Lemon Cake with Lemon Buttercream Frosting

Lemon Cake with Lemon Buttercream Frosting

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Nothing represents summer better than a lemon dessert, and this Lemon Cake with Lemon Buttercream Frosting is a perfect choice for a summer gathering or potluck. Three layers of moist, lightly lemon-flavored cake, topped with a citrusy buttercream frosting that will have you licking your lips. It’s so yummy!

Our Daughters Winning 4-H Cake Recipe

Two of our daughters took this cake to the county fair and received purple ribbons on it, so I guess you could say it’s an award-winning recipe! I know it’s a winning recipe in my book. So lemony and delicious and perfect with an icy glass of tea or lemonade. 

 

Ingredients for Lemon Cake with Lemon Buttercream Frosting

  • butter, softened
  • vegetable shortening
  • granulated sugar
  • lemon zest
  • large eggs
  • lemon juice, freshly squeezed
  • vanilla extract
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • buttermilk

Buttercream Frosting

  • butter
  • lemon juice, freshly squeezed
  • heavy cream
  • lemon zest
  • vanilla extract
  • powdered sugar

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Line 3 – 9″ round cake pans with waxed paper. Spray each with baking spray to coat.

 

Prepare Your Ingredients

Prepping Lemons

Using a fine-edged grater, zest 2-3 lemons, enough to measure 6 teaspoons. Using a citrus juicer, squeeze lemons for 4 tablespoons of juice.

 

Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter, vegetable shortening, sugar, and lemon zest until light and fluffy.

Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extracts.

In a small bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to combine.

Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

Preparing Cake Batter for Baking

Equally pour the batter into the three prepared cake pans. Lightly tap each pan once to remove any air bubbles.

Bake in preheated oven for 25-28 minutes or until cake tests done with a toothpick inserted in the center that comes out clean.

Cool for 10 minutes before removing to wire racks to cool completely.

 

Making the Buttercream Frosting

In a large mixing bowl, cream the softened butter until light and fluffy.

Add the lemon juice, heavy cream, and lemon zest, mixing well.

Gradually add the powdered sugar, one cup at a time. Beat until frosting has desired spreading consistency.

If the frosting seems too thick, add 1 tablespoon milk. If too thin, add 1/2 cup more powdered sugar.

Frosting Three Layer Cake

Spread frosting between cooled cake layers and over the top and sides of cake.

 

Instructions for Icing a Cake

To ice a layer cake, begin with the bottom layer, placing the top side down on the cake plate.

If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges. 

Divide the frosting into quarters, and spread 1/4 on the bottom layer. Next, place the second layer top side up and spread 1/4 of the frosting on this layer.

Icing the Cake

For the third layer, place the cake top side up and place the remaining frosting on the top. Spread frosting along the edges, being careful to fill any gaps on the sides of the cake.

Lemon Cake with Lemon Buttercream Frosting - Swirled Top

Finish by swirling the remaining frosting on the top in a decorative fashion.

Some people like to frost a cake with clean swipes, with no lines showing. Others like to give the frosting a swirl to give the cake more dimension. If you’re really ambitious, use a Wilton cake decorating tool for a professional decorative look. 

This recipe will serve 12-16 people.See more Cake Recipes Here. Browse Desserts Here. View Recipes with Lemons Here. 

Recipe for Lemon Cake with Lemon Buttercream Frosting

Lemon Cake with Lemon Buttercream Frosting

Nothing represents summer better than a lemon dessert, and this Lemon Cake is a perfect choice for a summer gathering or potluck. Three layers of moist, lightly lemon flavored cake, topped with a citrusy buttercream frosting that will have you licking your lips. It's so yummy!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Buttermilk, Layer Cakes, Lemons, Summer Desserts
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 16

Equipment

Lemon Juicer
KitchenAid Mixer
Waxed Paper
9" Cake Pans

Ingredients

  • 1 cup butter softened
  • 1/4 cup vegetable shortening
  • 2 cups granulated sugar
  • 2 teaspoons lemon zest
  • 5 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Buttercream Frosting

  • 1 cup butter softened
  • 4 tablespoons lemon juice freshly squeezed
  • 2 tablespoons heavy cream
  • 4 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 5 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Line 3 - 9" round cake pans with waxed paper. Spray each with baking spray to coat.

Prepare Your Ingredients

  • Using a fine-edged grater, zest 2-3 lemons, enough to measure 6 teaspoons. Using a citrus juicer, squeeze lemons for 5 tablespoons of juice.

Prepare the Cake Batter

  • In a large mixing bowl, cream together the softened butter, vegetable shortening, sugar, and lemon zest until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Stir in lemon juice and vanilla extract.
  • In a small bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to combine.
  • Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
  • Equally pour the batter into the three prepared cake pans. Lightly tap each pan once to remove any air bubbles.
  • Bake in preheated oven for 25-28 minutes or until cake tests done with a toothpick inserted in the center that comes out clean.
  • Cool for 10 minutes before removing to wire racks to cool completely.

Making the Buttercream Frosting

  • In a large mixing bowl, cream the softened butter until light and fluffy.
  • Add the lemon juice, heavy cream, and lemon zest, mixing well.
  • Gradually add the powdered sugar, one cup at a time. Beat until frosting has desired spreading consistency.
    If the frosting seems too thick, add 1 tablespoon milk. If too thin, add 1/2 cup more powdered sugar.
  • Spread frosting between cooled cake layers and over the top and sides of cake. Makes 12-16 servings.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 615kcal | Carbohydrates: 86g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 376mg | Potassium: 83mg | Fiber: 1g | Sugar: 66g | Vitamin A: 846IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
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