Lemon Cake

Preparing the Oven and Dry Ingredients

Notes: For perfectly flat cake layers, consider using soaked fabric baking strips wrapped around the outside of the pans.

Ingredients

2½ cups all-purpose flour (300g)

1½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

Instructions

Preheat the oven to 350°F.

Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Creating the Wet Batter Base

Notes: Beating the lemon zest with the butter and sugar helps release flavorful oils, infusing the batter with a stronger lemon flavor.

Ingredients

1 cup unsalted butter softened (227g)

1½ cups granulated sugar (300g)

2 tablespoons lemon zest (about 2 lemons)

3 large eggs room temperature

Instructions

In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until creamy.

Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes.

Add the eggs one at a time, scraping down the bowl between additions, and beat until well combined and fluffy.

Combining the Batter and Baking

Notes: Using room temperature buttermilk and lemon juice helps prevent the batter from curdling.

Ingredients

1 cup low-fat buttermilk room temperature (240ml)

¼ cup fresh lemon juice (about 2 lemons) (60ml)

1 tablespoon vanilla extract

Instructions

In a liquid measuring cup, stir the buttermilk, lemon juice, and vanilla together.

With the mixer on low speed, add a third of the flour mixture, followed by half of the buttermilk mixture. Continue alternating, ending with the flour mixture, and mixing just until combined.

Divide the batter among the prepared cake pans.

Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch.

Let the cakes cool in the pan for 15 minutes, then invert and cool completely on a wire rack.

Making the Lemon Cream Cheese Frosting

Assembling the Cake

Notes: Ensure the cake layers are completely cool before frosting. If they are still warm, the frosting will melt and the top layer may slide off.

Instructions

Remove the parchment paper from the cooled cake layers.

Place one layer on a cake stand or serving plate.

Top with 1 cup of frosting, spreading smoothly out to the edges.

Place the second cake layer on top and spread the remaining frosting all over the outside of the cake.

Decorate with thin lemon slices or edible flowers, if desired.