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–+ servings
Overhead shoot of a lemon cake with lemon buttercream
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5 from 8 votes

Lemon Buttercream Cake

Lemon Buttercream Cake, a scrumptious 2-layer cake for Easter or any other celebration. The sponge is rich and moist and has a delicate lemon touch, and the buttercream is smooth and velvety, with yellow food colouring added to enhance the lemon hint. Decorate it with Easter chocolate eggs, and you have a spectacular dessert that will go down well with everyone.
Prep Time20 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: International
Servings: 1 cake
Calories: 6562kcal
Author: Daniela Apostol

Ingredients

For the sponge

  • 225 g soften butter (1 cup)
  • 225 g granulated sugar (1 cup + 2 tbsp)
  • 4 large eggs
  • 225 g self-raising flour (1 ¾ cups)
  • 2 tablespoon lemon juice
  • 2 tablespoon lemon zest

For the buttercream

  • 400 g icing sugar (confectioners' sugar, 3 ⅓ cups)
  • 200 g soften butter (1 cup)
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow food colouring (optional)
Metric - US Customary

Instructions

  • To make the sponge, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  • In a large bowl, use a hand mixer to beat together the butter and sugar until you get a creamy texture.
  • Add the eggs one by one, beating well after each addition.
  • Sift in the flour, add the lemon zest and juice, and beat again.
  • Butter and flour 2 cake tins ( mine are 7.5 inches or 19 cm in diameter) and divide the batter evenly.
  • Bake for 20-25 minutes until the sponges are golden and a skewer inserted in the middle comes out clean.
  • Leave the sponges to cool down completely.
  • To make the buttercream, you can either use a hand mixer or a food processor.
  • Sift the icing sugar, add the butter and lemon juice and beat well until smooth.
  • Add the food colouring and beat again.
  • Once the sponges are cooled down, arrange one sponge on a cake stand, spread a quarter of the buttercream over, then top with the second sponge and spread the remaining buttercream over the top and sides.
  • Decorate with nicely piped buttercream swirls, mini chocolate eggs or any other decorations you like.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
 

Nutrition

Calories: 6562kcal | Carbohydrates: 797g | Protein: 53g | Fat: 363g | Saturated Fat: 77g | Polyunsaturated Fat: 94g | Monounsaturated Fat: 174g | Trans Fat: 1g | Cholesterol: 655mg | Sodium: 4274mg | Potassium: 724mg | Fiber: 7g | Sugar: 619g | Vitamin A: 16166IU | Vitamin C: 34mg | Calcium: 285mg | Iron: 6mg