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    Zesty Lemon Buttercream Cake

    clock-icon50 minutes
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    Pixicook editorial team

    A delightful cake with a zesty lemon flavor and a creamy buttercream frosting.

    Ingredients for Zesty Lemon Buttercream Cake

    units in
    USchevron
    units in
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    serves
    9 peoplechevron
    serves
    9 peoplechevron

    Unsalted Butter, softened, plus extra for pan

    0 oz

    Substitute chevron-down

    All Purpose Flour, plus extra for pan

    0 oz

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Lemon Juice, for cake

    tablespoons

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Kosher Salt, plus a pinch for frosting

    teaspoons

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Finely Grated Lemon Zest, plus 1 tsp for frosting

    teaspoons

    Substitute chevron-down

    Large Eggs, room temperature

    each

    Substitute chevron-down

    Confectioners’ Sugar

    cups

    Substitute chevron-down

    How to Make Zesty Lemon Buttercream Cake

    1. Prep the Pan

    Preheat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment, grease with butter, and dust with flour.

    2. Mix Dry Ingredients

    Whisk together 3 cups flour, baking powder, baking soda, and 1 tsp salt in a medium bowl.

    3. Cream Butter and Sugar

    In a stand mixer with a paddle attachment, beat 1 cup butter, 2 cups granulated sugar, and 4 tsp lemon zest for 5 minutes until light. Add eggs one at a time, mixing for 30 seconds after each.

    4. Combine Mixtures

    On low speed, alternately add dry ingredients and 1 1/3 cups milk mixed with 1/4 cup lemon juice to the creamed mixture in three parts. Stir with a spatula until just combined.

    5. Bake the Cake

    Pour the batter into the pan, smooth the top, and tap to release air bubbles. Bake for 35-40 minutes until golden. A tester should come out clean. Cool completely on a rack.

    6. Make the Frosting

    For the frosting, cream 3/4 cup butter, 2 cups confectioners’ sugar, 1 tsp lemon zest, and a pinch of salt in a stand mixer. Gradually add 3 tbsp lemon juice until fluffy, 5 minutes, adding more juice for desired consistency.

    7. Frost and Finish

    Spread the frosting on the cooled cake. Serve immediately or store covered at room temperature for up to 2 days.

    Pitfalls and tips

    Ingredient Temperatures

    For a smooth, emulsified batter, ensure all ingredients, particularly eggs and butter, are at room temperature. Cold ingredients can cause the batter to curdle, affecting the final texture.

    Don’t Overmix

    Mix just until the ingredients are combined once flour is added to avoid overdeveloping the gluten and resulting in a dense cake.

    Creaming Process

    Beat butter and sugar until light and fluffy to incorporate air and achieve a lighter cake crumb.

    Buttercream Technique

    Beat butter until creamy before gradually adding powdered sugar, and cautiously add lemon juice or zest to maintain frosting structure.

    Alternate Dry and Wet Ingredients

    Start and end with dry ingredients when combining them into the creamed mixture to prevent batter separation and ensure consistent texture.


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