The BEST homemade Lemon Cake with a light Lemon Buttercream frosting. | Tastes Better From Scratch
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4.6 from 5 votes

Lemon Cake

The BEST homemade, double-layer Lemon Cake has a delicious Lemon Buttercream Frosting. A cake lovers' dream!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 740kcal
Author: Lauren Allen

Ingredients

1. Lemon Cake (FROM SCRATCH):

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons lemon zest from about 4 medium lemons
  • 2 large eggs
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

2. Lemon Cake (CAKE MIX version):

  • 1 box lemon cake mix I use the betty crocker brand
  • 1 small package lemon instant pudding
  • 1 cup Greek yogurt or sour cream
  • 3/4 cup water
  • 3/4 cup oil (vegetable or canola)
  • 4 large eggs

Light Lemon Frosting:

  • 1 cup butter (2 sticks), room temperature
  • 6 cups powdered sugar
  • 1/3 - 1/2 cups fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

Lemon Cake (FROM SCRATCH):

  • Preheat oven to 350 degrees F.
  • Grease and flour two 9'' round baking pans. Set aside.
  • Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and stir to combine.
  • In a separate mixing bowl add the butter, sugar and lemon zest and mix with an electric mixer until pale and fluffy, about 3-4 minutes.
  •  Add the whole eggs and mix well. 
  • Add the egg whites one at a time, mixing after each. Stir in the vanilla.
  • Alternately add in a little bit of the flour mixture and then the buttermilk stirring between each addition.
  • Divide batter evenly between the two prepared round cake pans. 
  • Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. 
  • Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

Lemon Cake (CAKE MIX version):

  • Preheat oven to 350 degrees F.
  • Grease and flour two 9'' round baking pans. Set aside.
  • Add the cake mix and pudding mix to a large bowl and stir to combine. 
  • Add Greek yogurt, water, oil, and eggs and mix with an electric mixer on medium speed until well combined, about 2 minutes. 
  • Pour evenly into prepared round pans. 
  • Bake in preheated oven for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean. Don’t overbake or the cake will be dry!

For the frosting:

  • Place the butter in a large mixing bowl and beat with electric mixers for 1 minute. 
  • Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. 
  • Beat well until smooth and creamy, about 3 minutes. 
  • Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. 
  • Frost cake once the cake is completely cool.

Nutrition

Calories: 740kcal | Carbohydrates: 109g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 113mg | Sodium: 303mg | Potassium: 168mg | Sugar: 84g | Vitamin A: 1005IU | Vitamin C: 1.3mg | Calcium: 67mg | Iron: 1.1mg