Lemon Cake

This lemon cake is moist, tender, and topped off with tangy lemon buttercream.  If you like lemon you will love this cake! Serve with lemon ice cream too.

I love fruity cakes like our Strawberry Dump cake and our Elvis Presley pineapple cake. This lemon cake is moist, tangy, and full of lemon flavor. It also features a fluffy lemon buttercream.  It is made from scratch and is easier than you may think.

The bright citrus flavor in this homemade cake is not something you can easily recreate with a box mix.

I love the sour and sweet taste combination.

It is wonderful for Spring and Easter. It is also perfect to make for a lemon lover for their birthday cake.

Why I Love This Cake

1. Soft and Tender Crumb: Buttermilk breaks down the gluten and reacts with the baking powder to make a moist and tender cake every time.
2. Bright lemon flavor: We use real lemon zest and juice in both the cake and frosting. Nothing tastes like fresh lemon juice! We also don’t use lemon extract which I find to be artificial and cloying.
3. Impressive:  This cake is a show stopper with its 3 layers. Garnish with piped frosting and lemon slices for the ultimate presentation.

Ingredient Notes and Tips

• Flour: Be sure to measure your flour correctly. How To: Spoon your flour into your measuring cup. Then, level it off with a knife. Do not dip your measuring cup into your flour or you will get too much.
• Baking Powder: Make sure your baking powder is 6 months old or less as it does lose its potency over time even if it is still in date.
• Butter: Use butter instead of oil for a rich flavor and a luscious mouth feel.
• Buttermilk: Buttermilk provides moisture and a tangy flavor. It is that unique flavor that will make you wonder what is making the cake so delicious! If you don’t have buttermilk, and you can make your own using milk and vinegar like this.
• Lemon Zest: Lemon zest is taken from the peel of the lemon. Use a grater to take off the yellow part of the lemon skin.  Avoid the white pith as it is bitter. Lemon zest gives a powerful punch of lemon flavor that you can’t find anywhere else.
• Lemon Juice:  Lemon is the star, so be sure to use fresh not bottled lemon juice.  To get the most juice possible, try heating the lemon for about 20 seconds in the microwave. You can also roll the lemon on the counter to help get as much juice as possible.

How To Make a Lemon Cake

For The Cake

1. In a large bowl combine dry ingredients.
2. In another bowl, cream butter and sugar. Stir in eggs and vanilla. Then stir in dry ingredients until just combined.
3. Stir in buttermilk, lemon zest, and lemon juice.
4. Evenly spread into cake pans and bake for 20-25 minutes.

For the Frosting

1. Cream butter, lemon zest, and lemon juice until light and fluffy.
2. Stir in powdered sugar a little at a time. Add heavy cream as needed until you reach your desired consistency.
3.  Spread frosting on the first layer. Top with the second layer. Repeat. Cover the top of the third layer with frosting.
4. Continue icing down the sides until smooth.
5. Top with piped frosting and sliced lemons if desired.

Leftovers

1. Storage: Store tightly covered on a cake plate, or wrapped tightly in foil.  Do not store in the refrigerator which could dry it out. It will last for up to 5 days.
2. Make-Ahead: Make up to 1 day in advance.
3. Freezing: You can freeze this cake frosted or unfrosted.
   1. Frosted: Freeze the cake on a sheet pan first.  Once it is set, wrap it in plastic wrap.
   2. Unfrosted: Cake layers can also be stored in freezer baggies until you’re ready to use them. Freeze the frosted or unfrosted cake for up to 3 months.

Tips

1. Prepare Pans: Use baking spray with flour to ensure your cakes come out in one piece. You can also line with parchment paper if you prefer.
2. Don’t overmix. Mix your batter just until you can no longer see the flour. Over mixing will lead to a tough dense cake.
3. Testing for Doneness: The cake is done when it begins to pull away from the sides of the pan, and it should spring back when lightly touched. You can also insert a cake tester or toothpick into the center. If it comes out clean or with a few crumbs, your cake is done. However, if you see liquid cake batter, keep baking for a few minutes at a time.
4. Flat Layers: Make your cakes easy to frost and layer by cutting them using a cake leveler. Bonus: Cake to snack on while you work!
5. Chill Cake: Chill cake layers for around 30 minutes to firm up the cake to reduce the chances of it crumbing when you frost.
6. Icing: Frost with an offset spatula. Frost in one direction, do not go back and forth. Also, wipe off spatula as needed.

