I have always loved all things lemon. The flavor of lemon is so fresh, tangy and it’s bright yellow color gives me an instant mood boost. This perfectly moist and fluffy lemon cake is such a treat and is bursting with lemon flavor thanks to fresh squeezed lemon juice and zest that is added directly to the cake batter. To give it an even more serious lemon kick, I’ve topped this cake off with sweet lemon buttercream to create the perfect lemon dessert! Of course, this cake could also be deliciously paired with a variety of frosting flavors like vanilla, strawberry, blueberry, raspberry or even chocolate! So feel free to have fun with this recipe as the options for enjoying this lemon cake are many!
Lemon Cake
By Maci M. | Lovely Baking Co.
Makes:
9x13 sheet cake (about 1 ¼” thick) or 24 regular sized cupcakes
Ingredients:
Cake:
¾ cup butter, softened
2 cup granulated sugar
2 eggs + 4 egg yolks, at room temperature
2 Tbsp lemon zest
½ Tbsp vanilla extract
2 ⅔ cups flour
2 ½ tsp baking powder
½ tsp salt
1 cup water, cold
½ cup fresh squeezed lemon juice (from about 2-3 large lemons)
Frosting*:
~ ⅔ cup butter, softened
~ 7-8 cups powdered sugar
~ 8-9 Tbsp heavy whipping cream
~ ½ Tbsp vanilla extract
~ 1-2 Tbsp fresh squeezed lemon juice (from about ½-1 large lemon)
*These frosting amounts are just a basic starting point, I always make my buttercream based on texture/taste so feel free to add more or less to suit your preference.
Step 1:
Preheat oven to 350*F. Line baking pan with parchment paper or if making cupcakes, line the cupcake tin with cupcake liners and set aside. Zest the lemons and set aside. Juice the lemons and set juice aside.
Step 2:
Add softened butter to the bowl of a stand mixer with the whisk attachment or if using a hand mixer, add to a large bowl and beat on medium speed for 30 seconds. Slowly add in the sugar and beat until combined. Scrape sides and bottom of the bowl with a rubber spatula and beat some more until butter and sugar become fluffy. Add in the eggs and egg yolks one at a time beating each one well until combined. Lastly, beat in the lemon zest and vanilla until combined.
Step 3:
In a small bowl combine flour, baking powder and salt. Alternately add the flour mixture, water and lemon juice slowly to the wet ingredients and beat on low speed until just combined.
Step 4:
Add all the batter to the lined baking pan or if making cupcakes, fill the cupcake liners about ⅔ full. Bake the 9x13 sheet cake for 28-32 minutes or if making cupcakes bake for 15-17 minutes at 350* F. To make sure the cake or cupcakes are fully baked, test to see if they spring back when you touch them with your finger or insert a toothpick into the center and if it comes out clean they're done. Remove from the oven and place the cake pan on a cooling rack to cool completely or if making cupcakes, immediately remove the cupcakes from the baking tin and place them on a cooling rack to cool.
Step 5:
While the cake or cupcakes cool, prepare the frosting by first juicing your lemon and setting the juice aside. Then, add the butter and vanilla to the bowl of a stand mixer with the whisk attachment or to a large bowl if using a hand mixer and beat until combined. Once combined, slowly and alternately add in the powdered sugar, heavy whipping cream and lemon juice until you’ve reached a thick, fluffy texture that holds its shape but is also spreadable/pipeable. Add more of the ingredients depending on what type of taste and texture you prefer. (Tips: if the buttercream is too wet, add more powdered sugar; if it’s too dry, add more whipping cream; if it needs more lemon juice or vanilla flavor add a tsp or two more.)
Step 6:
Once the cake or cupcakes are completely cooled, they are ready to frost! Lemon cake or cupcakes will keep well and stay moist in an airtight container at room temperature for up to 3 days. Enjoy!
Note: to make a small layer cake as seen in my photo, I baked a 9x13 sheet cake and cut out 3 cake circles about 4 ½” in diameter. I wrapped each cake circle tightly in saran wrap and placed in the freezer overnight before assembling into a layer cake and decorating with frosting. For myself, I’ve found that it’s easier to assemble and decorate layer cakes while the cake is cold.
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