Double Layer Lemon Cake is a delightful dessert that brings a burst of citrus flavor to any occasion. This moist and fluffy cake features two layers of zesty lemon goodness, perfectly complemented by a creamy lemon frosting. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging your sweet tooth, this cake is sure to impress your guests and leave them wanting more. Follow this easy recipe to create your own Double Layer Lemon Cake that is not only delicious but also visually stunning.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1-2 tablespoons milk (as needed for consistency)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cake after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract until combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
Step 6: 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 comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: Prepare the Lemon Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add the lemon juice and lemon zest, and continue to mix until smooth. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
Step 8: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of lemon frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining lemon frosting.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. However, fresh lemon juice will enhance the cake’s taste.
How can I make this cake gluten-free?
To make a gluten-free version of this Double Layer Lemon Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for better texture.
Can I add lemon curd to the filling?
Yes! Adding lemon curd between the layers of the cake will provide an extra burst of lemon flavor and a delightful texture.
How should I store the cake?
Store the Double Layer Lemon Cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap each layer tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.