Deliciously Moist Whole Lemon Layer Cake

Indulge in the delightful combination of tangy and sweet with this moist whole lemon layer cake. Made with fresh lemons, this cake is bursting with citrus flavor and topped with a luscious lemon buttercream frosting. Perfect for any occasion, this cake will impress your friends and family with its vibrant taste and beautiful presentation.

Ingredients

• 2 medium-sized lemons
• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• ½ cup milk
• ½ teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1-2 tablespoons milk (if needed)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Wash the lemons thoroughly. Cut off the ends and slice the lemons into thin rounds, removing any seeds. Place the lemon slices in a blender or food processor and blend until smooth. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. Mix in the lemon puree, milk, and vanilla extract until well combined.
6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
9. To prepare the lemon buttercream frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth and fluffy. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is reached.
10. Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of lemon buttercream frosting on top. Repeat with the remaining layers, stacking them on top of each other.
11. Frost the top and sides of the cake with the remaining lemon buttercream frosting. Use a spatula or a piping bag to create decorative designs, if desired.
12. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
13. Enjoy a slice of this deliciously moist whole lemon layer cake!

Interesting Facts