Vanilla Cake Recipe with Lemon Butter Cream
Try this simple yet delicious Vanilla Cake Recipe with Lemon Butter Cream! Learn how to keep the cake from sticking to the pan!
For the Cake:
- 5 egg whites
- 2 egg yolks
- 1 1/2 cups of softened unsalted butter
- 1 1/4 cups of buttermilk
- 3 cups of sugar
- 3 1/2 cups of cake flour or all purpose flour
- 1 tablespoon of vanilla
- pinch of Kosher salt
- 2 1/2 teaspoons of baking powder
For the Lemon Butter Cream:
- 1 1/4 pounds of softened unsalted butter
- 6 cups of sifted powdered sugar
- juice of 3 lemons
- 1/4 cup of whole milk
For the Butter Cream: add the butter to a standing mixer with the paddle attachment and cream together the butter and sifted sugar until it becomes light and fluffy. Once it is to this consistency slowly beat in the lemon juice and whole milk. Set aside.
For the Cake: Preheat the oven to 350°.
In a standing mixer with the paddle attachment cream together the butter and sugar until it becomes light and fluffy. Once it is to this consistency add in an 1/3 of the eggs at a time until completely beaten in.
In a separate large bowl sift together the flour, salt and baking powder. In a separate bowl whisk together the buttermilk and vanilla.
Next alternatively add in the dry ingredients and wet ingredients into the creamed butter and sugar mixture beginning and ending with the dry.
Once the batter is made, divide them into three 9 inch baking rounds that have been buttered and floured (or just purchase the non-stick Reynolds bakeware version).
Place the rounds in the oven and bake for 40 minutes or until light brown and cooked in the center.
Let rest completely before icing with the lemon butter cream.
Calories: 1941kcal | Carbohydrates: 270g | Protein: 11g | Fat: 95g | Saturated Fat: 60g | Cholesterol: 298mg | Sodium: 93mg | Potassium: 308mg | Fiber: 1g | Sugar: 227g | Vitamin A: 2975IU | Calcium: 150mg | Iron: 2.9mg