Summer is almost here and what better way to celebrate than a fresh Lemon Cake with a Lemon Cream Cheese Buttercream frosting. This cake was so good and refreshing at the same time. I guess being pregnant, lately I have been craving lots of lemon and citrus flavors. This cake did not disappoint! After I made this for Mother’s Day, I had so many of you reach out wanting this recipe and sorry for the delay but I finally got it up to share. Below are the ingredients and the recipe.
A couple of baking and decorating tips I would like to share.
- Like I said in the instructions, I usually like to bake the cake part a day before and freeze so it will be moist and easier to ice. I also just take the cake directly out of the freezer and begin assembling. I don’t let it thaw out.
- I use this cake assembly stand when putting my cake together. It makes decorating so much easier.
- I take the icing and put it in a plastic disposable decorating bag with a round large tip. I take that and use to ice in between the layers. Makes the cake layers more even. I also use that to pipe around the cake working my way up from the bottom to the top. Once That is done, I take this smoothing tool and evenly smooth around the cake using my circular cake assembly stand.
- Also you can wet the smoothing tool and that will help with getting your icing more smooth. It takes practice, so give yourself grace!
If you bake this cake, please share if you enjoyed it! I personally loved it and can’t wait to bake another. Perfect summer treat!
Happy Memorial Day Weekend friends!