Lemon Cake

This lemon cake is soft, buttery, and bursting with fresh lemon flavor from real zest and juice. Finished with a silky lemon buttercream frosting, it delivers the perfect balance of sweetness and citrus tang for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Lemon Cake

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 400kcal

Author: Lila benett

Cost: 4

Equipment

9-inch round cake pan
mixing bowls
electric mixer
rubber spatula
microplane zester
fine mesh sieve
wire cooling rack
offset spatula

Ingredients

2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 pound unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs, room temperature
3 tbsp fresh lemon zest
1/4 cup fresh lemon juice
1/4 tsp almond extract
3/4 cup buttermilk
1/2 pound unsalted butter for frosting
3 1/2 cups powdered sugar
2-3 tbsp fresh lemon juice for frosting
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and line a 9-inch round cake pan with parchment paper, then lightly butter the parchment.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
Zest the lemons using a microplane and collect 3 tablespoons of zest.
Juice the lemons and measure 1/4 cup of fresh lemon juice, removing any seeds.
Beat the softened butter on medium speed for 2–3 minutes until pale and fluffy.
Add the lemon zest to the butter and beat briefly to release the citrus oils.
Gradually add the sugar while beating until the mixture becomes light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the almond extract and mix until combined.
Add one-third of the flour mixture followed by half the buttermilk, mixing gently on low speed.
Repeat with another third of flour, the remaining buttermilk, and finally the remaining flour.
Add the lemon juice and mix briefly on low speed until incorporated.
Fold the batter gently with a spatula to ensure no flour pockets remain.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 35–40 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Beat the softened butter for the frosting until pale and fluffy.
Sift the powdered sugar to remove lumps before adding it to the butter.
Add the powdered sugar in batches and beat until smooth and creamy.
Add lemon juice and vanilla extract, beating until the frosting reaches a spreadable consistency.
Spread the frosting over the cooled cake and garnish with lemon zest if desired.

Notes

Use fresh lemon juice and zest for the brightest citrus flavor. Ensure all refrigerated ingredients reach room temperature before mixing for the best texture. Do not overmix once the wet and dry ingredients are combined to keep the crumb tender.

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