Description
A delightful and refreshing Sunshine Lemon Layer Cake perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (about 2 lemons)
- ½ cup (120 ml) fresh lemon juice
- 1 cup (240 ml) buttermilk, room temperature
- 1 cup (225 g) unsalted butter, softened (for frosting)
- 4 cups (500 g) powdered sugar
- ¼ cup (60 ml) fresh lemon juice (for frosting)
- 1 tbsp lemon zest (for frosting)
- 2–3 tbsp heavy cream (adjust for consistency)
- Thin lemon slices (for decoration)
- Fresh mint leaves (for decoration)
- Edible flowers (optional, for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest and juice.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Divide batter evenly into pans. Bake for 25–28 minutes, until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- Beat butter until creamy for the frosting.
- Gradually add powdered sugar, lemon juice, zest, and cream. Whip until fluffy and spreadable.
- Place one cake layer on a serving plate. Spread frosting evenly.
- Repeat with remaining layers, then frost the outside of the cake.
- Decorate with lemon slices, mint, and edible flowers.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of heavy cream in the frosting for desired consistency.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg