Italian Lemon Drop Cake with Lemon Buttercream

This cake can only be described as refreshing, bright and zesty. It is one of those recipes that you will continue coming back to time after time.

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This is my go to when Spring finally arrives after the long winter months. To me it is like an added uplift to my mood. When you take that first bite, it is like tasting sunshine for the first time.

This cake appears difficult to make, but let me tell you, making gorgeous cakes at home is so much easier than you think.

With a piping bag, you can make it look just as professional as the bakery decorators do.

Frequently Asked Questions:

            How many layers should I make?

That depends on you. I generally only use three layers. Each layer is trimmed so it sits flat, each layer is an 8 or 9 inch round cake pan.

            Do I slice each layer in half?

No, you will use a cake slicer and slice the rounded portion off the cake.

            Are there variations?

I bet you can use oranges to make a delightful version of this cake. Try out the different flavors and see what you like best.

What do you need to make Italian Lemon Drop Cake with Lemon Buttercream

            For the cake:

                        3 cups flour, cake flour works best

                        2 tbsp baking powder

                        1 tsp salt

                        2 cups Sweet Cream butter, unsalted, softened to room temperature

                        1 ¾ cup granulated sugar

                        4 large eggs, room temperature

                        2 tsp Pure Vanilla extract

                        1 cup Buttermilk

                        1 tbsp lemon zest

                        ⅓ c fresh lemon juice

            For the frosting:

                        3 cups butter, sweet cream, unsalted and at room temperature

                        6 cups confectioners sugar

                        2 to 3 tbsp lemon zest

                        3 tsp fresh squeezed lemon juice

                        3 to 6 tbsp heavy cream, to desired consistency

                        Sliced lemon for decoration

How to make Italian Lemon Drop Cake with Lemon Buttercream

FIRST STEP:

Preheat the oven to 350*

Spray the pans with a nonstick spray

SECOND STEP:

In a large bowl sift together the flour, baking powder and salt

a)

b)

THIRD STEP:

In another bowl, beat together the butter and the sugar

a)

b)

c)

Add in the eggs and the vanilla, beat until combined

a)

b)

Slowly add in the dry ingredients, mixing a small amount at a time

a)

b)

Add in the buttermilk, lemon juice and the lemon zest

a)

b)

c)

d)

e)

FOURTH STEP:

Pour the batter evenly between the three pans

a)

b)

FFITH STEP:

Bake for 20 to 25 minutes, using a toothpick in the center to test for doneness

Frosting:

SIXTH STEP:

Cream together all ingredients until stiff peaks form

a)

b)

c)

When cakes are cooled, slice off the rounded top with a cake slicer from each layer

a)

b)

Place one layer on a serving plate

SEVENTH STEP:

Use between ¾ to 1 cup of frosting on the top of this layer

Place another layer on the top and repeat with the frosting

Top with the final layer of cake

a)

b)

EIGHTH STEP:

Spread half of the remaining frosting over the top and the sides of the cake

With the other half, scoop the frosting into a piping bag

Using the piping bag, place dollops all over the top and the sides of the cake

The larger dollops should be on the top

Place half slices of lemon in between the large dollops

YAY!

Enjoy!

YUM!

Italian Lemon Drop Cake with Lemon Buttercream

Italian Lemon Drop Cake with Lemon Buttercream

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  •             For the cake:
  •                         3 cups flour, cake flour works best
  •                         2 tbsp baking powder
  •                         1 tsp salt
  •                         2 cups Sweet Cream butter, unsalted, softened to room temperature
  •                         1 ¾ cup granulated sugar
  •                         4 large eggs, room temperature
  •                         2 tsp Pure Vanilla extract
  •                         1 cup Buttermilk
  •                         1 tbsp lemon zest
  •                         ⅓ c fresh lemon juice
  •             For the frosting:
  •                         3 cups butter, sweet cream, unsalted and at room temperature
  •                         6 cups confectioners sugar
  •                         2 to 3 tbsp lemon zest
  •                         3 tsp fresh squeezed lemon juice
  •                         3 to 6 tbsp heavy cream, to desired consistency
  •                         Sliced lemon for decoration

Instructions

FIRST STEP:

Preheat the oven to 350*

Spray the pans with a nonstick spray

SECOND STEP:

In a large bowl sift together the flour, baking powder and salt

THIRD STEP:

In another bowl, beat together the butter and the sugar

Add in the eggs and the vanilla, beat until combined

Slowly add in the dry ingredients, mixing a small amount at a time

Add in the buttermilk, lemon juice and the lemon zest

FOURTH STEP:

Pour the batter evenly between the three pans

FFITH STEP:

Bake for 20 to 25 minutes, using a toothpick in the center to test for doneness

Frosting:

SIXTH STEP:

Cream together all ingredients until stiff peaks form

When cakes are cooled, slice off the rounded top with a cake slicer from each layer

Place one layer on a serving plate

SEVENTH STEP:

Use between ¾ to 1 cup of frosting on the top of this layer

Place another layer on the top and repeat with the frosting

Top with the final layer of cake

EIGHTH STEP:

Spread half of the remaining frosting over the top and the sides of the cake

With the other half, scoop the frosting into a piping bag

Using the piping bag, place dollops all over the top and the sides of the cake

The larger dollops should be on the top

Place half slices of lemon in between the large dollops

Enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1285Total Fat: 88gSaturated Fat: 55gTrans Fat: 3gUnsaturated Fat: 27gCholesterol: 294mgSodium: 1123mgCarbohydrates: 121gFiber: 2gSugar: 86gProtein: 9g

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