Monthly Archive March 2019

Byadmin

Elderflower and lemon drizzle cake recipe

elderflower lemon drizzle cake

Ingredients

  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large eggs
  • 225g/8oz self raising flour, sifted
  • zest and juice 1 lemon
  • 100ml/4floz elderflower cordial
  • 30ml/ 2 tbsp granulated sugar

Method

  • Preheat the oven to 180C/ Fan160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
  • Place the butter sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together untl they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.
  • Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
  • Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial. Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar – it should sink in but leave a crunchy crust. Leave to cool completely, before removing the cake from the tin. Serve in wedges.
Byadmin

Lemon Layer Cake with Lemon Cream Cheese Frosting

beautifully frosted lemon layer cake with lemon cream cheese frosting
lemon layer cake frosted with lemon cream cheese frosting, topped with fresh yellow flowers and candles
lemon layer cake frosted with lemon cream cheese frosting, topped with fresh lemon slices
slice of lemon layer cake with lemon cream cheese frosting on a white dessert plate
lemon layer cake decorated with fresh yellow and pink flowers and candles for a 30th birthday
Lemon Layer Cake topped with lemon cream cheese frosting, fresh spring flowers and candles for a 30th birthday

Ingredients

FOR THE LEMON CAKE:

  •  2 1/4 cups cake flour*
  •  1 tablespoon baking powder — I recommend aluminum free
  •  1/2 teaspoon kosher salt
  •  1 1/4 cups low-fat buttermilk
  •  4 large egg whites
  •  1 1/2 cups granulated sugar
  •  2 teaspoons grated lemon zest
  •  1 stick unsalted butter — at room temperature (8 tablespoons or 4 ounces)
  •  1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:

  •  8 ounces  cream cheese — softened
  •  1 stick — 8 tablespoons or 4 ounces unsalted butter, softened
  •  2 3/4  cups powdered sugar — sifted
  •  2 tablespoons freshly squeezed lemon juice — divided (from about 1/2 a large lemon)
  •  1 tablespoon freshly grated lemon zest
  •  1 teaspoon pure vanilla extract
  •  1/8 teaspoon kosher salt

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.
  3. Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
  4. Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.
  5. Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. Bake for 30 to 35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean. Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature.
  6. Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.
  7. Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.

Recipe Notes

  • *Cake flour is important for this recipe to ensure the layers are extra fluffy and light. If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour, removing 5 tablespoons of the measured flour, adding 5 tablespoons of cornstarch, then sifting the mixture together 5 times. Measure out the 2 1/4 c. needed for the recipe, then bake as directed.
  • Cake layers can be baked 1 day in advance—cool completely then wrap airtight and store at room temperature.
  • Frosting can be prepared 1 day in advance—place in an airtight container in the refrigerator.
  • Fully frosted or unfrosted cakes can be frozen for up to 2 months—let thaw overnight in the refrigerator, then bring to room temperature prior to serving.
Byadmin

French Lemon Cake with Lemon Glaze

French Lemon Cake with Lemon Glaze

Ingredients

  • Cake Ingredients
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking powder
  • Dash of salt
  • 1/2 cup unsalted butter, at room temperature, plus more for the pan
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1/2 cup sour cream
  • Zest of 1 lemon (see Tip below)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Lemon Glaze Ingredients
  • 1 tablespoon lemon juice
  • 1/2 cup confectioners’ sugar
Byadmin

Simple Lemon Cake

lemon cake

INGREDIENTS

  • 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan365 Everyday Value® Organic ButterEveryday Savings: $4.49 per 16 oz
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
  • Coarse salt
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 2 large eggs365 Everyday Value® Large White EggsEveryday Savings: $2.99 per 12 ct
  • 1/2 cup buttermilk365 Everyday Value® Organic ButterEveryday Savings: $4.49 per 16 oz
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar, for dusting
  • Raspberries and whipped cream (optional), for serving

DIRECTIONS

  1. 1. Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
  2. 2. In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
  3. 3. With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
  4. 4. Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners’ sugar and serve with raspberries and cream, if desired.
Byadmin

LEMON CAKE WITH LEMON BAVARIAN CREAM

Lemon Bavarian Cake - layers of soft lemon cake, lemon bavarian cream and lemon curd covered in lemon buttercream!
Lemon Bavarian Cake - layers of soft lemon cake, lemon bavarian cream and lemon curd covered in lemon buttercream!
Lemon Bavarian Cake - layers of soft lemon cake, lemon bavarian cream and lemon curd covered in lemon buttercream!
Lemon Bavarian Cake - layers of soft lemon cake, lemon bavarian cream and lemon curd covered in lemon buttercream!
Lemon Bavarian Cake - layers of soft lemon cake, lemon bavarian cream and lemon curd covered in lemon buttercream!
Lemon Bavarian Cake - layers of soft lemon cake, lemon bavarian cream and lemon curd covered in lemon buttercream!

This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream!

