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Lemon Cake with Lemon Buttercream

03/02/2026 | Bonia Bakery |

Every year when the air starts to shift and the days stretch a little longer, I feel this spark of excitement in the kitchen. Spring is coming, and that means one thing for me: citrus season is taking center stage. I wait all winter for the excuse to bake something light, fresh, and sunshine-filled, and this lemon cake is exactly how I love to welcome those warmer days.

I am unapologetically a sucker for anything lemon. If there’s a citrus dessert on the menu, I’m ordering it. There’s something about that balance of sweet and tangy that feels so clean and refreshing. This cake was my way of proving (once again) that lemon desserts are not only bright and beautiful, but incredibly delicious and surprisingly easy to make.

This is a light and fluffy lemon cake bursting with bright flavor from fresh lemons. Between the zest, the juice, and the silky lemon buttercream layered generously between each tier, every bite is soft, tender, and full of citrus goodness. It’s the kind of cake that feels impressive enough for a celebration, yet simple enough to make just because the sun is shining.

Whether you decorate it with edible flowers, thin lemon slices, or cheerful sprinkles like I did, this cake feels like pure sunshine on a plate. It’s the perfect dessert for brunches, birthdays, showers, or honestly… a random Tuesday when you need something sweet and cheerful.

How to Get the Best Lemon Cake

  • Use fresh lemons only. Bottled juice just won’t give you the same brightness.
  • Zest before you juice. It’s much easier (and less messy).
  • Room temperature ingredients matter. Butter, eggs, and buttermilk blend more smoothly for a tender crumb.
  • Don’t overmix. Once the flour goes in, mix until just combined to keep the cake soft and fluffy.
  • Measure your flour properly. Spoon and level, or weigh it for best results.

Why We Use These Ingredients

  • All-purpose flour – Gives structure while keeping the crumb tender.
  • Baking powder + baking soda – Work together to create lift and keep the cake light.
  • Salt – Balances the sweetness and enhances the lemon flavor.
  • Unsalted butter – Adds richness and that classic soft, buttery texture.
  • Granulated sugar – Sweetens and helps aerate the butter for fluffiness.
  • Lemon zest – Where most of the bold citrus flavor lives.
  • Fresh lemon juice – Adds brightness and a slight tang.
  • Eggs – Provide structure and richness.
  • Buttermilk – Adds moisture and keeps the cake tender (see below!).
  • Lemon extract – Boosts the lemon flavor without adding extra liquid.
  • Vanilla extract – Rounds everything out and softens the tartness.

How to Make Homemade Buttermilk

I never buy buttermilk — I always make my own.

For this recipe, measure 1 cup of milk and stir in 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for 5–10 minutes until slightly thickened and curdled. That’s it!

Homemade buttermilk adds acidity, which reacts with the baking soda to create an extra tender crumb. It also gives the cake a subtle tang that pairs beautifully with the lemon.

Ingredients

Lemon Cake

  • 2 ½ cups all-purpose flour (300g)
  • 1 ½ teaspoons baking powder (6g)
  • ½ teaspoon baking soda (2.5g)
  • 1 teaspoon salt (6g)
  • 1 cup unsalted butter, softened (226g)
  • 1 ⅓ cups granulated sugar (265g)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 3 large eggs, room temperature
  • 1 cup homemade buttermilk (240g) (see note above)
  • ¼ cup fresh lemon juice (60g, about 2 lemons)
  • 1 teaspoon lemon extract (5g)
  • 1 tablespoon vanilla extract (15g)

Lemon Buttercream Frosting

  • 1 cup unsalted butter, room temperature (226g)
  • 1 tablespoon lemon zest
  • 5 cups powdered sugar (600g)
  • 2–3 tablespoons fresh lemon juice (30–45g)
  • 1 teaspoon vanilla extract (5g)
  • Pinch of salt

For the Topping (Optional)

  • Spring-themed sprinkles (I use ones from Foliay.)
  • Thinly slices lemons
  • Lemon curd
  • Edible flowers

Directions

For the Lemon Cake

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.
  4. Add the sugar and lemon zest. Beat until light and fluffy, about 5 minutes. (Pictured below)

5. Add the eggs one at a time, scraping down the bowl between additions. Beat until well combined and fluffy.

6. In a liquid measuring cup, stir together the buttermilk, lemon juice, vanilla extract, and lemon extract.

7. With the mixer on low speed, add one-third of the flour mixture, followed by half of the buttermilk mixture. Continue alternating, ending with the flour mixture. Mix until just combined. Scrape down the bowl as needed. (Pictured below)

8. Divide the batter evenly between the prepared pans.

9. Bake for 35–40 minutes, or until the centers are springy to the touch and the sides just begin to pull away from the pans.

10. Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely.

    For the Lemon Buttercream

    1. In a large mixing bowl fitted with the paddle attachment, beat the butter on medium speed until creamy.
    2. Add the lemon zest and beat until light and fluffy, about 3 minutes.
    3. With the mixer on low speed, gradually add the powdered sugar, alternating with small amounts of lemon juice. Scrape down the bowl as needed.
    4. Add the vanilla and pinch of salt. Increase speed to medium-low and beat until smooth and fluffy, about 1 minute.

    Assembly

    1. Remove parchment from cake layers.
    2. Place one layer on a cake stand or serving plate. Spread 1 cup of frosting evenly over the top.
    3. Add the second cake layer and frost the top and sides with remaining buttercream.
    4. Decorate with edible flowers, thin lemon slices, or bright sprinkles.

    Notes

    • Zest your lemons before juicing them.
    • Let cake layers cool completely before frosting.
    • For a more bakery-style yellow color, add 1–2 drops of yellow food coloring.
    • If frosting feels too thick, add a teaspoon of lemon juice. If too thin, add more powdered sugar.

    Bake Ahead & Store

    Make Ahead:
    You can bake the cake layers up to 2 days in advance. Wrap tightly in plastic wrap and store at room temperature, or refrigerate for longer freshness.

    Freezing:
    Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

    Storage:
    Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the softest texture.