Amazing Lemon Cake
This Amazing Lemon Cake is seriously divine! Light and moist lemon cake filled with lemon curd and topped with a lemony buttercream. Easy and delicious!
Servings: 8 servings
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup vegetable or canola oil
- 1½ cups granulated white sugar
- 4 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 2 Tbsp pure lemon extract
- 1/3 cup lemon zest (from about 3-4 medium lemons)
- 3¼ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1¼ cups buttermilk, at room temperature
For Filling and Frosting:
- 1 cup lemon curd, prepared
- ½ cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1/4 cup freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 1 Tbsp lemon zest
- 4-5 cups confectioners' sugar
Instructions
- Preheat oven to 350° degrees F. Lightly grease the bottom of two 9" round cake pans with cooking spray. Add a parchment paper round to the bottom of each pan, then grease the parchment round and the sides of the pan with more cooking spray; set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar over medium-low speed until creamy and smooth, about 1-2 minutes. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla and lemon extracts and lemon zest. Scrape down the bottom and sides of the bowl as needed with a rubber spatula.
- In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add some of the dry mixture to the wet mixture, mixing on low speed to combine. Alternate that by adding in some buttermilk and mixing on low speed to combine. Alternate adding in the dry and the buttermilk until a smooth batter comes together.
- Divide the batter evenly among the two pans. Bake for approximately 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
- For the frosting: In a clean bowl of a stand mixer, cream together the butter, cream cheese, and vanilla extract together with the paddle attachment until smooth, about 1 minute. Add in the lemon zest and mix well. Gradually add in the powdered sugar, alternating with the lemon juice, until a soft and spreadable frosting is achieved.
- For assembly: Place a cake layer onto a cake plate. Spread with 1 cup of the lemon curd. Top with the remaining cake layer. Top with the icing and cover the cake with the icing. Decorate as desired. Cakes can be stored in the fridge airtight.