Lemon Cake Recipe

This lemon cake has airy, fluffy layers and a zesty fresh lemon icing. Best for baby showers, Easter, and Mother's Day! 

– 3 cups (345 grams) cake flour (spooned & leveled) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup (240 ml) buttermilk (room temperature) – ¼ cup (60 ml) canola or vegetable oil – ¼ cup (60 ml) fresh lemon juice – 2 teaspoons pure vanilla extract – 1 cup (2 sticks, or 230 grams) unsalted butter (softened) – 1 ¾ cups (350 grams) granulated sugar – Zest of 3 medium lemon – 4 large eggs (room temperature)

Ingredient

Direction

To make lemon cake: Heat the oven to 350°F (180°C). Prepare two 9-inch round cake pans with nonstick cooking spray and parchment paper.

1

Mix cake flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, oil, lemon juice, and vanilla extract in a large basin or measuring cup until completely blended. 

2

Beat the butter on low speed in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth, then gently whisk in the granulated sugar.

3

Add the lemon zest after adding all the sugar, then increase to medium speed and mix for 4–5 minutes until light and fluffy. Add the eggs one at a time, stopping to scrape the bowl bottom and edges.

4

On low speed, add the dry ingredients three times, alternating with the buttermilk mixture. Avoid overmixing the batter by mixing each addition only until incorporated.

5

Scrape the basin bottom and sides with a rubber spatula to mix everything. Divide the cake batter evenly between the two pans and spread it evenly.

6

Bake the cakes for 28–32 minutes until a toothpick inserted into the center comes out clean. Cool in the pans for 20 minutes after removing from the oven.

7

Also See: 

Nutella Brownies Recipe