Introduction & Inspiration: A Sunshine-Filled Lemon Layer Cake
This Lemon Cake is a celebration of bright, citrusy flavor! I love the combination of the moist, tender lemon cake layers and the tangy, creamy lemon buttercream frosting. It’s a dessert that’s both refreshing and decadent.
The inspiration for this recipe came from my love for all things lemon. And a desire to create a cake that truly captured the essence of this vibrant citrus fruit. I wanted a cake that was bursting with lemon flavor.
I experimented with different ratios of ingredients and techniques. Until I found the perfect balance of lemon zest, lemon juice, and a touch of vanilla to enhance the overall flavor. This is it.
This cake is perfect for any occasion, from a spring or summer gathering to a birthday celebration. It’s a guaranteed crowd-pleaser. And it’s a beautiful centerpiece for any dessert table.
Nostalgic Appeal (with a Bright, Citrusy Twist)
Layer cakes, in general, evoke a sense of nostalgia and celebration. They remind me of birthdays, holidays, and special gatherings with loved ones. A classic for a reason.
This Lemon Cake takes that familiar dessert format. And adds a bright, citrusy twist that makes it perfect for any time of year. It’s a way to enjoy the classic elegance of a layer cake.
There’s something inherently satisfying about the layers of moist cake and creamy frosting. It’s a symphony of textures and flavors that’s both comforting and exciting.
It’s the kind of cake that’s perfect for sharing. Or for savoring a slice all to yourself with a cup of tea or coffee. A ray of sunshine.
Homemade Focus (and the Superiority of Scratch Baking)
I’m a firm believer in the power of homemade baked goods, and this Lemon Cake is a prime example of why. Making your own cake allows you to control the ingredients and the quality. It’s a rewarding baking experience.
Store-bought cakes often lack the fresh, vibrant flavor and the tender, moist texture of a homemade cake. When you bake from scratch, you can use high-quality ingredients. Like real butter and fresh lemons.
This recipe is a testament to the fact that homemade doesn’t have to be intimidating. It requires a bit of time and effort. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the true flavors of lemon cake. And to enjoy the satisfaction of creating something delicious from scratch.
Flavor Goal
The flavor goal of this Lemon Cake is to achieve an intense, bright, and tangy lemon flavor. That’s perfectly balanced with sweetness and a moist, tender crumb.
The cake itself is infused with both lemon zest and fresh lemon juice. Providing a double dose of citrusy goodness. The combination of melted butter and olive oil creates a uniquely moist.
The lemon buttercream frosting, made with butter, cream cheese, powdered sugar, lemon zest, and lemon juice. It adds another layer of intense lemon flavor and a creamy, tangy texture.
The optional white chocolate curls and edible flowers add a touch of elegance and visual appeal. But the star of the show is undoubtedly the vibrant lemon flavor.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
All-purpose flour forms the base of the cake. Baking powder and baking soda are leavening agents that help the cake rise.
Kosher salt enhances the flavors of the other ingredients. Salted butter, melted and cooled to room temperature, provides richness and flavor.
Olive oil adds moisture and tenderness to the cake. Granulated sugar adds sweetness.
Large eggs, at room temperature, add richness, structure, and help to bind the ingredients together. Vanilla extract complements the lemon flavor.
Buttermilk, at room temperature, adds a subtle tanginess and helps to create a tender crumb. If you don’t have buttermilk. Lemon zest (from 2 lemons) is crucial.
Fresh lemon juice (from 2 to 3 lemons) provides the signature bright, citrusy flavor. Use freshly squeezed lemon juice. Nonstick baking spray with flour (or butter and flour) is used to grease the cake pans.
For the Lemon Buttercream:
Salted butter, at room temperature, forms the base of the frosting. Cream cheese, at room temperature, adds tanginess and creaminess.
Lemon zest (from 1 lemon) adds intense lemon flavor to the frosting. Powdered sugar provides sweetness and structure.
Fresh lemon juice (from 1 lemon) enhances the lemon flavor and adds a touch of acidity. Yellow food coloring (optional) adds a vibrant yellow hue to the frosting.
To Assemble:
White chocolate curls and/or edible flowers (optional) are used for garnish, adding a touch of elegance and visual appeal.
Essential Equipment
You’ll need a few key pieces of equipment:
Two 8-inch round cake pans.
Parchment paper.
Medium and large bowls: for mixing.
A whisk.
An electric stand mixer fitted with the paddle attachment (or a hand mixer).
An offset spatula (or a knife) for frosting the cake.
