If you’re looking for a sunshine-infused dessert that delivers both softness and zing, this Moist Lemon Cake with Buttercream is truly a showstopper. Imagine tender cake layers bursting with lemon flavor, frosted generously with a tangy, silken buttercream that’s as luscious as it is bright. It’s the kind of cake that brings a smile with every forkful, perfect for celebrations, afternoon teas, or simply savoring a sweet moment just because. The fresh lemon juice and zest light up the palate, while the creamy buttercream brings everything together into one unforgettable treat. Here’s how to make, serve, and enjoy this Moist Lemon Cake with Buttercream at its absolute best!
Ingredients You’ll Need
This lineup is refreshingly simple, but don’t let that fool you—each ingredient plays a crucial part in creating the perfect texture, flavor, and color for your Moist Lemon Cake with Buttercream. From real lemons to rich butter, every element counts!
- All-purpose flour: The foundation of your cake, giving it the ideal structure while still keeping it fluffy.
- Baking powder & baking soda: A duo that provides the cake’s beautiful rise and airy crumb.
- Salt: Just a pinch balances the flavor and enhances all the lemony notes.
- Unsalted butter (for both cake and buttercream): Essential for richness and that signature moist crumb; make sure it’s well-softened for easy mixing.
- Sugar: The perfect counterpoint to tart lemons, bringing out sweetness and depth.
- Eggs: Bind everything together, while helping the cake stay light yet satisfyingly moist.
- Buttermilk (or milk + vinegar): Adds subtle tang and moisture, ensuring every bite is tender.
- Fresh lemon juice: Don’t skimp—this is where the true zing comes from for both cake and buttercream.
- Lemon zest: Infuses every bite with fragrant, natural citrus oils.
- Vanilla extract: Layers in warmth and rounds off the sharpness of the lemon.
- Powdered sugar: The key to that dreamy, melt-in-your-mouth buttercream texture.
- Milk or cream: Lets you fine-tune your buttercream, making it easy to spread and irresistibly creamy.
How to Make Moist Lemon Cake with Buttercream
Step 1: Prep and Preheat
Start by preheating your oven to 175°C (350°F). Grease and line two 8-inch round pans with parchment paper so the cakes pop out effortlessly. Prepping your pans sets you up for easy, flawless layers every time—trust me, you’ll thank yourself later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients in advance ensures they’re evenly distributed, which means your Moist Lemon Cake with Buttercream will rise perfectly without any uneven bites.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy—this takes about 3–4 minutes. Don’t rush this step! Incorporating enough air at this stage makes your cake layers ultra-soft and irresistible.
Step 4: Add the Eggs and Flavors
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract, lemon juice, and zest. Your kitchen will instantly smell incredible with all that bright citrus wafting through the air—a signature sign of Moist Lemon Cake with Buttercream on the way!
Step 5: Combine Wet and Dry Ingredients
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently, just until everything is combined. This gentle touch keeps the cake delicate and ensures a gorgeous crumb, without overworking the batter.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared pans and bake for 25–30 minutes. Check with a toothpick—it should come out clean or with just a few moist crumbs. Let the cakes cool in their pans for a few minutes before transferring them to wire racks to cool completely. Patience here means your buttercream won’t melt later!
Step 7: Make the Lemon Buttercream
For the buttercream, beat the softened butter until silky smooth. Gradually add powdered sugar, then add the lemon juice and zest. Adjust the consistency with milk or cream for a luscious, spreadable frosting—tasting as you go, of course. The bright, tangy buttercream is what makes this Moist Lemon Cake with Buttercream shine.
Step 8: Assemble and Frost
Place one cake layer on your serving plate and cloak it with a generous layer of lemon buttercream. Gently set the second layer on top, then smoothly frost the top and sides with the remaining buttercream. For neater slices, chill the assembled cake for 30 minutes. But if you can’t wait, dig in right away!
How to Serve Moist Lemon Cake with Buttercream
Garnishes
Dress up your cake with some extra lemon zest sprinkled on top, delicate curls of candied lemon peel, or a few edible flowers for a fresh, vibrant look. These small touches make the Moist Lemon Cake with Buttercream feel extra special and celebration-worthy!
Side Dishes
This cake is lovely with a scoop of vanilla ice cream, a dollop of whipped cream, or even fresh berries like raspberries or blueberries on the side. The tartness of berries or the coolness of ice cream pairs perfectly with the citrusy richness of the cake.
Creative Ways to Present
Try serving individual wedges on pretty dessert plates, or cut the cake into small cubes for a party platter. For a twist, layer slices in parfait glasses with remnant buttercream and berries for an elegant, deconstructed dessert—all with the classic flavor of Moist Lemon Cake with Buttercream.
Make Ahead and Storage
Storing Leftovers
Leftover Moist Lemon Cake with Buttercream will keep beautifully! Simply cover the cake tightly or transfer slices to an airtight container, then store it in the refrigerator for up to 4–5 days. The flavors often deepen and meld together as it sits—a delicious bonus.
Freezing
If you want to make the cake or buttercream ahead, both can be frozen. Wrap unfrosted cake layers securely in plastic wrap and foil, then freeze for up to 2 months. The finished, frosted cake can also be frozen in slices; just give them a little time to come to room temperature before serving for the best texture and flavor.
Reheating
Cake is best at room temperature. If you’ve stored it in the fridge or freezer, let slices sit out for about 30 minutes to soften the buttercream and bring back the original moist, tender crumb. Avoid microwaving, as this may melt the lovely buttercream.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for its vibrant flavor and natural aroma. Bottled juice lacks the same zest and can alter the taste of the Moist Lemon Cake with Buttercream.
What if I don’t have buttermilk?
No worries! Simply mix regular milk with a teaspoon of vinegar or lemon juice, let it sit for a few minutes, and you’ll have a perfect buttermilk substitute.
Can I make this cake gluten-free?
Yes! Use a trusted 1:1 gluten-free flour blend in place of all-purpose flour. The Moist Lemon Cake with Buttercream will still be flavorful and tender—just keep an eye on the texture and baking time.
How do I know if my cake is fully baked?
Insert a toothpick into the center of the cakes. If it comes out clean or with just a few moist crumbs (no wet batter), your cake layers are done and ready to cool.
Can I make the buttercream ahead of time?
Absolutely! The lemon buttercream can be made up to several days ahead. Store it in an airtight container in the fridge and let it soften at room temperature before re-whipping lightly and frosting your Moist Lemon Cake with Buttercream.
Final Thoughts
This Moist Lemon Cake with Buttercream is a bright, irresistible treat guaranteed to impress your friends, your family, and, most importantly, yourself. Don’t wait for a special occasion—give it a try, and prepare for a slice of pure happiness!