Print

Lemon Layer Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright and fluffy Lemon Layer Cake topped with velvety lemon buttercream frosting. Perfect for any occasion!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Creaming together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract, lemon zest, and lemon juice.
  4. Whisk together the all-purpose flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry mixture to the wet mixture, alternating with buttermilk, until just combined.
  6. Divide the batter evenly between the two prepared pans and smooth the tops.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  9. Frost cooled cakes with lemon buttercream, slice, serve, and enjoy!

Notes

For added elegance, serve with a dollop of whipped cream or fresh berries. Store leftovers in an airtight container.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-layer-cake-2/

Scroll to Top