This Lemon Cake Recipe makes a delicious cake with a great flavor! The lemon is just right and is not overpowering. This would be a great cake for any occasion, or to make for yourself if you have a cake craving! Lemon flavored desserts can be hit or miss, but I really like this lemon cake!
The most important part of this recipe is the lemon extract or flavoring. I get an organic version at a natural grocery store near me. The more natural the flavoring you can find, the better the taste. If you use an imitation flavoring it will taste different.
For a frosting to go with this cake I would suggest my Lemon Frosting Recipe to continue with the lemon theme. It is a great compliment to the lemon cake and isn’t overpowering. You could also go with a Vanilla Buttercream or even a Chocolate Frosting. Choose whatever sounds good to you!
I think this Lemon Cake Recipe would be great for many occasions. You could make it for a birthday party, anniversary celebration, bake sale, or even a wedding! It would also be easy to make cupcakes for a bake sale. Or if you needed a cake just because, this would be a fun option. Especially in the winter to brighten up those dreary days!
You can find the Lemon Cake Recipe below. The first is the high-altitude recipe and the sea level recipe is at the bottom. Hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!
High Altitude Lemon Cake Recipe
Equipment
- Cake Pans (three 6inch or two 8 inch)
- parchment paper
- Cake Strips (optional)
Ingredients
- 5 large eggs
- 1 1/3 cups buttermilk
- 1 cup butter
- 2 cups sugar minus 2 tbsp
- 3 cups flour plus 3 tbsp
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 1/2 tsp lemon extract or flavor
Instructions
- Preheat your oven to 360F.
- If you are using cake strips, place them in a small bowl of water to soak.
- Crack your eggs into a small bowl and set aside.
- Measure out your buttermilk and set aside.
- Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
- Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
- In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
- Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
- Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
- Scrape the bowl and add in the vanilla and lemon extracts. Mix until combined.
- Add in half of the buttermilk and mix until combined.
- Add in half of the flour mixture and mix until combined.
- Add in the rest of the buttermilk and mix until combined
- Add in the rest of the flour mixture and mix until combined.
- Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
- If you are using cake strips, put those around the cake pans before putting them in the oven.
- Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
- Take the cake out of the oven and let it cool in the pans for about 15 minutes.
- Remove the cake from the pans and let it completely cool on a cooling rack.
- Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.
Lemon Cake Recipe
Equipment
- Cake Pans (three 6inch or two 8 inch)
- parchment paper
- Cake Strips (optional)
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup butter
- 2 cups sugar
- 3 cups flour
- 3/4 tsp salt
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 1/2 tsp lemon extract or flavor
Instructions
- Preheat your oven to 350F.
- If you are using cake strips, place them in a small bowl of water to soak.
- Crack your eggs into a small bowl and set aside.
- Measure out your buttermilk and set aside.
- Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
- Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
- In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
- Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
- Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
- Scrape the bowl and add in the vanilla and lemon extracts. Mix until combined.
- Add in half of the buttermilk and mix until combined.
- Add in half of the flour mixture and mix until combined.
- Add in the rest of the buttermilk and mix until combined
- Add in the rest of the flour mixture and mix until combined.
- Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
- If you are using cake strips, put those around the cake pans before putting them in the oven.
- Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
- Take the cake out of the oven and let it cool in the pans for about 15 minutes.
- Remove the cake from the pans and let it completely cool on a cooling rack.
- Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
Hi there. I’m going to attempt this recipe (at 6k feet) for my son in law’s birthday tomorrow. Wondering, is the butter salted or unsalted? Do you use AP flour or cake flour? Thanks!
Hi, thanks for reaching out. I use all-purpose flour for my recipes as well as salted butter. The difference between salted butter and unsalted butter is typically about 1/4 tsp of salt, so you can adjust as necessary.
Hello
I don’t bake much and have never made a cake at altitude (7,500′). But I promised my girlfriend for her birthday I would try.
Since I’m not much of one for the fancy stuff, is there any way to make this a sheet cake instead of a layer cake? Not as pretty, but more within my skill set.
Thanks!
Hi, that is nice of you to bake a cake for her! You can definitely use this recipe to make a sheet cake instead, just use one 13 x 9 pan instead of 2 round pans. Hope that helps!