Lemon Buttercream Cake Recipe for Summer

Get ready for a slice of summer bliss with this Lemon Buttercream Cake Recipe. This homemade summer cake is perfect for family gatherings and sunny picnics. I remember one summer when my son, Alex, and I baked this cake together, and it quickly became a family favorite. The bright lemon flavor paired with creamy icing makes it a delightful treat that everyone will love.

Why You’ll Love It

• It’s light and refreshing, perfect for warm days.
• The lemon filling adds a zesty twist that brightens up any occasion.
• The buttercream icing is smooth and sweet, making it irresistible.

Pure Comfort

This cake is pure comfort food, bringing back memories of summer barbecues and birthday parties. Every bite is like a warm hug, reminding you of sunny days and laughter.

What You Need

• 2 1/2 cups all-purpose flour – plus extra for dusting
• 2 cups granulated sugar – divided
• 1 cup unsalted butter – softened
• 4 large eggs – room temperature
• 1 cup milk – room temperature
• 1/4 cup fresh lemon juice – about 2 lemons
• 2 tbsp lemon zest – freshly grated
• 2 tsp baking powder – for leavening
• 1/2 tsp salt – to enhance flavor
• 4 cups powdered sugar – for buttercream
• 2 tbsp heavy cream – for buttercream
• 1 tsp vanilla extract – for flavor

Time to Cook

Prep: 30 minutes | Cook: 25 minutes | Total: 1 hour | Difficulty: easy | Make-Ahead: yes

Steps to Make It

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and 1 3/4 cups of granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk, lemon juice, and lemon zest until combined.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. While the cakes cool, make the buttercream by beating together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
11. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of buttercream on top.
12. Place the second cake layer on top and frost the top and sides with the remaining buttercream.
13. Decorate with additional lemon zest or slices if desired.

Make It Perfect

• Use fresh lemons for the best flavor in your lemon cake with icing.
• Make sure your ingredients are at room temperature for a smoother batter.
• If you want to add a lemon filling cake layer, simply slice one of the cakes in half and add a layer of buttercream and lemon curd in between.

Mix It Up

• Try adding poppy seeds for a fun texture.
• Swap out the lemon for lime for a different citrus twist.
• For a chocolate lover’s version, add cocoa powder to the buttercream for a chocolate lemon cake.

Perfect Partners

• Pair this cake with a refreshing glass of iced tea.
• Serve with fresh berries for an extra fruity touch.
• A scoop of vanilla ice cream makes it a delightful dessert.

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FAQs

Conclusion

This Lemon Buttercream Cake Recipe is sure to become a favorite in your home as it has in ours. With its bright flavor and creamy icing, it is the perfect homemade summer cake to share with family and friends. So grab your ingredients and get baking, because this lemon cake topping will have everyone coming back for seconds.

Lemon Buttercream Cake Recipe for Summer

Get ready for a slice of summer bliss with this Lemon Buttercream Cake Recipe. The bright lemon flavor paired with creamy icing makes it a delightful treat that everyone will love.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 minute min

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• 9-inch round cake pans
• Large bowl
• mixing spoon
• Wire rack

Ingredients

  

Cake Ingredients

• 2 1/2 cups cups all-purpose flour plus extra for dusting
• 2 cups cups granulated sugar divided
• 1 cup cups unsalted butter softened
• 1 cup cups milk room temperature
• 1/4 cup cups fresh lemon juice about 2 lemons
• 2 tbsp tablespoons lemon zest freshly grated
• 2 tsp teaspoons baking powder for leavening
• 1/2 tsp teaspoons salt to enhance flavor
• 4 cups cups powdered sugar for buttercream
• 2 tbsp tablespoons heavy cream for buttercream
• 1 tsp teaspoons vanilla extract for flavor

Instructions

 

• Preheat your oven to 350°F and grease two 9-inch round cake pans.
• In a large bowl, cream together the softened butter and 1 3/4 cups of granulated sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the milk, lemon juice, and lemon zest until combined.
• In another bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• While the cakes cool, make the buttercream by beating together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
• Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of buttercream on top.
• Place the second cake layer on top and frost the top and sides with the remaining buttercream.
• Decorate with additional lemon zest or slices if desired.

Keyword buttercream, Cake, dessert, lemon, Summer