Lemon Layer Cake
A light and zesty lemon layer cake, perfect for summer. Layers of moist lemon cake are separated by a tangy lemon curd and topped with a fluffy lemon buttercream frosting.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 4 large eggs
- 1 cup lemon juice
- 1 cup lemon zest
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Notes
This cake is best served the day it is made, but can be stored in an airtight container at room temperature for up to 3 days.