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Lemon Cake
3.5 (1807 reviews)
Our lemon layer cake features the star ingredient in every element, from the cake batter to the filling to the decorative candied lemon slice topping.
Total Time45
Servings12
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Caloriesper servingIngredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2.5 cups all-purpose flour (spooned and leveled), plus more for pans
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 0.25 cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
- Whipped Frosting
Instructions
- 1Preheat oven, prepare cake pans, and combine dry ingredients: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- 2Cream butter and sugar: In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
- 3Add eggs, then dry ingredients and buttermilk: With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- 4Divide batter between cake pans and bake: Divide batter between cake pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.
- 5Let cakes cool and remove from pans: Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- 6Make simple syrup: While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
- 7Add lemon slices to the syrup: Add the lemon slices and simmer for 25 minutes.
- 8Remove lemon slices from syrup: Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate.
- 9Add lemon juice to syrup: Stir remaining 1/4 cup fresh lemon juice into syrup.
- 10Brush cakes with lemon syrup: Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
- 11Make frosting, assemble cake, and frost: Prepare Whipped Frosting , substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with the candied lemon slices.