Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, vanilla cake with lemon buttercream. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vanilla cake with lemon buttercream is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Vanilla cake with lemon buttercream is something that I’ve loved my whole life. They’re nice and they look fantastic.

A great lemon muffin recipe, too. Overview of Ingredients in Lemon Cupcakes. You need simple, everyday ingredients Try my lemon blueberry cake next. It is the same exact recipe, only doubled to make a layer cake.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vanilla cake with lemon buttercream:

1. Make ready For the cake:
2. Get 1 lb (10 oz) flour
3. Take 1 lb (10 oz) castor sugar
4. Prepare 1 lb (10 oz) butter
5. Prepare 11 eggs
6. Get 1 tsp vanilla extract
7. Take Filling:
8. Take 1/2 lb butter
9. Prepare 1 lb icing sugar
10. Prepare Lemon extract/ essence

When storing this cake it's best to store it in the fridge just to keep the icing from falling off. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. If you like a thick icing or will be decorating your cake with the swirly piped icing (pictured), make a double batch as this method uses more icing.

Instructions to make Vanilla cake with lemon buttercream:

1. Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
2. Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
3. Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
4. Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
5. Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
6. Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
7. Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
8. Add the lemon flavouring to taste.
9. When the cake is cooked turn it out onto a cooling rack to cool.
10. Once cooled you can cut the cake in half and fill it.

Add eggs one at a time beating after each addition. If you like a thick icing or will be decorating your cake with the swirly piped icing (pictured), make a double batch as this method uses more icing. This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. If you love coconut, then this cake is for you.

So that’s going to wrap this up with this special food vanilla cake with lemon buttercream recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!