This lemon cake is incredibly moist and bursting with fresh lemon flavor. It’s perfect for any occasion, from afternoon tea to a special celebration. The key is using both lemon zest and juice, and a good quality frosting.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 2 large lemons
- For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon of lemon zest.
- Optional: A few drops of yellow food coloring.
Instructions:
- Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon juice, and lemon zest.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick 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 wire rack to cool completely.
- Prepare the Frosting: In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until smooth.
- Add Sugar and Lemon: Gradually add the powdered sugar, mixing on low speed until combined. Stir in the lemon juice and lemon zest, and mix until smooth and creamy. Add food coloring if desired.
- Frost the Cake: Once the cakes are completely cooled, frost the first layer. Place the second layer on top, and frost the entire cake.
- Enjoy!
Tips for Success:
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix the batter; it will make the cake tough.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- For extra lemon flavor you can create a simple lemon syrup and brush the layers of cake with it before frosting. To create the syrup combine equal parts of sugar and lemon juice in a small saucepan, bring to a simmer, and let the sugar dissolve.
Enjoy your delicious lemon cake!