Ingredients
1 cup all-purpose flour
1 large lemon, zest and juice
1 3/4 cups granulated sugar
divided 3/4 cup buttermilk (or 3/4 cup milk + 1 tbsp vinegar)
3 large eggs, room temperature
1/4 cup unsalted butter, melted and cooled
1/4 cup whole milk
1/4 tsp cream of tartar
Instructions
Whisk flour, cream of tartar in large bowl. Set aside.
Beat eggs with 1 cup sugar in stand mixer until thick and pale.
Gently fold dry ingredients into egg mixture in thirds, alternating with buttermilk.
Pour batter into greased 9-inch round cake pans. Smooth surfaces.
Bake at 325°F for 22-25 minutes. Test with toothpick. Cool 10 minutes then invert.
Make lemon glaze by whisking 1/4 cup powdered sugar, 1/4 cup lemon juice, 1 tbsp melted butter.
Frost cooled cakes with remaining sugar, milk, and lemon juice cream mixture using offset spatula.
Notes
Use room temperature eggs for better aeration
Buttermilk substitute (milk + vinegar) maintains acidity
Invert pans immediately for clean cake layers
Let cake cool completely before frosting to prevent melting
- Prep Time: 30
- Cook Time: 45
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 60mg