Lemon Cake Recipe

This lemon cake has airy, fluffy layers and a zesty fresh lemon icing. Best for baby showers, Easter, and Mother's Day! 

– 3 cups (345 grams) cake flour (spooned & leveled) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup (240 ml) buttermilk (room temperature) – ¼ cup (60 ml) canola or vegetable oil – ¼ cup (60 ml) fresh lemon juice – 2 teaspoons pure vanilla extract – 1 cup (2 sticks, or 230 grams) unsalted butter (softened) – 1 ¾ cups (350 grams) granulated sugar – Zest of 3 medium lemon – 4 large eggs (room temperature)



To make lemon cake: Heat the oven to 350°F (180°C). Prepare two 9-inch round cake pans with nonstick cooking spray and parchment paper.


Mix cake flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, oil, lemon juice, and vanilla extract in a large basin or measuring cup until completely blended. 


Beat the butter on low speed in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth, then gently whisk in the granulated sugar.


Add the lemon zest after adding all the sugar, then increase to medium speed and mix for 4–5 minutes until light and fluffy. Add the eggs one at a time, stopping to scrape the bowl bottom and edges.


On low speed, add the dry ingredients three times, alternating with the buttermilk mixture. Avoid overmixing the batter by mixing each addition only until incorporated.


Scrape the basin bottom and sides with a rubber spatula to mix everything. Divide the cake batter evenly between the two pans and spread it evenly.


Bake the cakes for 28–32 minutes until a toothpick inserted into the center comes out clean. Cool in the pans for 20 minutes after removing from the oven.


Also See: 

Nutella Brownies Recipe