Zesty Buttercream Lemon Cake Recipe

67 4 minutes read

If you’re craving a cake that’s light, refreshing and packed with a citrusy punch, this zesty buttercream lemon cake is for you. This recipe guides you through every step to create a moist, fluffy lemon cake layered with a creamy lemon buttercream frosting that balances tang with sweetness.

Perfect for birthdays, gatherings, or just as a treat to yourself, this lemon cake brings sunshine to any table. Start by preheating your oven to 350°F (175°C). Preparing the oven first ensures a steady baking temperature, which helps the cake rise evenly. Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.

Parchment helps the cakes release cleanly from the pans after baking. In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. Sifting these ingredients ensures an even distribution, which leads to a consistent rise.

In a large mixing bowl, beat the softened butter on medium speed until smooth, then add the granulated sugar. Beat for 2-3 minutes until the mixture is light and fluffy, helping create an airy cake. Add the lemon zest at this stage to fully infuse the batter with the lemon oils. Crack in one egg at a time, beating well after each addition.

This allows the eggs to be thoroughly incorporated, creating a smooth batter and adding structure to the cake. Start by adding a third of the dry ingredients to the butter mixture and mix on low until just incorporated. Add half of the milk, then repeat with another third of the dry ingredients.

Finish with the remaining milk and the last portion of the dry ingredients, mixing gently each time. This method ensures a smooth batter without overmixing, which could make the cake dense. Stir in the freshly squeezed lemon juice and vanilla extract to bring a fresh, tangy flavour and a hint of warmth.

Divide the batter evenly between the prepared cake pans, using a spatula to smooth the tops for an even bake. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Start checking at the 25-minute mark to prevent over-baking, which can dry out the cake.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling fully is crucial before frosting to prevent the buttercream from melting.

Prepare the Lemon Buttercream Frosting;

In a large mixing bowl, beat the softened butter on medium speed for about 2 minutes until it’s smooth, creamy, and slightly pale. This creates a light base for the frosting. Sift the powdered sugar and add it one cup at a time, beating on low speed after each addition to prevent a sugar cloud.

Once all sugar is incorporated, increase speed to medium-high and beat until fluffy, about 2-3 minutes. Stir in the lemon zest and lemon juice to infuse the frosting with a bright, citrusy flavour. Taste and adjust the lemon juice as desired for more or less tang.

Add the vanilla extract and salt, and beat for another 1-2 minutes on medium-high speed until the frosting is light and smooth. If the frosting is too thick, add milk 1 tablespoon at a time until it reaches your desired consistency.

Assemble and Frost the Cake;

Place one of the cake layers on a cake stand or serving plate. Spread a generous amount of lemon buttercream frosting over the top with an offset spatula, creating an even layer of frosting. Place the second layer on top and apply a thin coat of frosting over the entire cake to trap any crumbs.

This is called a crumb coat. Chill the cake for 15 minutes to set the frosting. Once the crumb coat is set, use the remaining frosting to cover the cake with a thicker, smooth layer. If desired, add decorative swirls on top or along the sides with the back of a spoon or a piping bag.

Finish the cake with optional garnishes such as thin lemon slices, lemon zest, or a sprinkle of powdered sugar for a polished look.

Baking Tips for Success;

Use Room Temperature Ingredients: Room-temperature ingredients incorporate more easily, creating a smooth batter and an even crumb.
Fresh Lemon is Key: Using fresh lemon juice and zest will give the best flavour, as bottled lemon juice can have a muted, less vibrant taste.
Don’t Skip the Crumb Coat: The crumb coat gives a professional finish to your cake by keeping crumbs out of the final frosting layer.

Your Zesty Buttercream Lemon Cake is now ready to impress! With each bite, you’ll taste the perfect balance of lemony zest and buttery smoothness. This cake is ideal for celebrations or just when you need a sweet escape. Pair it with a cup of tea or enjoy it as a standalone treat, and watch as everyone savours the refreshing citrus flavour. Happy baking.