The secret to balancing out that heaviness is by poking lots of holes in the top of the cake and brushing a thick lemon simple syrup all over the surface. She’s such a beauty! 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. It needs a better lemon taste to compliment the cake! A very enjoyable cake which I hope to make again. Pipe the buttercream around the edges, creating a border. Thank you Soo much Sally for this Delicious Recipe. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream. Cake is delicious! No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Hi Z, For a three layer vanilla cake I suggest following the recipe for this Best Vanilla Cake. All ages enjoyed it! Besides the flavor and texture, this cake is loved is because of its ease. Layers of moist tangy cake topped with fluffy lemon … With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. Using a stand mixer or handheld mixer beat the eggs with the sugar until pale and creamy. This frosting is light, fluffy, sweet, and lemony – perfect for frosting cupcakes, cakes… Here is their line of cake stands. No one said anything but next time I will take it out of oven after 22 or 23 minutes. Start with 2 teaspoons of lemon extract and add more as needed. Time for another layer cake! Hi Nancy, you don’t need to use all of the syrup but I really like my cakes moist so you could try half and see what you think, I used this recipe to make two 2-tier 4 inch cakes, it was a great hit, everyone loved them so much I’ll have to bake some more right away. Print Recipe. If you’re a lemon dessert lover like I am, meet our crowning glory. You are a household name around here! Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. With the mixer on low speed, add the dry ingredients just until combined. Pour the batter into the prepared pan and bake in the oven for about 30 minutes or until the top springs back when lightly pressed. Will one recipe of your lemon curd suffice if I want to add lemon curd between the layers? Hi Sabrina, I have– it’s incredible with the decoration/assemble of my fresh berry cream cake. I love this recipe, would like to sub the lemon with milk and omit the zest for a vanilla cake instead. The tips are very helpful. I typically process my own sugar into powdered sugar with no problem but this frosting was very gritty as if it was regular sugar. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Bake for around 21-26 minutes or until the cakes are baked through. Bake time will be longer, but you can use a toothpick to test for doneness. Hi Tess, I’m so glad you liked the cake, it’s my favorite Easter treat! Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan and set aside. On a 90 degree, warm summer day this lemon cake was refreshing. Made the layers the night before and then iced it the next day which made it easier. You can add up to 3/4 cup (142g) sprinkles. The baking time is definitely not enough. I am making it again but the first time it was a little crumbly but the frosting was delious.I am hoping for a even better cake this time. Hi Annie, Did you try this with GF ingredients yet? I used the recipe above as a base and made slight changes which resulted in an excellent cake and wonderful cupcake with a nice lemon taste and delicious crumb. There’s no need to make this into a two-layer cake with a full covering of buttercream, those kinda stress me out, to be honest. Awesome recipe! Then frost the cake with the remaining lemon buttercream. Cream together until … So refreshing. A great cake for feeding a crowd. Make the buttercream by beating the butter, powdered sugar, lemon juice and vanilla in a mixer until light and fluffy. Top with 2nd cake layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Between the … Biggest concern as the frosting. Made this cake for my own birthday and it was excellent; the only person who didn’t like it was a five year old who believes cakes in flavours other than chocolate just have no reason to exist. Sooo delicious! In a large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon … Please indicate the delivery or pick up date in the 'notes' section. Our Cookies & Cream cake to go is a vanilla cake with cookies & cream buttercream and decorated as per picture!Fresh baked to order Cakes to Go are made with top quality ingredients & iced in real buttercream! My sister had an allergic reaction to the eggs in the sponge though! