A lemon cake is one of those timeless desserts that stands the test of time. It is more impressive than a standard yellow box cake, yet it is not all that much more difficult. At it’s base, it is just a standard cake, although with a few more ingredients.
I like to make this from scratch as it is extremely simple and it goes great with my morning coffee. It is especially great during the holidays as everyone loves a pretty layer cake when entertaining!
Ingredients
- 350 grams AP Flour; sifted. (Sifting it before mixing it really aerates the flour and makes for a lighter, fluffier cake)
- 350 grams White Sugar
- 250 ml 2% Milk
- 230 grams Unsalted Butter, softened
- 4 Eggs
- 15 grams Baking Powder
- 10 ml Vanilla Extract (I use Rum Vanilla extract. Check out how to make it here)
- 2 grams Baking Soda
- 3 grams Salt
- The zest of 2 Ripe Lemons
- The juice of 2 Ripe Lemons
Lemon Buttercream Frosting Ingredients
- 500 grams Confectioners Sugar
- 230 grams Unsalted Butter
- 50 ml Lemon Juice (Can be fresh or store-bought)
- 15 ml Vanilla Extract
Notes
- For the cake I suggest trying to bake all three layers at the same time. If you don’t have the baking trays, or your oven is too small it is not the end of the world. Just allow the cakes to cool one after another, then I like to wrap them in cling film and put them in the fridge for about a half hour before frosting them.
- For the Lemon Frosting, sometimes it comes out a little too thin so in that case feel free to just keep adding more confectioner’s sugar until it comes to the right consistency; thick, but easily spreadable/pipe-able.
- While you can of course mix everything up by hand, I prefer to use my trusty SMEG Stand Mixer as it makes the job so much easier. I even chose a stand mixer as one of my Top 5 Mandatory Kitchen Accessories!
Lemon Cake Instructions
- Preheat your oven to 175°C and butter 3 cake pans. (Butter over Oil every time).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In your stand mixer (or a separate bowl if you are doing it by hand) add the butter and sugar and whisk it together at high speed.
- Lower the speed, add the Eggs and Vanilla Extract, and bring the speed back up to high.
- When everything is mixed thoroughly, reduce the speed to low and slowly add the dry ingredients from Step 2. When they are all combined, add the Milk, Lemon Juice, and Lemon Zest.
- When everything is combined, pour into the three buttered cake pans, and bake for 25 minutes. When they are done, flip them onto a cooking rack.
- When they get to room temperature, wrap them individually in cling film and place in the refrigerator for 30 minutes while you make the Lemon Frosting.
Lemon Buttercream Frosting Instructions
- Back in the bowl of your Stand Mixer, add the Butter and whip it until creamy.
- Add in the Sugar, Lemon Juice, and Vanilla Extract. Turn speed up to high and whisk it until it is thick but spreadable.
- When the cake layers are chilled, you can spread or pipe the frosting onto the cake.
Lemon Cake with Lemon Buttercream Frosting
A lemon cake is one of those timeless desserts that stands the test of time. It is light and refreshing, perfect with breakfast coffee or afternoon tea.
Ingredients
- 350 grams AP Flour
- 350 grams White Sugar
- 250 ml 2% Milk
- 460 grams Unsalted Butter 230 for the Cake, 230 for the Frosting
- 4 Eggs
- 15 grams Baking Powder
- 25 ml Vanilla Extract 10 for the Cake, 15 for the Frosting
- 3 grams Salt
- 2 grams Baking Soda
- 2 Lemons Zest and Juice for the Cake
- 50 ml Lemon Juice fresh or store-bought
Instructions
- Preheat your oven to 175°C and butter 3 cake pans. (Butter over Oil every time).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In your stand mixer (or a separate bowl if you are doing it by hand) add the butter and sugar and whisk it together at high speed.
- Lower the speed, add the Eggs and Vanilla Extract, and bring the speed back up to high.
- When everything is mixed thoroughly, reduce the speed to low and slowly add the dry ingredients from Step 2. When they are all combined, add the Milk, Lemon Juice, and Lemon Zest.
- When everything is combined, pour into the three buttered cake pans, and bake for 25 minutes. When they are done, flip them onto a cooking rack.
- When they get to room temperature, wrap them individually in cling film and place in the refrigerator for 30 minutes while you make the Lemon Frosting.
Frosting Instructions
- Back in the bowl of your Stand Mixer, add the Butter and whip it until creamy.
- Add in the Sugar, Lemon Juice, and Vanilla Extract. Turn speed up to high and whisk it until it is thick but spreadable.
- When the cake layers are chilled, you can spread or pipe the frosting onto the cake.
Notes
Keep covered out of the refrigerator to prevent drying out
