This Lemon Cake with Lemon Buttercream Frosting is a burst of sunshine in every bite, perfect for brightening any occasion. The moist, tender crumb is infused with zesty lemon flavor, balanced by a velvety, tangy buttercream that melts on your tongue. In just 30 minutes of prep and 25 minutes of baking, you’ll create a dessert that’s as refreshing as it is indulgent.
The cake’s light, airy texture pairs beautifully with the rich, creamy frosting, creating a harmony of flavors that’s both sweet and citrusy. Each slice offers a delightful contrast of soft cake and smooth frosting, making it impossible to resist. Whether for a special celebration or a simple treat, this lemon cake is sure to leave everyone craving more.
Ingredients for Lemon Cake With Lemon Buttercream Frosting
- For the Lemon Cake:
- ¾ cup (6oz/170g) butter (at room temperature)
- 1½ cups (12oz/340g) granulated sugar
- 4 large eggs (at room temperature)
- 1 cup (8floz/225ml) milk
- ¼ cup (2floz/57ml) lemon juice
- ¼ cup (2floz/57ml) neutral flavored oil (e.g., vegetable or canola)
- 2 teaspoons lemon extract (optional, for extra lemon flavor)
- Zest of 2 lemons
- 2 ⅔ cups (13⅓oz/378g) all-purpose flour
- ⅓ cup (1½oz/40g) cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Lemon Buttercream:
- 1½ cups (12oz/340g) butter (at room temperature)
- 6 cups (24oz/680g) powdered sugar
- ¼ cup fresh lemon juice
- 2 tablespoons heavy cream or milk (for desired consistency)
- 1 tablespoon lemon zest
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter, flour, and line three 8-inch (20cm) round cake pans with parchment paper. Set aside.
- Cream the butter and sugar: In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
- Combine wet ingredients: In a measuring cup with a pour spout, mix the milk, lemon juice, oil, lemon extract (if using), and lemon zest. Gradually add this mixture to the butter mixture, beating until fully combined.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add this to the batter, mixing just until evenly combined. Avoid overmixing.
- Divide and bake: Divide the batter evenly between the prepared pans. Bake for 20-25 minutes if using three pans or 30-35 minutes if using two pans. The cake is done when a skewer inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a cooling rack to cool completely.
- Make the buttercream: While the cakes cool, prepare the frosting. Beat the butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, mixing until smooth. Add the lemon juice, cream or milk, and lemon zest, and beat until combined and creamy.
- Assemble the cake: Once the cakes are completely cool, level the layers if needed. Spread a layer of buttercream between each cake layer, then frost the top and sides of the cake.
- Store: Keep the cake at room temperature in an airtight container for up to 2 days.
Perfect Pairings: Serving Suggestions
This lemon cake with lemon buttercream frosting is a delightful treat on its own, but you can elevate it with a few simple additions. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing contrast. For a touch of elegance, garnish with fresh berries like raspberries or blueberries, or sprinkle with edible flowers for a pop of color.
Storage Tips: Keeping Your Cake Fresh
To maintain the cake’s freshness, store it in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5 days, but let it come to room temperature before serving for the best texture. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
Recipe Variations: Mix It Up
Want to switch things up? Try adding a layer of lemon curd between the cake layers for an extra zesty kick. You can also swap the lemon extract for vanilla extract in the cake batter for a milder flavor. For a nutty twist, fold in ½ cup of finely chopped almonds or pistachios into the batter before baking.
Time-Saving Tips: Bake Smarter
To save time, prepare the cake batter and frosting the night before. Store the batter in the fridge and the frosting in an airtight container at room temperature. When ready to bake, let the batter come to room temperature before pouring it into the pans. This way, you can enjoy freshly baked cake with minimal morning prep!
Equipment Guidance: Tools for Success
For this recipe, a stand mixer or hand mixer is essential for achieving the light and fluffy texture of both the cake and frosting. Use a fine grater or microplane to zest the lemons, ensuring you get the most flavor without the bitter pith. A cake leveler or serrated knife will help you create even layers for a professional-looking finish.
Lemon Cake With Lemon Buttercream Frosting
Ingredients
For the Lemon Cake:
- ¾ cup butter (at room temperature)
- 1½ cups granulated sugar
- 4 large eggs (at room temperature)
- 1 cup milk
- ¼ cup lemon juice
- ¼ cup neutral flavored oil
- 2 teaspoons lemon extract (optional)
- Zest of 2 lemons
- 2 ⅔ cups all-purpose flour
- ⅓ cup cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Lemon Buttercream:
- 1½ cups butter (at room temperature)
- 6 cups powdered sugar
- ¼ cup fresh lemon juice
- 2 tablespoon heavy cream or milk
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (180°C). Butter, flour, and line with parchment three 8-inch (20cm) round cake pans. Set aside.
- With an electric mixer, cream the butter and sugar until light and fluffy, and then add the eggs one at a time until fully combined.
- In a measuring cup with a pour spout, combine the milk, lemon juice, oil, lemon extract, and lemon zest. Gradually add the liquid to the butter mixture until thoroughly mixed.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually beat into the batter just until evenly combined.
- Divide the batter between your prepared pans and bake for 30-35 minutes if using two pans and 20-25 minutes if using 3 pans, until a skewer inserted in the center comes out clean.
- Let cool for 10 minutes in the pans before inverting onto a cooling rack to cool completely.
- While the cake is cooling, prepare the lemon buttercream: with an electric mixer, beat the butter until light and fluffy, then gradually add the powdered sugar. Beat until fully combined.
- Into the butter mixture, pour in the lemon juice, cream or milk, and lemon zest and beat until combined.
- When the cake is thoroughly cooled, level your layers and frost.
- Store this cake at room temperature in an airtight container for up to 2 days.
