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Lemon Cake with Lemon Buttercream Icing recipe

Lemon Cake with Lemon Buttercream Icing recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake
  • Easy lemon cake

Very moist and tasty lemon cake with a simple buttercream icing.

44 people made this

IngredientsMakes: 6 good slices or more

  • 225g (8 oz) butter
  • 280g (10 oz) caster sugar
  • 280g (10 oz) self-raising flour
  • 2 teaspoons baking powder
  • 200 ml milk
  • 2 drops lemon flavouring
  • 2 eggs, beaten
  • For the icing
  • 170g (6 oz) icing sugar
  • 90g (3 oz) butter
  • 1-2 tablespoons milk or water
  • 1 drop lemon flavouring

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Pre-heat oven to 180 degrees.
  2. Place butter and caster sugar in bowl and cream together. Add in the flour and baking powder and mix.
  3. Measure 200ml milk and pour into mixture along with lemon flavouring and 2 beaten eggs. Mix in well until mixture is smooth and creamy-looking in texture. Mixture should feel light and not heavy.
  4. Pour mixture into 2 well greased 8 inch cake tins and bake in oven for around 25 mins. To ensure cake is ready place a knife into the middle if it stays clean cake is done. If not leave it in for another few mins and check again.
  5. While cake is cooking make your butter cream icing: Place icing sugar, butter, 1-2 tblsp milk or water and a small drop of lemon flavouring into a bowl. Cream together until smooth. You can then place in fridge until ready to use.
  6. Once cakes are cooled spread butter cream icing on one half and then place the other half on top. You can either use the remaining icing (if you have any) onto the top or make some more to place on the top if you have used it all in the middle.

Tip

You could leave the lemon flavouring out and just use butter cream and strawberry/raspberry jam as a filling with plain butter cream on top

Tip

Ensure you do not place icing on a warm cake or it will run everywhere.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

This is a TERRIBLE recipe. It doesn't bind, and doesn't taste of lemon.-17 Mar 2012

Ignore the negative comment below. This person obviously can't follow a nice and simple recipe!! Was brilliant! thank you-12 Aug 2012

Amazing moist cake and tasted delicious!I did double the icing quantity for top, middle and sides and added raspberry jam.-02 Dec 2011


Nettle and lemon cake with lemon buttercream recipe

This is how to turn prickly stinging nettles into the key ingredient of a beautiful cake. Don't go picking them up without decent gloves on though! Use the top 4-6 leaves of nettle plants to make sure you're choosing the youngest leaves to work with.

Ingredients

  • 100 g raw young nettle leaves
  • 200 g unsalted butter, softened
  • 150 g granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.5 lemon, zest and juice
  • 250 g plain flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 3.5 oz raw young nettle leaves
  • 7.1 oz unsalted butter, softened
  • 5.3 oz granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.5 lemon, zest and juice
  • 8.8 oz plain flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 3.5 oz raw young nettle leaves
  • 7.1 oz unsalted butter, softened
  • 5.3 oz granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.5 lemon, zest and juice
  • 8.8 oz plain flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 150 g unsalted butter, softened
  • 300 g powdered icing sugar
  • 0.5 lemon, zest and juice
  • 5.3 oz unsalted butter, softened
  • 10.6 oz powdered icing sugar
  • 0.5 lemon, zest and juice
  • 5.3 oz unsalted butter, softened
  • 10.6 oz powdered icing sugar
  • 0.5 lemon, zest and juice
  • 1 small handful blackberries
  • 1 scattering lemon zest
  • 1 small handful blackberries
  • 1 scattering lemon zest
  • 1 small handful blackberries
  • 1 scattering lemon zest

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 40 mins
  • Cooking Time: 25 mins
  • Serves: 10

Step-by-step

  1. Preheat oven to 170C/325F. Grease and line two 7” round cake tins.
  2. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Refresh under cold water, drain and puree. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the nettles, vanilla, zest and lemon juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Spoon the mixture evenly into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
  6. For the icing: In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.
  7. To assemble: Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

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Lemon Cake with Lemon Frosting

Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl. Beat in the grated lemon zest.

Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.

In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.

Spread 1 cup of frosting over a cake layer and top with the second layer frost the top and sides. Let stand 1 hour serve.


Lemon Layer Cake with lemon buttercream frosting RECIPE

LEMON LAYER CAKE RECIPE
Makes one 8-inch 2-layer cake

INGREDIENTS

2 ½ cups sifted cake flour
2 teaspoons baking powder
¼ baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 teaspoons grated lemon zest
1 ¼ cups granulated sugar
2 large eggs
¼ cup milk
½ cup fresh lemon juice

PREPARATION

Position a rack in the center of the oven and preheat to 375°F. Grease and flour two 8-inch round cake pans, tapping out the excess flour.

