Ingredients
Equipment
Method
Preparing the Lemon Cake
- Preheat the Oven and Prepare the Pans: Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans and line their bottoms with parchment paper. Set the prepared pans aside.
- Infuse the Sugar with Lemon: Place the lemon zest and granulated cane sugar in the bowl of a stand mixer. Rub them together with your fingertips for about 1 minute to release the lemon's fragrant oils.
- Cream the Butter and Sugar: Add the softened butter to the lemon sugar. Using the paddle attachment, mix on LOW speed until incorporated, then increase to HIGH and beat for 2 minutes.
- Whip in the Eggs: Replace the paddle attachment with the whisk attachment. Add the eggs and beat for another 2 minutes, allowing the mixture to become approximately doubled in volume.
- Blend in the Liquid Ingredients: Add the freshly squeezed lemon juice, olive oil, and vanilla extract. Whisk vigorously or beat on HIGH speed for 2 minutes, until the mixture looks pale and has approximately doubled in volume. Mix in the room-temperature whole milk.
- Combine the Dry Ingredients: In a separate bowl, mix the cake flour, baking powder, baking soda, and fine sea salt thoroughly so the leavening agents and salt are evenly distributed.
- Finish the Cake Batter: Add the dry ingredients to the lemon mixture. Mix only until the batter is smooth and the ingredients are combined. Avoid overmixing after adding the flour.
- Divide the Batter: Distribute the batter evenly between the two prepared cake pans, smoothing it out as needed.
- Bake the Cake Layers: Bake at 350°F (175°C) for 25–30 minutes, until the tops are slightly golden and a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes rest in their pans for 10 minutes. Carefully remove them from the pans and transfer them to a cooling rack. Allow them to cool completely before frosting.
- Split the Cake Layers: Once the cakes are completely cool, use a serrated knife to slice each cake horizontally in half. You should have four thin cake layers for assembling.
Preparing the Cream Cheese Buttercream
- Beat the Butter and Cream Cheese: Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat on HIGH for 2–3 minutes, until smooth. Scrape down the sides of the bowl with a spatula, then beat for another 30 seconds.
- Add the Powdered Sugar and Flavorings: Reduce the mixer to LOW and gradually add the powdered sugar, allowing each addition to become incorporated. When approximately halfway through adding the sugar, begin incorporating the vanilla extract, fine salt, heavy whipping cream, lemon juice, and optional lemon zest.
- Whip Until Fluffy: Once all the ingredients are incorporated, beat the frosting on HIGH for 4–5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed to ensure an even consistency.
Assembling the Cake
- Fill the Cake Layers: Place one cake layer on a serving plate or cake board. Spread approximately ¾ cup of buttercream over the layer. Repeat with the remaining layers, stacking them evenly to form a four-layer cake.
- Apply the Crumb Coat: Spread a thin layer of frosting over the sides of the assembled cake to trap loose crumbs. Refrigerate the cake for 10–20 minutes to allow this initial coating to firm up.
- Finish Frosting the Cake: Use the remaining buttercream to frost the top and sides of the chilled cake, smoothing the surface as desired. If using optional yellow food coloring or ground turmeric, incorporate it into the frosting according to your preferred appearance.
- Store and Serve: Keep the finished cake in a covered cake container for up to 3 days at room temperature, or refrigerate it for up to 5 days.
Notes
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Choose your flour: Cake flour creates a delicate crumb, while all-purpose flour can be used as an alternative.
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Bring ingredients to room temperature: Use room-temperature eggs and milk, along with softened butter and cream cheese, to help the batter and frosting combine smoothly.
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Release the lemon oils: Rub the lemon zest into the sugar for about 1 minute before mixing. This helps distribute the citrus aroma throughout the cake.
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Avoid overmixing: Once the flour mixture is added, mix only until the batter is smooth and combined to help maintain a tender texture.
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Check for doneness: Begin checking the cakes at the 25-minute mark. A toothpick inserted into the center should come out clean, and the tops should be slightly golden.
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Cool completely before frosting: Warm cake layers can soften the buttercream and make assembly difficult.
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Create even layers: Use a serrated knife to split each cooled cake horizontally, creating four layers for filling.
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Chill the crumb coat: Refrigerate the lightly frosted cake for 10–20 minutes before applying the final coating.
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Customize the appearance: Add optional lemon zest to the frosting or use yellow food coloring or ¼ teaspoon ground turmeric for a naturally colored finish.
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Store properly: Keep the cake in a covered container for up to 3 days at room temperature or refrigerate it for up to 5 days.