A delightful cake with a zesty lemon flavor and a creamy buttercream frosting.
50 minutes
A delightful cake with a zesty lemon flavor and a creamy buttercream frosting.
Unsalted Butter, softened, plus extra for pan
0 oz
All Purpose Flour, plus extra for pan
0 oz
cups
Lemon Juice, for cake
tablespoons
teaspoons
teaspoons
Kosher Salt, plus a pinch for frosting
teaspoons
cups
Finely Grated Lemon Zest, plus 1 tsp for frosting
teaspoons
Large Eggs, room temperature
each
Confectioners’ Sugar
cups
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.
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.
Mix just until the ingredients are combined once flour is added to avoid overdeveloping the gluten and resulting in a dense cake.
Beat butter and sugar until light and fluffy to incorporate air and achieve a lighter cake crumb.
Beat butter until creamy before gradually adding powdered sugar, and cautiously add lemon juice or zest to maintain frosting structure.
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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