Lemon Cake
Lemon Layer Cake
Yield: 12
The perfect lemon layer cake. Soft, lemony butter cake layered with a buttercream frosting packed with more lemon flavor.
Ingredients:
for the cake
- 3 cups (345g) sifted all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (230 g) unsalted butter, room temperature
- 1 3/4 (350 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) butter milk or whole milk
- 1 tbsp lemon zest
- 1/3 cup lemon juice
for the frosting
- 1 1/2 cups (230 g) unsalted butter, room temperature
- 6 cups (about 24 oz) sifted powdered sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- pinch of salt
- 6 tbsp lemon juice
Instructions:
make the cake
- Preheat oven to 350F, with rack set to the middle position. Line three 8-inch or 9-inch cake pans with parchment just on the bottoms.*
- Sift the flour BEFORE measuring. Measure 3 cups by spooning flour into the measuring cup and leveling off. Alternatively, weigh your flour out.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a second large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together butter and sugar for 5 minutes until very well-combined, light and fluffy.
- Add eggs, one at a time, beating to fully incorporate each egg before adding the next.
- Add the vanilla, lemon zest and lemon juice. Beat in until just incorporated. Batter may split or curdle slightly, that's okay. It will come back together once flour is added.
- Add flour in three parts, alternating with the buttermilk, keeping mixer on low or stir. You should start with and end with flour. Scrape down sides. Mix for about 30 seconds.
- Pour evenly between three pans. Bake for 21-25 minutes for 3 9-inch pans, 30-35 minutes for 3 8-inch pans. Bake until toothpick inserted in the center comes out clean and the cake bounces back when pressed gently. Cake will have just started to pull away from the side of the pan.
- Cool in pans for 5 minutes. Then, loosen cake from sides using a thin knife. Invert onto cake rack and cool completely.
make the frosting
- In a large bowl, or bowl of your stand mixer fitted with the paddle attachment, beat butter for 3-4 minutes until smooth and creamy.
- Reduce speed to stir and slowly add powdered sugar. Beat for 1 minute on high.
- Add lemon zest, vanilla, and salt. Beat for 1 minute.
- Add lemon juice, one tablespoon at a time, until desired consistancy is reached. You may not use all the juice, that is totally normal.
Notes:
*Bake in a 9x13 cake pan for a single layer cake.
Add 1/8 - 1/4 tsp of citric acid to the frosting for a more sour taste.
