Lemon layer cake with tart lemon buttercream frosting on top. This is the cake recipe you want to make for serving with afternoon tea on Easter day!
What the heck?! I can't believe it's almost Easter. Do you have any plans? Hopefully, I'll get to eat my favorite ham, and creamy scalloped potatoes, along with some sort of moist lemon cake for dessert.
Any kind will do for me, just as long as it tastes like a lemon cake should, with tons of lemon flavor!
Lemon Layer Cake
This lemon layer cake is more on the dense side than light and fluffy like your typical box cake mix. The secret to balancing out that heaviness is by poking lots of holes in the top of the cake and brushing a thick lemon simple syrup all over the surface.
The syrup works its way through the cake, keeping it nice and moist. And every special cake should have frosting (so say, my kids).
Lemon Buttercream Frosting
An easy lemon buttercream frosting is spread generously on top along with some edible flowers for decoration. There's no need to make this into a two-layer cake with a full covering of buttercream, those kinda stress me out, to be honest.
Keep things simple and enjoy Easter with family and friends instead of being stuck in the kitchen missing all of the fun. So go ahead and cut yourself some slack, make your lemon layer cake the night before and let that lemony syrup soak through the surface all night.
Add the lemon buttercream in the morning and serve the whole thing up at room temperature, no need to store this lemon buttercream cake in the fridge. And this my friends, is how you make a moist lemon cake recipe!
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