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Lemon Cake


Photo by Bruce Murray/Visionfire

Read the accompanying Raspberry Swiss Meringue Buttercream recipe here.

Recipe courtesy of Meaghan Adamski


  • 1⁄2 lb (1 cup or 227 g) of unsalted butter, room temperature
  • 2 cups (400 g) of granulated sugar
  • 4 large eggs (200 g) room temperature
  • 1/4 cup (60 g) of lemon zest
  • 3 cups (400 g) of flour
  • 1⁄2 teaspoon (2.5 ml) of baking powder
  • 1⁄2 teaspoon (2.5 ml) of baking soda
  • 1 teaspoon (5 ml) of kosher salt
  • 1/3 cup (80 g) of fresh lemon juice
  • 3⁄4 cup (180 g) of full fat buttermilk, room temperature
  • 1 teaspoon (5 ml) of pure vanilla


  1. Preheat oven to 350 degrees F
  2. Grease & flour cake pans, lining the bottom with parchment paper.
  3. Cream the butter & sugar in a stand mixer with the paddle attachment until light and fluffy, approximately 5 minutes.
  4. On medium speed, add the eggs 1 at a time, and the lemon zest.
  5. Sift together the flour, baking powder, baking soda & salt into a separate bowl and set aside. In another bowl, combine lemon juice, buttermilk and vanilla.
  6. Alternately add flour and buttermilk mixtures to the batter, beginning and ending with flour mixture. Divide batter evenly in pans and bake for 45-60 mins, until tester comes out clean.

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