Prep 1 hr 15 mins
Cook 50 mins
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. ** See my buttercream recipe to use in this recipe. This is from Country Living.
- 3 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup butter, softened
- 2 1⁄2 cups sugar
- 5 eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup lemon juice
- 3⁄4 cup buttermilk
- lemon curd, raspberry jam or icing
- 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.
- 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.