Lemon Layer Cake

5 from 3 votes

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!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: dessert, layer cake, lemon, Mother's Day, brown butter, buttercream, lemon buttercream

Servings: servings

Calories: 814kcal

Author: MaryAnn Dwyer

Ingredients

Lemon Cake

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

Lemon Brown Butter Buttercream

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

Instructions

Lemon Cake

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.

Lemon Brown Butter Buttercream

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.

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