• Tips From Pips

Lemon Double-Layer Cake


Ingredients:

Cake:

  • 3 cups all-purpose flour

  • 3 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup butter, softened at room temperature

  • 1 1/2 cups granulated sugar

  • 3 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1 cup buttermilk, at room temperature (make your own -see below) **

  • 1 Tablespoon lemon zest (about 2 lemons)

  • 1/3 cup fresh lemon juice (about 2 lemons)

Buttercream Cream cheese Frosting:

  • 1 cup butter, softened at room temperature

  • 8 ounces cream cheese, softened at room temperature

  • 5 cups confectioners’ sugar

  • 2 Tablespoons fresh lemon juice

  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350°F. Grease two 9-inch cake pans or line with parchment paper.

  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

  3. Using a mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Beat in the eggs one at a time and add vanilla extract until well blended. Add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. The batter will be thick.

  4. Pour batter evenly into cake pans. Bake for around 30-35 minutes or until the cakes are baked through. Allow cakes to cool completely in the pans on a wire rack.

  5. While the cakes are cooling go ahead and make the frosting:

  6. In a mixing bowl beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined.

  7. Add confectioners’ sugar, lemon juice, and vanilla extract. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet.

  8. Once the cakes are completely cooled, frost and assemble the two layers.

  9. Refrigerate for at least 1 hour before serving. Store covered in the refrigerator.


**To make your own Buttermilk — 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup OR 1 Tablespoon lemon juice + enough milk to measure 1 cup. **


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