Lemon Cake
This delightful lemon cake features a moist, zesty sponge infused with fresh lemon flavor, perfectly complemented by a rich, tangy lemon buttercream frosting. Each bite offers a harmonious balance of sweet and citrusy notes, making it an irresistible treat for any occasion.
Equipment
- stand mixer
- mixing bowl
- 2 9" round baking pans
Ingredients
For the cake:
- 1 cup Vegetable Oil
- 3 Eggs
- 1 ⅓ cups Buttermilk or Whole Milk
- 2 Tablespoons Fresh Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 2 cups Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
For the frosting:
- 1 cup Unsalted Butter
- 4½ cups Confectionery Sugar
- 2½ tablespoon Fresh Lemon Juice
- 2 tablespoon Heavy Cream
- 2 teaspoon Fresh Lemon Zest
- Pinch Of Salt to taste
Instructions
For the cake:
- Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, whole milk or buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
- In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold
- Generously spray two 9-inch or three 8-inch cake pans with nonstick cooking spray.
- Place batter into baking pans. Using two 9-inch pans, bake for 30-36 minutes. Cool.
For the frosting:
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes.
- Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.