Lemon Cake

My inspiration came from a love of citrus desserts and a desire to create a cake that was both elegant and relatively straightforward to make. I envisioned a cake that would be moist and tender, with a pronounced lemon flavor that wasn’t overly sweet or tart.

My goal was to find a recipe that delivered that perfect balance of flavors and textures, creating a cake that would be both impressive to look at and satisfying to eat. This Lemon Cake seemed to fit the bill perfectly: clear instructions, readily available ingredients, and a focus on achieving that ideal lemon flavor profile.

This will be a perfect cake for a special occasion!

Nostalgic Appeal

Lemon cakes, in general, hold a certain nostalgic appeal. They’re often associated with springtime, summer picnics, and family gatherings, evoking memories of bright, sunny days and cheerful celebrations. The vibrant yellow color and refreshing citrus flavor are undeniably uplifting.

This particular recipe, with its use of both lemon zest and juice in the cake batter and frosting, taps into that classic lemon flavor profile, reminiscent of lemon bars, lemon meringue pie, and other beloved lemon desserts.

The act of baking a layer cake from scratch, from creaming the butter and sugar to frosting the finished cake, is a timeless culinary tradition that connects us to generations of home bakers.

And the simple yet elegant presentation, with its smooth lemon buttercream and optional white chocolate curls or edible flowers, adds a touch of sophistication that makes this cake feel both special and comforting.

Homemade Focus

This Lemon Cake is a wonderful example of the joys of homemade baking. You’re taking basic ingredients – flour, butter, sugar, eggs, lemons, and a touch of olive oil for extra moisture – and transforming them into a beautiful and flavorful layer cake.

I appreciate recipes that emphasize homemade elements and allow for hands-on involvement, and this one certainly does. You’re whisking together dry ingredients, creaming butter and sugar, incorporating lemon zest and juice, and making a luscious lemon buttercream frosting from scratch.

The use of both melted butter and olive oil in the cake batter contributes to its moist and tender texture, while the buttermilk adds a subtle tanginess that balances the sweetness.

And the homemade lemon buttercream, with its combination of butter, cream cheese, lemon zest, and lemon juice, is far superior to anything store-bought, adding a rich, creamy, and intensely lemony flavor that perfectly complements the cake.

Flavor Goal

The primary flavor goal of this Lemon Cake is an intense, bright, and refreshing lemon flavor, balanced by the sweetness of the sugar and the richness of the butter and cream cheese. It’s a cake that’s designed to be both moist and tender, with a smooth, creamy frosting that enhances the overall lemon experience.

The all-purpose flour, baking powder, baking soda, and salt provide the structure for the cake, creating a light and airy texture.

The melted butter and olive oil contribute to the cake’s moistness and tenderness.

The granulated sugar provides sweetness.

The eggs bind the ingredients together and add richness.

The vanilla extract enhances the overall flavor, adding a warm, aromatic note that complements the lemon.

The buttermilk adds a subtle tanginess that balances the sweetness and contributes to the cake’s moist texture.

The lemon zest and fresh lemon juice are the stars of the show, delivering a vibrant and zesty lemon flavor that permeates both the cake and the frosting.

And the lemon buttercream, with its combination of butter, cream cheese, powdered sugar, lemon zest, and lemon juice, adds a rich, creamy, and intensely lemony topping that perfectly complements the cake.

Ingredient Insights

Let’s delve into the ingredients and their roles.

For the Cake:

All-purpose flour:

Baking powder and baking soda:

Kosher salt:

Salted butter, melted and cooled to room temperature:

Olive oil: This is an interesting addition, and it contributes to the cake’s moistness and adds a subtle fruity note.

Granulated sugar:

Large eggs, room temperature:

Vanilla extract:

Buttermilk, room temperature:

Lemon zest (from 2 lemons):

Fresh lemon juice (from 2 to 3 lemons):

Nonstick baking spray with flour:

For the Lemon Buttercream:

Salted butter, room temperature:

Cream cheese, room temperature:

Lemon zest (from 1 lemon):

Powdered sugar:

Fresh lemon juice (from 1 lemon):

Yellow food coloring, optional: This adds a vibrant yellow color to the frosting, enhancing its visual appeal.

To Assemble:

White chocolate curls, and/or edible flowers:

These ingredients are simple and give a delicious result.

Essential Equipment

You’ll need standard baking equipment. Here’s the list:

Medium bowl:

Large bowl:

Whisk:

Two 8-inch round cake pans:

Parchment paper (optional, but recommended):

Electric stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl):

An offset spatula or butter knife:

A cake plate or stand:

Measuring cups and spoons.

A zester.

A juicer.

This is a basic list.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 stick salted butter (1/2 cup), melted and cooled to room temperature
• 1/2 cup olive oil
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 2 tsp. vanilla extract
• 1 cup buttermilk, room temperature
• 2 Tbsp. lemon zest (from 2 lemons)
• 1/3 cup fresh lemon juice (from 2 to 3 lemons)
• Nonstick baking spray with flour

For the Lemon Buttercream:

• 1 cup salted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1 Tbsp. lemon zest (from 1 lemon)
• 5 1/2 cups confectioner’s sugar
• 3 Tbsp. fresh lemon juice (from 1 lemon)
• 3 to 4 drops yellow food coloring, optional

To Assemble:

• White chocolate curls, and/or edible flowers

These quantities are perfect.

Get all your ingredients ready.