Sunshine in cake form ☀️
Bright, fluffy, and bursting with fresh lemon flavor, this homemade lemon cake is the kind of dessert that feels fancy but is totally doable from scratch! 🍋✨ That dreamy lemon buttercream? Absolutely irresistible.
✅ Ingredients:
Lemon Cake:
🍋 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
Lemon Buttercream Frosting:
🍋 1 cup butter, room temperature
🍋 6 cups powdered sugar
🍋 1/3–1/2 cup fresh lemon juice
🍋 1 teaspoon lemon zest
👩🍳 Instructions:
1. Preheat oven to 350°F. Line two 9-inch cake pans with parchment paper and spray with nonstick cooking spray.
2. Sift all-purpose flour and cake flour into a bowl, then stir in baking powder, baking soda, and salt.
3. In a separate bowl, beat butter, sugar, and lemon zest until pale and fluffy, about 3–4 minutes.
4. Mix in the whole eggs, then add egg whites one at a time, mixing after each. Stir in vanilla.
5. Alternately add the flour mixture and buttermilk, stirring between each addition.
6. Divide batter evenly between prepared pans and bake for 24–29 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool cakes for several minutes in the pans, then transfer to a wire rack to cool completely.
8. For frosting, beat butter for 1 minute. Add 4 cups powdered sugar, half the lemon juice, and lemon zest, then beat until smooth and creamy.
9. Gradually add remaining powdered sugar, 1 cup at a time, and remaining lemon juice until desired frosting consistency is reached.
10. Frost cake once completely cool, then slice and enjoy! 🍰🍋
SAVE this recipe for your next spring party, birthday, or anytime you need a bright and beautiful dessert! 💛
Find the full recipe at Tastes Better From Scratch — link in bio!
Making a lemon cake from scratch is such a rewarding experience, especially when you want to impress your family or guests with a dessert that tastes fresh and bright. One tip I discovered is to always use fresh lemons for the zest and juice — this really elevates the cake's lemon flavor beyond artificial extracts. When zesting the lemons, avoid the white pith as it can add bitterness. When mixing the cake batter, beating the butter, sugar, and lemon zest until pale and fluffy incorporates air, which helps in achieving that light texture the recipe promises. I also found that alternating between the flour mixture and buttermilk when adding to the batter ensures the cake stays moist and tender. For the frosting, adjusting the lemon juice gradually is key to getting the perfect balance between tanginess and sweetness. Too much juice and the buttercream can become too runny, while too little may taste overly sweet. I usually start with the lower amount of lemon juice and add more as needed to reach the desired consistency. Baking the cake at 350°F and testing with a toothpick prevents overbaking, ensuring the cake remains moist. Cooling the layers completely before frosting is important; otherwise, the buttercream can melt and become runny. This lemon cake isn’t just tasty but visually uplifting — its sunny lemon zest flecks and creamy lemon frosting make it a delightful centerpiece for birthdays or a refreshing treat during warmer seasons. Plus, making this cake at home gives you the flexibility to adjust sweetness or lemon intensity to your liking.
