Recipes and Cooking Lemon Layer Cake with Buttercream Frosting Rich buttercream icing perfectly complements the just-tangy-enough lemon cake in this showy double-decker dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 30 mins Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 ¼ cup all-purpose flour 2 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ⅔ cup butter, softened 1 ½ cup sugar ¾ cup cold water 1 tablespoon finely shredded lemon peel 2 tablespoon lemon juice 4 egg whites 1 recipe Lemon Syrup ½ cup butter, softened 6 cup powdered sugar (about 1 1/3 pounds) 2 teaspoon finely shredded lemon peel 4 teaspoon lemon juice 1 tablespoon milk Fresh raspberries Lemon Syrup ¼ cup sugar ¼ cup water 2 tablespoon lemon juice Directions Preheat oven to 375°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. 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. 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. 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. Frost tops and sides of cake with lemon frosting. Garnish with fresh raspberries. Lemon Syrup In a small saucepan combine sugar, water, and lemon juice; heat and stir just until warm and sugar dissolves. Set aside. Rate it Print Nutrition Facts (per serving) 672 Calories 23g Fat 115g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 672 % Daily Value * Total Fat 23g 29% Saturated Fat 12g 60% Cholesterol 60mg 20% Sodium 382mg 17% Total Carbohydrate 115g 42% Total Sugars 93g Protein 4g Vitamin C 6.5mg 32% Calcium 30.3mg 2% Iron 1.3mg 7% Potassium 766mg 16% Folate, total 52.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.