A zester or microplane for zesting the lemons.
A juicer for the lemons.
That’s it! This recipe is relatively straightforward in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 1 stick salted butter (1/2 cup), melted and cooled to room temperature
- ½ cup olive oil
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup buttermilk, room temperature
- 2 Tbsp. lemon zest (from 2 lemons)
- â…“ cup fresh lemon juice (from 2 to 3 lemons)
- Nonstick baking spray with flour
For the Lemon Buttercream:
- 1 cup salted butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 Tbsp. lemon zest (from 1 lemon)
- 5 ½ cups confectioner’s sugar
- 3 Tbsp. fresh lemon juice (from 1 lemon)
- 3 to 4 drops yellow food coloring, optional
To Assemble:
- White chocolate curls, and/or edible flowers
These are the quantities as listed.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a stunning Lemon Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Pans:
For the cake: Preheat the oven to 350°F (175°C).
Spray two 8-inch round cake pans with baking spray with flour. (Alternatively, butter and flour the pans).
Line the bottoms of the pans with parchment paper rounds.
Spray the parchment paper with baking spray as well (or butter it).
2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl.
3. Combine Wet Ingredients (Cake):
Whisk together the melted and cooled butter, olive oil, and granulated sugar in a large bowl until combined.
Add the eggs and whisk for 1 to 2 minutes, until the mixture is lightened in color.
Add the vanilla extract, buttermilk, lemon zest, and fresh lemon juice. Whisk to combine.
4. Combine Wet and Dry Ingredients:
Add the flour mixture to the wet ingredients.
Whisk to combine, being careful not to overmix. A few lumps are okay.
5. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans.
Tap the pans a few times each on a kitchen towel on your countertop to level the surface and remove any large air bubbles.
Bake for 28 to 32 minutes, or until a toothpick inserted into the center of each cake layer comes out with only a few moist crumbs attached.
6. Cool the Cake Layers:
Transfer the cake pans to a cooling rack.
Let the cakes cool in the pans for 10 minutes.
Then, carefully run a thin knife or offset spatula around the edges of the pans to loosen the cakes.
Invert the cakes onto the cooling rack and remove the parchment paper.
Let the cakes cool completely, about 1 ½ hours.
7. Make the Lemon Buttercream:
While the cakes are cooling, make the frosting.
Add the softened butter, softened cream cheese, and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer).
Beat on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar. Beat on low speed until combined.
Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the fresh lemon juice and yellow food coloring, if using.
Beat until the frosting is light and smooth, about 2 more minutes.
8. Assemble the Cake:
Trim the cake layers to make the tops flat and even, as needed. You can use a long serrated knife or a cake leveler.
Place one cake layer on a cake plate or serving stand.
Spread 1 cup of the lemon buttercream evenly over the top of the first cake layer.
Top with the second cake layer.
Spread the remaining buttercream all over the top and sides of the cake, creating a smooth and even finish.
9. Decorate and Serve:
Garnish the cake with white chocolate curls, lemon slices, and/or edible flowers, if desired.
Slice and serve. Enjoy your beautiful and delicious Lemon Cake!
Troubleshooting
Here are some potential problems, and solutions:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake layers. Also, make sure you’re using the correct amounts of wet ingredients, such as butter, oil, eggs, and buttermilk.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Also, make sure your baking powder and baking soda are fresh.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar, a little at a time, until it reaches your desired consistency.
Problem: The frosting is too stiff. Solution: Add a bit of lemon juice.
Problem: Cake layers are uneven. Solution: Use a scale to divide the batter evenly.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the cake batter.
Tip: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Tip: To make sure your cake layers are even, use a kitchen scale to weigh the batter before dividing it between the pans.
Variation: Add a layer of lemon curd between the cake layers for an extra burst of lemon flavor.
Variation: Use a different type of citrus zest, such as lime zest or orange zest, in the cake and frosting.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, between the cake layers.
Variation: Decorate the cake with candied lemon peel or lemon zest curls.
Variation: Make cupcakes instead of a layer cake.
Serving and Pairing Suggestions
This Lemon Cake is perfect served in many situations, for example:
Serving Suggestions:
Serve the cake at room temperature.
Serve it as a dessert for a special occasion, such as a birthday, anniversary, or holiday gathering.
It’s also perfect for a spring or summer brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of tea (especially Earl Grey or lemon tea).
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A dessert wine, such as a Moscato d’Asti or a Sauternes.
