There’s a special kind of joy that comes from a perfectly baked lemon cake. It’s bright, it’s zesty, and it just tastes like sunshine. This recipe for the best lemon cake with lemon buttercream frosting is my ultimate go-to. It’s the cake I make when I need to impress, when a special occasion calls for something truly delicious, or when I simply want to brighten up a gloomy day.
I’ve tested countless lemon cake recipes over the years, and many of them fall flat—either too dry, not lemony enough, or with a frosting that’s overly sweet. This recipe, however, hits all the right notes. The cake itself is incredibly moist and tender, infused with both lemon zest and juice. The frosting is a creamy, dreamy masterpiece of a buttercream that’s perfectly balanced with a tangy lemon kick. The combination is pure citrus bliss.
Why I Love This Recipe
This recipe is a true labor of love, but it’s completely worth the effort. It’s a cake that doesn’t just taste good; it makes you feel good. The layers are perfectly soft and fluffy, and the generous layer of zesty buttercream is the ideal complement. It’s a dessert that feels both elegant and comforting at the same time. This is the kind of cake that sparks conversation and leaves everyone asking for the recipe—and I’m always happy to share it.
Ingredients
For the Lemon Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4-5 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 1-2 tbsp heavy cream or milk
Swaps and Notes
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup and filling it with enough regular milk to equal 1/2 cup. Let it sit for 5-10 minutes until it curdles slightly.
- Lemon: Always use fresh lemons for both the cake and the frosting. Bottled lemon juice just doesn’t have the same bright, fresh flavor.
- Frosting Consistency: For a thicker frosting, add less cream. For a thinner, more spreadable frosting, add a bit more.
Step-by-Step Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
- Bake the Cakes: Divide the batter evenly between the two 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 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, prepare the buttercream. In a large bowl, beat the softened butter on medium speed until creamy. Gradually add 4 cups of powdered sugar, beating until smooth. Mix in the lemon juice, lemon zest, and vanilla extract. Add the heavy cream or milk, one tablespoon at a time, until the desired consistency is reached. Add more powdered sugar if you need a thicker frosting.
- Assemble and Decorate: Place one cake layer on a serving platter. Spread a generous layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. You can smooth it out for a clean look or create swirls with an offset spatula.
Tips for Success
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are all at room temperature. This helps them emulsify properly, leading to a much more tender and consistent cake.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix until the ingredients are just combined.
- Zest and Juice: When zesting your lemons, be sure to only get the yellow part of the peel, avoiding the bitter white pith underneath.
Serving Suggestions and Pairings
This lemon cake is a showstopper all on its own, but it pairs beautifully with a few simple additions. A few fresh raspberries or blueberries scattered over the top can add a pop of color and an extra layer of fruity flavor. For a refreshing drink to go with it, a glass of this blueberry lemonade is the perfect complement.
Nutritional Information Per Serving
- Calories: 500-600
- Fat: 25-30g
- Carbohydrates: 70-80g
- Protein: 5-7g
Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.
Storage and Leftover Tips
Store the frosted cake in an airtight cake container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, but let it come to room temperature for about 30 minutes before serving for the best texture. The unfrosted cake layers can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw them in the refrigerator before frosting.
More Recipes You Will Love
If you love baking and sweet treats, here are a few more of my favorites that I know you’ll enjoy:
- For a fun, colorful, and surprising dessert, my Unicorn Poke Cake is always a conversation starter.
- My Chocolate Chip Banana Bread is a delicious way to use up overripe bananas and it always turns out perfectly moist.
- These Peanut Butter Brownies are a rich and decadent treat that’s impossible to resist.
- For a festive and delicious cookie recipe, check out my Easter Cookies that are perfect for any holiday or gathering.
Final Thoughts
This lemon cake with lemon buttercream frosting is a classic for a reason. It’s a truly perfect cake that’s both beautiful to look at and a pure delight to eat. I hope it becomes your go-to recipe, too, and that it brings a little bit of sunshine to your day.
If you bake this cake, I’d love to see it! Share a picture in the comments and let me know what you think of the frosting. Happy baking!
How to Bake a Perfect, Fluffy Lemon Cake with Tangy Frosting
Ingredients
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 cups all-purpose flour
- 2 cups buttermilk
- 4 cups fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 2 tbsp heavy cream or milk
- 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup and filling it with enough regular milk to equal 1/2 cup
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together the unsalted butter and lemon juice until smooth. Gradually add powdered sugar until desired consistency is reached.
- Frost the cooled cakes with the lemon buttercream frosting.
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