Lemon Cake
Sunny lemon cake is the perfect dessert to anchor any celebration! With two layers of moist, lemony cake and the most scrumptious lemon buttercream frosting, it's a citrus lover's dream dessert.
Equipment
- 2 8 inch round cake pans
- Electric stand mixer with paddle attachment
- Large mixing bowls
- Medium mixing bowl
- Whisk
- Cooling rack
- Cake plate
Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 stick salted butter 1/2 cup, melted and cooled to room temperature
- 1/2 cup olive oil
- 1 3/4 cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk room temperature
- 2 Tbsp lemon zest from 2 lemons
- 1/3 cup fresh lemon juice from 2 to 3 lemons
- Nonstick baking spray with flour
- For the Lemon Buttercream:
- 1 cup salted butter room temperature
- 4 oz cream cheese room temperature
- 1 Tbsp lemon zest from 1 lemon
- 5 1/2 cups confectioner's sugar
- 3 Tbsp fresh lemon juice from 1 lemon
- 3 to 4 drops yellow food coloring optional
Notes
- Buttermilk gives this cake an extra tang, but feel free to substitute it for whole milk if that's what you have on hand!
- Store covered in the refrigerator for up to 3 days due to the cream cheese frosting
- Let cake cool completely before frosting to prevent melting