Lemon Cake With Lemon Buttercream Frosting Bigger Bolder Baking

Hi Bold Bakers! If there’s one cake recipe that will jumpstart you from winter blues to sunny spring days, it’s my lemon cake with lemon buttercream. I could make many arguments as to why lemon desserts are so perfect (any time of the year, if we’re honest), but for the sake of simplicity and saving you some time, I’ll just say they’re so darn good! Already have an account? I think a lot of people are a bit confused when they are presented with a cake that features lemon so prominently. Dessert? With one of the key ingredients being sour? It isn’t until they have that bite of the zippy, lemony, moist, and sweet cake that they’re converted to lemon-dessert-believers. My gorgeous lemon meringue cake has been a fan favorite for years! The acid in the lemon juice doesn’t just add a refreshing zip of flavor either—it helps keep the cake as moist as can be! There’s some serious science going on inside your oven, but you don’t need a degree in chemistry to know that the results are magical. I pair this homemade yellow cake with homemade lemon buttercream, which comes together super quickly, and is the perfect balance of sweet and tart. Shake off the winter blues with this one!

What Is Lemon Cake?

This is a homemade yellow cake flavored with lemon juice and then frosted with lemon buttercream, made with lemon juice and zest, that creates a dessert that isn’t too sweet and certainly isn’t mouth-puckering sour. It’s perfect for welcoming warmer weather when people want a lighter, citrusy dessert! Lemon goes so well with both sweet and savory dishes. Lemons should always be a staple item in your refrigerator! In an airtight container, they should stay fresh for up to a whole month!

What You Need To Make Lemon Cake With Lemon Buttercream

Measuring cups and spoons Two or Three 8-inch (20cm) round cake pans Electric mixer Mixing bowls

How To Make Lemon Cake

This three-tiered cake comes together in no time, and the lemon buttercream is even easier! Here is how you make the perfect spring-time dessert (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips For Making This Cake

Always use room temperature ingredients when making cakes. It will give you the best rise and most even mixing. To intensify the lemon flavor in the cake, you can make a lemon juice concentrate: place ½ cup (4floz/115ml) lemon juice in a small pan and let simmer away until it is reduced by half. Let cool completely and use this in place of the lemon juice called for in the cake. You can make a lemon-poppyseed cake by add 3 tablespoons of poppy seeds to the batter along with the dry ingredients. Use my homemade lemon curd between the cake layers along with the buttercream for an extra lemony kick! For something a little special and different, make a lavender-lemon buttercream by mixing 2 teaspoons of finely chopped fresh or dried culinary lavender into your buttercream.