This Lemon Layer Cake with lemon brown butter buttercream is loaded with lemon flavor! It’s a delcious, easy cake recipe that’s perfect for a special occasion!
Decadent Lemon Layer Cake with Lemon Brown Butter Buttercream
Hellllo there folks! How was everyone’s weekend? Do anything fun?
It was a busy weekend for us! Busy, but fun!
I’ll be down in sunny Florida for just a few more short weeks before heading home to New Jersey, so I’m soaking it all in!
I’m also enjoying the time I’ve been getting to spend with my mom. She’ll be 89 at the end of next month.
And with Mother’s Day right around the corner, I’m planning a few special things for Mom.
This Lemon Layer Cake with lemon brown butter buttercream will be on our dessert menu this Mother’s Day. It’s a moist, lemony layer cake that’s not hard to make at all and it’s perfect for any special occasion.
I actually made it a few weeks back and shared with with my neighbors who gave it the double thumbs up. They loved the luscious lemon flavor and they were all about the lemon browned butter buttercream.
It’s a delicious combination of rich, nutty brown butter that you’ll melt and slightly cool and then mix with confectioners’ sugar, double the lemon flavor, lemon zest and juice, some heavy cream and a pinch of salt. It’s absolutely dreamy and super hard to not eat right from the bowl.
I decided to frost my cake, naked cake style, with some special piping on top and some pastel sprinkles for fun!
Lemon Layer Cake Ingredients
•lemon zest and juice
Lemon Brown Butter Buttercream Ingredients
•lemon zest and juice
The cake and the buttercream are packed with lemon flavor. Both incorporate lemon zest and freshly squeezed lemon juice. And I know you’re also going to love how moist and fluffy the cake is.
So this year, surprise Mom and whip her up this lovely Lemon Layer Cake! I know she’ll love it and we all know she deserves it. Enjoy!
A Few Cook’s Notes for Lemon Layer Cake Recipe:
I use my 6-inch, two inch deep cake pans for this recipe, so the cakes don’t overflow when baking. No one likes a messy oven.
The cakes will bake slightly domed on top, so I slice off the top of each to make them level. I eat what I slice off and don’t share. No one’s the wiser.
More Lemon Dessert Recipes to Enjoy
This Lemon Layer Cake with lemon brown butter buttercream is loaded with lemon flavor! It's a delcious, easy cake recipe that's perfect for a special occasion!
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. fine sea salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 cup sour cream
- 1/2 cup milk
- zest of one lemon
- 1/4 cup freshly squeezed lemon juice
- 1 cup unsalted butter
- 5 cups confectioners' sugar, sifted
- 2 tsp. lemon zest
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. heavy cream
- pinch of salt
Preheat oven to 350 degrees. Spray two 6-inch round cake pans with nonstick cooking spray with flour and line with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and sugar on high speed until smooth and creamy, about 2-3 minutes, scraping down the sides as needed. Add the eggs and vanilla and continue to beat until well combined. Add the sour cream and continue to mix until combined. With the mixer on low speed, add half of the dry ingredients until just incorporated. Add the milk, lemon zest and lemon juice. Add the remaining flour mixture and continue to mix until just incorporated. Do not overmix.
Divide cake batter evenly between prepared pans. Level using an offset spatula. Bake for 28-30 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pan for 10-15 minutes. Release cakes from pans and allow to cool completely on wire rack before frosting.
Melt butter in a medium saucepan over medium-low heat. Cook for 3-4 minutes until the butter begins to give off a nutty smell and is golden brown, stirring occasionally. Watch carefully so it doesn't burn. Remove from heat and let cool for 10 minutes.
Add the confectioners' sugar to the bowl of a stand mixer fitted with a paddle attachment. Add the brown butter and beat on medium-low speed until incorporated. Add the lemon zest, juice, heavy cream and salt and continue to beat on medium-low speed until light and fluffy, about 3 minutes. Let the buttercream totally cool before frosting your cake. Frost your cake and then place cake in refrigerator for 45 minutes before serving.