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Don’t be surprised if you are thinking about whether the lemon cake is going to be sour or sweet, because we were also in the same dilemma. The cake will be super delectable, topped with tangy cream cheese buttercream frosting. The cake is super moist and enriched with the lemon flavour. Your taste buds will be in for a delicious ride for sure. With an amazing and easy lemon cake recipe, you will bake a yummy cake. Dive in below to learn the ingredients and recipe for baking a special lemon cake.
- Cuisine: American/European/British
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 3 cups (345 gm) sifted all-purpose flour* (spoon & levelled)
- ½ tsp baking soda
- 2 ½ tsps baking powder
- ½ tsp salt
- 3 large eggs, at room temperature
- 1 ¾ cups (350 gm) granulated sugar
- 2 tsps pure vanilla extract
- 1 cup (230 gm) unsalted butter, softened to room temperature
- ⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
- 1 cup (240 ml) buttermilk, at room temperature
- 1 heaping tbsp lemon zest (about 2 lemons)
- 8 ounces (224 gm) full-fat brick-style cream cheese, softened to room temperature*
- 1 cup (230 gm) unsalted butter, softened to room temperature
- 2 tbsp (30 ml) fresh lemon juice
- 5 cups (600 gm) confectioners’ sugar
- 1 tsp pure vanilla extract
- Pinch of salt, to taste
Baking Steps
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Preheat the oven to 350 degrees F. Oil three 9-inch cake baking containers and line with parchment paper. Now oil the parchment paper.
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Whisk the flour, baking soda, baking powder, and salt together. Put it aside.
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Using a stand blender fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and velvety, about 3 minutes. Scratch down the sides and up the base of the bowl with an elastic spatula.
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Beat in the vanilla extract and eggs on high speed until mixed, about 2 minutes. Scratch down the sides and up the base of the bowl again. With the blender on low speed, include the dry ingredients just until joined.
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With the blender running on low, add the lemon zest, buttermilk, and lemon juice and blend just until mixed. Whisk the mixture once at the end by hand to ensure there are no lumps.
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Empty the batter uniformly into the cake containers. Bake for around 22 to 26 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool off totally before beginning your icing process.
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In the meantime, prepare the icing. In a large bowl, using a handheld blender, beat the butter on medium speed until smooth, about 2 minutes. Include the cream cheese and beat until totally smooth and mixed. Add confectioners’ sugar, vanilla extract, and lemon juice while the blender is running on low. Speed up and beat for 3 minutes.
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Now assemble the cake. Using a large serrated knife, cut off a layer from the tops of the cakes to create a level surface. Place one cake layer on your serving plate. Spread the top evenly with about a cup of icing. Top with a second cake layer and equitably spread the top with around another cup of icing. Top with the third cake layer. Spread the rest of the icing everywhere on the top and sides.
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Refrigerate for around 30-45 minutes before cutting. This will give time for the icing to settle properly.
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The lemon cake is ready to serve!
So, that’s how you make a yummilicious lemon cake. Hope you like the recipe. Bake an ultimate cake and let your dear ones enjoy this beauty on any occasion. If you can’t bake, avail online cake delivery from a reliable bakery. Happy eating! Happy baking!
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