The secret to this Lemon Cake lies in the layers of lemon flavor that unfold with each bite. From the bright, zesty notes of the fresh lemon juice and zest in the cake batter to the sweet-tart lemon syrup that soaks into the warm layers, every component enhances the citrus experience. The silky lemon glaze adds a glossy finish, while the rich lemon buttercream frosting provides a creamy, tangy contrast that ties everything together. This cake is a perfect balance of sweet and tart, soft and moist, making it an irresistible treat for any occasion.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/4 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Lemon Syrup:
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
For the Lemon Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2-3 tablespoons heavy cream
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the Cake Batter:
- In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the milk, sour cream, and lemon juice.
- With the mixer on low speed, alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Lemon Syrup:
- In a small saucepan, combine the sugar and lemon juice. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Let the syrup cool.
- Once the cakes are cool, brush the lemon syrup over the tops of the cakes. Allow the syrup to soak in as you prepare the glaze and frosting.
- Prepare the Lemon Glaze:
- In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and thick but pourable.
- Pour the glaze over the top of each cake, letting it drip down the sides.
- Make the Lemon Buttercream Frosting:
- In a large bowl, beat the butter with an electric mixer on medium speed until creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Increase the mixer speed to medium and beat until smooth.
- Add the lemon juice, vanilla extract, and salt, and beat to combine.
- Adjust the consistency with heavy cream, adding one tablespoon at a time until you reach your desired texture.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of lemon buttercream frosting over the top.
- Place the second cake layer on top, and frost the top and sides of the cake with the remaining buttercream.
- Decorate with lemon slices or zest, if desired.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes to set the frosting. Bring it to room temperature before serving.
