This yummy lemon cake by Preppy Kitchen on YouTube is one of my favorite cake recipes ever! Since I love lemons, I was so excited when I watched this video tutorial, and I knew instantly that I have to give it a try. It was surprisingly good, fluffy, tangy, and soft. You should give it a try, too!
Ingredients:
Lemon cake
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 tablespoons lemon zest
- 3 large eggs
- 1 cup buttermilk
- ¼ cup lemon juice
- 1 tablespoon vanilla extract
Frosting
- 1 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 tablespoon lemon zest
- 7 cups powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
Directions:
Step 1
Preheat your oven to 350°F, then lightly grease two 8-inch round cake pans, line them with parchment paper, and set them aside. In a medium-sized mixing bowl, add the flour, baking powder, baking soda, and salt, then whisk them together until well combined, and set aside. In a mixing bowl, beat the butter over medium speed until creamy, then add the sugar and lemon zest, and continue to beat for about 5 minutes or until light and fluffy. Add the vanilla, then the eggs one at a time, and beat until well combined and fluffy. Stir the buttermilk and lemon juice together, then set them aside. Next, with the mixer on low speed add a third of the flour followed by half of the milk mixture, alternate adding the flour and milk mixture, then continue mixing until well combined. Divide the batter evenly on the prepared cake pans.
[social_warfare]
Step 2
Place the lemon cake in the preheated oven and let them bake for about 35 to 40 minutes, then let them cool for 15 minutes before unmolding them inverted on a wire rack, and let cool completely. While waiting for the cake, prepare the frosting. In a large mixing bowl, beat the butter and cream cheese together at medium speed until creamy and well combined. Add the lemon zest, then beat for about 3 minutes or until light and fluffy. Decrease the speed of the mixer to low, then gradually add the confectioner’s sugar alternately with a little bit of lemon juice, and beat in the vanilla until combined. Increase the speed to medium-low and continue to beat for 1 more minute or until smooth and fluffy. Remove the parchment paper from the cake layers, then lay 1 cake, and top it with about a cup of frosting spreading it smoothly to the edges. Place the second layer of cake on top, then spread the remaining frosting, and decorate with thin lemon slices, and edible flowers, or pipe it with more frosting.
*All image credit belongs to Preppy Kitchen via YouTube. Follow and subscribe to his channel for more!
Light & Fluffy Lemon Cake Recipe
