| Servings |
|
Ingredients
Lemon Cake
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
Lemon Buttercream
- 1 cup butter, softened
- 4 1/2 cups powdered sugar
- 2 1/2 tbsp lemon juice
- 2 tbsp heavy cream
- 2 tsp lemon zest
Ingredients
Lemon Cake
Lemon Buttercream
|
|
Instructions
Lemon Cake
- Preheat oven to 350 degrees F. Grease and line with parchment paper 2 13x9 baking pans.
- In a stand mixer, mix together butter and sugar until fluffy. Add the egg and vanilla and mix until combined.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a measuring cup, measure 1 cup of milk and set aside.
- Using the 3 by 2 process, add flour and milk alternatively into the butter mixture. End it with flour. Do a final scrape and mix until combined.
- Add the lemon zest and lemon juice. Mix with the spatula.
- Divide evenly onto the baking pans. Bake for 25-30 minutes until an inserted toothpick comes out clean. Cool before decorating.
Lemon Buttercream
- In a stand mixer bowl, beat the butter until creamy. Add the rest of the ingredients and mix until creamy.
- Add the heavy cream until it's the right consistency.
Recipe Notes
Adapted from : Oh Sweet Basil and Sally's Baking Adventures
Share this Recipe
No Comments