Three Layer Orange Lemon Cake
Ingredients
- 6 cups all purpose flour
- 2 tbsp baking powder
- 1 tsp kosher salt
- 2 cup unsalted sweet cream butter (softened)
- 1 ¾ cup granulated white sugar
- 4 large eggs
- 2 tbsp pure vanilla extract
- 1 cup buttermilk
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 3 cup unsalted sweet cream butter (softened)
- 6 cup powdered sugar
- 2 tbsp orange zest
- 3 tsp fresh orange juice
- 3-6 tbsp heavy whipping cream
- Lemons and oranges (thinly sliced)
- fresh mint
Steps
- 1
Preheat the oven to 350 F.
- 2
Spray the three cake pans with baking spray.
- 3
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- 4
Using a standing mixer, beat the butter and sugar together until creamy.
- 5
Beat in the eggs and vanilla extract until combined.
- 6
With the mixer on low speed, add the dry ingredients just until combined.
- 7
With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined.
- 8
Pour batter evenly into cake pans.
- 9
Bake for around 20-25 minutes, or until the cakes are baked through.
- 10
Remove the cakes from the oven then set to the side to cool.
- 11
Using a standing mixer, cream together all ingredients for the buttercream until stiff and smooth peaks form.
- 12
Using a cake slicer, slice a thin layer off the tops of the cakes to create a flat surface.
- 13
Place 1 cake layer on your serving plate.
- 14
Evenly cover the top with about 1 cup of frosting.
- 15
Top with the 2nd cake layer and evenly cover the top with about 1 cup of frosting.
- 16
Top with the third cake layer.
- 17
Spread the remaining frosting all over the top and sides.
- 18
Using a frosting leveler, smooth the frosting evenly and remove it to create a naked look.
- 19
Pipe larger dollops of frosting onto the top of the cake.
- 20
Place the sliced orange along the bottom of the cake.
- 21
Place the sliced lemons in between the larger dollops.
- 22
Let the cake sit for a minimum of 1 hour before serving.
- 23
Cut and enjoy!