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slice of lemon buttermilk being taken out of whole cake
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5 from 92 votes

Lemon Buttermilk Cake

This simple southern Lemon Buttermilk Layer Cake is a classic dessert that is perfect for the spring and summer months. Light and fluffy with a tangy lemon cream cheese frosting, it's a delightfully refreshing dessert that your friends and family will love!
Prep Time30 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 631kcal

Ingredients

Lemon Cake

  • 8 oz butter
  • 1 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs room temperature
  • 1 ½ cups buttermilk room temperature
  • ¼ cup lemon juice
  • ½ teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest

Cream Cheese Frosting

  • 8 ounces butter softened
  • 12 ounces cream cheese room temperature
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • 5-6 cups powdered sugar

Assembly

  • 2 lemons cut into slices for garnish - optional

Instructions

Lemon Cake

  • Grease three 9-inch pans with butter and line the bottom with parchment paper. Preheat the oven to 350 degrees F.
  • Using an electric mixer, cream the butter and sugar until well blended and a pale yellow in color (4-5 minutes).
  • Whisk the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl and set aside until needed.
    *Eggs and buttermilk should be at room temperature
  • In another mixing bowl whisk together the flour, baking powder, and salt.
  • Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined.
  • Add in half of the milk mixture and combine. Repeat this process until all of the flour and milk have been added in, adding the lemon zest with the last addition of the flour.
  • Use a rubber spatula to scrape the sides and bottom of the bowl during the process to make sure everything is mixed in.
  • Divide the batter among the three prepared pans.
  • Bake at 350 for 25 -30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes sit in the pans for 5 minutes and then remove them from the pans and transfer the layers to a wire rack to cool.
    *Allow layers to cool completely before assembly and frosting.

Cream Cheese Frosting:

  • In a large mixing bowl using an electric mixer beat together butter and cream cheese until creamy, 2-3 minutes.
  • Add lemon juice, vanilla extract, and pinch of salt and mix until just combined,
  • Slowly mix in the powdered sugar, 1 cup at a time until you have the desired consistency for the frosting.

Assembly

  • Place the first layer of cake upside down on a cake stand or serving plate. Add about 1 cup of frosting to the layer and spread it evenly on top of the cake.
  • Place the second layer of cake right side up onto the frosted layer. Repeat the process from the first layer.
  • Add the final layer of the cake with the pan side down, onto the frosted cake layers. Top with cream cheese frosting, creating a thicker layer.
  • Add a very light layer of frosting on the sides of the cake to act as a crumb coat.
  • When the crumb coat has dried finish frosting the sides of the cake.
  • Using a pastry bag add swirls of frosting around the outside edge of the top of the cake. This is optional.
  • Add a ring of lemon slices cut in half around the outside of the bottom of the cake for decoration. This is optional.
  • Refrigerate the cake for at least one hour before serving.

Nutrition

Calories: 631kcal | Carbohydrates: 82g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 182mg | Potassium: 236mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1085IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 2mg