Lemon Cake with Buttercream Frosting Recipe
Light lemon cake with three layers, creamy buttercream frosting, perfect for special occasions or casual gatherings. Made with Swans Down® Cake Flour and fresh lemons.
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Cooking tools:
- Stand mixer
- Sifter
- Microplane
- Cake pan
- Offset spatula
- Pastry brush
- Cooling rack
- Fine-mesh sieve
- Slotted spoon
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Parchment paper
- Paper towel
- Toothpick
- Oven
- Stove
- Refrigerator
Ingredients
- Cake
- 3 1/4 cup + 2 tablespoons Swans Down® Cake Flour, sift before measuring
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon, finely minced
- 1/3 cup fresh lemon juice (2 to 3 lemons)
- Lemon Syrup
- Zest of 2 lemons (long strips, minimal white pith)
- 1 cup water, divided
- 1/2 cup sugar + extra for coating lemon zest garnish
- Buttercream Frosting
- 4 sticks (1 pound) unsalted butter, room temperature
- 1 cup confectioners’ sugar, sift before measuring
- 2 tablespoons heavy cream (or milk)
- 2 cups lemon curd
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