lemon buttercream

This Lemon Chiffon Cake is light, sweet and topped with creamy lemon buttercream frosting!

Lemon Chiffon Cake

all purpose flour

baking powder

sugar

salt

eggs,

water

vegetable oil

vanilla extract

lemon

cream of tartar

butter, room temperature

lemon zest

lemon juice

Cake

Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).

In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.

In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.

Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.

Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.

Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.

When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.

Allow the cake to cool for at least an hour.

When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.

Frosting

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,

Lovely lemon buttercream frosting made with 3 simple ingredients and whipped to fluffy perfection. This simple lemon frosting will brighten up all of your favorite treats and can easily be made vegan and dairy free!

Lovely Lemon Buttercream Frosting

(2 sticks) salted butter

In the bowl of an electric mixer (or use a hand mixer), add the softened butter or softened vegan butter and whip on high until light and fluffy, about 1 minute. Add 2 1/2 cups powdered sugar, lemon juice and lemon zest; beat on high for 1-2 minutes more until well combined. Taste and add ½ cup more powdered sugar, if necessary. You may need to scrape the frosting down the sides of the bowl and then beat again. Optional: You may need to add in a little bit of milk (about 1 tablespoon) to thin the frosting out so it’s a little more creamy, but it depends on how you like it.

Spread frosting over a cooled cake or your favorite treats!

My Lemon Cake recipe with lemon buttercream frosting is zippy, lemony, moist, and sweet — everything you could want in a spring dessert!

Lemon Cake Recipe with Lemon Buttercream

eggs ((at room temperature))

(8floz/225 milliliters) milk

¼ cup (2floz/57 milliliters) lemon juice

(2floz/57 milliliters) neutral flavored oil

lemon extract ((optional))

lemons

⅔ cups (13⅓oz/378 grams) all-purpose flour

(1½oz/40 grams) cornstarch

baking soda

(24 ounces 680 grams) powdered sugar

heavy cream

Preheat the oven to 350°F (180°C). Butter, flour, and line with parchment three 8-inch (20cm) round cake pans. Set aside.

With an electric mixer, cream the butter and sugar until light and fluffy, and then add the eggs one at a time until fully combined.

In a measuring cup with a pour spout, combine the milk, lemon juice, oil, lemon extract, and lemon zest. Gradually add the liquid to the butter mixture until thoroughly mixed.

In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually beat into the batter just until evenly combined.

Divide the batter between your prepared pans and bake for 30-35 minutes if using two pans and 20-25 minutes if using 3 pans, until a skewer inserted in the center comes out clean.

Let cool for 10 minutes in the pans before inverting onto a cooling rack to cool completely.

To Make the Lemon Cake:

While the cake is cooling, prepare the lemon buttercream: with an electric mixer, beat the butter until light and fluffy, then gradually add the powdered sugar. Beat until fully combined.

Into the butter mixture, pour in the lemon juice, cream or milk, and lemon zest and beat until combined.

When the cake is thoroughly cooled, level your layers and frost.

Store this cake at room temperature in an airtight container for up to 2 days.

To Make the Buttercream Frosting:

Hi Gemma!
I made this cake for my son’s birthday party last year and everyone loved it!  I’m making it again this year but wanted to make a 9” cake instead since there will be more people.  How do you suggest I adjust the ingredients and the baking times?  
Also, how many days in advance can I make this cake if I refrigerate the cake layers?  Will it be ok if I made the cake layers 3 days before? I was thinking to frost and cover with white chocolate ganache 2 days before and then decorate with fondant the day before.  Will that still work?
Debbie

The cake look really great but it was way too sweet for everyone and nearly no one ate a piece  of cake :(
Made me a bit sad. I'd love to make a lighter version next time.

Hi Gemma
I've made this cake for my dad's birthday the last few years. This year he's asked if it's possible to make it lime instead of lemon (I think he's testing my baking skills!). Since I can't find a lime cake recipe; would I be able to just swap out the lemon for lime?
Thanks :)

Made the cake last night, added blueberries.  Iced it today.  WOW, so fresh and bright.  We love it.  BTW, I baked it in two layers.  I froze one layer.  The other I cut in half, iced the top of one piece and stacked the other on top and iced the top and outside.  It looks like we have already eaten half ????. This works great for us, now we don’t have a whole cake to eat.  We will eat the other half later.  Thanks for sharing.

These Lemon Drizzle Cupcakes are a delightful gluten-free treat combining a moist lemon-infused cupcake base with a tangy lemon buttercream frosting and a vibrant lemon glaze drizzle. Perfect for any occasion, these cupcakes balance sweet and tart flavors with a soft crumb, topped with a decorative and flavorful glaze.

Lemon Drizzle Cupcakes with Lemon Buttercream Frosting Recipe

multipurpose gluten free flour (with xanthan gum)

cornstarch

unsalted butter

sour cream

lemon juice (about 1 medium lemon)

lemon zest (from about 2 medium lemons)

milk

confectioners’ sugar

lemon juice (about 1.5 medium lemons)

water, room temperature (adjust as needed)

lemon juice (from

water, room temperature

turmeric (optional, for color)

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (177°C) and line a 12-cup regular size cupcake pan with cupcake liners. Set aside for easy access during batter filling.

Prepare Lemons

Wash and dry all 6 lemons. Zest 3 lemons and cover the zest tightly with plastic wrap to prevent drying out. Then cut 3 lemons in half, juice them carefully removing all seeds, aiming for about 6 tablespoons of juice. Juice an additional lemon if needed.

Mix Dry Ingredients

In a large bowl, whisk together the gluten free flour, cornstarch, baking powder, baking soda, and kosher salt until evenly combined. Set aside.

Make Cornstarch Slurry

In a small bowl, mix 4 heaping tablespoons of cornstarch with 6 tablespoons water until smooth and watery, though it will initially feel thick and tacky.

Cream Butter and Sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter and 1 cup sugar on medium speed for 2-3 minutes until soft and creamy.

Incorporate Wet Ingredients

Slowly add the cornstarch water mixture to the creamed butter and sugar. Then mix in sour cream, vanilla extract, vegetable oil, lemon juice, and lemon zest on low speed. The mixture will look pale yellow and slightly chunky—this is normal.

Add Dry Ingredients

Gradually mix in the flour mixture a little at a time, on low speed, ensuring everything is just combined.

Add Milk

Slowly pour the 1/2 cup milk into the batter while mixing on low speed. Stop mixing as soon as combined and scrape the sides with a spatula to avoid overmixing. The batter should be thin.

Fill Cupcake Liners

Using an ice cream scoop, fill each cupcake liner about three-quarters full. Smooth the tops with a small knife. The batter should make about 14 cupcakes. Avoid overfilling to prevent uneven baking and spillover.

Bake Cupcakes

Place the cupcakes in the preheated oven and bake at 350°F for 24 minutes or until the tops are golden brown, spring back lightly to the touch, or a toothpick inserted comes out clean. Let cool nearly completely in the pan before removing.

Prepare Lemon Buttercream Frosting

Beat the 3/4 cup unsalted butter in a large bowl with an electric or hand mixer until smooth and creamy, about 2 minutes.

Add Frosting Ingredients

On very low speed, slowly add the confectioners&#8217; sugar, vanilla extract, lemon juice, and lemon zest. Beat until combined.

Adjust Consistency

While mixing, slowly add the water a tablespoon at a time until the frosting is soft enough to pipe but still holds its shape. You may not need all the water.

Frost Cupcakes

If you have piping bags, pipe the lemon buttercream on each cooled cupcake. If not, spread a thin crumb layer of frosting on each cupcake by hand.

Chill Crumb Layer (if needed)

For non-piped frosting, refrigerate cupcakes for 15 minutes to set the crumb layer before adding the final frosting layer to avoid crumbs mixing with the frosting. Piping does not require this step.

Make Lemon Glaze

Combine the confectioners&#8217; sugar, lemon juice, water, lemon zest, and optional turmeric in a small bowl. Whisk until smooth and fully combined. The turmeric adds a bright yellow color to make the drizzle visually pop.

Drizzle Glaze

Drizzle the lemon glaze evenly over the top of the frosted cupcakes. Allow the glaze to harden before serving for best presentation and texture.

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Top Tags

Lemon Chiffon Cake

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Top 4 lemon buttercream recipes from across the web

The most viewed lemon buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Chiffon Cake

Lovely Lemon Buttercream Frosting

Lemon Cake Recipe with Lemon Butter...

Lemon Drizzle Cupcakes with Lemon B...

The most viewed lemon buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine