Lemon Cake Recipe

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature

For the Lemon Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk
• Pinch of salt

Optional Lemon Syrup:

• 1/4 cup granulated sugar
• 1/4 cup fresh lemon juice

Instructions:

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Mix in the lemon zest, lemon juice, and vanilla extract.
6. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Lemon Syrup (Optional):

1. While the cakes bake, combine the sugar and lemon juice in a small saucepan.
2. Heat over medium heat until the sugar dissolves.
3. Brush the warm syrup over the cooled cake layers for extra moisture and lemon flavor.

Lemon Buttercream:

1. Beat the butter until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Add the lemon juice, lemon zest, vanilla, salt, and enough heavy cream to reach a smooth, spreadable consistency.
4. Beat for 2–3 minutes until light and fluffy.

Assemble:

1. Place one cake layer on a serving plate and spread with a layer of buttercream.
2. Add the second cake layer and frost the top and sides.
3. Garnish with fresh lemon slices, lemon zest, or edible flowers if desired.

Makes: 12 servings.