In a medium-sized bowl, stir together the sifted cake flour, baking powder, baking soda, and salt.

In a large bowl, combine the butter and lemon zest with an electric mixer beat until fluffy. Gradually beat in the sugar. Beat in the eggs one at a time and then beat until light, 2 to 3 minutes. Beat in about one-fourth of the dry ingredients and then all of the milk. Beat in the remaining dry ingredients alternately with the lemon juice, beginning and ending with dry ingredients. Divide between the prepared pans and smooth the top of the batter with a spatula. Bake about 25 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 10 minutes. Run a knife around the edges to loosen from the pans and turn the layers out on a rack, turning one right side up. Cool to room temperature.

Place one layer upside down on a serving plate. Spread with 1 cup of the buttercream. Add the second layer right side up. Frost the top and sides with the remaining 2 cups of buttercream. Chill to set the frosting but serve at room temperature for best flavor.

LEMON BUTTERCREAM FROSTING RECIPE
Makes about 3 cups

INGREDIENTS

3 large egg whites (1/2 cup)
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, at cool room temperature
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice

PREPARATION

1.Choose a large bowl, preferably a stainless steel one, that will partially fit into a large saucepan. Fill the pan with 1 inch of water and bring the water to a simmer over moderate heat. Reduce the heat and keep at a simmer. Combine the egg whites and sugar in the bowl and whisk just until the mixture is warm and sugar has dissolved remove from the heat.

2.Using an electric mixer (preferably an upright model with a strong motor), beat the egg white mixture until stiff glossy peaks form. The mixture should not be warm if it is, beat until it is cool. Cut the butter into tablespoon-size slices. One at a time, beat them in, beating well after each addition. After all of the butter has been added, beat just until smooth. If the buttercream “breaks” (begins to separate), continue beating at high speed until smooth. If the frosting is still broken, chill for 10 to 15 minutes and beat again.

3.Add the lemon zest and, while beating at medium speed, gradually beat in the lemon juice. Beat at high speed, just until smooth. Use right away to frost the lemon layer cake.


Lemony celebration cake (1985)

Whatever the occasion &mdash a spectacular homemade cake completes the party! Delight your guests with a lovely lemon layer cake with a luscious lemony buttercream frosting and luscious fruit preserves on the inside. It&rsquos easy to bake, and perfect for any special occasion.


When to use lemon buttercream made using lemon extract/oil

Lemon buttercream made with extract or oil is better when you want a more subtle lemon flavour in your buttercream. When I tested the two buttercream types on my family, I found that adults enjoyed the kick of the buttercream made with fresh lemons and the children preferred the one made with extract. When I was a child I remember not liking the sharpness of lemon (how my tastes have changed as an adult because now I love it!), this version of the buttercream keeps the flavour but loses the sharpness you get from the fresh lemons.

If you’re planning on piping your buttercream then I’d recommend using the version made with lemon extract. You can see from the pictures that it’s silky smooth, whereas the buttercream made with fresh lemon has flecks of lemon zest running through it. It still pipes OK, but you can see the edges aren’t as clearly defined and if you were planning on using a smaller nozzle than the one I’ve used here (JEM1B) you may find that the nozzle gets clogged by the zest.

The other big advantage to this version of the buttercream is that it’s made from ingredients I always have in my store cupboard/fridge – butter, icing sugar, lemon extract and milk. It’s therefore perfect for those times that I need to bake a cake at the last minute and I haven’t had a chance to go to the shops, as I only buy fresh lemons when I know I’m planning to use them. It also means you don’t have to think about what to do with the leftover lemon juice.

Lemon Buttercream made with lemon extract/oil


Lemon Sheet Cake with Lemon Buttercream Frosting

1. Preheat the oven to 350°. Grease a 9-by-13-inch baking pan. Line the bottom with parchment paper and grease again.

2. For the cake, in a medium bowl, whisk both flours, the baking powder, salt, and baking soda. In a large bowl (or in the bowl of a stand mixer), using your fingertips, rub the sugar and lemon zest until blended. Add the butter and vanilla. Using an electric mixer or a stand mixer fitted with a paddle attachment, beat on medium to medium-high speed, stopping occasionally to scrape down the bowl, until light and fluffy, 3 to 5 minutes. Reduce the speed to low. Add the eggs and egg yolk, one at a time, beating until blended between each addition. In a small bowl, stir the lemon juice and sour cream.

3. Starting with the dry ingredients, alternately add the dry ingredients in 3 additions and the lemon sour cream in 2 additions. Stop mixing when only a few streaks of flour remain. Using a spatula, finish mixing the batter until blended. Transfer to the pan and smooth the top of the batter.

