Lemon Cake

Sunny lemon cake is the perfect dessert to anchor any celebration! With two layers of moist, lemony cake and the most scrumptious lemon buttercream frosting, it's a citrus lover's dream dessert. This beauty is just as wonderful as a Mother's Day cake as it is to finish the ultimate Easter menu. And who would object to this lemony confection as their birthday cake? No one, that's who! Pair it with homemade lemonade on a sunny day for the brightest spring dessert!

What does lemon cake taste like?

Lemon cake is reminiscent of a simple vanilla or white cake made from scratch, with an added layer of brightness and zing from fresh lemon. This lemon cake uses both the zest and a hefty amount of fresh lemon juice to give the cake its tart, bright edge. Butter, vanilla, eggs and sugar give richness and a hint of sweetness, but this cake recipe also uses an unexpected ingredient—olive oil—to achieve its moistness and tender crumb.

Can you bake with olive oil?

Yes! Olive oil bakes much like vegetable oil in baked goods, however there are a couple of things to keep in mind: Olive oil has a more aromatic flavor profile than a neutral vegetable oil, and those flavors will end up in the finished cake. That said, be sure to bake with fresh olive oil (check the expiration date!) that hasn't been open in the pantry for too long. Give it a good sniff before using: if the oil lacks a fruity or grassy scent or smells somewhat stale, it's best not to use for this cake (substitute vegetable oil or canola oil instead). Additionally, baking with a light olive oil can ensure that the flavors of this cake are in balance. It's best to save olive oils labelled "robust" or with peppery or spicy flavors for savory dishes.

What are common mistakes in frosting a cake?

One lesson that many have learned the hard way is to never frost a cake until it has completely cooled. Slather this lemon buttercream on the cake while it's still warm and the frosting will melt into a puddle. Yikes! Another helpful tip is to frost the cake with just a thin coating of buttercream to start. This is called a crumb coat—a thin layer of frosting that keeps any stray crumbs in place. Afterwards, you can go back and frost the cake with a thicker layer of the buttercream to make it pretty. 

What is the best way to decorate lemon cake?

There are so many options for decorating this cake, from seriously simple to fancy and new! Chocolate curls are impressive and incredibly easy to make—check out Ree Drummond's foolproof tutorial and sub white chocolate for semi-sweet. For a quicker white chocolate garnish, shave a block of white chocolate with a vegetable peeler or sprinkle white chocolate chips over top of this cake. Edible flowers are another incredibly simple, beautiful garnish. Not necessarily meant for eating (though you can!) they add beautiful color and keep your cake food safe. If you've got pansies, violas, borage or nasturtium in your garden, trim a few of them to decorate your cake.

Should lemon cake be refrigerated?

Most layer cakes, including this one, are best stored at room temperature. This cake, however, uses cream cheese in the frosting, which can spoil if left at room temperature for too long. We recommend storing the cake covered, in the refrigerator, for up to 3 days.