Lemon Cake

A homemade lemon cake recipe made from scratch with real lemon zest and juice. Light frosting lets the layers shine while keeping the cake soft and fresh.

Prep Time35

Cook Time26

Keyword: lemon cake, lemon cake recipe, spring cake

Servings: 8-inch layers

Ingredients

Lemon Cake Layers

2 3/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cups granulated sugar
3 large eggs room temperature
2 tbsp lemon zest
1/4 cup fresh lemon juice
1/2 cup oil avocado or vegetable
1 cup buttermilk room temperature
1 tsp vanilla extract

Lemon Buttercream

1 cup unsalted butter softened
3 1/2 - 4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
pinch salt
1 - 2 tbsp cream or milk as needed

Instructions

Preheat oven to 350°F. Grease and line three 8 inch cake pans with parchment.
Whisk flour, baking powder, baking soda, and salt in a bowl.
In a large bowl beat butter and sugar for 3 minutes until light and fluffy.
Add eggs one at a time and mix well after each.
Mix in lemon zest, lemon juice, oil, and vanilla.
Add dry ingredients and buttermilk in alternating additions. Mix just until combined.
Divide batter evenly into pans.
Bake 22 to 26 minutes. Centers should spring back lightly. Cool in pans 10 minutes then turn onto racks.