Serving Details
Servings: 12-15 slices
Portion Size: 1 slice per person
Recipe Description
The Zingy Lemon Wedding Cake is a bright and refreshing dessert that brings a zesty twist to traditional wedding cakes. Made with layers of moist lemon sponge and filled with a tangy lemon buttercream, this cake is light, airy, and perfect for special occasions. Topped with a smooth lemon glaze, it’s an elegant treat that’s as delightful to eat as it is to look at.
Cooking Time
- Preparation Time: 45 minutes
- Baking Time: 30-35 minutes per layer
- Assembly & Decoration Time: 30 minutes
- Total Time: 2 hours
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
- 1 1/2 cups unsalted butter (for buttercream)
- 3 cups powdered sugar (for buttercream)
- 1/4 cup fresh lemon juice (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
- Stir in the lemon juice and zest until well combined.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream, beat the butter until smooth, then gradually add the powdered sugar and lemon juice, beating until fluffy.
- Once the cakes are completely cool, spread a layer of lemon buttercream on top of one cake layer, then place the second layer on top and frost the entire cake.
- For the glaze, mix the powdered sugar with lemon juice until smooth and drizzle over the top of the cake.
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 4g
- Carbohydrates: 65g
- Fat: 22g
- Saturated Fat: 14g
- Sugar: 55g
- Fiber: 1g
- Sodium: 180mg
Frequently Asked Questions
Can I make the lemon cake layers in advance?
Yes, you can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.
What if I want a stronger lemon flavor?
For a bolder lemon flavor, increase the lemon zest or add a bit more lemon juice to the batter and buttercream.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
