Lemon Layer Cake
Equipment
Ingredients
Cake Layers
all-purpose flour
315 g
granulated sugar
300 g
unsalted butter (room temperature)
226 g
large eggs
4 pcs
lemons (zest and juice)
2 pcs
baking powder
15 g
salt
3 g
whole milk (room temperature)
240 ml
vanilla extract
10 ml
Lemon Buttercream
unsalted butter (room temperature)
450 g
powdered sugar
900 g
lemons (zest and juice)
2 pcs
heavy cream
60 ml
vanilla extract
5 ml
Instructions
Preheat Oven and Prepare Pans
Preheat oven to 175°C. Grease and flour three 8-inch round cake pans, or line with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide and Bake
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool Cakes
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make Buttercream
Beat butter until creamy. Gradually add powdered sugar, lemon zest, lemon juice, cream, and vanilla. Beat until light and fluffy.
Level Cakes
If needed, level the tops of cooled cakes with a serrated knife.
Assemble Cake
Place first layer on serving plate. Spread with 1 cup buttercream. Repeat with remaining layers. Frost top and sides.
Chill and Serve
Chill assembled cake for 30 minutes before serving. Garnish with lemon slices if desired.
Original recipe
Storage
Store in airtight container in refrigerator. Best served at room temperature.
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