Have You Ever Had The Pleasure of Eating a Piece of This Kind of Cake?
This is the type of cake I reserve for a very special occasion. I’m not one to make 3-layer cakes often, but when I do, it’s for something truly special, like a birthday or a significant celebration. There’s just something impressive about a towering, fluffy 3-layer cake that makes it worth the extra effort. For everyday treats, I’ll stick to simpler bakes like a no-layer milk cake, but this lemon cake—well, it’s in a league of its own. The bright, tangy lemon flavor combined with the richness of cream cheese frosting is always a hit. It’s one of those desserts that make the event feel extra special, and seeing the smiles when it’s served makes the effort all the more rewarding.
Did You Know?
Lemons are packed with vitamin C and other antioxidants that are beneficial for your health. Using real lemon juice and zest in baking not only provides a natural, vibrant flavor but also adds a subtle nutritional boost. The zest of a lemon contains essential oils that are responsible for the fruit’s intense citrus aroma, making it a powerful ingredient in both the cake and the frosting.
Yield: 12-14 servings
Ingredients:
Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Lemon Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (optional, for consistency)
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Personal Tip: Ensure the cake pans are well-greased and floured to prevent sticking and allow for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Personal Tip: Whisking the dry ingredients together ensures even distribution of the leavening agents.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Personal Tip: Beating the butter and sugar thoroughly creates a light and airy texture, which is key for a fluffy cake.
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Personal Tip: Adding the eggs one at a time helps to keep the batter smooth and well-emulsified.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Personal Tip: Overmixing can cause the cake to become dense; mix just until the ingredients are incorporated.
Divide the batter evenly among the prepared cake pans.
Personal Tip: Use a kitchen scale to divide the batter evenly, ensuring uniform cake layers.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Personal Tip: Cooling the cakes in the pans for a few minutes helps them set before transferring to a rack to finish cooling.
Make the Lemon Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Personal Tip: Make sure both the cream cheese and butter are at room temperature for a smooth frosting.
Gradually add the powdered sugar, beating on low speed until fully incorporated.
Personal Tip: Beat on low speed initially to avoid powdered sugar clouds, then increase the speed for a fluffier frosting.
Stir in the fresh lemon juice, lemon zest, and vanilla extract. Beat on medium speed until the frosting is light and fluffy.
Personal Tip: If your frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon cream cheese frosting on top.
Personal Tip: Use an offset spatula to evenly spread the frosting for a smooth finish.
Place the second cake layer on top and repeat the frosting process.
Personal Tip: Apply a thin crumb coat first to catch any loose crumbs, then apply the final layer of frosting.
Add the third cake layer and frost the top and sides of the cake with the remaining frosting.
Personal Tip: For a decorative finish, use a piping bag to add swirls or rosettes on top of the cake.
For an extra touch, garnish with additional lemon zest or thin slices of lemon.
Personal Tip: Garnishing with lemon slices adds a fresh, vibrant look to the cake.
Serve:
Slice and serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator.
Personal Tip: Let the cake come to room temperature before serving to enhance the flavor and texture.
Nutritional Information (Per Serving): Calories: 520, Protein: 5g, Carbohydrates: 68g, Sugars: 52g, Total Fat: 26g, Saturated Fat: 15g, Sodium: 320mg, Fiber: 1g
Kitchen Tips, Great Ideas, How to Save Money
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Fresh Lemons: Always use fresh lemons for the juice and zest. The flavor is far superior to bottled lemon juice and adds a fresh, bright taste to both the cake and frosting.
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Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before baking. This helps the ingredients blend more easily and results in a smoother batter.
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Zesting Tips: When zesting lemons, be careful not to zest too deep into the pith (the white part), as it can be bitter. Use a microplane or fine grater for the best results.
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Frosting Consistency: If your frosting is too thin, add more powdered sugar. If it’s too thick, add a bit of heavy cream or milk until you reach the desired consistency.
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Layering Tip: For a professional look, use a serrated knife to level the tops of your cake layers before assembling. This ensures that your cake layers are even and stable.
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Freezing Cake Layers: You can bake the cake layers in advance and freeze them, tightly wrapped in plastic wrap, for up to 2 months. Thaw in the refrigerator before frosting.
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Garnishing: Consider decorating the cake with edible flowers, additional lemon zest, or even a light dusting of powdered sugar for an elegant presentation.
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Storage: Store the cake in the refrigerator due to the cream cheese frosting. Allow it to come to room temperature before serving for the best texture and flavor.
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Eco-Friendly Baking: Use organic lemons and other ingredients to reduce your environmental impact. You can also compost the lemon peels after zesting to minimize waste.
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Cost-Saving Tips: Buy lemons in bulk when they’re in season, and make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
What About Lemons?
Lemons are grown in many warm, sunny climates around the world, including the Mediterranean, California, and parts of South America. There are several varieties of lemons, each with its own unique flavor profile. The most common type is the Eureka lemon, which is what you typically find in grocery stores. Meyer lemons, a cross between a lemon and a mandarin orange, are sweeter and less acidic, making them a popular choice for desserts. There’s also the Lisbon lemon, which is similar to the Eureka but has a thicker skin and fewer seeds. No matter the variety, lemons are prized for their bright, tangy flavor and are a staple in kitchens worldwide.