My Lemon Cake: zesty, moist, with creamy frosting!
Ingredients
Here’s what I use to make this Lemon Cake, clear and simple. This list is my guide for a cake of pure delight, with easy-to-find items. Let’s get baking!
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 1 stick salted butter (½ cup), melted and cooled to room temperature
- ½ cup olive oil
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup buttermilk, room temperature
- 2 Tbsp. lemon zest (from 2 lemons)
- ⅓ 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 ½ cups confectioner’s sugar
- 3 Tbsp. fresh lemon juice (from 1 lemon)
- 3 to 4 drops yellow food coloring, optional
To Assemble:
- White chocolate curls, and/or edible flowers
These amounts yield a perfect cake—zesty and moist for 10-12 servings. The 2 ½ cups flour and 1 cup butter are my ideal mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for a smaller cake—adapts effortlessly. This is my key to cake magic!
Instructions
I start by preheating the oven to 350°F—my prep begins with warmth. In a medium bowl, I whisk 2 ½ cups flour, 1 ¾ tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. kosher salt—my dry mix is set. In a large bowl, I whisk ½ cup melted salted butter, ½ cup olive oil, and 1 ¾ cups granulated sugar—add 3 eggs, whisk 1-2 minutes until light, then mix in 2 tsp. vanilla, 1 cup buttermilk, 2 Tbsp. lemon zest, and ⅓ cup lemon juice, my base zings.
I add the flour mixture—whisk until combined, my batter flows. I spray two 8-inch pans with baking spray—divide the batter, tap to level, my layers form. I bake 28-32 minutes until a toothpick shows crumbs—cool 10 minutes in pans, then on a rack for 1 ½ hours, my cakes rest.
For the buttercream, I beat 1 cup salted butter, 4 oz. cream cheese, and 1 Tbsp. lemon zest—2 minutes until creamy, my base glows. I add 5 ½ cups confectioner’s sugar—beat low until combined, then medium 1 minute, scrape, add 3 Tbsp. lemon juice and yellow coloring, beat 2 minutes, my frosting fluffs. I trim the cakes flat—layer with 1 cup frosting, stack, and frost all over, my cake shines.
I garnish with white chocolate curls—each slice is a delight that makes me smile. This process fills me with pride every time—simple steps, big joy! My kitchen smells of lemony bliss.