Lemon Cake Recipe with Lemon Buttercream
A tender, two-layer lemon cake made with fresh lemon zest, lemon juice, and buttermilk, finished with creamy lemon buttercream.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 2 tablespoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk room temperature
Lemon Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2–3 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together in a bowl.
- Beat the softened butter and granulated sugar for 3–4 minutes until pale and fluffy.
- Add the eggs one at a time, then mix in the lemon zest and vanilla.
- Combine the lemon juice and buttermilk. Add the dry ingredients and lemon-buttermilk mixture in alternating additions, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter between the prepared pans. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes. Turn them onto wire racks and cool completely.
- Beat the butter for the frosting until creamy. Gradually add powdered sugar, then mix in the lemon juice, lemon zest, and salt. Add heavy cream a little at a time until spreadable. Fill and frost the cooled cake layers.
Notes
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Use room-temperature eggs, butter, and buttermilk for a smoother batter.
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Avoid overmixing once the flour is added.
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Cool the cake completely before frosting.
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Store covered in the refrigerator for up to 4 days.