Ultimate Lemon Layer Cake
Brighten up any celebration with the irresistible Ultimate Lemon Layer Cake, a citrus lover’s dream come true! This indulgent dessert features three moist and fluffy layers bursting with fresh lemon flavor, achieved by combining zesty lemon zest and freshly squeezed lemon juice. The cake is perfectly balanced with a luscious, tangy-sweet lemon buttercream frosting, whipped to airy perfection with creamy butter, powdered sugar, and a hint of vanilla. Each bite is a harmonious blend of light, tart, and sweet, making it ideal for holidays, birthdays, or any occasion that calls for a showstopping dessert. With a prep time of just 25 minutes and bake time of 30, this elevated yet approachable recipe is destined to become your go-to for a citrus-themed centerpiece. Garnish with lemon zest or slices for extra flair and serve at room temperature to wow your guests!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 1 cup Buttermilk
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using a mixer, cream the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest and lemon juice.
Reduce the mixer speed to low and alternately add the dry flour mixture and buttermilk in three batches, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the buttercream frosting, use a mixer to beat the powdered sugar and 1 cup of softened butter together on low speed until fluffy. Add the heavy cream, vanilla extract, and 2 tablespoons of fresh lemon juice, then beat on high speed for 3 minutes.
Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a thick, even layer of the lemon buttercream over the top.
Place the second cake layer on top, repeating with another layer of buttercream. Add the final cake layer and spread the remaining frosting evenly over the top and sides of the cake.
Garnish with additional lemon zest or thin lemon slices if desired. Slice and serve at room temperature. Enjoy!
Nutrition Facts
Calories |
6769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 1134.4 g | 413% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 885.1 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 522 mg | 40% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
