Zesty Lemon Cake (Print View)
Soft and bright lemon cake packed with zest and poppy seeds, layered with smooth frosting made with lemon butter.
# What You'll Need:
→ Cake
01 -
1 3/4 cup white sugar
02 -
1 Tbsp baking powder
03 -
1/2 tsp salt
04 -
Zest from 1 lemon (just the thin yellow outer layer)
05 -
3 cups cake flour (or use all-purpose flour)
06 -
1 cup softened unsalted butter
07 -
4 large eggs, at room temp
08 -
2 tsp lemon flavor paste (optional)
09 -
1 cup tart buttermilk
10 -
1/3 cup freshly squeezed lemon juice
→ Frosting
11 -
1 full cup soft unsalted butter
12 -
6 cups powdered sugar, sifted clear of clumps
13 -
A small drop of yellow gel coloring (optional)
14 -
6-8 Tbsp freshly squeezed lemon juice
15 -
1/4 cup crunchy poppy seeds
→ Garnish
16 -
Paper-thin slices of lemon
17 -
Fresh mint sprigs
# Directions:
01 -
Turn your oven to 350°F (175°C). Coat three 9-inch pans with a layer of butter or spray and a touch of flour to keep from sticking, then add parchment on the bottom.
02 -
In a mixing bowl, blend together flour, salt, and baking powder using a whisk. Set it nearby.
03 -
Pulse white sugar with lemon zest in a food processor until it combines and feels moist, with a pale yellow color.
04 -
Using a stand mixer, beat butter and lemon sugar for 3 full minutes until fluffy, scraping the sides so everything mixes nicely.
05 -
Mix eggs into the batter one by one. Scrape the bowl's edges after each egg. Toss in lemon paste if you want that extra boost.
06 -
Turn the mixer to low before mixing in the flour blend. Don't let it overmix! Slowly work in lemon juice and buttermilk just until smooth.
07 -
Evenly pour batter into your pans. Bake for about 23-25 minutes or until a toothpick poked in the middle comes out dry. Carefully avoid overbaking!
08 -
Let the cakes rest in their pans on a rack. Once they're completely cool, gently flip them out and peel off the parchment.
09 -
Whip butter and powdered sugar together. Slowly add lemon juice until the frosting's spreadable. Toss in some poppy seeds and beat until smooth. Add yellow coloring for a hint of sunshine if you'd like.
10 -
Stack your cake layers with frosting in between each one. Coat the outside all around, and top it off with mint and thin lemon slices.
# Notes:
01 -
When zesting lemons, skip the bitter white and stick to the yellow peel using a vegetable peeler.
02 -
The cakes bake fast since the layers are thin, so keep an eye out while baking.
03 -
If the frosting feels too heavy, loosen it with more lemon juice or thicken it by adding powdered sugar.