Ingredients
Lemon Buttermilk Cake
- 3 cups (360 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp fresh lemon zest
- 2 tsp pure vanilla extract
- 1 cup (240 ml) full-fat buttermilk, room temperature
- ¼ cup (60 ml) fresh lemon juice
- Optional: 2 tbsp neutral vegetable oil (recommended for an even softer crumb)
Strawberry Buttercream
- 1½ cups (340 g) unsalted butter, softened
- 5 cups (600 g) powdered sugar
- ½ cup freeze-dried strawberry powder
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of fine salt
Lemonade Glaze
- 1½ cups powdered sugar
- 3 tbsp fresh lemon juice
- 1 tbsp frozen lemonade concentrate
Decoration
- Fresh strawberries
- Thin lemon slices
- Candied lemon peel curls
- Freeze-dried strawberry crumbs
- Fresh mint leaves
Instructions
Step 1
Preheat oven to 350°F (175°C).
Grease three 8-inch cake pans.
Line the bottoms with parchment paper.
Lightly dust with flour.
Step 2
Whisk together
- flour
- baking powder
- baking soda
- salt
Set aside.
Step 3
Beat butter alone for 1 minute.
Gradually add sugar.
Continue mixing for 5 minutes until pale and fluffy.
Don’t shorten this step.
It creates the cake’s soft texture.
Step 4
Add eggs one at a time.
Beat well after each addition.
Mix in
- vanilla
- lemon zest
Step 5
Alternate dry ingredients with buttermilk.
Begin and finish with the flour mixture.
Finally add fresh lemon juice.
Mix only until combined.
Step 6
(Optional but highly recommended)
Fold in
2 tbsp vegetable oil
This helps the cake remain moist for several days.
Step 7
Divide batter evenly.
Bake
28–30 minutes
The cake is ready when
- center springs back
- toothpick has moist crumbs
- edges slightly pull away
Step 8
Cool inside pans
15 minutes
Remove.
Cool completely on wire racks.
Step 9
Prepare buttercream.
Beat butter
4 minutes.
Slowly add powdered sugar.
Add
- strawberry powder
- vanilla
- cream
- pinch of salt
Beat until silky.
Step 10
Trim cake domes.
Layer generously with buttercream.
Apply crumb coat.
Refrigerate
20 minutes.
Finish frosting smoothly.
Step 11
Whisk glaze ingredients.
Consistency should resemble warm honey.
Drizzle over chilled cake.
Allow natural drips.
Step 12
Decorate with
- strawberries
- lemon slices
- candied lemon peel
- strawberry crumbs
- mint
Serve slightly chilled or at room temperature.
Notes
✔ Use room-temperature ingredients.
✔ Weigh flour whenever possible.
✔ Do not overmix after adding flour.
✔ Chill before glazing.
✔ Fresh lemons always taste better than bottled juice.
✔ Freeze-dried strawberries produce better buttercream than fresh berries.
✔ Apply a crumb coat before the final frosting.
✔ Refrigerate leftovers in an airtight cake carrier.
- Prep Time: 35 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian