium speed until creamy.
- Gradually add 4 cups of powdered sugar, mixing on low speed until combined. Increase the speed to medium and beat until fluffy, about 2-3 minutes.
- Add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the frosting. Mix until well combined and adjust the consistency with more powdered sugar or a little milk if needed.
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a layer of lemon buttercream frosting on top.
- Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining lemon buttercream frosting.
- Optional: Decorate the top with additional lemon zest or lemon slices for a beautiful presentation.
- Slice the cake and serve. Enjoy your delicious lemon cake with lemon buttercream frosting!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Zest Like a Pro: Use a microplane or fine grater to get fresh, fragrant lemon zest without the bitter white pith.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test—if it comes out clean or with just a few crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and ensure a smooth finish.
- Frosting Consistency: If your buttercream is too thick, add a little milk; if too thin, incorporate more powdered sugar.
- Make Ahead: This cake tastes even better the next day, so feel free to prepare it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
