Perfect for when you need a frosting a little lighter than buttercream. You might need 4 small lemons to get 1/2 cup of juice for the cake batter. Tools you need to make the lemon layer cake and the lemon buttercream. The cake is so good, and the lemon syrup makes it heavenly. Cover leftover cake tightly and store in the refrigerator for 5 days. Print Recipe. No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Yes, you would use one full recipe of lemon curd. If you like lemon you will love this cake! Hi Sabrina, I have– it’s incredible with the decoration/assemble of my fresh berry cream cake. We received it for our wedding and I can’t find it anywhere online! Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Hi Ana, I’m glad you enjoyed the flavor of the cake! I added poppy seeds to it. One of the best cakes I have ever made. Do you think cake flour would be better for this recipe? My sister had an allergic reaction to the eggs in the sponge though! The 1st time it cake out quite fluffy and thick, it was very light and the frosting was thick and creamy! Lemon is one of those flavours that almost universally loved, so when it comes to making a cake for a crowd, it's a go-to for me. Sally can a lemon cake be made with your white cake base? Thanks you! The secret is in the balance of confectioners’ sugar to liquid. This is the best lemon cake. Top with 2nd cake layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. I share easy family recipes from healthy salads to sweet desserts and everything in between! This 3 layer lemon layer cake is made completely from scratch with real lemons. Little secret to myself…hehehe. She’s such a beauty! I would advise cutting the amount of icing in half, I love sweets beyond belief, but it was a little too much for my family and I. I made some homemade sprinkles and wanted to turn this into a lemon firework Funfetti cake for the forth, any thoughts on how the sprinkles will affect the cake. I can’t believe it’s almost Easter. I’m using the medium one in this photo. Perfect for decorating cakes and cupcakes or filling biscuits and macarons. To decorate the cake as shown in the pictures you’ll need a batch of my lemon buttercream and six half slices of lemon. The baked cakes are fluffy, but they are not thick– about 1 – 1.5 inches. A very enjoyable cake which I hope to make again. All ages enjoyed it! I love the additional tang buttermilk gives the cake, but you can use whole milk or 2% milk instead. Lemon buttercream frosting goes really well on lemon cupcakes, of course! can a 9″ round pan be substituted? I haven’t used up all of the syrup. Perfect for springtime, this easy recipe is an American lemon buttercream. The syrup works its way through the cake, keeping it nice and moist. Look at this stuff!!! Hi Sally! 5 stars, not 4. Then a few days later I made a limoncello cake. So refreshing. Easy to pipe and spread, great for cakes, cupcakes, cookies or pastry shells or even as a topping for cinnamon buns. a keeper for sure. For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Easy to fix too! Hope that helps! After the lemon cake is cooled, torte each layer to remove the excess cake dome. The Best Lemon Whipped Cream Frosting - a light and creamy frosting with just the right amount of lemon flavor. Pour the batter into the prepared pan and bake in the oven for about 30 minutes or until the top springs back when lightly pressed. I really love the crumb of that cake base – thoughts on creating a lemon rosemary cake with your white cake base . Love them. I have made little changes to the recipe because of the unavailability. (TIP: Place 3 strips of parchment or wax paper on the bottom to keep the serving platter clean.) Then frost the cake with the remaining lemon buttercream. Thank you for your swift response, didn’t even have time to change my mind for the 100th time. Made this cake and found the texture to be considerably moist. The key to this recipe is using sifted all-purpose flour. The lemon … Lemon Bundt Cake with Lemon Buttercream Frosting. Light and moist lemon sheet cake, with lemon buttercream frosting. Hi Lillian, you can cut this recipe in half. Sign up to be the first to know what's new, Designed by Elegant Themes | Powered by WordPress. I definitely sifted the flour and only mixed the ingredients till just incorporated so as not to overmix. Hi Nancy, you don’t need to use all of the syrup but I really like my cakes moist so you could try half and see what you think, I used this recipe to make two 2-tier 4 inch cakes, it was a great hit, everyone loved them so much I’ll have to bake some more right away. Lemon Buttercream Frosting Rich, creamy, and popping with bright lemony flavor, this is the perfect finish for cakes, cupcakes or cookies. Do you have any plans? Aside from it losing its name of a 3 layer cake and becoming a 2 layer cake, this cake recipe is quite fantastic. Does anyone know if I can make this cake and refrigerate the