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!

(Post modified on 7/15/23.)

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. 

 

More Lemon Desserts to Enjoy

• Glazed Lemon Pound Cake
• Old-Fashioned Lemon Pudding Cake
• Easy Lemon Tarts
• Glazed Lemon Madeleines

 

Ingredients for Lemon Cake with Lemon Buttercream Frosting

(See the full recipe at the bottom of this post.)

• 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

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table. 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 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.

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.

 

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.

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.

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. 

 

 

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