Description
This homemade lemon cake is a delightfully moist and tender dessert featuring a bright lemon flavor infused throughout the cake layers and creamy lemon-infused buttercream. Perfect for celebrations or a sweet treat, the cake boasts a soft crumb topped with zesty lemon curd and a smooth, fluffy lemon buttercream frosting.
Ingredients
Scale
Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 6 large egg whites, room temperature
- 1 cup buttermilk, room temperature
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon vanilla extract
- Zest of 3 lemons (about 3 tablespoons)
Buttercream Frosting
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- Pinch of fine sea salt
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons vanilla extract
Other
- 1 1/2 cups prepared lemon curd
Instructions
- Prepare the pans: Preheat the oven to 350°F. Spray two 9-inch cake pans evenly with baking spray using a pastry brush. Place parchment paper liners in the bottom of each pan and spray those as well. Set pans aside.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and fine sea salt. Set aside.
- Cream butter and sugar, add egg whites: In the stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the egg whites in three batches, mixing thoroughly after each addition.
- Combine batter: Add the flour mixture to the wet ingredients and mix just until combined, scraping down the sides of the bowl. Then add the buttermilk, fresh lemon juice, vanilla extract, and lemon zest. Stir gently until fully incorporated, scrape down the sides again, and mix for an additional 5 seconds.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22 to 27 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
- Cool the cakes: Allow the cakes to cool in their pans on a wire rack for 5 minutes. Then invert them out of the pans, remove parchment liners, and let them cool completely on the rack.
- Make the frosting: In the stand mixer with the paddle attachment, beat the softened butter until smooth, about 30 seconds. Gradually add the powdered sugar, mixing well and scraping sides as needed. Add the pinch of salt, fresh lemon juice, and vanilla extract. Increase speed to medium-high and whip the frosting for 3 minutes until light and fluffy. Set aside.
- Assemble the cake – first layer: Place a tablespoon-sized dollop of buttercream on your serving plate to secure the cake. Place one cake layer bottom side down on the buttercream. Spread the lemon curd evenly over this layer, leaving a half-inch border around the edges.
- Assemble the cake – second layer: Remove the parchment liner from the second cake and place it top-side down on top of the lemon curd layer. Press lightly to spread the curd evenly but avoid it spilling out.
- Crumb coat and chill: Apply a thin layer of buttercream all over the cake to seal in crumbs. Refrigerate the cake for 2 hours to allow the crumb coat to set.
- Final frosting and serving: Frost the cake with the remaining buttercream evenly. Slice and serve.
Notes
- Make sure all ingredients are room temperature for best mixing results and cake texture.
- Use fresh lemon juice and zest to maximize the bright lemon flavor.
- Do not overmix the batter to keep the cake tender.
- The crumb coat helps to prevent crumbs from appearing in the final frosting layer.
- Chill the cake after crumb coating to make frosting easier and cleaner.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
