This is a great tangy lemon cake recipe . . . if I don’t say so myself! Humble much? In this video you will learn how to make and decorate a lemon cake . . . perfect for summer . . . while it’s still here! So get watching!
How to Make Lemon Cake
Ingredients:
– 1 cup butter (240g)
– 2 cups granulated sugar (400g)
– 3 cups all-purpose flour (360g)
– 4 eggs
– 1 cup buttermilk (250mL)
– 1 tablespoon baking powder (15mL)
– ½ teaspoon salt (2.5mL)
– 1 teaspoon vanilla extract (5mL)
– 2 tablespoons lemon juice (30mL)
– zest of 3 lemons
– 3 lemons for garnishing
– raspberries for garnishing
– buttercream (Our vanilla buttercream ))
Procedure:
In a medium bowl, combine flour, baking powder and salt. Set aside. Cream butter and sugar in mixer until light and fluffy. Slowly add eggs, one at a time and incorporate. Add vanilla, zest and lemon juice. Mix. Add half of the flour mixture and slowly incorporate. Add half of the buttermilk. Repeat until flour and buttermilk is completely incorporated.
Prepare cake pans for batter by using butter or a non stick spray. Bake at 350F for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Allow cake to cool to room temperature before decorating.
Prepare buttercream for the filling and decorating. You can use any technique for decorating the cake, and what you see in the video is a rustic, “splatter” effect on the cake.
To provide a pleasing visual element, top with raspberries or other colorful fruit.
Happy Baking!
I really like how it sounds There’s only one issue: I tried to make this twice now, but everytime I add the lemon juice – wether it is before the flower and baking soda or after – my batter shifts. Instead of the well-combined mixture I had before, it’s all flakes and clumbs, floating in juice. Whisking doesn’t help, not by hand, nit by machine. Do you have any idea how this can happen? If not, is there a way I can get the same taste without the juice?
That has never happened to me before. Make sure you are following the recipe exactly.
Would this cake be ok baked in a 9×13 pan?
Yes. You just might have to increase the baking time.
Thanks..I’m going to make it for my husband’s birthday in a couple weeks
Hi J, I want to make this cake in a few days time, i need to make it into a bundt cake tin, so will this cake slightly brown on the outside because I want it to. And how long would it take to bake?
Love from Australia
I’ve never baked this one in a bundt pan, but I imagine you would need to bake it for slightly longer.
hi, do you crumbcoat a thin layer of buttercream and refrigerate it first before applying more buttercream?
Yes, that’s exactly what I do. I find it works the best. You can even put it in the freezer so that it hardens faster.
My 13 year old daughter found this recipe for Easter b-day cake for mother-in-laws 75th !
It came out awesome and she has been eattng it daily for 4 days now:)
Thanks so much for wonderful recope
I’m super happy to hear that you like it! Thanks for letting me know 🙂
This recipe looks delicious. I would like to use it for cupcakes. Do you know how many cupcakes this recipe makes?
Around 22-24.
Hi, first I’d like to thank you for all your yummiest cakes 🙂 I love to decorate cakes but I did not find the right vanilla and choc cake that are moist and good for fondant! I don’t like the taste of butter, so please can I use sunflower oil instead? and if yes, what’s the measurement of 1 cup butter to oil please? Tks so much xx
I’ve never used oil in this recipe, so I don’t know. Good luck!
love this cake … i just made it … simply delicious … really love watching your youtube channel 🙂
Thanks so much for watching!!!
Hi Jenn, I was wondering, how do you get your frosting soo white. I follow you for several months now, and I have seen your vanilla butter cream video and it does not look anything like the frosting you use for the lemon cake.
Love all of your videos, and I appreciate you taking the time to share your awesome talent.
I look forward to knowing how you get this consistency (of the lemon cake video) of your frosting.
thank you,
Vanessa
I use white colouring for buttercream when I want bright white icing.
Can you please provide measuremnts for a 10″ pan?
I was so hoping this would be my go to lemon cake recipe. It sunk in the middle of all 3 6″ cake pans. Is there something easy to fix that might have caused this that you can think of?
Deeper pans (3″) require longer baking times. If it sunk, it was not cooked. You will need to bake it for longer next time for it to be successful. Make sure the centre of the cake springs back after you touch it before you remove it from the oven.
Hi! Could you please tell me if I can substitute the buttermilk to regular whole milk?
You can make your own buttermilk by adding a tablespoon of lemon juice or vinegar to one cup of milk…wait 5 minutes and it is ready!
Did you use salted butter
You can use either…I always use salted.
I made the lemon cake a few days ago. Fabulous!!! So moist. I added a blueberry filling and made a lemon buttercream frosting. Will be making it again for my friends birthday. Thank you so much for a delicious cake.
Great idea adding the blueberry filling!! YUM!
I put raspberry in the middle and that was great, too!
Yum!
i love this i so want to have a class with you