A LEMON CAKE TO DIE FOR

Introduction

This lemon cake is light, fluffy, and packed with vibrant lemon flavor, making it a perfect dessert for any occasion. It’s sweet with a slight tartness and is topped with a luscious homemade lemon frosting. With freshly squeezed lemon juice and zest in both the cake and frosting, every bite bursts with citrusy goodness. This recipe is easy to modify for different pan sizes, so you can make it as a layer cake or in a 9×13-inch pan for simpler serving.

Ingredients

For the Lemon Cake:

• 3 cups (345 grams) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240 ml) buttermilk, room temperature
• ¼ cup (60 ml) canola or vegetable oil
• ¼ cup (60 ml) fresh lemon juice
• 2 teaspoons pure vanilla extract
• 1 cup (2 sticks, or 230 grams) unsalted butter, softened
• 1 ¾ cups (350 grams) granulated sugar
• Zest of 3 medium lemons
• 4 large eggs, room temperature

For the Lemon Cream Cheese Frosting:

• 12 ounces (340 grams) brick-style cream cheese, softened
• ¾ cup (1.5 sticks, or 170 grams) unsalted butter, softened
• 3 cups (360 grams) powdered sugar
• 1 to 2 tablespoons (15 to 30 ml) fresh lemon juice

Instructions

1. Prepare the Oven & Pans: Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: In another large mixing bowl or measuring cup, combine the buttermilk, oil, lemon juice, and vanilla extract. Set aside.
4. Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on low speed until smooth. Gradually add the granulated sugar and lemon zest. Increase to medium speed and beat for 4-5 minutes until the mixture is light and fluffy.
5. Add Eggs: Add the eggs to the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. Stop and scrape down the sides of the bowl as needed.
6. Combine Ingredients: Add the dry ingredients and the buttermilk mixture alternately to the batter in three additions, beginning and ending with the dry ingredients. Mix each addition until just combined; avoid overmixing.
7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then remove and transfer to a wire rack to cool completely.
8. Make the Frosting: In a clean bowl of the stand mixer, beat the cream cheese until smooth. Add the softened butter and mix until fully combined. Gradually add the powdered sugar and 1 tablespoon of lemon juice. Mix until smooth, adding more lemon juice if needed for taste and consistency.
9. Assemble the Cake: Once the cakes are completely cooled, level the tops with a knife if necessary. Place one cake layer on a stand and spread a layer of frosting on top. Add the second cake layer and use the remaining frosting to cover the top and sides.
10. Serve & Store: Garnish with lemon slices if desired. Store the cake in an airtight container in the refrigerator for up to 4 days.

Conclusion

This lemon cake is a delightful treat that brings a burst of fresh citrus flavor in every bite. The combination of fluffy cake and creamy, tangy lemon frosting makes it a crowd-pleaser for any occasion. You can easily adapt this recipe for different pan sizes, and it’s perfect for gatherings, celebrations, or simply indulging in a little zestful sweetness. Enjoy!

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