Go Back
–+ servings
lemon cake
Print Pin
4.71 from 17 votes

Lemon Cake

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

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