Lemon Cake Recipe
Ingredients:
2 1/2 cups (300g) all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (226g) unsalted butter, room temperature
1 1/2 cups (300g) granulated sugar
2 tablespoons lemon zest (from 2 lemons)
3 large eggs, room temperature
1 cup (237ml) buttermilk
1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
1 tablespoon vanilla extract
Lemon Cream Cheese Frosting:
8 oz (226g) softened cream cheese
8 oz (226g) unsalted butter, room temperature
Zest from 1 large lemon
7 cups (875g) powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
Yellow food coloring (optional)
Thin lemon slices and edible pansies for garnish (optional)
Instructions:
Preheat the oven to 350°F (177°C). Grease two 8-inch cake pans and line the bottoms with parchment paper circles. Sprinkle with flour and tap out the excess.
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute until smooth. Add the sugar and lemon zest and beat for 5 minutes until light and fluffy, scraping down the sides as needed.
Add the eggs one at a time, mixing well after each addition. The mixture may look curdled, but that’s okay.
In a liquid measuring cup, combine the buttermilk and lemon juice. Add the buttermilk mixture to the butter mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix just until combined, do not overmix.
Evenly divide the batter between the two prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
Make the frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the lemon zest and mix for 2-3 minutes until light and fluffy.
With the mixer running on low, gradually add the powdered sugar alternately with the lemon juice. Mix in the vanilla. Add a drop of yellow food coloring if desired.
Frost: Place one cooled cake layer on your cake stand or serving plate. Spread with 1 cup frosting. Top with second layer then frost the entire cake with remaining frosting.
Decorate the top of the cake with large star piping tip, making swirls around the top edge. Add lemon slices and pansies between swirls just before serving.
Enjoy this bright and tangy lemon cake! The tendercrumb and lush lemon cream cheese frosting make each bite absolutely heavenly.
