Zesty Lemon Cake

Zesty Lemon Cake

A luscious lemon layer cake is one of my all time favorites, and then to top it off with lemon cream cheese frosting, oh yes, heaven! When I ran across this recipe, I just knew I had to make it! I wanted a tall, beautiful cake and this zesty lemon cake was the one! The flavor of this cake is bursting with a zesty lemon zing!!
This cake was originally made as a three tier cake but I decided that a four tier cake would be even better! And it sure was! This zesty lemon cake is so moist and full of lemony flavor! 

A special tip that I have learned when cutting a cake, especially one that has many layers, is to put the cake in the fridge for a couple hours and then cut your cold cake with a warm/hot knife. Just run your knife under hot water, pat dry and cut your cake. When you do this, your slices comes out clean and looks great!

Give this delicious zesty lemon cake a try, you will be so happy you did!

Zesty Lemon Cake

Terri

4.75 from 4 votes

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Prep Time 50 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Cake, Dessert

Calories

Ingredients

  

For the Cake

• 2 cups butter softened
• 8 eggs
• 4 ⅔ cups flour all purpose
• 3 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 4 cups sugar
• 4 tsp lemon peel grated
• 4 Tbsp lemon juice
• 2 cups buttermilk

For the Frosting

• 2 ½ tsp lemon peel grated
• 12 oz cream cheese softened
• 1 cup butter softened
• 2 tsp lemon juice
• 10 cups powdered sugar

Instructions

 

• Preheat oven to 350°F. Grease and lightly flour 4 (9x2 inch) round cake pans.
• Allow the butter and eggs to sit at room temperature for 30 minutes.

For the Cake

• In a large mixing bowl, whisk flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, beat butter on high for 1 minute. Add sugar, lemon peel, lemon juice. Beat until well combined. Add eggs one at a time, beating well. Add flour mixture, alternating with buttermilk, Mix on low speed after each addition until well combined.
• Pour into prepared cake pans.
• Bake at 350° for 35-40 minutes or until tooth pick inserted comes out clean. Cool on wire rack and remove from pans after 10 minutes. Cool cakes completely before frosting.

For the Frosting

• In a medium mixing bowl, mix cream cheese, butter and lemon juice until light and fluffy. Gradually add powdered sugar, one cup at a time, until desired consistency is obtained. Stir in lemon peel.

Notes

Cake and Frosting recipes adapted from the BHG New Cookbook

Tried this recipe?Let us know how it was!

Here are a couple pics that are the perfect size for pinning to Pinterest!

Enjoy, Terri

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