Lemon Butter Layer Cake with Lemon Silk Buttercream

Hello my friends. I hope this post finds you all well and happy! I was fortunate enough to get my second Covid vaccine last Saturday, so I’m feeling extra grateful for one less thing to worry about in my life. I pray that you all are either vaccinated or getting vaccinated soon!! God willing, this horrible virus will be behind us soon.

Ok…now back to baking 🙂  Recently, I received the cutest edible decor from Wilton. So many cute Spring decorations just filled my creative heart with joy, and I knew I had to create something delicious and pretty to highlight them! 🙂

I came up with a delicious new recipe and I am excited to share it with you!! My lemon layer cake with lemon silk buttercream is such a perfect dessert for your Easter table, or any special gathering. The cake is moist, lemony, and the buttercream is seriously rich and scrumptious.  I hope you love this cake as much as I enjoyed making for you!!

Lots of love, hugs, and good health to you all!!

xoxo

Don’t you just love lemon desserts?

How cute are these decorations from Wilton?

These adorable sprinkles look just like grass!! I used them on the top of my cake!

The batter even tasted good 🙂

You’ll need two 8 inch, good quality cake pans for this recipe!

The house smelled soooo good while these were baking!!

I made two batches of buttercream. One with lemon to frost the whole cake and pipe some decorations, and another plain batch to color for piping.

I named this frosting, “silk” because it’s soooo rich and velvety….yum!!!

Once your cake is cooled completely, you can begin frosting and filling it!

As you guys know, I love lots of frosting on my cakes, so this recipe makes plenty to fill, frost and pipe!

Use a small offset spatula to frost the cake. It also helps to get nice sharp corners on the top!

Use a bench scraper to smooth the buttercream around the sides. This is an invaluable tool for making cakes!!

Crumb coat the cake and chill for about 20 to 30 minutes.

Frost the crumb coated cake and use an open star cake decorating tip for make the rosettes on top of the cake!

It’s really starting to come together now!!

I used a round piping tip to pipe the border along the bottom of the cake.

Full disclosure, I wasn’t feeling quite well when I made this cake. It took me all day because I didn’t feel well the day after my vaccine. I had to push myself hard that day and can see some mistakes I made, but I can honestly say that I did my best 🙂

Nobody in my home was eating sugar when I made this cake, so it was up to me to eat a big piece all by myself. I was totally ok with that 🙂

I mean, doesn’t this cake just scream Spring? 🙂

One last shot before I devoured that first piece. I came back for a second later that day…then 2 the next day!! 🙂

One more photo because it’s just sooo pretty 🙂

Lemon Butter Layer Cake with Lemon Silk Buttercream

Makes: 1, 8 inch, layer cake Prep time: 90 minutes, including decorating Bake time : 25 to 30 minutes

Ingredients

Cake

2/3 cup unsalted butter at room temperature

1/3 cup canola oil

2 teaspoons Nielsen Massey vanilla extract

2 eggs

2 egg yolks

1 and 1/2 cups whole buttermilk

1 tablespoon lemon zest

2 and 3/4 cups all purpose flour

1 and 1/2 cups Dixie Crystals sugar

1/2 teaspoon baking soda

1 and 1/2 teaspoons baking powder

1 teaspoon salt

Lemon Buttercream

4 sticks softened, unsalted butter

2 teaspoons Nielsen Massey vanilla extract

8 tablespoons heavy cream

2 tablespoons fresh lemon juice

8 cups Dixie Crystals confectioners sugar

1 teaspoon lemon zest

1/8 teaspoon salt

8 drops yellow food coloring

Decorative buttercream

2 sticks softened, unsalted butter

1 teaspoon Nielsen Massey vanilla

5 tablespoons heavy cream

4 cups Dixie Crystals confectioners sugar

pinch salt

divide the buttercream into 3 bowls and add 2 drops of blue, red, and green food coloring into each for decorating

Directions

Preheat your oven to 325. Grease, flour and line 2, 8 inch cake pans with parchment paper and set aside.

In the bowl of your stand mixer, cream together the butter, oil, vanilla and sugar until light and fluffy.

Add in the eggs, one at a time.

Now, add in the egg yolks and mix until combined.

In another bowl, whisk together all of the dry ingredients.

Now, alternate the dry ingredients and buttermilk into the batter.

Mix until just combined, being careful not to over mix.

Evenly divide the cake mix between your two prepared pans.

Bake the cakes for 25 to 33 minutes, being careful not to over bake them.

The middle should spring back when touched and the edges should be lightly browned.

Let the cakes cool in the pans for 15 minutes.

Turn the cakes out onto cooling racks and let them sit until they are completely cool before frosting.

You can also put them in the fridge for about 20 minutes or until they are chilled before frosting them.

Make the buttercream while the cake layers cool.

Make the lemon buttercream

In the bowl of your stand mixer, mix the butter, vanilla, lemon juice, lemon zest and salt.

Mix in the confectioners sugar, one cup at a time with your mixer on low.

Add in the heavy cream in between adding in the confectioners sugar.

When you have added all of the confectioners, turn up the mixer and beat the frosting until light and fluffy.

Add in 8 drops of yellow food coloring and mix until all of the coloring is evenly distributed and there are no streaks.

Set aside while you make the decorative frosting.

Make the decorative frosting

In the bowl of your stand mixer, mix the softened butter and vanilla.

Add in the heavy cream and confectioners sugar, alternately.

Add in a pinch of salt.

Divide the frosting into three separate bowls.

Add 2 drops of blue, red and green food coloring into each bowl.

You will have one bowl each of light blue, pink and light green buttercream.

You will need piping bags and tips to decorate the cake as you see in the pictures.

Crumb coat the cake and chill.

Frost the cake, then add the rosettes to the top of the cake with the lemon buttercream.

Pipe the border along the bottom of the cake with the green buttercream.

I used small heart shaped cutters and pressed them into the buttercream. Then,I outlined them with a small round piping tip. You can then add the small Spring edible decor into each heart.

I also piped polka dots all over the cake in different colors.

I found some chocolate, marshmallow, small eggs and placed those on top of the cake over the grass sprinkles.

I used Wilton round and star tips to make the decorations you see on the cake.

You can add whatever decorations you choose to make this delicious cake look so pretty and perfect for Spring.

Let me know if you have any questions or if you get to make this delicious cake.

Happy Spring!!

xo

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