Back to Recipes
Share
Ingredients
Lemon Cake:
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1-3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1-1/2 tablespoons Wonderful Seedless Lemon zest (about 2-3 lemons)
- 1/3 cup Wonderful Seedless Lemon juice (about 2 lemons)
- 1 Wonderful Seedless Lemon, for garnish
Vanilla Cake:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
Lemon Cream Cheese Frosting:
- 8 oz. cream cheese, room temperature
- 1 cup butter, softened to room temperature
- 4 cups confectioners’ sugar
- 1 tablespoon Wonderful Seedless Lemon zest
- 2 tablespoons Wonderful Seedless Lemon juice
- 2 teaspoons lemon extract
- 2-3 drops yellow food coloring
Preparation
- Preheat the oven to 350°F. Grease three 8" cake pans or line with parchment paper rounds.
- For the lemon cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using a handheld or stand mixer fixed with a whisk attachment, beat together the butter and sugar on high speed until creamy and smooth, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, followed by the vanilla extract; mix well until combined. Reduce the speed to low and add the dry ingredients until just combined. Add the buttermilk, lemon zest, and lemon juice until just combined.
- Pour the batter evenly into two cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting.
- For the vanilla cake: In another large bowl, whisk together flour, baking powder, and salt and set aside. Using a handheld or stand mixer fixed with a whisk attachment, beat together the sugar and butter on high speed until creamy and smooth, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, followed by the vanilla extract, and mix well until combined. Reduce the speed to low and add the dry ingredients until just combined. Add the buttermilk and sour cream and mix until just combined.
- Add the batter to the remaining cake pan and bake for about 25 minutes or until the toothpick inserted in the center comes out clean. Allow the cake to cool with the other two cakes on a wire rack before frosting.
- For the lemon cream cheese frosting: Add the cream cheese and butter to the bowl of the mixer and beat on high speed until thick and fluffy. Reduce the speed on the mixer and slowly add in the confectioners’ sugar. Increase the speed to medium-high and add the lemon zest, lemon juice, and lemon extract. Continue beating for about 3 minutes until smooth. Add more lemon juice if the frosting is too thick, and add more confectioners’ sugar if the frosting is too thin. Set aside 1/3 of the frosting. Into the remaining frosting, stir 2 to 3 drops of yellow food coloring.
- To assemble the cake: With a serrated knife, slice the top off each cake to make them flat. Add 1 lemon cake layer to the cake stand and evenly top with about 1 cup of frosting. Add the vanilla cake and evenly cover the top with about 1 cup of frosting. Top with the remaining lemon cake. To create an ombre effect, use an offset spatula to spread the remaining yellow and white frosting evenly over the top and sides of the cake. Refrigerate for at least 30 minutes.
- To serve, slice the lemon cake into 1/2" thick slices, and cut each slice in half. Garnish a cake platter with the slices.
In This Recipe
Wonderful® Seedless Lemons
Where to BuyIn This Recipe
Wonderful® Seedless Lemons
Where to Buy
