Basic Moist Sweet Cake with Lemon


Serves 12


  • Cake
  • 2 large eggs,, room temperature
  • 3 large egg yolks, room temperature
  • 6 T buttermilk
  • 2 T buttermilk
  • 1 t vanilla extract
  • 1½ c cake flour
  • 1⅓ c sugar
  • 1½ t baking powder
  • ½ t salt
  • ¼ lb unsalted butter, softened
  • ⅓ c vegetable oil
  • Lemon Cream Cheese Icing
  • 8 ounces cream cheese, room temperature
  • ½ stick unsalted butter, room temperature
  • 5 c powdered sugar (about)
  • 2 T grated lemon rind
  • 4 t fresh lemon juice



Place shelf at the top of the lower third of the oven and preheat oven to 350 °F. Grease 9×2-inch round cake pan by spraying with non-stick spray with flour or by rubbing pan with shortening and dusting with flour. Line with parchment or wax paper circle, then lightly grease and flour the circle.

Stir the eggs, yolks, 6 Tbs buttermilk, and vanilla together in a medium bowl..

Mix the flour, sugar, baking powder, and salt in a mixer with the whisk on low speed for 30 seconds. Add the butter and oil and the remaining 2 Tbs buttermilk. Mix on low speed to moisten the dry ingredients.. Increase to medium speed and beat for 1½ minutes. Scrape down the sides. Add a third of the egg mixture and beat for 20 seconds. Repeat until all of the egg mixture is incorporated. Scrape down the sides with each addition. Pour the batter into the prepared pan and bake for about 35 minutes or until a tester inserted within an inch of the center comes out clean and the cake springs back when pressed lightly in the center. The cake won’t shrink from the sides of the pan until after it is out of the oven.

Let the cake cool in the pan for about 10 minutes. Tap the sides of the pan on the counter to loosen the cake or run a small spatula around the edge. invert cake onto a cooling rack and peel off parchment liner, then replace the liner on the cake with sticky side up. Invert back onto the original cooling rack. Cool completely.


Using electric mixer, beat cream cheese and butter in medium bowl until fluffy. Gradually beat in enough sugar to form thick, spreadable icing (3 cups?). Stir in lemon peel.


Using serrated knife, halve cake horizontally. Set 1 cake layer, cut side up, on platter. Brush with 2 teaspoons lemon juice. Spread with scant ⅔ cup icing. Top with second cake layer, cut side down. Brush with 2 teaspoons lemon juice. Spread top with remaining icing.