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Cake Ingredients

  • 3 C flour
  • 2 Tbsp baking powder
  • 1 tsp kosher salt
  • 2 C unsalted sweet cream butter, softened to room temperature
  • 1 3/4 C sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 C buttermilk
  • 1 Tbsp lemon zest
  • 1/3 C fresh lemon juice
  • 3 9 inch round cake pans

Lemon Frosting ingredients:

  • 3 C unsalted sweet cream butter, softened
  • 6 C powdered sugar
  • 2 tbsp lemon zest
  • 3 tsp fresh lemon juice
  • 3-6 tbsp heavy whipping cream
  • 1 large piping bag fitted with a star tip
  • Lemons


Cake Directions

  • Preheat oven to 350 and spray the cake pans with pam baking spray
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Using a standing mixer, beat the butter and sugar together creamy.
  • Beat in the eggs and vanilla extract until combined.
  • With the mixer on low speed, 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.

  • Pour batter evenly into cake pans.
  • Bake for around 21-26 minutes or until the cakes are baked through.

Frosting Directions

  • Using a standing mixer, cream together all ingredients until stiff and smooth peaks form
  • Using a cake slicer, slice a thin layer off the tops of the cakes to create a flat surface.
  • Place 1 cake layer on your serving plate.
  • Evenly cover the top with about 1 cup of frosting.

  • Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting.
  • Top with the third cake layer.
  • Spread the remaining frosting all over the top and sides.
  • Scoop remaining frosting into the piping bag and pipe dollops all over the cake
  • Pipe larger dollops of frosting onto the top of the cake
  • Place the sliced lemons in between the larger dollops
  • Cut and enjoy!


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