Lemon-Lime Layer Cake

Spring has come early with this LEMON-LIME LAYER CAKE – a beautiful layer lemon cake with lime buttercream!

I really can eat cake anytime of the day, month or year. Making an excuse to bake and then eat cake is a talent of mine. Really, ask my kids. I could live off chocolate cake and I make a killer good one. But there are those moments where I cave to my husbands dessert desires and make something with limes. His favorite cookies is my Key Lime Sugar Cookie and it is all because of the frosting. So I decided that I would make a cake just for him.

And let me tell you friends, he would have had the entire cake if I wouldn’t have stopped him. We all needed some, you know. I already am looking forward to making this again once it becomes warm. And this will be an Easter must have.

Limes just aren’t for limeade or margaritas they make amazing cakes, and well lemon is a bakers dream.

So whip up this easy, delicious, mouthwatering cake. It is simple to make and even easier to devour.

Lemon-Lime Layer Cake

Spring has come early with this LEMON-LIME LAYER CAKE - a beautiful layer lemon cake with lime buttercream!

Print Recipe Rate Recipe

Prep Time: 1 hour 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Course: Dessert

Cuisine: American

Servings: 8 to 10 servings

Calories: 1148kcal

Author: Sandra McCollum

Ingredients

Lemon Cake:

• 1 cup 2 sticks unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour spooned and leveled, plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup fresh lemon juice
• 1 cup low-fat buttermilk

Lime Buttercream:

• 7-8 cups confectioners' sugar
• 2 limes juiced
• 6 tablespoons lime zest
• 1 cup butter softened to room temperature
• 8-10 tablespoons milk

Instructions

• Preheat oven to 350 degrees.
• Lightly spray with baking oil and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
• In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 cups sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined.
• Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan.
• Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.
• While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
• *2 Layer Cake -* Evenly spread the filling on top of the bottom layer, then add the second cake on top.

Notes

You can also garnish the top of the cake with fresh or candied lemon slices, if desired.

Nutrition

Calories: 1148kcal | Carbohydrates: 177g | Protein: 7g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 165mg | Sodium: 622mg | Potassium: 190mg | Fiber: 1g | Sugar: 143g | Vitamin A: 1525IU | Vitamin C: 10.4mg | Calcium: 95mg | Iron: 2.2mg

Tried this recipe?Mention @aubrey_realhousemoms or tag #RHFood!

Cake recipe from Martha Stewart

Frosting from A Dash of Sanity