Description
Lemon Cake is a classic dessert, loved for its bright, tangy flavor and moist, tender crumb. It’s a perfect cake for spring and summer, or any time you crave a refreshing and cheerful treat
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (½ cup) salted butter, melted and cooled to room temperature
- ½ cup olive oil
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 2 tablespoons lemon zest (from 2 lemons), divided (1 tablespoon set aside).
- 1/8 cup dill pickle brine
- 1/8 cup water
- ⅓ cup fresh lemon juice (from 2 to 3 lemons)
- Nonstick baking spray with flour
For the Lemon Buttercream:
- 1 cup salted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 tablespoon lemon zest (from 1 lemon)
- 1/8 teaspoon dill pickle powder
- 5 ½ cups confectioner’s sugar
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 3 to 4 drops yellow food coloring, optional
To Assemble:
- White chocolate curls, and/or edible flowers (optional)
- Finely Chopped fresh Dill (Optional)
Instructions
Step 1: Brine the Lemon Zest (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add 1 tablespoon of the lemon zest. Let sit at room temperature.
Step 2: Preheat Oven. Preheat the oven to 350°F (175°C).
Step 3: Combine Dry Ingredients. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Step 4: Combine Wet Ingredients. Whisk together the melted butter, olive oil, and sugar in a large bowl until combined. Add the eggs and whisk for 1 to 2 minutes, until lightened in color. Add the vanilla, buttermilk, all the lemon zest (brined and regular), and lemon juice, and whisk to combine.
Step 5: Combine Wet and Dry Ingredients. Add the flour mixture to the wet ingredients and whisk to combine.
Step 6: Prepare Cake Pans. Spray 2 8-inch round cake pans with baking spray with flour. (Alternatively: butter and flour the pans).
Step 7: Divide Batter. Divide the batter evenly between the prepared pans.
Step 8: Level Batter. Tap the pans a few times each on a kitchen towel on your countertop to level the surface and remove air bubbles from within the batter.
Step 9: Bake. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out with only a few crumbs.
Step 10: Cool. Transfer to a cooling rack. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 ½ hours.
Step 11: Make the Frosting. Add the butter, cream cheese, lemon zest, and dill pickle powder to the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed until creamy, about 2 minutes. Add the powdered sugar. Beat on low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl. Add the lemon juice and yellow food coloring, if using. Beat until light and smooth, about 2 more minutes.
Step 12: Assemble the Cake. Trim the cake layers to make the tops flat and even, as needed. Place 1 cake layer on a cake plate. Spread 1 cup of buttercream over top. Top with the second cake layer and spread buttercream all over the top and sides of the cake.
Step 13: Decorate (Optional). Garnish with white chocolate curls, lemon slices, edible flowers, and/or fresh dill, if you like.
