★Ingredients
1 ½ cups (300g) granulated sugar
2 ½ cups (300g) cake flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup (120ml) unsalted butter, softened
1 cup (240ml) buttermilk
⅓ cup (80ml) vegetable oil
1 tbsp lemon zest
4 large eggs
1 tsp vanilla extract
¼ cup (60ml) fresh lemon juice
For the Frosting*
6 cups (720g) powdered sugar
1 ½ cups (340g) unsalted butter, softened
¼ cup (60ml) fresh lemon juice
2-3 tbsp heavy cream or milk (to adjust consistency)
1 tbsp lemon zest
★Instructions
- Prepare the Cake Batter*
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, softened butter, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and creamy.
- Bake the Cake*
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Frosting*
In a large mixing bowl, beat the softened butter on medium speed until creamy.
Gradually add in the powdered sugar, one cup at a time, mixing well after each addition.
Add the lemon juice and lemon zest, continuing to beat until light and fluffy.
If the frosting is too thick, add heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency.
- Assemble the Cake*
Once the cakes have cooled completely, place one layer on a serving plate.
Spread a generous amount of lemon frosting on top of the first layer.
Place the second cake layer on top and frost the top and sides of the cake.
Optionally, garnish with extra lemon zest for decoration.
Enjoy!