Lemon Cake with Lemon Buttercream Frosting

441
Lemon Cake with Lemon Buttercream Frosting

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For Cake:

  • 2

    sticks unsalted butter, room temperature

  • 2

    cups granulated sugar

  • 3

    cups cake flour

  • 3

    teaspoons baking powder

  • teaspoon salt

  • 4

    eggs

  • 1

    cup fresh lemon juice

  • 2

    tablespoons lemon extract (optional)

  • 2-4

    drops organic yellow food coloring (optional)

  • For Buttercream:

  • 2

    sticks butter, room temperature

  • 9

    cups confectioners sugar

  • ¾

    cup fresh lemon juice

  • 2

    tablespoons lemon zest

Directions

1. Preheat oven to 350°. Grease and flour 2 9" cake pans. Set aside. 2. In a large bowl, whisk together flour, baking powder and salt until well incorporated. 3. In the bowl of an electric mixer on medium speed, cream the butter and sugar. Add eggs, one at a time, continue mixing on medium speed. 4. In a small bowl, combine lemon juice and lemon extract. 5. Alternate adding flour mixture and lemon mixture to the creamed ingredients until well incorporated. 6. Evenly divide cake mixture among cake pans. Bakes for 25-30 minutes (less for cupcakes) or until a toothpick inserted into the center of each comes out clean. Cool in pans on wire racks. For frosting: Cream the butter, confectioners sugar, juice, and zest until smooth and creamy. Spread frosting over top of one cake and place the other on top. Continue frosting as desired.


Nutrition

Facebook Conversations