Description
A visually stunning and delicious cake with a moist, fluffy texture, complemented by a zesty lemon buttercream frosting.
Ingredients
Scale
- 3 sticks unsalted butter (1½ cups/340 grams), at room temperature, plus more for the pan
- 4½ cups all-purpose flour (plus more for the pans)
- 1½ tablespoon baking powder
- 1 teaspoon salt
- 2½ cups white granulated sugar
- 6 large eggs (room temperature)
- 2 vanilla beans (seeds only or 1 tablespoon vanilla extract)
- 1½ cup heavy cream (or whole milk)
- 15 drops purple food gel color (adjust for desired shade)
- For the Lemon Buttercream:
- 2 sticks unsalted butter (room temperature)
- 4–6 cups confectioners’ sugar
- 1 tablespoon lemon zest
- 4–6 tablespoons fresh lemon juice (adjust to taste)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare a half sheet pan by lining with parchment paper, and grease with butter and flour.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt until smooth. Set aside.
- Cream butter and sugar: In the bowl of an electric mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, reducing speed to medium and scraping down the sides of the bowl as needed.
- Stir in vanilla seeds (or extract) and purple food coloring until well distributed.
- Combine ingredients: Gradually mix in the flour mixture, alternating with heavy cream. Start and end with the flour, mixing until smooth.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes until lightly golden and springy to the touch.
- Cool the cake in the pan for 15 minutes, then slide it onto a wire rack to cool completely.
- Trim the top of the cake with a serrated knife for evenness, then slice into mini cakes.
- Cream butter in a clean mixing bowl until creamy; gradually add confectioners’ sugar beating until smooth.
- Mix in lemon zest and juice; adjust sugar for desired sweetness and creaminess.
- Layer by spreading lemon buttercream on top of the first mini cake, then add another layer and frost the sides and top with more buttercream.
Notes
Make ahead by baking cakes up to two days in advance; store them wrapped at room temperature and frost closer to serving time.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg