Lemon Cake with Lemon Buttercream
Lemon cake is a delightful treat for any time of the year. Its light, its fluffy, its sweet, and its lemony.
Ingredients
For Lemon Cake:
- 1 cup All purpose Flour
- 1/2 cup Granulated sugar
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted Butter room temperature
- 2 Large Eggs room temperature
- 4 Tbsp Lemon zest
- 1 tsp Vanilla extract
- Juice of 1 Lemon
- 1/2 tsp Baking soda
- 1 tsp Baking Powder
- 2 Tbsp Whole Milk
- 1/2 cup Sour Cream
For Lemon Buttercream:
- 1 tsp Lemon extract
- 2 Tbsp Heavy cream
- 5 Tbsp Unsalted butter softened
- 1 Tbsp Lemon zest
- 2-4 Tbsp Lemon juice
- 4 cups Powdered sugar sifted
Instructions
For the Lemon Cake:
- Preheat the oven to 350 degrees F. Spray two 6 inch diameter cake pans and line the pans with parchment paper.
- In a medium sized bowl whisk together the salt, cake flour, all-purpose flour, baking soda, and baking powder. Set aside.
- Using a food processor, pulse together the granulated sugar and lemon zest for 30 seconds. Next transfer to an electric mixer.
- Cream the butter and granulated sugar/lemon zest mixture on medium-low speed. Allow to mix for 3-5 minutes, or until creamy. Scrape the sides of the bowl.
- In a measuring cup add the following together: sour cream, whole milk, and vanilla extract. Stir together and set aside.
- On medium-low speed alternate between adding the dry ingredients and the mixture of the wet ingredients. Scrape the sides of the bowl periodically. Continue alternating ingredients until all is added. Lastly, add in the lemon juice.
- Divide the cake batter evenly into the (2) cake pans. Bake for 20-25 minutes or until wooden toothpick inserted into the middle of the cake comes out clean. Cool the cakes completely on a cooling rack before frosting. **
For the Lemon Buttercream:
- Place the unsalted butter into an electric mixer. Beat on medium speed until light and fluffy.
- Slowly add in the powdered sugar one cup at a time. If the buttercream becomes too thick add a tablespoon of lemon juice and heavy cream. Scrape the sides of the bowl often.
- Once all the powdered sugar is added. Add the lemon extract. Mix until fully incorporated.
- Fold in the lemon zest and use as desired. *
Notes
*If not using right away, cover the mixing bowl with a plastic wrap. Leave at room temperature. If storing in the refrigerate, place the buttercream in a tight storage container. Remove from the refrigerate several hours before use and re-whip the buttercream before using.
**If not frosting after cooling, wrap the cake tightly in place wrap, keep at room temperature up for a few days. Or store in the refrigerator for up to 7 days. Or store in the freezer for up to 3 months.