Lemon Layer Cake with Lemon Lime Buttercream

Moist, light and fluffy lemon cake is complemented perfectly with a lemon-lime buttercream frosting. This one is a show stopper!

Show-stopping cakes are one of my sweet loves. It is so fun to create a gorgeous creation that tastes even better than it looks. My mother-in-law loves lemon desserts, so my 9-year-old and I came up with this lemon layer cake to satisfy her birthday taste buds.

It was Sammy’s idea to add a lemon-lime twist to the frosting and it was a great call. Baking this cake and putting it together was one of my favorite things I’ve done so far this year.

HOW TO MAKE THE BEST LEMON CAKE RECIPE

MAKE THE CAKE

Preheat the oven to 350°F and generously spray three 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg whites and lemon juice and beat on medium speed until creamy and free of lumps.

In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add dry ingredients to the butter mixture and beat on medium speed until just combined. Add the lemon zest and the milk gradually and mix until creamy.

Divide the cake batter between the prepared cake pans and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.

MAKE THE FROSTING

While the cakes are cooking and cooling, make the frosting. In a large bowl, mix (using whisk attachment) the butter with a hand-held or stand mixer on medium-high speed until fluffy. Add the powdered sugar one cup at a time until just combined.

Divide the frosting in half. Add the fresh lemon juice, lemon zest and yellow food coloring to one portion and add the fresh lime juice, lime zest and green food coloring to the other. Mix each until combined. Refrigerate until ready to assemble.

ASSEMBLE THE CAKE

Place one cake in the center of a cake or serving plate. Spread the frosting evenly and generously over the top in an even layer. Top with another cake and spread frosting over the top. Top with the remaining cake layer.

Using an offset or icing spatula, apply frosting to the sides of the cake and create a smooth surface. Repeat on the top of the cake.

RECIPE NOTES

• Use your creativity as you frost this cake! You have two different frosting flavors and colors, so you can swirl the colors on the tops and sides or just the top. Or you could use one color for the sides and the other for the top.
• For extra lemon flavor, add 1-2 teaspoons of lemon extract to the batter.
• Crumb coat the cake and pop it in the fridge for 15 minutes first, if desired.
• Reserve the egg yolks and fry them up for breakfast!
• Adorn the sides of your cake with lemon or lime slices. Or make candied lemons to use as decor! (recipe below)

BEST LEMON DESSERT RECIPES

If you or anyone in your life loves lemon desserts as much as I do, consider making one or more of these delicious sugary concoctions:

• Lemon Blueberry Layer Cake with Lemon Buttercream This Lemon Blueberry Layer Cake with Lemon Buttercream Frosting will knock your socks off, from the blueberry- and lemon-infused cake, through the succulent lemon curd and straight to the lemony buttercream frosting.
• Lemon Curd Lemon Curd is a fresh, light and lemony filling or topping that goes great on cakes, cookies, cupcakes or any baked treat!
• Lemon Refrigerator Pie The perfect compliment to the zest of lemon is the graham cracker crust. A citrus flavored cream pie is delightful and so delicious. A small slice goes a long way in flavor, it’s the perfect summer treat!
• Candied Lemon Slices Candied Lemon Slices are EASY to make! They make beautiful edible garnishes for baked goods and can be enjoyed as a treat, as well. Such a great way to use up lemons!
• If you are wondering what to do with lemons that might be sitting in your kitchen, read on for a variety of delicious ideas!

HOW TO MAKE PERFECT BUTTERCREAM FROSTING

Buttercream Frosting is simple yet ridiculously tasty and it goes great spread on seriously any cupcake or cake. Here are a few tidbits about making the perfect buttercream frosting!

• SALTED BUTTER – I ALWAYS used salted butter for my baked goods and buttercreams, but that is a personal preference. If you wish to reduce the saltiness, go unsalted! Also, make sure your butter is not totally melted. If you don’t have time to bring it to room temperature, microwave it for no more than 30 seconds.
• MILK – Add the milk 1 tablespoon at a time until fully incorporated. When you reach the desired frosting consistency, you don’t need to add more. For a less thick buttercream, you may want to increase the amount of milk used to 3-5 tablespoons. For a thicker frosting, 2 tablespoons is ideal.
• MIXING – Once you have reached your desired consistency, crank your mixer up to medium-high speed and set a timer for 3 full minutes. Don’t skimp on time. Three minutes of mixing will produce such a super fluffy, creamy and perfect buttercream frosting.
• SPRINKLES – Stir in sprinkles at the end for an extra touch of fun! I love doing this when I’m baking treats for kids because…SPRINKLES.