Classic Lemon Cake

A Classic Lemon Cake is light, moist, and full of bright lemon flavor with a creamy frosting. Here’s a simple but bakery-style recipe

🥘 Ingredients

For the Cake (two 8-inch layers)

• 1 cup (230 g) unsalted butter, softened

• 1 ½ cups (300 g) sugar

• 4 large eggs, room temperature

• 2 ½ cups (310 g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup (180 ml) milk, room temperature

• ¼ cup (60 ml) fresh lemon juice

• 2 tbsp lemon zest (about 2 lemons)

• 1 tsp vanilla extract

For the Frosting (Lemon Buttercream)

• 1 cup (230 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 3 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1–2 tbsp heavy cream (optional, for smoother texture)

👩‍🍳 Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

2. Cream butter and sugar until light and fluffy (3–4 minutes).

3. Add eggs one at a time, beating well after each. Stir in vanilla, lemon juice, and zest.

4. In a bowl, whisk flour, baking powder, and salt.

5. Add dry mixture to wet, alternating with milk, beginning and ending with flour. Mix gently.

6. Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean.

7. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

2. Make the Frosting

• Beat butter until creamy. Gradually add powdered sugar, then mix in lemon juice, zest, and vanilla.

• Add cream if needed for a fluffy, spreadable consistency.

3. Assemble

• Place one cake layer on a plate, spread frosting on top.

• Add second layer, frost the entire cake.

• Decorate with lemon slices, zest, or candied peel.