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Lemon Layer Cake with Buttercream Frosting

Makes: 10 to 12 servings
Prep 30 mins Bake 375°F 30 mins
Lemon Layer Cake with Buttercream Frosting
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 2/3  cup  butter, softened
  • 1 1/2  cups  sugar
  • 3/4  cup  cold water
  • 1  tablespoon  finely shredded lemon peel
  • 2  tablespoons  lemon juice
  • 4  egg whites
  • 1  recipe  Lemon Syrup
  • 1/2  cup  butter, softened
  • 6  cups  powdered sugar (about 1 1/3 pounds)
  • 2  teaspoons  finely shredded lemon peel
  • 4  teaspoons  lemon juice
  • 1 - 3  tablespoons  milk
  •  Fresh raspberries
Directions

1. Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans; set aside. In a medium bowl combine flour, baking powder, baking soda, and salt; set aside.

2. For cake, in a large bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar; beat until well combined. Combine water, 1 tablespoon lemon peel, and 2 tablespoons lemon juice. Alternately add flour mixture and lemon mixture, beating well after each addition. Thoroughly wash beaters. In another medium bowl beat egg whites until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the butter mixture to soften; fold in remaining whites. Spread batter into prepared pans.

3. Bake for 30 minutes or until toothpicks inserted near centers come out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Gently prick layers with a long-tined fork. Spoon warm Lemon Syrup over cake layers.

4. For frosting, in a large bowl beat 1/2 cup butter on medium to high speed for 30 seconds. Beat in 3 cups powdered sugar; beat in 2 teaspoons lemon peel and 4 teaspoons lemon juice. Beat in remaining powdered sugar and enough milk to make spreading consistency.

5. Frost tops and sides of cake with lemon frosting. Garnish with fresh raspberries.

6.

Lemon Syrup
Bake 400°F 12 mins
Ingredients
  • 1/4  cup  sugar
  • 1/4  cup  water
  • 2  tablespoons  lemon juice
Directions

1. In a small saucepan combine sugar, water, and lemon juice; heat and stir just until warm and sugar dissolves. Set aside.

Nutrition Facts (Lemon Layer Cake with Buttercream Frosting)
  • Servings Per Recipe 10,
  • cal. (kcal) 672,
  • Fat, total (g) 23,
  • chol. (mg) 60,
  • sat. fat (g) 12,
  • carb. (g) 115,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 93,
  • pro. (g) 4,
  • vit. A (IU) 680,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 382,
  • Potassium (mg) 766,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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