This Cake is almost as good as my Lemon Blueberry cake!! Perfect for summer, here you go, check it out :
lemon Layer Cake
This 2 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 all-purpose flour sifted
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter room temp
- 1 3/4 cup granulated sugar
- 3 large eggs room temp
- 2 tsp pure vanilla extracts
- 1 cup buttermilk see note
- 1 heaping tbsp lemon zest about 2 lemons
- 1/3 cup lemon juice about 2 lemons
Cream cheese frosting
- 1 cup unsalted butter
- 8 oz full fat brick style cream cheese
- 5 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extracts
- pinch salt, to taste
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans or two 8 inch pans (what I used) line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.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.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.
- 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!)
- 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.Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
Notes
- Flour: Sift all-purpose flour before measuring.
- Buttermilk: Buttermilk helps produce a supremely moist cake. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.
- Dense Cake: The current amount of baking soda this recipe needs is 1/2 teaspoon, which I increased from 1/4 teaspoon. This extra amount helps with extra rise and a less dense texture. I also reduced the eggs from 4 to 3, which helps guarantee a lighter crumb.
- 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.
- 3 Layer Cake: For a 2 layer cake, divide batter evenly between three 9-in baking pans Bake time will be the same; use a toothpick to test for doneness.
- Lemon Cupcakes: This recipe yields about 30 lemon cupcakes. Bake for 18-22 minutes. Use a toothpick to test for doneness.
- 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.
