Lemon cake with lemon buttercream

Name: Lemon cake with lemon buttercream
Ingredients: 3 cups cake flour (or 2 3/4 cups all purpose flour); 4 teaspoons baking powder; 1/2 teaspoon salt; 1-2 tablespoons lemon zest; 1/2 cup (1 stick) butter, softened; 2 cups sugar; 4 eggs, room temperature; 1 cup milk; 1/2 cup applesauce; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/2 cup (1 stick) butter, softened at room temperature (don’t use microwave – if you are in a hurry, just cut butter in to cubes to speed softening); 1/4 teaspoon salt (IF using unsalted butter); 3 cups powdered sugar; 2 tablespoons lemon juice; 1 tablespoon milk (or another tablespoon lemon juice for a more lemony frosting)

chinesegrandma.com

Light and moist lemon cake with creamy buttercream—substituting applesauce for half the butter yields surprising results! Perfectly balanced, it lasts beautifully for days.

View full recipe on chinesegrandma.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at chinesegrandma.com.

Share this recipe:

Cooking tools:

Ingredients

3 cups cake flour (or 2 3/4 cups all purpose flour)
4 teaspoons baking powder
1/2 teaspoon salt
1-2 tablespoons lemon zest
1/2 cup (1 stick) butter, softened
2 cups sugar
4 eggs, room temperature
1 cup milk
1/2 cup applesauce
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup (1 stick) butter, softened at room temperature (don’t use microwave – if you are in a hurry, just cut butter in to cubes to speed softening)
1/4 teaspoon salt (IF using unsalted butter)
3 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon milk (or another tablespoon lemon juice for a more lemony frosting)