Frosted in a zingy lemon buttercream, this moist lemon layer cake recipe is packed with fresh citrus flavor. It's a perfect dessert for Easter or Mother's Day.
Sunny lemon cake is the perfect dessert to anchor any celebration! With two layers of moist, lemony cake and the most scrumptious lemon buttercream frosting, it's a citrus lover's dream dessert. This beauty is just as wonderful as a Mother's Day cake as it is to finish the ultimate Easter menu. And who would object to this lemony confection as their birthday cake? No one, that's who! Pair it with homemade lemonade on a sunny day for the brightest spring dessert!
Lemon cake is reminiscent of a simple vanilla or white cake made from scratch, with an added layer of brightness and zing from fresh lemon. This lemon cake uses both the zest and a hefty amount of fresh lemon juice to give the cake its tart, bright edge. Butter, vanilla, eggs and sugar give richness and a hint of sweetness, but this cake recipe also uses an unexpected ingredient—olive oil—to achieve its moistness and tender crumb.
Yes! Olive oil bakes much like vegetable oil in baked goods, however there are a couple of things to keep in mind: Olive oil has a more aromatic flavor profile than a neutral vegetable oil, and those flavors will end up in the finished cake. That said, be sure to bake with fresh olive oil (check the expiration date!) that hasn't been open in the pantry for too long. Give it a good sniff before using: if the oil lacks a fruity or grassy scent or smells somewhat stale, it's best not to use for this cake (substitute vegetable oil or canola oil instead). Additionally, baking with a light olive oil can ensure that the flavors of this cake are in balance. It's best to save olive oils labelled "robust" or with peppery or spicy flavors for savory dishes.
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For the cake: Preheat the oven to 350º.
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Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
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Whisk together the butter, olive oil, and sugar in a large bowl until combined. Add the eggs and whisk for 1 to 2 minutes, until lightened in color. Add the vanilla, buttermilk, lemon zest and juice, and whisk to combine. Add the flour mixture and whisk to combine.
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4
Spray 2 8-inch round cake pans with baking spray with flour. (Alternatively: butter and flour the pans). Divide the batter evenly between the prepared pans. Tap the pans a few times each on a kitchen towel on your counter-top to level the surface and remove air bubbles from within the batter.
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Bake for 28 to 32 minutes or until toothpick inserted into the center comes out with only a few crumbs. Transfer to a cooling rack. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/2 hours.
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For the frosting: Add the butter, cream cheese, and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed until creamy, about 2 minutes. Add the powdered sugar. Beat on low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl. Add the lemon juice and yellow food coloring, if using. Beat until light and smooth, about 2 more minutes.
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To assemble: Trim the cake layers to make the tops flat and even, as needed. Place 1 cake layer on a cake plate. Spread 1 cup of buttercream over top. Top with the second cake layer and spread buttercream all over the top and sides of the cake.
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Garnish with white chocolate curls, lemon slices, and/or edible flowers, if you like.
