Lemon Cake
Lemon Cake
Ingredients
For the Lemon Cake
- 1 1/2 cups granulated sugar
- 2 lemons, zested, then juiced
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract, (or to taste)
- 1/4 teaspoon lemon extract
- 1/3 cup fresh lemon juice
- 1/3 cup buttermilk
- 2 1/4 cups cake flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- as needed pan spray
For Assembly (recipes not provided)
- as needed lemon simple syrup, for brushing
- as needed lemon cream cheese frosting, for frosting
Instructions
- 1
Preheat oven to 350°F (175°C). Prepare two light-colored 8-inch round cake pans by spraying them generously with pan spray. If desired, line the bottoms with parchment paper for easier removal.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, add the 1 1/2 cups of granulated sugar. Zest the 2 lemons directly into the sugar, being careful to only get the bright yellow part of the peel and avoid the bitter white pith. Using your hands, rub the lemon zest into the sugar until the mixture is fragrant and the oils from the zest are released.
⏱️ 5 min
- 3
Crack the 3 large eggs into the lemon-sugar mixture. Whisk vigorously for about 1 minute until the mixture becomes light, fluffy, and pale yellow, resembling a thick, ribbon-like consistency.
⏱️ 2 min
- 4
Pour in the 3/4 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1/4 teaspoon of lemon extract. Whisk until well combined.
⏱️ 2 min
- 5
Add the 1/3 cup of fresh lemon juice and 1/3 cup of buttermilk to the wet mixture. Whisk until all liquids are thoroughly combined.
⏱️ 2 min
- 6
Add the 2 1/4 cups of cake flour, 1/2 teaspoon of baking soda, 2 teaspoons of baking powder, and 1/4 teaspoon of salt to the wet ingredients. Whisk until the batter is smooth and no lumps of flour remain. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min
- 7
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350
- 8
Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely. While still warm, brush the tops of the cakes generously with lemon simple syrup (if using). Let the cakes cool completely before frosting, which can take about 45 minutes to 1 hour.
⏱️ 60 min
- 9
Once the cakes are completely cool, place one cake layer on a cake stand or serving plate. Spread a layer of lemon cream cheese frosting evenly over the top. Carefully place the second cake layer on top. Frost the entire cake with the remaining lemon cream cheese frosting.
⏱️ 5 min
- 10
Slice and serve the lemon cake. Enjoy its moist, fluffy, and refreshing flavor. Optionally, garnish with fresh raspberries or additional lemon zest.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Cake
For the Lemon Cake
- 1 1/2 cups granulated sugar
- 2 lemons, zested, then juiced
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract, (or to taste)
- 1/4 teaspoon lemon extract
- 1/3 cup fresh lemon juice
- 1/3 cup buttermilk
- 2 1/4 cups cake flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- as needed pan spray
For Assembly (recipes not provided)
- as needed lemon simple syrup, for brushing
- as needed lemon cream cheese frosting, for frosting
Instructions
- 1
Preheat oven to 350°F (175°C). Prepare two light-colored 8-inch round cake pans by spraying them generously with pan spray. If desired, line the bottoms with parchment paper for easier removal.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, add the 1 1/2 cups of granulated sugar. Zest the 2 lemons directly into the sugar, being careful to only get the bright yellow part of the peel and avoid the bitter white pith. Using your hands, rub the lemon zest into the sugar until the mixture is fragrant and the oils from the zest are released.
⏱️ 5 min - 3
Crack the 3 large eggs into the lemon-sugar mixture. Whisk vigorously for about 1 minute until the mixture becomes light, fluffy, and pale yellow, resembling a thick, ribbon-like consistency.
⏱️ 2 min - 4
Pour in the 3/4 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1/4 teaspoon of lemon extract. Whisk until well combined.
⏱️ 2 min - 5
Add the 1/3 cup of fresh lemon juice and 1/3 cup of buttermilk to the wet mixture. Whisk until all liquids are thoroughly combined.
⏱️ 2 min - 6
Add the 2 1/4 cups of cake flour, 1/2 teaspoon of baking soda, 2 teaspoons of baking powder, and 1/4 teaspoon of salt to the wet ingredients. Whisk until the batter is smooth and no lumps of flour remain. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min - 7
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350 - 8
Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely. While still warm, brush the tops of the cakes generously with lemon simple syrup (if using). Let the cakes cool completely before frosting, which can take about 45 minutes to 1 hour.
⏱️ 60 min - 9
Once the cakes are completely cool, place one cake layer on a cake stand or serving plate. Spread a layer of lemon cream cheese frosting evenly over the top. Carefully place the second cake layer on top. Frost the entire cake with the remaining lemon cream cheese frosting.
⏱️ 5 min - 10
Slice and serve the lemon cake. Enjoy its moist, fluffy, and refreshing flavor. Optionally, garnish with fresh raspberries or additional lemon zest.
⏱️ 1 min