Moist lemon cake topped with tangy lemon buttercream. If you like lemon, you will love this cake!
- FOR THE CAKE:
- 6 cups Flour
- 2 tablespoons baking powder
- 1 teaspoon Salt
- 2 cups Softened butter
- 1-¾ cup Sugar
- 4 whole Eggs
- 1 cup Buttermilk
- ⅓ cups Lemon juice, freshly squeezed
- 1 tbsp Lemon zest
- 2 teaspoons Vanilla
- FOR THE BUTTERCREAM:
- 3 cups Softened butter
- 3 teaspoons Lemon juice, freshly squeezed
- 2 tablespoons Lemon zest
- 6 cups Granulated sugar
- 3 tablespoons Cream
Preheat the oven to 350ºF. Spray three 9-inch cake pans with nonstick spray.
In a large bowl, combine flour, baking powder and salt. Put aside.
In another large bowl, mix butter and sugar until creamy. Stir in eggs, buttermilk, lemon juice, lemon zest and vanilla.
Slowly add the dry ingredients a little at a time until just combined. Do not overmix.
Pour the batter evenly into the cake pans. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, cream the butter, lemon juice and lemon zest until light and fluffy. Add the powdered sugar little by little. Add heavy cream as needed to achieve desired consistency.
Cover the top with the first layer of frosting. Repeat with the second and third coats. Spread the frosting evenly on the sides as well.
Pipe the remaining frosting on top of the cake. Garnish with lemon slices if desired.