This lemon cake has light, fluffy layers and zesty homemade lemon frosting. These are perfect for Easter, Mother's Day, and baby showers!
– 3 cups (345 grams) cake flour (spooned & leveled)– 2 teaspoons baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 1 cup (240 ml) buttermilk (room temperature)– ¼ cup (60 ml) canola or vegetable oil
Ingredient
– ¼ cup (60 ml) fresh lemon juice– 2 teaspoons pure vanilla extract– 1 cup (2 sticks, or 230 grams) unsalted butter (softened)– 1 ¾ cups (350 grams) granulated sugar– Zest of 3 medium lemon– 4 large eggs (room temperature)
Direction
Lemon cake: Preheat oven to 350°F (180°C). Both 9-inch round cake pans need parchment and nonstick spray. Mix cake flour, baking powder, soda, and salt in a large bowl.
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2
Big bowl: buttermilk, oil, lemon, vanilla. Add granulated sugar to butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low speed.
3
Mix the lemon zest with the sugar on medium speed for 4–5 minutes until light and fluffy. Scrape the bowl bottom and sides after each egg.
4
Rotate buttermilk and dry ingredients three times slowly. Never overmix; mix each addition until combined. Mix everything in the bowl bottom and sides with a rubber spatula.
5
Batch batter into pans. For 28–32 minutes, bake cakes until a toothpick inserted in the centre comes out clean. Cool pans 20 minutes. After knife-cutting, wire-rack cakes.
6
Frost lemon cream cheese in a stand mixer bowl or large handheld mixer bowl with a paddle or whisk attachment. Insert butter 30–60 seconds. Lemon, powdered sugar.
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Level cake tops with a knife or leveller. Smooth frosting over one cake on a cake stand. Frost the sides and top with remaining frosting after layering.