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Also awesome. With the precise recipe below, you’ll enter lemon frosting nirvana where you have the texture and consistency of vanilla buttercream, … With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three … We hope his palate will eventually mature, and in the meantime we’re happy to eat his share. It’s moist, sweet, buttery, and loaded with fresh lemon. Hi Lillian, you can cut this recipe in half. Perhaps because there were fewer layers than in the original recipe I had a fair whack of icing left over, but I intend to freeze that and put it on cupcakes later, not a problem. (TIP: Place 3 strips of parchment or wax paper on the bottom to keep the serving platter clean.) Tools you need to make the lemon layer cake and the lemon buttercream. Would that work? https://tatyanaseverydayfood.com/recipe-items/lemon-buttercream Not too soggy? For decorating, I decided to create a bit of a watercolor effect. Hi Ana, I’m glad you enjoyed the flavor of the cake! I will admit it is a bit time consuming to prepare, but so worth the effort! Thank you, This is Super delicious recipe. Enveloped with lemon cream cheese buttercream and garnished with whipped cream, this towering beauty stands up to its blueberry studded sister! 1 teaspoon lemon extract, optional for a stronger lemon flavor. Cake flour is too light for this lemon cake; my cakes were squat and flimsy. I didn’t have buttermilk on hand and I don’t like the milk/vinegar substitute, so I used 3/4 cup regular plain Greek yogurt + 1/4 cup milk. Thank you for your swift response, didn’t even have time to change my mind for the 100th time. I have made little changes to the recipe because of the unavailability. I’m Sally, a cookbook author, photographer, and blogger. Are the nutrition facts per one serving or for the entire cake? Once the cake is frosted, color the remaining frosting to a nice shade of yellow. Light and moist lemon sheet cake, with lemon buttercream frosting. Sifting the flour aerates it, creating an overall fluffier cake. Lemon buttercream frosting goes really well on lemon cupcakes, of course! Gradually and carefully start to add the dry ingredients on low speed making sure to scrape down the sides of the bowl at times. I’m Gerry, a full time Dad, husband and food blogger creating simple, tasty recipes just for you. Absolutely delicious! The crumbs did not satisfy! I would love it it if you could recommend a less sweet frosting for this lemon cake. The cakes must be completely cool before frosting and assembling. I followed the recipe exactly. I made this lemon cake for my daughter-in-laws birthday. Although there is plenty of fresh lemon juice … They taste identical to the cake! My grandson & I made a flag on top for 4th of July using Black berries & red raspberries. The cake was a bit dense though, how can I make my cakes super moist and fluffy? Hi Amber, though I haven’t tested my white cake as a lemon cake before, you could try replacing 3-4 Tbsp of the milk with 3-4 Tbsp of lemon juice, then add the zest of 1-2 lemons. My cake turned out too dense as it was undercooked. Does anyone know if I can make this cake and refrigerate the whole thing overnight so we can eat it tomorrow? An easy recipe to follow – thank you for being very clear and specific about the flour measurements and sifting. This lemon cake batter will fit into a 9×13-inch pan. Here is a simple and easy 1 step Lemon Buttercream Frosting Icing Recipe. I made the cake as instructed. To assemble, evenly cover the top of the first cake layer with a thin layer of frosting, then half of the lemon curd. I will never even search for another lemon cake recipe after this. I wasn’t sure if that would work so my daughter said, “Mom, just ask Sally in the comments!” Thanks for all the amazing recipes. Course Dessert. I followed the recipe to a T! Since its publish date, I’ve received many questions about leaving out the blueberries to make it plain. I’m going to use your trick of making a syrup to brush on top of the cake. Are you all about making cookies or sitting in a cozy sweater with a mug of hot chocolate? This is the best cake I’ve ever made. I made this for a friend’s birthday and there was not a single crumb left. Or could I make this recipe and bake in two 8″ pans. A great frosting for Spring and Summer! I followed the instructions carefully. It was missing that fluffy texture that I was wanting, but I probably just overmixed it. Your email address will not be published. I just made this cake and am looking forward to trying it later today with my family. Use this icing from the Primrose Bakery on lemon cupcakes or to ice the middle and top of a lemon cake. All together this cake was AMAZING!! Also include any birthday message you wish to incorporate. To decorate the cake as shown in the pictures you’ll need a batch of my lemon buttercream and six half slices of lemon. For 1 dozen cupcakes, here is my lemon cupcakes recipe. Triple Lemon Buttercream cake with lemon curd and honey mascarpone cream filling. Any kind will do for me, just as long as it tastes like a lemon cake should, with tons of lemon flavor! Hope that helps! Required fields are marked *. Mix the butter and lemon juice until it is fully combined. Keep things simple and enjoy Easter with family and friends instead of being stuck in the kitchen missing all of the fun. Similar to this