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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.
Course Dessert
Cuisine American
Keyword Lemon Cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 1 Cake


  • 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


  • 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.