This luscious lemon cake recipe features tender, fluffy layers filled with lemon cream cheese frosting. Covered in frosting rosettes and fresh lemon slices, it’s bright, zingy and full of summer sunshine!
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour. The cake may turn out just slightly less tender, but the difference will be minimal.
Can I substitute Greek yogurt for the buttermilk?
Absolutely! Plain Greek yogurt is an ideal substitute for buttermilk in baking recipes. Just make sure it’s not flavored or sweetened.
My cake batter looked curdled and separated after adding the eggs. Is that ok?
Don’t worry, it’s perfectly normal for the batter to appear curdled after adding the eggs. Just keep mixing and it will come together in the next steps. Those eggy bits will bake up nice and tender.
Do I have to make the frosting lemon-flavored?
Feel free to customize the frosting to your liking! You can leave out the lemon zest and juice for a creamy vanilla frosting, or even add a different citrus like orange. Get creative!
Should I use a hand mixer or a stand mixer for the frosting?
You can make the frosting by hand with a mixer, but using a stand mixer makes things easier since the frosting takes a few minutes of continuous beating. Just be careful not to overbeat.
How do I stop the frosting from getting too soft?
If your frosting starts getting too warm and loose while frosting the cake, pop it in the fridge for 5-10 minutes to firm it up before finishing decorating.
Can I garnish with something other than lemon slices and pansies?
Absolutely! Some other pretty options are edible flowers, lemon thyme sprigs, grated lemon zest, or candied lemon slices.
What should I store leftover cake in?
Cover any leftover cake tightly and store in the refrigerator. Place leftover frosting in an airtight container in the fridge as well. The frosted cake will last 3-4 days stored properly.
Ingredients:
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