Three-layer Lemon Cake with Frosting
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon lemon zest (about 2 lemons)
1/4 cup fresh lemon juice (about 1-2 lemons)
1 teaspoon vanilla extract
1 cup buttermilk (or regular milk)
For the lemon buttercream frosting:
1 cup unsalted butter (softened)
4 cups powdered sugar
2-3 tablespoons fresh lemon juice
2 teaspoons lemon zest
1-2 tablespoons milk (if needed for consistency)
Pinch of salt
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Add the lemon zest, lemon juice, and vanilla extract. Mix to combine.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined (don’t overmix).
Divide the batter evenly between the three prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
2. Make the Lemon Buttercream Frosting:
In a large bowl, beat the softened butter until creamy and smooth (about 2 minutes).
Gradually add the powdered sugar, one cup at a time, beating on low speed to incorporate. Once all sugar is added, increase to medium speed and beat until light and fluffy.
Add the lemon juice, lemon zest, and a pinch of salt. Beat until well combined.
If the frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
3. Assemble the Cake:
Once the cakes have cooled completely, place the first cake layer on a serving platter.
Spread a layer of frosting over the top.
Add the second cake layer, followed by more frosting.
Add the final cake layer, then frost the top and sides of the entire cake.
Decorate the cake with extra lemon zest, lemon slices, or fresh berries if desired.
Tips:
For an extra lemony flavor, you can add lemon extract or more lemon zest to the batter or frosting.
If you want a more intense lemon flavor in the frosting, you could use a lemon curd filling between the layers.
This three-layer lemon cake is bright, zesty, and perfect for any occasion! Enjoy!