This is a great tangy lemon cake recipe . . . if I don’t say so myself! Humble much? In this video you will learn how to make and decorate a lemon cake . . . perfect for summer . . . while it’s still here! So get watching!
How to Make Lemon Cake
- 1 cup butter (240g)
- 2 cups granulated sugar (400g)
- 3 cups all-purpose flour (360g)
- 4 eggs
- 1 cup buttermilk (250mL)
- 1 tablespoon baking powder (15mL)
- ½ teaspoon salt (2.5mL)
- 1 teaspoon vanilla extract (5mL)
- 2 tablespoons lemon juice (30mL)
- zest of 3 lemons
- 3 lemons for garnishing
- raspberries for garnishing
- buttercream (Our vanilla buttercream ))
In a medium bowl, combine flour, baking powder and salt. Set aside. Cream butter and sugar in mixer until light and fluffy. Slowly add eggs, one at a time and incorporate. Add vanilla, zest and lemon juice. Mix. Add half of the flour mixture and slowly incorporate. Add half of the buttermilk. Repeat until flour and buttermilk is completely incorporated.
Prepare cake pans for batter by using butter or a non stick spray. Bake at 350F for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Allow cake to cool to room temperature before decorating.
Prepare buttercream for the filling and decorating. You can use any technique for decorating the cake, and what you see in the video is a rustic, “splatter” effect on the cake.
To provide a pleasing visual element, top with raspberries or other colorful fruit.