3 Layer Lemon Cake
Lemon Cream Cheese Frosting

Lemon Cake
Lemon Cake
Ingredients

• 1 cup salted butter softened
• 1½ cups granulated sugar
• 3 large eggs
• 1 1/2 cups buttermilk
• 1/4 cup lemon juice
• 1/2 teaspoon lemon extract optional
• 2 teaspoons vanilla extract
• 3½ cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon lemon zest

Lemon Cake
Instructions

1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350
degrees F.
2. In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
3. Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract
together in a bowl or 2 cup liquid measuring cup. Set aside.
4. In another mixing bowl stir together flour, baking powder, and salt.
5. Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined
followed by the remainder of the buttermilk mixture. Add in the remainder of the dry
ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape
the sides and bottom to make sure everything is mixed in. Gently fold in lemon zest.
6. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in
pans for 5 minutes and then transfer to a wire rack to cool completely before layering and
frosting.

Cream Cheese Frosting
Ingredients

• 1 cups softened butter
• 8 ounces cream cheese softened
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 5-6 cups powdered sugar

Cream Cheese Frosting
Instructions
1. In a large mixing bowl use a hand mixer to beat together butter and cream cheese until
creamy, about 2 minutes.
2. Mix in lemon juice, vanilla extract, and lemon extract until just combined,
3. Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to
frost completely cooled cake.