Description
A moist, fluffy lemon cake bursting with fresh lemon flavor, layered or glazed for a bright, tangy finish.
Ingredients
- 2 cups all‑purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- 2 cups granulated sugar
- Zest of 2 large lemons (about 2 Tbsp)
- 3 large eggs, room temperature
- 1 cup buttermilk (or whole milk)
- 2 Tablespoons fresh lemon juice
- 1 cup cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1–2 Tbsp fresh lemon juice (for frosting)
Instructions
- Preheat oven to 325 °F (165 °C). Grease and flour two 9‑inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter, sugar, and lemon zest until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice and buttermilk until just combined.
- Fold in the dry ingredients gently until no streaks remain—don’t overmix.
- Divide batter equally between pans and bake for 30–36 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans for 10–15 minutes, then turn out onto wire racks to cool completely.
- For the frosting: beat cream cheese and butter until smooth, then gradually add powdered sugar and lemon juice until light and fluffy.
- Frost the cooled cakes as desired—spread a layer of frosting between cakes, then frost the top and sides.
Notes
- Use freshly squeezed lemon juice and zest for best flavor.
- Room‑temperature ingredients (eggs, butter, buttermilk) help the batter mix more evenly.
- Chill the cake for 20–30 minutes before slicing—it helps the frosting set.
- Store frosted cake covered in the fridge for up to 4–5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ≈ 350 kcal
- Sugar: ≈ 30 g
- Sodium: ≈ 180 mg
- Fat: ≈ 18 g
- Saturated Fat: ≈ 9 g
- Unsaturated Fat: ≈ 7 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 45 g
- Fiber: ≈ 0.5 g
- Protein: ≈ 4 g
- Cholesterol: ≈ 50 mg
