Description
A moist and fluffy lemon cake with a velvety crumb, bursting with citrus flavor and topped with a creamy lemon frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- Yellow food coloring (optional)
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tbsp fresh lemon juice (for frosting)
- 1 tsp lemon zest (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Add food coloring if desired.
- Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, then lemon juice and zest, mixing until creamy.
- Frost the cooled cakes, stacking them and covering the top and sides with the lemon cream cheese frosting.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- For extra lemon flavor, brush cake layers with lemon syrup before frosting.
- Refrigerate leftovers for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
