Description
A celebration of flavor, blending the zesty brightness of fresh lemons with rich, velvety cake. Perfect for gatherings or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1/2 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup lemon juice (for frosting)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon juice and lemon zest.
- Combine the flour, baking powder, baking soda, and salt in another bowl. Gradually incorporate this into the creamed mixture, alternating with buttermilk.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat together the cream cheese and butter for the frosting until smooth. Gradually add powdered sugar, mixing in lemon juice and vanilla.
- Frost the top of one layer, place the second layer on top, and frost the entire cake.
- Slice, serve, and enjoy!
Notes
For a richer flavor, add more lemon zest or experiment with citrus extracts in the frosting.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg