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Lemon Cake from Scratch with Lemon Frosting Recipe

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4.1 from 9 reviews

This refreshing Lemon Cake is a delightful combination of moist layers infused with fresh lemon zest and a smooth, creamy lemon buttercream frosting. Perfectly balanced with the tanginess of lemon and the rich sweetness of butter and sugar, this cake is ideal for any celebration or a light dessert treat.

Ingredients

Cake Batter Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons lemon zest (from about 4 medium lemons)
  • 2 large eggs
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Cake Mix Ingredients

  • 1 box lemon cake mix (Betty Crocker brand recommended)
  • 1 small package lemon instant pudding mix
  • 1 cup plain Greek yogurt or sour cream
  • 3/4 cup water
  • 3/4 cup vegetable or canola oil
  • 4 large eggs

Frosting Ingredients

  • 1 cup butter (2 sticks), room temperature
  • 6 cups powdered sugar
  • 1/3 - 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prep pans: Preheat your oven to 350°F. Line the bottom of two 9-inch round baking pans with parchment paper and lightly spray all over the inside of the pans with nonstick cooking spray. Set aside to prepare the batter.
  2. Mix dry ingredients for scratch cake: Sift together the all-purpose flour and cake flour into a large mixing bowl. Add the baking powder, baking soda, and salt, and stir to combine evenly.
  3. Prepare butter and sugar mixture: In a separate large mixing bowl, cream the softened unsalted butter, granulated sugar, and 2 tablespoons of lemon zest using an electric mixer until the mixture is pale and fluffy, about 3 to 4 minutes.
  4. Add eggs and vanilla: Beat in the two whole eggs, mixing thoroughly. Then, add the four egg whites one at a time, mixing well after each addition. Stir in the vanilla extract to combine.
  5. Combine wet and dry ingredients: Alternately add the flour mixture and the buttermilk into the butter mixture, beginning and ending with the flour. Stir gently but thoroughly after each addition until the batter is smooth and homogenous.
  6. Divide and bake: Pour and evenly divide the batter between the two prepared round pans. Bake in the preheated oven for 24 to 29 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pans for several minutes before transferring cakes to wire racks to cool completely.
  7. Prepare the lemon frosting: In a stand mixer or large mixing bowl, beat the room temperature butter for 1 minute until creamy. Add 4 cups of powdered sugar, half of the fresh lemon juice, and 1 teaspoon lemon zest, and beat on medium speed until smooth and creamy, approximately 3 minutes.
  8. Adjust frosting consistency: Gradually add the remaining powdered sugar one cup at a time and the remaining lemon juice, continuing to beat until the frosting reaches a spreadable consistency. Add more lemon juice to thin the frosting or more powdered sugar to thicken, as needed.
  9. Assemble and frost: Once the cake layers are completely cool, spread the lemon buttercream evenly over the top of one layer, place the second layer on top, and frost the top and sides of the cake with the remaining frosting.

Notes

  • Ensure the cakes are completely cooled before frosting to prevent the buttercream from melting.
  • Using fresh lemon zest and juice enhances the brightness and flavor of the cake and frosting.
  • You can substitute sour cream for Greek yogurt for slight variation in texture.
  • If desired, decorate the frosted cake with thin lemon slices or edible flowers for an elegant presentation.
  • This cake is best stored in an airtight container in the refrigerator and can last up to 3-4 days.

Find it online: https://dishcooks.com/lemon-cake-from-scratch-with-lemon-frosting-recipe/