Our homemade Lemon Cake recipe is super moist and topped with the most amazing Lemon Buttercream Frosting. It's fresh, light, and every cake lover's dream.
Prep pans: Preheat oven to 350 degrees F. Line the bottom of two 9'' round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside.
Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt then stir to combine.
In a separate mixing bowl, add the butter, sugar and lemon zest then 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.
For the Frosting:
Add butter to a stand mixer or large mixing bowl and beat with beaters 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. Add more juice to thin, or more sugar to thicken.
Frost cake once the cake is completely cool.
Video
Notes
Lemon Cake using a Cake Mix:
1 box lemon cake mix
1 small package lemon instant pudding
1 cup plain Greek yogurt
3/4 cup water
3/4 cup oil
4 large eggs
Add the cake mix and pudding mix to a large bowl then stir to combine. Add Greek yogurt, water, oil, and eggs then mix well. Bake at 350 degees in two greased 8 or 9'' round pans for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean. To Freeze Unfrosted Cake: Bake the cake and allow it to cool completely. Wrap each cake round in a layer of plastic wrap then place in a gallon ziplock bag or wrap in aluminum foil. Freeze for up to 3 months. Freeze frosting in a separate air-tight container. Thaw both at room temperature.To Freeze Frosted Cake: Frost the entire cake and place it, uncovered, in the freezer to "flash freeze." Once the frosting has hardened slightly, cover the cake as best as you can with plastic wrap and aluminum foil and freeze for 1-2 weeks (or longer if you can keep it well protected and covered). Allow to thaw for about 2 hours before serving.