Description
A soft, moist, and delightfully tangy lemon cake made with fresh lemon juice and zest, layered with a creamy filling and topped with a bright, glossy lemon glaze. Perfect for brunches, birthdays, or any moment that calls for a citrusy treat.
Ingredients
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
- 8 oz cream cheese (optional, for filling)
- ½ cup powdered sugar (for filling)
- 1 tsp lemon juice (for filling)
- Thinly sliced lemon (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry.
- Divide batter evenly between pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks.
- For optional filling, beat cream cheese, powdered sugar, and lemon juice until smooth.
- Once cakes are cool, layer with filling or frosting.
- Make glaze by whisking powdered sugar with lemon juice until pourable. Drizzle over cake.
- Decorate with thin lemon slices and zest.
- Prep Time: 20 minutes
- Cook Time: 30 minutes