Ingredients
Dry Ingredients
• 3 cups all-purpose flour (375g)
• 2½ tsp baking powder (10g)
• ½ tsp baking soda (3g)
• ½ tsp salt (3g)
Wet Ingredients
• 1 cup unsalted butter, softened (227g)
• 2 cups granulated sugar (400g)
• 4 large eggs (200g)
• 1 cup buttermilk (240ml)
• ¼ cup fresh lemon juice (60ml)
• 2 tbsp lemon zest (12g)
• 2 tsp vanilla extract (10ml)
Lemon Buttercream Frosting
• 2 cups unsalted butter, softened (454g)
• 6 cups icing sugar (750g)
• 3 tbsp fresh lemon juice (45ml)
• 1 tbsp lemon zest (6g)
• 2 tsp vanilla extract (10ml)
• 2–4 tbsp milk or cream (30–60ml)
• Pinch of salt
Instructions
Preheat the oven to 175°C (350°F). Grease and line three 8-inch cake pans.
Whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and lemon zest.
Add the dry ingredients alternately with the buttermilk, mixing just until combined.
Divide the batter evenly among the prepared cake pans.
Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the icing sugar, then mix in the lemon juice, lemon zest, vanilla extract, and salt. Add the milk or cream until the frosting reaches a smooth, spreadable consistency.
Level the cake layers if needed. Spread frosting between each layer, apply a crumb coat, chill for 20 minutes, then frost the entire cake. Decorate with piped swirls and fresh lemon slices.
Yield
• One 8-inch, 3-layer lemon cake
• Serves 12–16
Baker’s Tip: For a bakery-style moist and tender crumb, use room-temperature ingredients and avoid overmixing the batter after adding the flour. Fresh lemon juice and zest provide the brightest flavor.
