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lemon cake

Lemon Cake

This homemade fresh lemon cake is soft, light, tender, and packed with real lemon flavor from fresh lemon juice and zest. Finished with a creamy homemade lemon buttercream frosting, it's made with simple ingredients and no preservatives, food dyes, or artificial additives. It's fresh, delicious, and absolutely worth making from scratch.

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Prep Time 30 minutes
Cook Time 25 minutes
cooling time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Equipment

Ingredients
 

Lemon Cake

  • 1 cup Butter, softened
  • 2 cups Sugar
  • 4 Eggs
  • 1 cup Buttermilk
  • 1 Lemon (zested and juiced)
  • 2⅓ cups Flour
  • 1½ tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Sea salt

Lemon Buttercream Frosting

  • 1½ cup Butter (softened)
  • 6 cups Powdered sugar
  • 1 Lemon (zested and juiced)
  • 1 tsp Vanilla extract
  • 2-4 tbsp Heavy cream

Instructions
 

Lemon Cake

  • Preheat the oven to 350℉.
  • Using the paddle attachment, beat the butter and sugar until light and fluffy.
  • Scrape down the bowl and add the eggs. Beat again.
  • Add the buttermilk, lemon zest, and juice. Beat until smooth.
  • Add the flour, baking powder, baking soda, and sea salt. Slowly mix until the batter has just come together and the dry ingredients are incorporated.
  • Pour the cake batter into 3 greased 9 inch pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove the cakes from the oven and allow to cool for 15 minutes in the pan before removing them from the pan. Allow at least an additional 15 minutes for them to cool on a wire rack before frosting.

Lemon Buttercream Frosting

  • In a stand mixer with the paddle attachment, beat the softened butter, powdered sugar, lemon juice and zest, vanilla, and start with 2 tbsp of heavy cream. Begin slowly or you will have sugar all over the place. Increase speed as the ingredients mix.
  • Beat on high speed for 5-6 minutes to make the frosting light and fluffy. If the frosting is too thick, add more heavy cream, 1 tbsp at a time.
  • Place one cake on a cake stand and spread 1/4 of the frosting over the top.
  • Place the second cake on top of that. Spread another layer of frosting on the second cake.
  • Add the top cake and spread the remaining frosting on top and all around the sides.
  • Refrigerate for freshness. When serving, allow to come to room temperature for 30 minutes before slicing.

Nutrition

Serving: 1twelfthCalories: 350kcal
Keyword citrus cake, easy lemon cake, fresh lemon cake, homemade cake, homemade lemon cake, lemon buttercream cake, lemon cake, lemon cake recipe, lemon dessert, lemon frosting, lemon layer cake, moist lemon cake, scratch lemon cake
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