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Lemon Cake with Vanilla Frosting
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Lemon Cake with Vanilla Buttercream Frosting

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours

Ingredients

For the cake:

  • 3 cups 345g sifted all-purpose flour (spoon & leveled)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk at room temperature
  • 1 heaping TBSP lemon zest about 2 lemons
  • 1/3 cup fresh lemon juice about 2 lemons

For the buttercream:

  • 1 1/2 cups unsalted butter softened to room temperature
  • 6 cups sifted confectioners’ sugar
  • 1/3 cup heavy cream
  • 3 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

For the cake:

  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
  • Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick– about 1 – 1.5 inches.

Make the frosting:

  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.

Assembly:

  • Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides.
  • Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Notes: From Sally’s Baking Addiction (Cake and Frosting)