If you follow my blog regularly you know how much I love cake, MOIST cake! If you don’t follow regularly yet I would love for you to follow my Chaos and Cookies! You can also follow me on Facebook and Twitter (just click the links on my page) and on Instagram at Chaosandcookies as well of course as on Pinterest @ Chaos and Cookies! I love followers and I love to follow back:-)

In my house if I can find a reason to make and eat cake, you bet I jump on it. Yesterday was my little dog Maggie’s 9th birthday, so there you have it, that was my excuse to make cake. And yes, they even got to have a piece which they inhaled so fast I couldn’t even get a good picture! If you follow me on Instagram, you know what I’m talking about! This is my first time ever making a homemade Lemon cake. I love lemon! I put together this recipe and felt like it was really going to be a good one and yay for the fact it was! OH HEAVENLY MOIST CAKE, this was like soft fluffy, sweet and tangy citrus delight for the taste buds! You have got to try this recipe, it’s the best lemon cake I’ve ever tasted, I can’t believe I made it! Here is what you need to know so you can go create this cake for yourself and your family!

 

Ingredients:

2.5 cups AP Flour

2 cups sugar

1 cup butter

1 tsp baking powder

1 tsp baking soda

1 tsp salt

6 oz plain Greek yogurt (I used Chobani)

2 tbsp lemon zest

3 eggs

1/3 cup fresh squeezed lemon juice

1 cup light buttermilk

1/2 tsp vanilla

 

Directions:

Grease the bottom and sides of 2 round cake pans. Preheat the oven to 350 degrees. In a large bowl mix together the flour, baking soda, baking powder, salt and lemon zest. Mix well and set aside. In another large mixing bowl beat with an electric mixer the butter, vanilla and eggs, adding each egg one at a time and beating well in between. Beat in lemon juice and yogurt. Now add half of your flour and half of your buttermilk and beat well. Repeat with the remaining flour and buttermilk. Add the mix equally to your two pans and bake about 32-36 minutes, watching closely at the end so you don’t over cook and dry out the cake. Let the cake set in the pans for about 15 minutes then carefully remove them onto wire racks to cool. When completely cool, frost and serve.

Frosting Ingredients:

5 cups confectioners sugar

5 tbsp butter

1/2 tsp vanilla

2.5 tbsp fresh lemon juice

6 tbsp milk

In a large mixing bowl Mix all ingredients together and mix until well blended and smooth. Frost the cake, slice and dig in!