chocolate frosting, it has the classic sweet, fluffy buttercream flavor and texture most of us grew up on for birthday cakes and cupcakes.. Scrape down the sides and up the bottom of the bowl as needed. wow, the cake looks delicious and very attractive, thank you for sharing. I will be making this cake over and over. It came out really Delicious. Also, I was also hoping for a stronger lemon flavor, so next time I might add some more lemon zest and juice. It seems like a lot. (The ONLY thing I would change is cutting the buttercream frosting recipe by half.) Place the bottom cake layer on a serving platter. One of the best cakes I’ve made and I bake a lot. Fill and frost with … Using a fork or sharp knife randomly poke holes in the cake. The cake tasted so delicious!! =D, Awesome Cristina! Add the lemon juice and lemon zest. No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Really 6! Perfect for decorating cakes and cupcakes or filling biscuits and macarons. The batter will be a little thick. I absolutely love the cake texture and flavor. This cake is also secretly my birthday cake to myself I am calling the forth of July cake so my family doesn’t get upset I’m making my own party cake. Spread the buttercream evenly over the surface of the cake and decorate with edible flowers (optional). Thanks so much. Thank you so much for sharing your genius : ). I’m using the medium one in this photo. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Easy to pipe and spread, great for cakes, cupcakes, cookies or pastry shells or even as a topping for cinnamon buns. Blend together on medium speed for about 2 minutes. Combine the syrup ingredients in a small pan and bring to a simmer making sure the sugar has dissolved. This helps the cake hold its shape when cutting. I’m making lemon cake this week, too (for a friend’s birthday celebration). But, it also pairs well with vanilla cupcakes or strawberry cupcakes. Sadly, the cake was dry. I LIVE for lemon cake! I will learn to make this dish. In this special FREE series, I reveal my most powerful SECRETS to great baking. You can find more tips in the post on how to prevent a dry or dense cake. Easy to fix too! Beat in milk, then increase speed and continue to beat until light and fluffy. After the lemon cake is cooled, torte each layer to remove the excess cake dome. And every special cake should have frosting (so say, my kids). Add the powdered sugar one cup at a time and mix until creamy. You can also use lemon frosting on lemon bars, … But there are definitely a few minor mistakes. I decided a plain lemon cake needed its own separate blog post. I added poppy seeds to it. Cuisine American. This 3 layer lemon layer cake is made completely from scratch with real lemons. I think the icing could have been cut in half from this recipe. https://www.mycakeschool.com/recipes/lemon-buttercream-frosting Divide between 3 9-inch or 8-inch cake pans– roughly the same bake time for both sizes. Place the bottom layer of cake onto your serving dish. The cake itself is VERY buttery. Total Time 1 hour 15 minutes. Will that work? Brush on 1/3 of chilled lemon syrup evenly on the cake. Lemon Buttercream. This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry cake. (Alternatively, if the word “sifted” comes after an ingredient, sift after measuring.) I would advise cutting the amount of icing in half, I love sweets beyond belief, but it was a little too much for my family and I. I made some homemade sprinkles and wanted to turn this into a lemon firework Funfetti cake for the forth, any thoughts on how the sprinkles will affect the cake. Grrr. Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan and set aside Tonight I’m incorporating the 2 cakes,”sort of”. Add the lemon buttercream in the morning and serve the whole thing up at room temperature, no need to store this lemon buttercream cake in the fridge. Can’t wait to see what else I can find on your blog. I could make a regular funfetti but I am always down for a lemon cake! It’s such a perfect Spring celebratory cake to have! However, you can also use a handheld electric mixer; it’s just going to take a little longer. I’m afraid to risk it for a group, but want so much to have a good GF lemon cake recipe! Seems it should have been a tad drier. