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Moist Sunshine Lemon Cake Recipe with Easy Creamy Vanilla Buttercream

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A bright, tangy, and moist lemon cake paired with a smooth and dreamy creamy vanilla buttercream. Perfect for any occasion, this cake balances fresh lemon zest and juice with a luscious vanilla frosting.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • Zest of 2 large lemons
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons (30ml) whole milk, or as needed
  • 1 tablespoon pure vanilla bean paste (or vanilla extract)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt.
  3. Using a mixer on medium speed, beat softened butter and granulated sugar until pale and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. With mixer on low, add dry ingredients in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add sifted powdered sugar, alternating with milk, until smooth and spreadable.
  12. Stir in vanilla bean paste and a pinch of salt. Add more milk if frosting is too stiff.
  13. Assemble cake by placing one layer on a serving plate, spreading buttercream on top, then adding second layer.
  14. Frost top and sides with remaining buttercream. Chill briefly if frosting softens too much.

Notes

Use fresh lemons for best flavor; bottled lemon juice can be used in a pinch but avoid added sugars. Do not overmix batter after adding flour to prevent toughness. Keep butter softened but not melted for best creaming results. If buttercream is too soft, chill and re-whip. Let cake cool completely before frosting to prevent melting.

Nutrition

Keywords: lemon cake, vanilla buttercream, moist cake, lemon dessert, easy cake recipe, lemon zest, creamy frosting

Find it online: https://jodierecipes.com/moist-sunshine-lemon-cake-recipe-with-easy-creamy-vanilla-buttercream/