Cakes Lemon Cake With Lemon Buttercream Frosting 4.87 from 50 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe My Lemon Cake recipe with lemon buttercream frosting is zippy, lemony, moist, and sweet — everything you could want in a spring dessert! By Gemma Stafford | April 13, 2021 | 126 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! If there’s one cake recipe that will jumpstart you from winter blues to sunny spring days, it’s my lemon cake with lemon buttercream. I could make many arguments as to why lemon desserts are so perfect (any time of the year, if we’re honest), but for the sake of simplicity and saving you some time, I’ll just say they’re so darn good! I think a lot of people are a bit confused when they are presented with a cake that features lemon so prominently. Dessert? With one of the key ingredients being sour? It isn’t until they have that bite of the zippy, lemony, moist, and sweet cake that they’re converted to lemon-dessert-believers. My gorgeous lemon meringue cake has been a fan favorite for years! The acid in the lemon juice doesn’t just add a refreshing zip of flavor either—it helps keep the cake as moist as can be! There’s some serious science going on inside your oven, but you don’t need a degree in chemistry to know that the results are magical. I pair this homemade yellow cake with homemade lemon buttercream, which comes together super quickly, and is the perfect balance of sweet and tart. Shake off the winter blues with this one! What Is Lemon Cake? This is a homemade yellow cake flavored with lemon juice and then frosted with lemon buttercream, made with lemon juice and zest, that creates a dessert that isn’t too sweet and certainly isn’t mouth-puckering sour. It’s perfect for welcoming warmer weather when people want a lighter, citrusy dessert! Lemon goes so well with both sweet and savory dishes. Lemons should always be a staple item in your refrigerator! In an airtight container, they should stay fresh for up to a whole month! What You Need To Make Lemon Cake With Lemon Buttercream Measuring cups and spoons Two or Three 8-inch (20cm) round cake pans Electric mixer Mixing bowls How To Make Lemon Cake This three-tiered cake comes together in no time, and the lemon buttercream is even easier! Here is how you make the perfect spring-time dessert (and don’t forget to get the full recipe with measurements, on the page down below): Preheat your oven to 350°F (180°C). Butter, flour, and line your 8-inch (20cm) round cake pan with parchment paper and set aside. Using an electric mixer, cream the butter and sugar until they are light and fluffy. Then, one at a time, add in the eggs until they are fully combined. Combine the milk, lemon juice, oil, lemon extract, and lemon zest into a measuring cup. Gradually add the liquid to the butter mixture until it is thoroughly mixed. In a small bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together. Gradually beat this mixture into the batter until it is just evenly combined. Divide the batter between your prepped pans. Bake for 30-35 minutes if you are using two pans, and 20-25 minutes if using 3 pans until a skewer inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans, then invert them onto a cooling rack to cool completely. As the cakes cool, prepare the lemon buttercream. Using an electric mixer, beat the butter until it is light and fluffy. Then, gradually add the powder sugar. Beat until it is fully combined. Pour the lemon juice, cream or milk, and lemon zest into the butter mixture and beat until combined. Once the cake is thoroughly cooled, level your layers and frost. Gemma’s Pro Chef Tips For Making This Cake Always use room temperature ingredients when making cakes. It will give you the best rise and most even mixing. To intensify the lemon flavor in the cake, you can make a lemon juice concentrate: place ½ cup (4floz/115ml) lemon juice in a small pan and let simmer away until it is reduced by half. Let cool completely and use this in place of the lemon juice called for in the cake. You can make a lemon-poppyseed cake by add 3 tablespoons of poppy seeds to the batter along with the dry ingredients. Use my homemade lemon curd between the cake layers along with the buttercream for an extra lemony kick! For something a little special and different, make a lavender-lemon buttercream by mixing 2 teaspoons of finely chopped fresh or dried culinary lavender into your buttercream. How To Store This Cake You can store this spring cake at room temperature in an airtight container for up to 2 days. Make More Lemon Desserts! Citrus Pound Cake Lemon Meringue Cake Lemon Cheesecake And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Maple Gooey Butter CakeApple Snack CakeSpiced Apple Cake With Honey Caramel SauceItalian Ricotta Cake With Plums Lemon Cake Recipe with Lemon Buttercream 4.87 from 50 votes Print Recipe Add to Favorites Loading… My Lemon Cake recipe with lemon buttercream frosting is zippy, lemony, moist, and sweet — everything you could want in a spring dessert! Author: Gemma Stafford Servings: 10 people Dessert Oven Baking Pans Prep Time 30 minsCook Time 25 mins My Lemon Cake recipe with lemon buttercream frosting is zippy, lemony, moist, and sweet — everything you could want in a spring dessert! Author: Gemma Stafford Servings: 10 people Ingredients For the Lemon Cake:¾ cup (6oz/170g) butter (at room temperature)1½ cups (12oz/340g) granulated sugar4 large eggs (at room temperature)1 cup (8floz/225ml) milk¼ cup (2floz/57ml) lemon juice¼ cup (2floz/57ml) neutral flavored oil2 teaspoons lemon extract (optional)Zest of 2 lemons2 ⅔ cups (13⅓oz/378g) all-purpose flour⅓ cup (1½oz/40g) cornstarch1½ teaspoons baking powder½ teaspoon baking soda½ teaspoon saltFor the Lemon Buttercream:1½ cups (12oz/340g) butter (at room temperature)6 cups (24oz/680g) powdered sugar¼ cup fresh lemon juice2 tablespoon heavy cream or milk1 tablespoon lemon zest Instructions To Make the Lemon Cake:Preheat the oven to 350°F (180°C). Butter, flour, and line with parchment three 8-inch (20cm) round cake pans. Set aside.With an electric mixer, cream the butter and sugar until light and fluffy, and then add the eggs one at a time until fully combined.In a measuring cup with a pour spout, combine the milk, lemon juice, oil, lemon extract, and lemon zest. Gradually add the liquid to the butter mixture until thoroughly mixed.In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually beat into the batter just until evenly combined.Divide the batter between your prepared pans and bake for 30-35 minutes if using two pans and 20-25 minutes if using 3 pans, until a skewer inserted in the center comes out clean.Let cool for 10 minutes in the pans before inverting onto a cooling rack to cool completely.To Make the Buttercream Frosting:While the cake is cooling, prepare the lemon buttercream: with an electric mixer, beat the butter until light and fluffy, then gradually add the powdered sugar. Beat until fully combined.Into the butter mixture, pour in the lemon juice, cream or milk, and lemon zest and beat until combined.When the cake is thoroughly cooled, level your layers and frost.Store this cake at room temperature in an airtight container for up to 2 days.