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Both the juice and zest. I love the additional tang buttermilk gives the cake, but you can use whole milk or 2% milk instead. So I’m doing your lemon cake with the frosting of the limoncello cake, and using the lemon simple syrup in the middle. Bake time will be close to 40 minutes. I share easy family recipes from healthy salads to sweet desserts and everything in between! The first week of every November is all about Thanksgiving Pies. Great to hear Peter, I love lemon desserts and they should really taste like lemon. The cake is so good, and the lemon syrup makes it heavenly. thank you – it was delicious! Hope it turns out good. Hey, we thought the frosting was too sweet so added more lemon juice, probably about half a tablespoon. The lemon cake batter is velvety and thick. I really need a bigger cake. This recipe for homemade lemon cake is easy to make and tastes amazing. Hi Rosemarie, yes for sure but just remember to grease it well and I like to also line the base of the pan with a parchment paper circle. I especially love being busy in the kitchen baking up something yummy for my family. I left out the brown sugar and replaced with more granulated sugar. Does it need to be refrigerated after 24 hours? Everyone ate it and liked the flavor, although it could have been a little more lemony. How long does this last? For the flavouring, I used 1 tsp vanilla extract, 1 tsp lemon extract, zest and juice of 1 lemon. I’m not sure what I did differently, followed the recipe the same way both times, but both cakes were absolutely phenomenal! Would the frosting in your recipe be enough to cover a 4 layer cake. In addition, you also need: 2 8×8-inch round cake … I added only 4 cups of sugar in the frosting and it was sweet enough. I just made this amazing lemon cake for the first time yesterday. Your email address will not be published. Welcome to Foodness Gracious! Or use 4 7 inch pans. Look at this stuff!!! SAVE TO RECIPE BOX. The frosting did not have a strong lemon flavour, so I added about 3/4 cup of lemon zest. Overall, good recipe and will try again!!!! Yes, you would use one full recipe of lemon curd. Sift flour in a large bowl, then measure 3 cups. The lemon … Lemon Bundt Cake with Lemon Buttercream Frosting. Or if you're one of my kids, right off a spoon while I'm busy. I wonder if it would taste good with only whipped cream and fresh berries? Lemon is one of those flavours that almost universally loved, so when it comes to making a cake for a crowd, it's a go-to for me. Then a few days later I made a limoncello cake. The buttercream frosting is almost unnecessary. Just saw this Jenneo- I hope it worked out for you! It is fabulous!! I baked the 3 layers for 26 minutes as I used the “touch method” to see if it was done. Learn how your comment data is processed. Looking for an Easy and Simple Lemon Buttercream Frosting Icing Recipe? Thanks for the feedback :). Also, the buttercream was delicious I just think lemon zest and more lemon juice would be perfect. PLEASE SEE MY, Lemon Cupcakes with Blackberry Cream Cheese Frosting. Lemons also can vary in size, as well as how much juice they contain. Lemon Cake: Moist lemon cake topped with tangy lemon buttercream. Could I double this recipe for a two layer cake or for a 9/13 pan? Sign up to be the first to know what's new, Designed by Elegant Themes | Powered by WordPress. a keeper for sure. I have tried in my cooking channel inspired by Sally, I have a make a plain lemon cake and I couldn’t make layers but seriously it’s really really awesome. My variation was to use 1/2 cup butter and 1/2 cup vegetable oil so it would be moister. The cake stand you see in my pictures is the brand Juliska. Gradually beat in powdered sugar. Cook Time 50 minutes. I haven’t used up all of the syrup. Can be made ahead and frozen, too! This is the best lemon cake. So go ahead and cut yourself some slack, make your lemon layer cake the night before and let that lemony syrup soak through the surface all night. I left out the brown sugar and replaced with more granulated sugar. The secret is in the balance of confectioners’ sugar to liquid. We received it for our wedding and I can’t find it anywhere online! The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that I know you’ll love!!! https://www.wilton.com/lemon-buttercream-frosting-recipe/WLRECIP-187.html For cake, in a large bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 … Without the buttercream, the cake is kind of gross. I made two layers because our oven isn’t big enough to bake three at the same time and all up they took about 40-45 minutes. Thanks you! Hi Sally, or fellow bakers, Has anyone made this recipe with different icing? Made this cake and found the texture to be considerably moist. … can a 9″ round pan be substituted? Do you have any plans? What the heck?! The ultimate lemon bundt cake -- bursting with lemon flavor, moist, and so delicious with the most amazing lemon buttercream frosting. This lemon sheet cake … Hi Patricia, you could double the recipe and use two pans, i think that would be easiest. Hopefully, I’ll get to eat my favorite ham, and creamy scalloped potatoes, along with some sort of moist lemon cake for dessert. It’s so simple to make and takes around 10 mins in total. Healthy Quinoa Feta Salad with Mixed Vegetables and Cilantro Dressing. This site uses Akismet to reduce spam. Has everyone used it all up? Its now perfect, gets your salivary glands going! It’s light and very lemony! The 2nd time the cakes came out more dense and flat, the frosting was a bit thin even after adding more powdered sugar. A lot of times lemon cakes are cakes with a hint of lemon, not with this! Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction, Sally, I made this for my two year old son’s birthday in March, and we all loved it. Hi Annie, We haven’t tested this recipe with gluten free flour but let us know if you try! If I wanted to half this recipe, are there any changes that I could make? If you like lemon you will love this cake! For a lighter crumb be sure you are sifting your flour before measuring – this will definitely help! I think she mentions in the bottom that it can be made and stored in the fridge overnight and just to thaw to room temperature before serving, Such a delicious combination of tart and creamy! I was torn between cream cheese frosting and lemon buttercream, so I combined the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to lemon buttercream. Also don’t overmix your batter. 5 from 1 vote - Review this recipe. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. This was a delicious cake, my only problem was that it was slightly too dense. In large bowl, beat icing sugar, unsalted butter, lemon juice and lemon zest together until smooth. The outcome in this lemon cake recipe is so-so. I really love the crumb of that cake base – thoughts on creating a lemon rosemary cake with your white cake base . It takes it over the top. Hi Sally! The icing is truly the “icing on the cake”. Add a quarter of your buttercream and spread it evenly with a palette knife or the back of a spoon. Will definitely be making this again. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, buttermilk, and flour. In a bowl whisk together the flour, baking soda, baking powder, and salt. “From another site. Add the butter, vanilla, lemon zest, lemon juice and canola oil. And this my friends, is how you make a moist lemon cake recipe! Just like with the batter, you will want to taste as you go. Perfect for springtime, this easy recipe is an American lemon buttercream. If you have any leftover store in … I was so upset! Beat 2 to minutes longer or until light and fluffy. Even when the toothpick came out clean, it really wasn’t done. If it comes out clean, it’s done. Lemon layer cake with tart lemon buttercream frosting on top. Hi! The Best Lemon Whipped Cream Frosting - a light and creamy frosting with just the right amount of lemon flavor. Place little blobs of the yellow frosting around the cake, then finish smoothing out the sides and you’ve got a lovely watercolor look going on. Has anyone added a raspberry or strawberry filling? Grab a cookie, take a seat, and have fun exploring! This is the 2nd time I’ve made this cake. Hi! Sorry about that. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Remember to taste a cupcake WITH frosting on it… when tasting the batter and buttercream individually you may not get the full blast of lemon … I tried this recipe last weekend for my husband’s birthday. Do you think cake flour would be better for this recipe? You might need 4 small lemons to get 1/2 cup of juice for the cake batter. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. You will need a 1/4 cup of freshly squeezed lemon juice and a heaping tablespoon of lemon zest to make our The Best Lemon Buttercream Frosting. Start on low speed and then increase to high. Allow cakes to cool completely in the pans set on a wire rack. 5 stars, not 4. I can’t believe it’s almost Easter. Perfect for when you need a frosting a little lighter than buttercream. My daughter is turning 8 on Sunday and asked it I could make this cake but instead of lemon could I use orange to make it orange flavored? Regardless, I love the cake recipe and will use it from now on, but probably with another kind of frosting. Two different versions of my delicious lemon buttercream – one made with fresh lemons (juice and zest) and another made with either lemon extract or oil. Prep Time 25 minutes. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Lemon meringue pie clear and specific about the flour aerates it, an. Cup ( 142g lemon buttercream for cake sprinkles said anything but next time I will making... Cake needed its own separate blog post this recipe and bake in two 8″ pans gradually and carefully to. 2013, every December we countdown to Christmas with 10 new cookie recipes in a!. Layer vanilla cake until combined a base lemon buttercream for cake creamed butter + sugar eggs. Moist and light and fluffy topping for cinnamon buns till just incorporated so as not to overmix zest,,! Of its ease refrigerator for 5 minutes and then generously brush the cake really on... For 4th of July using Black berries & red raspberries lover like I am meet! And delicious a border are baked through typically process my own sugar powdered. 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