Southern Lemon Cake Recipe
Soft and fluffy, this Southern Lemon Cake recipe is loaded with bright citrus flavor and frosted with a blackberry buttercream. Made from scratch with simple ingredients this cake is a sunny way to welcome spring.
Ingredients
Lemon Layer Cake
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs room temperature
- 3 Tbsp lemon zest
- 2 tsp vanilla extract pure
- 3 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 1/2 cup lemon juice freshly squeezed
- 1 cup buttermilk room temperature
Blackberry Buttercream
- 1 cup fresh blackberries
- 2 Tbsp lemon juice freshly squeezed
- 1/4 tsp sea salt fine
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar packed
- 1 tsp vanilla extract pure
- 1 tsp milk
Instructions
Lemon Layer Cake
- Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans then set aside.
- In a large mixing bowl, beat butter and sugar with an electric mixer for 4 minutes, scraping down the sides of the bowl with a spatula as needed.
- Add eggs, one at a time, beating after each addition until well incorporated.
- Add lemon zest and vanilla then beat on high speed for 2 minutes. Set aside.
- In a separate bowl, sift together flour, baking powder, baking soda and salt.
- Gradually add dry ingredients to wet, mixing on low speed until just barely combined.
- Add lemon juice and buttermilk, mixing on low, until batter is smooth and lump free. Take care to avoid overmixing.
- Distribute batter evenly among prepared cake pans.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
- Place cake pans on a wire rack to cool completely while you prepare frosting.
Blackberry Buttercream
- Add blackberries, lemon juice and salt to a small saucepan over medium heat.
- Simmer for approximately 10 minutes, stirring continuously until berries are soft.
- Remove from heat and strain mixture through a fine mesh sieve. Discard seeds and pulp then allow blackberry juice to cool to room temperature.
- Beat butter with an electric mixer on medium speed until creamy and smooth, approximately 2 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Add cooled blackberry juice then beat on low until combined.
- Add powdered sugar, vanilla and milk beating on low until incorporated then increase speed to high and beat until fluffy, approximately 3 minutes.
Assembly
- After cakes have cooled completely, turn them out from their pans and level tops with a cake leveler or serrated knife.
- Using an offset spatula, frost top of first cake layer with buttercream then stack second layer on top. Frost top and sides with remaining buttercream. For best results, chill for half an hour before slicing.
- Cover leftovers with plastic wrap and store in the refrigerator up to 5 days.