Lemon Cake with Cream Cheese Buttercream
Rich and moist lemon cake with a delicious homemade cream cheese buttercream.
Servings: 10 servings
Calories: 620kcal
Ingredients
- 3 cups all-purpose flour
- 3/4 cup vegetable oil
- 1 cup buttermilk
- juice and zest of 2 lemons
- pinch of salt
- 1 tbsp baking powder
- 1 and 3/4 cups sugar
- 1 tsp vanilla extract
- 4 eggs
Cream Cheese Buttercream:
- 8 ounces cream cheese
- 4 ounces unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp whole milk
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, sift the all purpose flour, baking powder, and salt.
- In a separate bowl, combine the vegetable oil, eggs, vanilla extract, buttermilk, lemon juice, lemon zest, and sugar.
- Add the flour mixture to the wet mixture and mix until well incorporated. Do not overmix.
- Distribute the batter amongst 3-8 inch buttered cake pans.
- Bake for 20 minutes or until fully cooked through.
- Let the cakes cool completely.
- To make the cream cheese buttercream, mix the unsalted butter and cream cheese on high speed for 2-3 minutes. Add the powdered sugar, lemon zest, vanilla extract, and milk. Mix for an additional 2-3 minutes on high speed or until nice and fluffy.
- Frost the cake and enjoy!
Video
Nutrition
Calories: 620kcal | Carbohydrates: 67g | Protein: 8g | Fat: 36g | Saturated Fat: 24g | Cholesterol: 117mg | Sodium: 127mg | Potassium: 249mg | Fiber: 1g | Sugar: 37g | Vitamin A: 725IU | Vitamin C: 0.3mg | Calcium: 120mg | Iron: 2.3mg