  • Author: Life Love and Sugar
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 2 hours
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

INGREDIENTS

LEMON CURD

  • 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 2 tbsp (28g) salted butter

LEMON BAVARIAN CREAM

  • 1 1/2 tsp powdered gelatin
  • 4 1/2 tbsp (68ml) lemon juice
  • 3 egg yolks
  • 1 3/4 cup (420ml) heavy whipping cream, divided
  • 3 tbsp (26g) sugar
  • 3/4 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/2 cup (58g) powdered sugar

LEMON CAKE

  • 3 cups (390g) all-purpose flour
  • 1/4 tsp baking soda
  • 2 3/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 2 cups (414g) sugar
  • 4 egg whites
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups (300ml) milk
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest

LEMON BUTTERCREAM

  • 2 1/4 cups (g) unsalted butter, room temperature
  • 9 1/2 cups (1093g) powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 2–3 tbsp lemon juice
  • Yellow gel icing color
Byadmin

Incredible Lemon Cake Recipe

A slice of Lemon Cake with a light Lemon Buttercream frosting on a white plate.
An entire Lemon Cake frosted with Lemon Buttercream frosting on a white plate with piped edges.
A double layer Lemon Cake with a light Lemon Buttercream frosting in between each layer as well as on top of the cake.

Ingredients1. Lemon Cake (FROM SCRATCH):

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons lemon zest from about 4 medium lemons
  • 2 large eggs
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

2. Lemon Cake (CAKE MIX version):

  • 1 box lemon cake mix I use the betty crocker brand
  • 1 small package lemon instant pudding
  • 1 cup Greek yogurt or sour cream
  • 3/4 cup water
  • 3/4 cup oil (vegetable or canola)
  • 4 large eggs

Light Lemon Frosting:

  • 1 cup butter (2 sticks), room temperature
  • 6 cups powdered sugar
  • 1/3 – 1/2 cups fresh lemon juice
  • 1 teaspoon lemon zest

InstructionsLemon Cake (FROM SCRATCH):

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9” round baking pans. Set aside.
  3. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and stir to combine.
  4. In a separate mixing bowl add the butter, sugar and lemon zest and mix with an electric mixer until pale and fluffy, about 3-4 minutes.
  5.  Add the whole eggs and mix well. 
  6. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
  7. Alternately add in a little bit of the flour mixture and then the buttermilk stirring between each addition.
  8. Divide batter evenly between the two prepared round cake pans. 
  9. Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. 
  10. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

Lemon Cake (CAKE MIX version):

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9” round baking pans. Set aside.
  3. Add the cake mix and pudding mix to a large bowl and stir to combine. 
  4. Add Greek yogurt, water, oil, and eggs and mix with an electric mixer on medium speed until well combined, about 2 minutes. 
  5. Pour evenly into prepared round pans. 
  6. Bake in preheated oven for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean. Don’t overbake or the cake will be dry!

For the frosting:

  1. Place the butter in a large mixing bowl and beat with electric mixers for 1 minute. 
  2. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. 
  3. Beat well until smooth and creamy, about 3 minutes. 
  4. Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. 
  5. Frost cake once the cake is completely cool.
Byadmin

Lemon Cake Recipe That Is Light, Fluffy And Fully Of Natural Lemon Flavor!

lemon cake
blackberry ruffle wedding cake
lemon cake
blackberry filling
lemon extract
lemon cake

Ingredients

Lemon Cake Ingredients

  • 15 oz cake flour
  • 14 oz granulated sugar
  • 12 oz whole milk
  • 1 tsp sea salt
  • 4 large eggs
  • 2 oz vegetable oil
  • 1 whole lemon zest
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp lemon extract
  • 8 oz unsalted butter

Lemon Curd

  • 8 oz lemon juice
  • 1 whole lemon zest
  • 6 oz sugar
  • 5 egg yolks
  • 1/4 tsp salt
  • 4 oz unsalted butter

Lemon Buttercream

  • 1/2 cup pasteurized egg whites room temperature
  • 1 lbs unsalted butter room temperature
  • 1 lbs powdered sugar
  • 2 tsp lemon extract
  • 1/2 cup lemon curd room temperature
  • 1/2 tsp salt
Byadmin

LEMON MASCARPONE LAYER CAKE

Lemon Mascarpone Layer Cake - a light lemon cake with lemon curd filling and whipped mascarpone frosting! Delicious!
Lemon Mascarpone Layer Cake - a light lemon cake with lemon curd filling and whipped mascarpone frosting! Delicious!
Lemon Mascarpone Layer Cake - a light lemon cake with lemon curd filling and whipped mascarpone frosting! Delicious!
Lemon Mascarpone Layer Cake - a light lemon cake with lemon curd filling and whipped mascarpone frosting! Delicious!
Lemon Mascarpone Layer Cake - a light lemon cake with lemon curd filling and whipped mascarpone frosting! Delicious!
Lemon Mascarpone Layer Cake - a light lemon cake with lemon curd filling and whipped mascarpone frosting! Delicious!

This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting!