A glass of milk.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 450-550
- Protein: 4-6 grams
- Fat: 25-35 grams (mostly from the butter, oil, cream cheese, and eggs)
- Carbohydrates: 50-60 grams
- Fiber: 1-2 grams
This is a rough estimate. This Lemon Cake is a relatively rich and decadent dessert. Due to the butter, oil, sugar, cream cheese, and frosting.
It does provide some fiber and vitamins from the lemon. It’s best enjoyed in moderation.
You can reduce the fat and calories by using less butter and cream cheese.
Print
Lemon Cake
Description
This Lemon Cake is a celebration of bright, citrusy flavor! I love the combination of the moist, tender lemon cake layers and the tangy, creamy lemon buttercream frosting
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 1 stick salted butter (1/2 cup), melted and cooled to room temperature
- ½ cup olive oil
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup buttermilk, room temperature
- 2 Tbsp. lemon zest (from 2 lemons)
- â…“ cup fresh lemon juice (from 2 to 3 lemons)
- Nonstick baking spray with flour
For the Lemon Buttercream:
- 1 cup salted butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 Tbsp. lemon zest (from 1 lemon)
- 5 ½ cups confectioner’s sugar
- 3 Tbsp. fresh lemon juice (from 1 lemon)
- 3 to 4 drops yellow food coloring, optional
To Assemble:
- White chocolate curls, and/or edible flowers
Instructions
1. Prepare the Oven and Pans:
For the cake: Preheat the oven to 350°F (175°C).
Spray two 8-inch round cake pans with baking spray with flour. (Alternatively, butter and flour the pans).
Line the bottoms of the pans with parchment paper rounds.
Spray the parchment paper with baking spray as well (or butter it).
2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl.
3. Combine Wet Ingredients (Cake):
Whisk together the melted and cooled butter, olive oil, and granulated sugar in a large bowl until combined.
Add the eggs and whisk for 1 to 2 minutes, until the mixture is lightened in color.
Add the vanilla extract, buttermilk, lemon zest, and fresh lemon juice. Whisk to combine.
4. Combine Wet and Dry Ingredients:
Add the flour mixture to the wet ingredients.
Whisk to combine, being careful not to overmix. A few lumps are okay.
5. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans.
Tap the pans a few times each on a kitchen towel on your countertop to level the surface and remove any large air bubbles.
Bake for 28 to 32 minutes, or until a toothpick inserted into the center of each cake layer comes out with only a few moist crumbs attached.
6. Cool the Cake Layers:
Transfer the cake pans to a cooling rack.
Let the cakes cool in the pans for 10 minutes.
Then, carefully run a thin knife or offset spatula around the edges of the pans to loosen the cakes.
Invert the cakes onto the cooling rack and remove the parchment paper.
Let the cakes cool completely, about 1 ½ hours.
7. Make the Lemon Buttercream:
While the cakes are cooling, make the frosting.
Add the softened butter, softened cream cheese, and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer).
Beat on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar. Beat on low speed until combined.
Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the fresh lemon juice and yellow food coloring, if using.
Beat until the frosting is light and smooth, about 2 more minutes.
8. Assemble the Cake:
Trim the cake layers to make the tops flat and even, as needed. You can use a long serrated knife or a cake leveler.
Place one cake layer on a cake plate or serving stand.
Spread 1 cup of the lemon buttercream evenly over the top of the first cake layer.
Top with the second cake layer.
Spread the remaining buttercream all over the top and sides of the cake, creating a smooth and even finish.
9. Decorate and Serve:
Garnish the cake with white chocolate curls, lemon slices, and/or edible flowers, if desired.
Slice and serve. Enjoy your beautiful and delicious Lemon Cake!
Recipe Summary and Q&A
Let’s recap this delicious Lemon Cake baking journey! Here’s a summary:
Summary: This Lemon Cake is a moist, tender, and intensely lemony layer cake with a creamy, tangy lemon buttercream frosting. It’s a beautiful and delicious dessert that’s perfect for any special occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Assemble the cake just before serving.
Q: Can I freeze the assembled cake?
A: While you can freeze the cake layers, I don’t recommend freezing the fully assembled and frosted cake.
Q: I don’t have 8-inch cake pans. Can I use a different size?
A: Yes, you can use a 9×13-inch pan or other size round cake pans, but you’ll need to adjust the baking time accordingly.
Q: Can I use a different type of frosting? A: Absolutely.
Q: I do not have buttermilk, what can I substitute? A: Add a tablespoon of vinegar or lemon juice to regular milk.