Homemade Lemon Cake With Lemon Frosting

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Lemon Cake is everything you want in a sweet, yet zingy cake! Tender moist layers of refreshing lemon cake are smothered with a tart but sweet frosting. Cake is a classic dessert that is perfect for every occasion, from parties to celebrating making it through the week! Try these tried and true Tiramisu, Pound Cake and Butter Cake recipes next time.

Lemon Layer Cake

This Layered Lemon Cake is literally a slice of sunshine in your mouth! If sunshine was a cake, this would be it! It is bright, zingy and full of fresh lemony flavor. The cake bakes up light and moist with the most perfect tender crumb. You will have to be careful not to just eat the cake all by itself. Trust me you want to wait till you frost it with the richest, lemon buttercream frosting out there. The combination is absolutely divine. This Lemon Layer cake is the perfect cake to make any occasion special. It does take some prepping as you want the cake to be able to sit in the fridge for at least 4 hours, this will help them be easier to frost. Your whole family is going to love how light and refreshing a cake can be. It is ideal in this hotter weather when you don’t want a heavy dessert, but you still want something sweet that will hit the spot. It’s decadent in all the right ways!

Ingredients For Lemon Cake

Don’t let the ingredients scare you. These are all pantry staples and will combine to become a moist and sweet lemon cake. You will find the ingredient measurements located in the recipe card.

Cake flour: Creates light and delicious cake. All-purpose will work too. Baking Powder: One of the leavening agents that helps it be light and fluffy. Salt: Provides flavor and balance.Baking Soda: Helps give the cake its lift. Sugar: Sweet sugar balances out the tartness. Butter: Because every cake is better with butter. Vegetable Oil: Adds moisture to the cake. Buttermilk: If you do not have any make your own. Lemon Juice: Fresh lemon juice will give you the freshest flavor. Lemon Zest: Use a zester or the smallest holes of a cheese grater. Vanilla: Compliments the lemon and helps to tame its tartness. Eggs Yolks: Don’t worry you’ll use the whites for the buttercream frosting.

Sweet Lemon Frosting

This frosting is sweet and creamy with a hint of lemon in it. It is the perfect balance to this beautiful lemon cake recipe.

Egg Whites: The other half of the egg yolks.Sugar: Provides sweetness.Butter: Creates a creamy spreadable texture.Lemon Zest: This provides the pop of lemon in the frosting. Salt: Always need a bit to balance everything out.

How to Make Lemon Cake from Scratch

Baking and Assembling a Two Layer Cake

Making Lemon Frosting

Room Temperature: It is super important that all your ingredients be at room temperature. Especially the eggs as you will be separating them and heating them. Remove them from the fridge at least an hour ahead of time. It allows your ingredients to mix in more easily and thoroughly. Lemons: Use fresh real lemon for your juice and zesting. Look for lemons that are blemish-free and bright yellow. Using real lemons will give you the best flavor and zing that you want in this cake. Zest your lemons just till you reach the pith, or the white part of the lemon, rotating to get all the skin. Separate the Eggs: Make sure you do not get any egg yolk in your egg whites. They will not whip up properly and ruin your frosting. Chill your Cakes: If you want your frosting to go on smoothly without getting cake crumbs in it, be sure to chill your cakes. You can also freeze the cakes if you are short on time. Try about 2 hours. Extra Lemony: For even more lemon flavor, make my lemon curd to go in between the layers instead of the frosting.Variations: Make it a Lemon Poppyseed cake by adding 3Tablespoons of poppy seeds with the flour. Cake types: You can also make this into a 9x 13 pan and cupcakes. Bake the 9×13 for about 30 minutes and the cupcakes for about 18 minutes. Check both with a toothpick to see if it comes out clean. Frost as desired.

Store: Once the cake has been frosted you can keep this at room temperature for up to 2 days. Tightly cover the cake to keep it from drying out. Fridge: Keeping the cake in an air-tight container or wrapped in the fridge will help it last longer. You can keep it for up to 5 days in the fridge. If you desire you can let it sit out and bring it to room temperature before serving. Freeze: If you want to freeze your lemon layer cake, wrap the cooled individual cakes tightly with plastic wrap and then in foil. Keep in the freezer for up to 2 months. Thaw them at room temperature or overnight in the fridge.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website