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

INGREDIENTS

LEMON CURD

  • 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 3 tbsp (42g) salted butter

LEMON CAKE LAYERS

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) granulated sugar
  • 3/4 cup (173g) sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tbsp finely grated lemon zest
  • 6 egg whites
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) milk
  • 2 tbsp (30ml) water
  • 6 tbsp (90ml) fresh lemon juice

WHIPPED MASCARPONE FROSTING

  • 2 1/2 cups (720ml) heavy whipping cream, cold
  • 1 1/2 cups (173g) powdered sugar
  • 2 tsp vanilla extract
  • 16 oz (452g) mascarpone cheese, chilled*

INSTRUCTIONS

TO MAKE THE LEMON CURD:

1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.

TO MAKE THE CAKE LAYERS:

3. Preheat oven to 350°F (176°C) and line three 8 inch cake pans with parchment paper and grease the sides.
4. Cream the butter and sugar together until light and fluffy, 3-4 minutes.
5. Add the sour cream, vanilla extract and lemon zest and mix until combined.
6. Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to make sure all is incorporated and smooth.
7. In a separate bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice.
8. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Divide the batter evenly between the three 8 inch pans and bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Byadmin

MOIST LEMON CAKE RECIPE

Moist Lemon Cake Recipe
Better than Starbucks Lemon Loaf Cake
Moist Lemon Pound Cake with tangy lemon glaze
Easy Lemon Bread

Ingredients

For the lemon pound cake:

  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking powder
  • Zest of 1 lemon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter room temperature (115g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • Juice of 1/2 lemon
  • 1/2 cup buttermilk (120ml)

For the lemon syrup:

  • Juice of 1 lemon
  • 3 tbsp confectioners’ sugar

For the lemon icing:

  • 1 cup confectioners’ sugar sifted (120g)
  • 1 1/2 tbsp lemon juice
  • 1 tbsp milk

Instructions

  • Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
  • In a small bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer) cream the butter and sugar together at medium-high speed until pale and fluffy, about 4 minutes. Scrape the sides of the bowl as needed.
  • With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
  • With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
  • Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
  • Let the cake cool for about 10 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
  • When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.
Byadmin

Lemon Layer Cake with Lemon Cream Cheese Buttercream

Moist lemon cake with creamy lemon cream cheese buttercream frosting! Delicious homemade lemon cake recipe on sallysbakingaddiction.com
Moist lemon cake with creamy lemon cream cheese buttercream frosting! Delicious homemade lemon cake recipe on sallysbakingaddiction.com
Lemon zest for lemon layer cake on sallysbakingaddiction.com
How to sift flour on sallysbakingaddiction.com
Lemon cake batter on sallysbakingaddiction.com
Creamy rich lemon cream cheese buttercream frosting made with butter, cream cheese, powdered sugar, and lemon juice. Recipe on sallysbakingaddiction.com
Creamy rich lemon cream cheese buttercream frosting made with butter, cream cheese, powdered sugar, and lemon juice. Recipe on sallysbakingaddiction.com
Moist lemon cake with creamy lemon cream cheese buttercream frosting! Delicious homemade lemon cake recipe on sallysbakingaddiction.com
Moist lemon cake with creamy lemon cream cheese buttercream frosting! Delicious homemade lemon cake recipe on sallysbakingaddiction.com
Moist lemon cake with creamy lemon cream cheese buttercream frosting! Delicious homemade lemon cake recipe on sallysbakingaddiction.com
Moist lemon cake with creamy lemon cream cheese buttercream frosting! Delicious homemade lemon cake recipe on sallysbakingaddiction.com

Description

This 3 layer lemon layer cake is made completely from scratch with real lemons. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.


Ingredients

  • 3 cups (345g) sifted all-purpose flour* (spoon & leveled)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 heaping Tablespoon lemon zest (about 2 lemons)
  • 1/3 cup (80ml) fresh lemon juice (about 2 lemons)

Cream Cheese Buttercream Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, baking powder, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
  4. Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick– about 1 – 1.5 inches.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
  7. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

  1. Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Special Tools: KitchenAid Stand Mixer | Love is Love Spatula | Zester | Sieve | 9-inch Round Pans | Icing Spatula | Icing Bags | Ateco #849 Closed Star Icing Tip | Cake Stand
  3. Flour: Sift all-purpose flour before measuring.
  4. Buttermilk: Whole milk or 2% milk can be substituted for buttermilk. I don’t recommend lower fat or fat free milk.
  5. Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting. Add an additional 1/4 teaspoon pure vanilla extract.
  6. 2 Layer Cake: For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer; use a toothpick to test for doneness.
  7. Lemon Cupcakes: This recipe yields about 30 lemon cupcakes. Bake for 18-22 minutes. Use a toothpick to test for doneness. For 1 dozen cupcakes, here is my lemon cupcakes recipe. They taste identical to the cake!
  8. 9×13-inch Cake: This batter will fit into a 9×13-inch pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. Bake time will be close to 40 minutes; use a toothpick to test for doneness.