4. Bake the cake, rotating the pan halfway through baking, until a toothpick inserted in the center comes out with a moist crumb or two attached, 30 to 35 minutes. Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Invert the cake onto the rack and peel off the parchment. Turn the cake right-side up.

5. Meanwhile, for the simple syrup, heat 1/4 cup water and the sugar over medium, stirring until the sugar dissolves, about 3 minutes. Off heat, stir in the lemon juice. Let stand until cool, about 20 minutes.

6. Using a toothpick, poke holes all over the top of the cake. Using a pastry brush, brush the cake with the simple syrup.

7. For the buttercream, in a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, beat the butter and lemon zest on medium speed until fluffy and smooth, about 2 minutes. Beat in the salt. Alternately add the confectioners’ sugar, 1 cup at a time, and the lemon juice, 1 to 2 tbsp. at a time, beating until blended between each addition. Continue beating until light and fluffy, 3 to 5 minutes. Beat in the food coloring.

8. Spread the buttercream over the cooled cake. Just before serving, sprinkle with the sparkling sugar.


Lemon Layer Cake with Lemon Buttercream Frosting

This layer cake is lemon-bright in flavor and feather-light in texture.

  1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  2. Cream the shortening, then add the sugar, beating well. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition.
  3. In a separate bowl, combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind.
  4. Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester.
  5. Cool layers in pans for 10 minutes.
  6. Remove from pans, and cool completely before frosting.

Lemon Buttercream Frosting:

  • 1/2 cup butter, softened
  • 1 egg yolk
  • 1-pound box (3-3/4 cups) confectioners' sugar
  • 1 teaspoon grated lemon rind
  • 5 to 6 tablespoons fresh lemon juice

Cream the butter until light and fluffy. Add the egg yolk, beating well, and gradually beat in the sugar with the lemon juice until desired spreading consistency is reached.


Lemon Buttercream Frosting

How was your weekend? Kevin’s birthday is this week, so we celebrated on Saturday. It was one of those effortlessly beautiful weekends where you just want to stay outside. Completely the opposite of every other weekend so far this summer where you feel like you’re holed up in a sauna. Practically Z-E-R-O humidity, so we took full advantage and spent most of the time out of the house. But I also did some “nesting” which doesn’t really feel like nesting? Baby laundry, organized baby toiletries, some bath stuff, etc. Does nesting feel like nesting? Was that even nesting…?

I also worked in the kitchen with a new piping tip– the leaf tip. Wilton #352. Trying to work on my piping skills. Now that I have a solid background of basic designs using these 6 tips, my goal is to learn making more intricate frosting designs!

(Note: I used Wilton 8B for today’s frosting!)

But let’s talk frosting. I’m trying to build out the frosting section on Sally’s Baking Addiction with some of my basic frosting faves and a few fun ones like creamy strawberry and rainbow chip frosting (holy heck, that one!). My latest success is lemon buttercream frosting. This is a tricky one to master because lemon juice + zest can produce a curdled-looking buttercream, quite the opposite of anyone’s agenda. Have you ever tasted curdled fros… I can’t even finish that question. Gives me the heebie-jeebies.

To overcome that curdled situation, you have to make sure you have enough confectioners’ sugar to battle the additional liquid. And, most notably, you want to stick to fresh lemon instead of artificial lemon flavoring. Lemon extract is wonderful and all, but it doesn’t even compare to fresh lemons in both the aroma and flavor categories.

But here’s the common dilemma! Adding extra confectioners’ sugar is an easy solution and all, but you can add *too* much. Overly sweet and artificial frosting follows, which is everything you were hoping against.

We want REAL lemon flavor. And:

  • Tangy + creamy, sweet but not overly so.
  • Easy to pipe, fresh, and silky.
  • NOT curdled.

Tall orders when it comes to lemon buttercream, but I cracked that code. The secret is in the balance of confectioners’ sugar to liquid. With the precise recipe below, you’ll enter lemon frosting nirvana where you have the texture and consistency of vanilla buttercream, with fresh lemon flavor.

Besides adding enough confectioners’ sugar, my secret is the ratio of lemon juice to heavy cream. I used to skip the heavy cream completely and only use lemon juice as the liquid. Hence the curdling situation. Cream ensures a CREAMY and THICK (hey, who woulda thunk?) consistency. I don’t suggest subbing it out!

The pictured cupcakes are my lemon cupcakes. If lemon is your soul sista, this frosting and the lemon cupcakes are a combo you’ve gotta try. And, again, I used Wilton 8B for today’s frosting! Love that one, definitely a fave.



Comments:

  1. Zoloramar

    Your opinion is your opinion

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