Lemon Layer Cake Recipe

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• Zest of 2 large lemons
• 1 cup (240ml) buttermilk
• ¼ cup (60ml) freshly squeezed lemon juice

For the Lemon Buttercream Frosting:

• 1 cup (225g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 2 tablespoons heavy cream (or milk)
• Zest and juice of 1 large lemon
• 1 teaspoon vanilla extract
• Yellow gel food coloring (optional)

For Decoration:

• Lemon slices, edible flowers, or fresh herbs (e.g., mint)

Instructions

1. Bake the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated. Add vanilla extract and lemon zest.
5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk and lemon juice. Start and end with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared pans. Smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Make the Lemon Buttercream:

1. In a large bowl, beat softened butter until creamy (about 2 minutes).
2. Gradually add powdered sugar, mixing well after each addition.
3. Add lemon zest, lemon juice, heavy cream, and vanilla. Beat for 3-5 minutes until fluffy.
4. (Optional) Add yellow gel food coloring for a vibrant look.

3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread an even layer of buttercream on top.
2. Place the second layer on top and frost the entire cake with the remaining buttercream.
3. Use a piping bag to pipe swirls around the top edges, as seen in the image.

4. Decorate:

• Garnish with lemon slices and edible flowers for an elegant finish.

Tips:

• Store the cake in the fridge for up to 3 days; bring to room temperature before serving.
• Add extra lemon juice for a tangier frosting.