Description
Moist lemon cake topped with tangy lemon buttercream. If you like lemon, you will love this cake!
Ingredients
- FOR THE CAKE:
- 6 cups Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 2 cups Butter, Softened
- 1-¾ cup Sugar
- 4 whole Eggs
- 1 cup Buttermilk
- ⅓ cups Lemon Juice, Freshly Squeezed
- 1 Tablespoon Lemon Zest
- 2 teaspoons Vanilla
- FOR THE BUTTERCREAM:
- 3 cups Butter, Softened
- 3 teaspoons Lemon Juice, Freshly Squeezed
- 2 Tablespoons Lemon Zest
- 6 cups Powdered Sugar
- 3 Tablespoons Cream
Preparation
Preheat oven to 350ºF. Spray three 9-inch cake pans with nonstick spray.
In a large bowl, combine flour, baking powder, and salt. Set aside.
In another large bowl, combine butter and sugar until creamy. Beat in eggs, buttermilk, lemon juice, lemon zest, and vanilla.
Slowly add in dry ingredients a little at a time until just combined. Do not over mix.
Pour batter evenly into cake pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, cream butter, lemon juice, and lemon zest until light and fluffy. Add powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
Cover top of the first layer with frosting. Repeat with second and third layers. Spread frosting evenly down the sides as well.
Pipe remaining frosting on top of cake. Garnish with sliced lemons if desired.
