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Lemon Cake Recipe

Lemon Cake

Steven
This lemon cake recipe is the one you'll come back to every single time you need a crowd-pleaser. It delivers everything you want from a citrus dessert: a tender, buttery crumb, a bold lemony punch, and a silky lemon buttercream that pulls it all together beautifully.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 560 kcal

Equipment

  • Stand mixer or electric hand mixer
  • Two 9-inch round cake pans
  • Parchment paper
  • Zester or microplane
  • Citrus juicer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula
  • cake turntable - optional but very helpful for frosting
  • sifter - for powdered sugar
  • Measuring cups and spoons

Ingredients
  

  • 2 ½ cups all-purpose flour - 315g
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter - 225g, softened to room temperature
  • 2 cups granulated sugar - 400g
  • 4 large eggs - room temperature
  • 1 tbsp fresh lemon zest - from about 2-3 lemons
  • 3 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk - 240ml, room temperature

For the Lemon Buttercream Frosting

  • 1 cup unsalted butter - 225g, softened
  • 4 cups powdered sugar - 480g, sifted
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1-3 tbsp heavy cream - to adjust consistency
  • pinch of salt

Optional Garnish

  • lemon slices or lemon curls
  • fresh blueberries or raspberries

Instructions
 

  • Preheat oven to 350°F (175°C) and position a rack in the center. Grease two 9-inch round cake pans with butter or baking spray, line bottoms with parchment paper, grease the paper, and dust lightly with flour.
  • In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set aside.
  • Zest lemons into a small bowl, then juice them. You'll need 1 tbsp zest and 3 tbsp juice for the batter, plus extra for the frosting. Always zest before juicing.
  • In a stand mixer fitted with the paddle attachment, beat softened butter on medium speed for 2 minutes until fluffy. Gradually add sugar and beat on medium-high for 3-4 minutes until pale and airy.
  • Reduce speed to low and add eggs one at a time, mixing until each is fully incorporated. Add lemon zest and vanilla, mixing for 30 seconds until combined.
  • With mixer on low, add one-third of the flour mixture and mix until it begins to disappear. Add half the buttermilk and the lemon juice, mix briefly, then repeat with another third of flour and remaining buttermilk. Finish with remaining flour and mix just until smooth.
  • Divide batter evenly between prepared pans and smooth tops. Bake on center rack for 30-35 minutes until golden and a toothpick comes out clean.
  • Let cakes cool in pans on wire racks for 15 minutes. Run a knife around the edges, turn out onto racks, peel off parchment, and cool completely (1-2 hours) before frosting.
  • In a clean mixer bowl, beat softened butter on medium speed for 2-3 minutes until pale and fluffy. Gradually add sifted powdered sugar, then lemon juice, zest, and salt. Beat on medium-high for 2-3 minutes until light and fluffy.
  • Place one cooled cake layer on a serving plate or turntable. Spread a generous layer of buttercream on top. Add the second layer, flat-side down. Apply a thin crumb coat all over, refrigerate for 20-30 minutes, then apply final frosting layer. Garnish as desired.

Notes

  • Room temperature ingredients: Take butter, eggs, and buttermilk out of the fridge at least 1 hour before baking for proper creaming and a smooth batter.
  • Measure flour correctly: Spoon flour into your measuring cup and level off with a straight edge. Scooping compacts flour and can add up to 20% extra, making your cake dense.
  • Don't skip the crumb coat: This thin first layer of frosting seals in crumbs and gives your final layer a much cleaner look. It only takes an extra 20-30 minutes in the fridge.
  • Zest before juicing: Always grate the lemon zest before cutting and juicing the lemon. You cannot zest a juiced lemon cleanly.
  • Don't overmix once you add flour: Overmixing after the flour is added develops too much gluten and results in a rubbery, dense crumb. Mix just until the flour disappears.
  • Level your layers if needed: If your cake layers have a slight dome, use a long serrated knife to trim them flat before stacking. This makes assembly easier and helps the cake look more polished.
  • Make ahead: Bake cake layers up to two days in advance and store tightly wrapped at room temperature, or freeze for up to 3 months. Buttercream can be made 2-3 days ahead and refrigerated.
  • Storage: Store frosted cake under a cake dome at room temperature for up to 2 days, or refrigerate for up to 5 days. Let sit at room temperature for 30-45 minutes before serving.
  • Freezing: Unfrosted layers can be wrapped and frozen for up to 3 months. Individual frosted slices can also be frozen for up to 2 months.
  • Variations: Fold in 1 cup fresh blueberries, 2 tbsp poppy seeds, or add raspberry jam between layers for delicious twists on this classic recipe.
Keyword citrus cake, homemade cake, layered cake, lemon buttercream, lemon cake