This lemon cake from scratch is bursting with lemon flavor! With a lemon cake base, lemon filling and lemon buttercream, you’ll have the perfect cake to get everybody in the mood for spring.
This lemon cake from scratch tastes as bright and cheerful as it looks! Lemon is such a simple yet powerful flavor that always makes for a decadent treat. Spring and soon to be summer are upon us, and nothing says warm weather like this delicious cake. Here’s how to totally ‘WOW’ your guests (or maybe just your family!) with the best lemon cake EVER.
This cake is completely from scratch and it SHOWS. The cake base is simple – cream the butter and the sugar together and slowly start incorporating the rest of the ingredients. We like to use a stand mixer or handheld mixture for this, to make the cake as smooth and delicious as possible. Make sure that you don’t over mix the batter once all the ingredients are in, though; this cake is slightly dense and should not be beaten too much.
This filling may seem complicated, but it’s not at all. And honestly, this is probably the best part about this cake. The slightly sweet lemon flavor of the cake paired with the punch of the tangy lemon filling is truly what makes this cake the best.
A trick for the lemon curd filling: Make sure you’re constantly stirring the saucepan as you heat the lemon mixture, and incorporate the tempered eggs slowly. We had to take our pan off the heat as we were pouring in the egg mixture, to make sure that the eggs wouldn’t cook inside the pan.
Tempering eggs, I thought, seemed like a tricky thing. But, if you’re careful, it’s really simple. If you add just the smallest amount of the boiling lemon mixture to your egg yolks as they’re beating, it will slowly warm up the eggs and ensure a smooth filling. No one wants cooked eggs in their lemon curd!
This lemon buttercream frosting is one of the simplest parts of the recipe. To make any buttercream, it’s best to beat the butter until fluffy and almost white in appearance first. Then, start slowly adding the powdered sugar. This recipe calls for roughly 7 ½ cups of sugar, but depending on how thick or thin you want your frosting, this amount may vary. To make the perfect consistency every time, we add the powdered sugar and the other ingredients alternately. Then, after letting it beat until fluffy, we either add more milk or more powdered sugar in little bits to get the consistency we need so that the frosting spreads smoothly.