Best Lemon Cake Recipe For Decorating

lemon cake

Charles Schiller

The buttermilk in this luscious lemon cake produces a moist yet fluffy crumb. Time-saver: For cake anytime, make this ahead and freeze it. Wrap completely cooled layers well in plastic wrap; store frozen for up to 4 months. Thaw and frost as desired.

Cal/Serv: 458

Yields: 1

Prep Time: 1 hour 15 mins

Cook Time: 0 hours 50 mins

Total Time: 2 hours 25 mins

3 c. cake flour

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 c. butter

2 1/2 c. sugar

5 eggs

1/2 tsp. vanilla extract

1/4 c. lemon juice

3/4 c. Buttermilk

Filling:

Lemon curd, raspberry jam, or icing

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.
Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.
Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
Nutritional information is based on one 2-inch slice of cake.
How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io