whole thing overnight so we can eat it tomorrow? Bake time will be close to 40 minutes. I would love it it if you could recommend a less sweet frosting for this lemon cake. love lemon and looking forward to making this! Refrigerate for at least 30-45 minutes before slicing. This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry cake. I made two layers because our oven isn’t big enough to bake three at the same time and all up they took about 40-45 minutes. One of the best cakes I’ve made and I bake a lot. In a large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon … Extra lemony flavor! The most gorgeous cake ever! Sifting the flour aerates it, creating an overall fluffier cake. No one said anything but next time I will take it out of oven after 22 or 23 minutes. Layers of moist tangy cake topped with fluffy lemon … My variation was to use 1/2 cup butter and 1/2 cup vegetable oil so it would be moister. If you’re a lemon dessert lover like I am, meet our crowning glory. Thank you so much for sharing your genius : ). I will never even search for another lemon cake recipe after this. Beat in milk, then increase speed and continue to beat until light and fluffy. Also include any birthday message you wish to incorporate. Place little blobs of the yellow frosting around the cake, then finish smoothing out the sides and you’ve got a lovely watercolor look going on. Please indicate the delivery or pick up date in the 'notes' section. Tonight I’m incorporating the 2 cakes,”sort of”. Hi Annie, We haven’t tested this recipe with gluten free flour but let us know if you try! However, you can also use a handheld electric mixer; it’s just going to take a little longer. I am making it again but the first time it was a little crumbly but the frosting was delious.I am hoping for a even better cake this time. Sorry about that. Start with 2 teaspoons of lemon extract and add more as needed. I typically process my own sugar into powdered sugar with no problem but this frosting was very gritty as if it was regular sugar. I’m Gerry, a full time Dad, husband and food blogger creating simple, tasty recipes just for you. I will be making this cake over and over. It came out really Delicious. Chilling overnight helped the cake to firm up and slice neatly. Two different versions of my delicious lemon buttercream – one made with fresh lemons (juice and zest) and another made with either lemon extract or oil. I followed the directions exactly, and it was so simple and delicious! I have a baking business and always go to your blog when I am in need of a new recipe. Prep Time 25 minutes. Biggest concern as the frosting. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. Lemon Cake: Moist lemon cake topped with tangy lemon buttercream. Will definitely be making this again. Any kind will do for me, just as long as it tastes like a lemon cake should, with tons of lemon flavor! Here is their line of cake stands. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Hi! But, it also pairs well with vanilla cupcakes or strawberry cupcakes. Between the … I’m going to use your trick of making a syrup to brush on top of the cake. I’m afraid to risk it for a group, but want so much to have a good GF lemon cake recipe! I just made this cake and am looking forward to trying it later today with my family. I could make a regular funfetti but I am always down for a lemon cake! Could I double this recipe for a two layer cake or for a 9/13 pan? While cake is cooking make your butter cream icing: Place icing sugar, butter, 1-2 tblsp milk or water and a small drop of lemon flavouring into a bowl. Bake time will be longer, but you can use a toothpick to test for doneness. Add the lemon buttercream in the morning and serve the whole thing up at room temperature, no need to store this lemon buttercream cake in the fridge. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Add a quarter of your buttercream and spread it evenly with a palette knife or the back of a spoon. Would that work? This cake is also secretly my birthday cake to myself I am calling the forth of July cake so my family doesn’t get upset I’m making my own party cake. The cake stand you see in my pictures is the brand Juliska. I made the cake on Friday evening and want to serve Easter morning (Sunday). Add the butter, vanilla, lemon zest, lemon juice and canola oil. Total Time 1 hour 15 minutes. PLEASE SEE MY, Lemon Cupcakes with Blackberry Cream Cheese Frosting. The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that I know you’ll love!!! Awesome recipe! Triple Lemon Buttercream cake with lemon curd and honey mascarpone cream filling. I just made this amazing lemon cake for the first time yesterday. Sadly, the cake was dry. For cake, in a large bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 … The cake was a bit dense though, how can I make my cakes super moist and fluffy? How long does this last? 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