More Decadent Cakes To Try

Cherry Chocolate Chip Cake: Mom’s favorite.

Chocolate Poke Cake: With chocolate whipped cream!

Pina Colada Poke Cake: Pineapple + coconut=heaven.

Chocolate Chip Cookie Dough Cake: Safe to eat raw!

Cinnamon Cake: My favorite!

Lemon Cake

Moist lemon cake topped with tangy lemon buttercream.  If you like lemon you will love this cake!

4.71 from 17 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Southern

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 Slices

Calories: 1304kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 6 Cups All Purpose Flour
• ▢ 2 Tablespoons Baking Powder
• ▢ 1 teaspoon Salt
• ▢ 2 Cups Butter Softened
• ▢ 1 ¾ Cup White Sugar
• ▢ 4 Eggs
• ▢ 2 teaspoons Vanilla Extract
• ▢ 1 Cup Buttermilk
• ▢ 1 Tablespoon Lemon Zest
• ▢ ⅓ Cup Lemon Juice Freshly Squeezed

For the Lemon Buttercream

• ▢ 3 Cups Butter Softened
• ▢ 6 Cups Powdered Sugar
• ▢ 2 tablespoons Lemon Zest
• ▢ 3 teaspoons Lemon Juice Freshly Squeezed
• ▢ 3-6 tablespoons Heavy Cream
• ▢ Lemon Slices, If Desired For Garnish

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Instructions

For the Cake

• Preheat oven to 350 degrees F. Spray (4) 9 inch cake pans with non stick spray.
• In a large bowl, combine flour, baking powder, and salt. Set aside.
• In another large bowl, combine butter and sugar until creamy. Beat in eggs, buttermilk, lemon juice, lemon zest, and vanilla. 
• Slowly add in dry ingredients a little at a time until just combined. Do not over mix.
• Pour batter evenly into cake pans. Bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean.

For the Frosting

• Cream butter, lemon juice, and lemon zest until light and fluffy. Add powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
• Cover top of the first layer with frosting. Repeat with second and third layers. Spread frosting evenly down the sides as well. 
• Pipe remaining frosting on top of cake. Garnish with sliced lemons if desired. 

Notes

Ingredient Notes and Tips

• Flour: Be sure to measure your flour correctly. How To: Spoon your flour into your measuring cup. Then, level it off with a knife. Do not dip your measuring cup into your flour or you will get too much.
• Baking Powder: Make sure your baking powder is 6 months old or less as it does lose its potency over time even if it is still in date.
• Lemon Zest: Lemon zest is taken from the peel of the lemon. Use a grater to take off the yellow part of the lemon skin.  Avoid the white pith as it is bitter. 
• Lemon Juice:  Lemon is the star, so be sure to use fresh not bottled lemon juice.  To get the most juice possible, try heating the lemon for about 20 seconds in the microwave. You can also roll the lemon on the counter to help get as much juice as possible.

1.  

Tips

1. Prepare Pans: Use baking spray with flour to ensure your cakes come out in one piece. You can also line with parchment paper if you prefer. 
2. Don't overmix. Mix your batter just until you can no longer see the flour. Over mixing will lead to a tough dense cake. 
3. Testing for Doneness: The cake is done when it begins to pull away from the sides of the pan, and it should spring back when lightly touched. You can also insert a cake tester or toothpick into the center. If it comes out clean or with a few crumbs, your cake is done. However, if you see liquid cake batter, keep baking for a few minutes at a time. 
4. Flat Layers: Make your cakes easy to frost and layer by cutting them using a cake leveler. Bonus: Cake to snack on while you work!
5. Chill Cake: Chill cake layers for around 30 minutes to firm up the cake to reduce the chances of it crumbing when you frost.
6. Icing: Frost with an offset spatula. Frost in one direction, do not go back and forth. Also, wipe off spatula as needed. 

 

Nutrition

Calories: 1304kcal | Carbohydrates: 139g | Protein: 9g | Fat: 80g | Saturated Fat: 50g | Cholesterol: 265mg | Sodium: 917mg | Potassium: 345mg | Fiber: 1g | Sugar: 89g | Vitamin A: 2530IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 3.3mg

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What do you think of this lemon cake? What is your birthday cake of choice?