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Best Lemon Buttermilk Cake

The Best Lemon Buttermilk Cake Recipe Ever! This simple southern lemon layer cake is soft and moist with sharp and sweet freezing.




The Best Lemon Cake Recipe
Ok friends so here's my disclaimer ... When I share classic recipes like this, I don't see the point in adding another recipe to the abyss of the online world, except I can state with some authority that it's the best I've ever made and felt.

Therefore I am very happy to share this lemon layer cake with you today.
It's moist, soft, and very sharp, like a perfect lemon cake.

INGREDIENTS
For Cakes -

  • 2 ¾ cup baking flour, sifted (or 2 ½ cups multipurpose flour + ¼ cup cornflour)
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 cups of granulated sugar
  • 10 tablespoons of unsalted butter, softened
  • 4 large eggs
  • ¼ cup of vegetable oil
  • Zest of 1 lemon (saves juice for freezing)
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of lemon extract
  • 3-5 drops of yellow food coloring * optional
  • 1 ¼ cup of fat pure milk

For Frosting -

  • 1 ½ cup of unsalted butter, mashed (3 sticks)
  • 3 tablespoons of buttermilk
  • 1 ½ tablespoon of lemon juice
  • 5-7 cups of powdered sugar


INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Spray or lubricate two 9-inch round cake pans. Cut 9-inch parchment paper circles, and press on the bottom of each baking sheet. (Track the pan for a perfect circle.)
  2. For Cakes: In a bowl on an electric stand mixer, beat the butter and sugar together until light and fluffy. (Cream: Beat with high heat about 3-5 minutes to break down the sugar crystals.)
  3. Using a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
  4. After butter and sugar are given cream. Rub the mixing bowl with a rubber spatula. Then turn on the mixer and shake it in eggs, oil, lemon zest, vanilla extract, lemon extract, and yellow food coloring.
  5. Rub the bowl again. Turn the mixer back on and add the flour and buttermilk mixture alternately until the two combine well. Turn off the mixer.
  6. Pour the mixture into the two pans that have been prepared. Bake in the middle rack, undisturbed for 30 minutes.
  7. If the center of the cake has expanded, check the cake by inserting a toothpick into the center.
  8. And when it comes out clean, remove it from the oven. And if a toothpick has a mixture on it, then bake it again for 5-10 minutes and check again.
  9. Then let me cool for 10 minutes in the pan. Then carefully turn it over the cooling rack. Remove the wrap and leave to cool.
  10. For Frosting: When the cake has reached room temperature, place the butter in a clean bowl mixer bowl. Beat until fluffy. Then scrape the bowl and turn on low. Mix buttermilk and lemon juice. Then add one cup of powdered sugar at a time, shake to add.
  11. After adding 5 cups of powdered sugar, turn the mixer to beat any grove. Check for freezing consistency. If it's too loose, add another 1-2 cups of powdered sugar and shake until blended.
  12. To Assemble: Transfer one cake to a cake or plate. Take about 2 frozen glasses in the cake. I use a large spatula to spread the frosting out evenly.
  13. Arrange the second cake on top of the frozen layer, being careful to center the cake. Gently press the cake slightly to raise the top part. Then take all the remaining frosting on the cake. Use a spatula to freeze the frosting on the top and bottom.
  14. Rotate the cake holder to smooth the sides with the flat edge of the spatula. Once you are satisfied with the sides, use a spatula to make a dip mark on the cake. Use a wet paper towel to clean the cake holder.
  15. Cover and store at room temperature for up to 4 days, or chill for up to a week. When ready to serve, make sure the cake is at room temperature ... All the classic layer cakes taste the best at room temperature!
This recipe is inspired by a spicy perspective

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