Homemade Lemon Cake
This Homemade Lemon Cake is the perfect example of what lemon flavoring does to a recipe. This cake is not only super flavorful with lemon ingredients, but also very easy to make. The result is a simply amazing cake.
Homemade Lemon Cake
This Lemon Cake is such an incredible dessert. This recipe can be brought to any occasion or be made to enjoy whenever you please. This recipe is made with lemon juice, lemon zest, and lemon curd for the best and most bold flavor of lemon. If lemon is one of your favorite flavors, then you will want to make these other great recipes, like this Lemon Cake Roll with Blueberries or this Lemon Meringue Pie.
- Flour- Use cake flour for the best results.
- Baking Powder- This will be used to raise the ingredients in the oven.
- Salt- Use this to bring out the flavoring in the recipe.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Sugar- Every dessert recipe uses sugar as an ingredient.
- Eggs- Use these at room temperature.
- Buttermilk- Use milk with a bit of vinegar as a substitute.
- Lemon Juice- Use fresh lemon juice for the best flavoring.
- Vanilla- Use pure extract for the best flavoring.
- Lemon Zest- Zest lemons before juicing them.
- Powdered Sugar- This is the best sugar for homemade icing.
- Lemon Curd- This will be used as the filling.
How to Make Lemon Cake
Start off the recipe by setting your oven to 350 degrees. Then, use Pam baking spray to grease, 2 9-inch cake pans. Make sure to evenly distribute the grease by using a pastry brush. Next, line the bottom of the pan using parchment paper and use the pastry brush to grease the parchment paper in the pan with baking spray.
Next, add flour, baking powder, and salt into a medium-sized bowl and combine, then set aside.
Then, in the body of a standing mixer using a paddle attachment, combine the butter and sugar on medium speed until light and fluffy.
This should take about 2 minutes. In three batches, pour in the egg whites and combine after each addition. Next, add in the flour mixture and combine using a spatula to scrape down the sides of the bowl. Next, pour in the buttermilk, lemon juice, vanilla, and lemon zest, and combine using the spatula again to scrape down the sides, and giving it five more seconds of stirring.
Separate the prepared batter into two cake pans, and use a spatula to smooth out.
Place the pans into the oven to bake for 22 to 27 minutes, or until a light brown on top and check the inside of the cakes, by placing a toothpick in the middle, and it will be done when it comes out clean. When you take the toothpick out a few crumbs may come out and that’s okay. If there’s any uncooked batter, it will need to bake longer.
Take the pans out of the oven when done and transfer them to a wire rack to cool for five minutes. Then, turn out the cake, and put them topside down on the rack to cool thoroughly.
Make the Frosting
Begin making your frosting while the cakes are cooling. Next, in the body of a standing mixer, using a paddle attachment, add in the butter and combine for 30 seconds until smooth. Then, adding a little at a time, pour in the powdered sugar and combine using a spatula to scrape down the sides, if necessary.
Next, add in the salt, lemon juice, and vanilla until fully combined set the speed to medium-high speed, and continue to whip the frosting for another three minutes. The mixture should become light and fluffy, then set aside.
Assemble your cake by placing a dollop of the buttercream onto the bottom of your serving dish or cake plate. You will want the dollop to be about a tablespoon size because this will keep the cake in place while you assemble it. Remove the parchment paper from one of the cakes and put it bottom side down onto a dollop of buttercream.
Next, you want to smooth out the lemon curd on top, leaving about half an inch of a border. Then, you will remove the parchment paper from the second cake and place it top-side down on top of the lemon curd. To evenly distribute the lemon curd, lightly pressed down the cake until the lemon curd comes out the sides, but doesn’t pour out.
Use a small amount of buttercream to frost the cake for a crumb coat. Then, put it into the fridge and let it chill for two hours until set.
Use the rest of the buttercream to frost the cake, slice, and Serve!
What if I don’t have cake flour?
If a recipe calls for cake flour and you do not have any, you can make your own version. Start by measuring 1 cup of all purpose flour. Then remove 2 tablespoons. Add in 2 tablespoons of cornstarch and then mix it together well. This equals 1 cup of cake flour.
Does Lemon Cake Need to Be Refrigerated?
As long as there are no perishable items in the recipe, they will not need to be placed in the fridge. Having things like cream cheese in the recipe would cause it to need to be stored in the fridge. However, this recipe does not have anything like that, so it can be left at room temp.
More Lemon Recipes:
- Lemon Curd Cake
- Lemon Chess Pie Recipe
- Crock Pot Lemon Cobbler
- Lemon Cream Cake (Olive Garden Copycat)
Homemade Lemon Cake
- 2 & 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter room temp
- 1 & 3/4 cup granulated sugar
- 6 large egg white room temp
- 1 cup buttermilk room temp
- 1/4 cup lemon juice fresh squeezed
- 1 tablespoon vanilla extract
- zest of 3 lemons 3 tablespoons
For the frosting:
- 3/4 cup unsalted butter softened
- 3 cups powdered sugar
- pinch of fine sea salt
- 2 tablespoons lemon juice fresh squeezed
- 2 teaspoons vanilla extract
For the filling:
- Preheat the oven to 350°F. Spray 2 9-inch cake pans with baking spray, take a pastry brush and brush the spray all over to make sure it is even. Place a parchment paper liner in the bottom and brush more baking spray on top, set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt, set aside.
- Add the butter and sugar to the body of a stand mixer with the paddle attachment and mix on medium speed until light and fluffy, 2 minutes. Add the egg whites into the bowl in three batches, mix thoroughly in between each addition. Add the flour mixture and stir it in until just combined, scrape down the sides. Add the buttermilk, lemon juice, vanilla, and lemon zest. Stir it in until combined. Scrap down the sides and give it another 5 seconds of stirring.
- Divide the batter among the two cake pans and smooth out the tops. Bake for 22-27 minutes until lightly golden brown on top and a toothpick inserted into the center comes out clean, a few crumbs on the toothpick is okay, any wet batter and it needs to bake longer.
- Let the cakes cool on a wire rack in their pans for 5 minutes, turn out the cakes and place them top side up on the wire rack to cool completely.
- While the cakes cool, make the frosting by placing the butter in the body of a stand mixer with the paddle attachment. Cream the butter until smooth, 30 seconds. Add the powdered sugar a little at a time until fully combined, scrape down the sides as needed. Stir in the salt, lemon juice, and vanilla until incorporated. Place the speed on medium-high and whip the frosting for 3 minutes until light and fluffy set-aside.
- To assemble the cake place a tablespoon-sized dollop of the buttercream onto the bottom of your serving dish or cake plate, this will help keep the cake in place while you assemble. Take the parchment paper off of one of the cakes and place it bottom side down onto the buttercream on your serving platter.
- Place the lemon curd on top and smooth it out to the edge leaving a half-inch border. Take the next cake and take off the parchment paper liner and place it top-side down on top of the lemon curd. Lightly press the cake down to distribute the curd out toward the sides but not so it is pouring out.
- Frost the cake with a small amount of buttercream for a crumb coat. Place in the fridge for 2 hours to set.
- Frost with the remaining buttercream, slice, and serve.