Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- ⅓ cup fresh lemon juice
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
Buttercream Frosting Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 tablespoon lemon zest
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional)
Lemon Glaze
- Powdered sugar (amount to taste)
- Lemon juice (enough to dissolve powdered sugar to glaze consistency)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes come out cleanly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until there are no clumps. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer for 3–4 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition to maintain a smooth texture. Then add the lemon zest, lemon juice, and vanilla extract. Mix until the batter smells bright and fresh.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the whole milk (start and end with the dry ingredients). Stir gently until just combined to avoid overmixing, which can make the cake tough.
- Divide Batter and Bake: Pour the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Lemon Glaze: While the cakes cool, whisk powdered sugar together with enough lemon juice to create a smooth glaze. Once the cakes are completely cool, drizzle the glaze over the top for a tangy finishing touch.
- Make the Buttercream – Whip Butter: In a mixing bowl, beat the softened butter on medium-high speed for about 2 minutes until creamy and pale.
- Add Powdered Sugar and Lemon: Add powdered sugar one cup at a time, mixing on low speed until incorporated, then beat on high speed until fluffy. Stir in lemon juice, lemon zest, and a pinch of salt, then beat again for 30 seconds.
- Adjust Frosting Texture: If needed, add 1 tablespoon of milk or cream at a time until the frosting is smooth, spreadable, and holds its shape. Taste and adjust lemon juice if desired.
- Assemble and Frost: Once the cakes are completely cooled, frost generously between the layers and all around the cake. Optionally, use a piping bag with a star tip to pipe decorative lemon swirls on top for an attractive finish.
Notes
- Make sure all ingredients, especially butter and cream cheese, are softened to room temperature for the smoothest batter and frosting.
- Do not overmix the batter once you combine wet and dry ingredients to keep the cake light and tender.
- You can substitute buttermilk for whole milk and lemon juice: use 1 ¼ cups buttermilk and omit the lemon juice in the batter for a slightly different but equally moist texture.
- For a more intense lemon flavor, add extra lemon zest to the batter or frosting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days; bring to room temperature before serving.
- For best results, use fresh lemon juice and zest rather than bottled lemon juice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
