Lemon Buttermilk Cake With Fluffy Lemon Frosting And Coconut

Prep Time

Bake Time

20m - 25m

Yields

8-10 servings

About this Recipe

Lemon lovers rejoice! This golden, buttermilk layer cake is filled with lemon curd and covered in a fluffy lemon icing. Then the whole glorious thing is sprinkled with shredded coconut. Lemon Buttermilk Cake with Fluffy Lemon Frosting and Coconut first appeared in 1987 in the Homemade Good News Cookbook series and has been a customer favorite ever since.

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Lemon Buttermilk Cake With Fluffy Lemon Frosting And Coconut

Prep Time

Bake Time

20m - 25m

Yields

8-10 servings

About this Recipe

Print this recipe

This Recipe URL has been copied.

Ingredients

Cake
6 egg whites, room temperature
1 teaspoon cream of tartar
1 cup unsalted butter, room temperature
2 cups Dixie Crystals Extra Fine Granulated Sugar
2 1/4 cups cake flour*, sifted
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Lemon Curd Filling
1/2 cup butter
1 tablespoon cornstarch
1 cup Dixie Crystals Extra Fine Granulated Sugar
3/4 cup fresh lemon juice
6 egg yolks
Fluffy Lemon Frosting
2 egg whites
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
Pinch of salt
1/2 cup water
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups shredded coconut

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F. Grease and flour three 9-inch cake pans or four 8-inch cake pans.
Combine egg whites and cream of tartar in bowl of an electric mixer. Beat egg whites on high speed until stiff peaks form. Set aside.
Add butter to bowl of electric mixer and cream on medium speed. Gradually add sugar and continue to cream until light and fluffy.
Sift cake flour, baking soda, and salt together. Add 1/3 of flour mixture to butter, and add 1/2 of buttermilk. Repeat ending with flour mixture. Add vanilla and lemon extract.
Fold in 1/4 of egg whites to lighten the batter. Add remaining egg whites and gently fold until combined.
Pour batter evenly into prepared pans.
Bake for 20 to 25 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn onto wire racks and cool completely.
While cakes are cooling, prepare Lemon Curd Filling: Melt butter over a double boiler. Add cornstarch and sugar, mix until combined. Add lemon juice and egg yolks. Cook over double boiler, stirring constantly until smooth and thick, about 10 to 15 minutes. Let cool completely.
Prepare Fluffy Lemon Frosting: Combine egg whites, sugar, salt, water, and corn syrup in top of a double boiler. Beat for 1 minute, then place over boiling water. Beat on high speed with an electric mixer for 7 minutes, or until stiff peaks form. Remove from heat and add extracts. Beat for an additional minute.
To assemble cake, spread lemon curd on each layer and frost with fluffy lemon frosting. Add shredded coconut to top and sides of cake.

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Lemon Buttermilk Cake With Fluffy Lemon Frosting And Coconut

Prep Time

Bake Time

20m - 25m

Yields

8-10 servings

About this Recipe

Print this recipe

Ingredients

Cake
6 egg whites, room temperature
1 teaspoon cream of tartar
1 cup unsalted butter, room temperature
2 cups Dixie Crystals Extra Fine Granulated Sugar
2 1/4 cups cake flour*, sifted
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Lemon Curd Filling
1/2 cup butter
1 tablespoon cornstarch
1 cup Dixie Crystals Extra Fine Granulated Sugar
3/4 cup fresh lemon juice
6 egg yolks
Fluffy Lemon Frosting
2 egg whites
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
Pinch of salt
1/2 cup water
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups shredded coconut

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F. Grease and flour three 9-inch cake pans or four 8-inch cake pans.
Combine egg whites and cream of tartar in bowl of an electric mixer. Beat egg whites on high speed until stiff peaks form. Set aside.
Add butter to bowl of electric mixer and cream on medium speed. Gradually add sugar and continue to cream until light and fluffy.
Sift cake flour, baking soda, and salt together. Add 1/3 of flour mixture to butter, and add 1/2 of buttermilk. Repeat ending with flour mixture. Add vanilla and lemon extract.
Fold in 1/4 of egg whites to lighten the batter. Add remaining egg whites and gently fold until combined.
Pour batter evenly into prepared pans.
Bake for 20 to 25 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn onto wire racks and cool completely.
While cakes are cooling, prepare Lemon Curd Filling: Melt butter over a double boiler. Add cornstarch and sugar, mix until combined. Add lemon juice and egg yolks. Cook over double boiler, stirring constantly until smooth and thick, about 10 to 15 minutes. Let cool completely.
Prepare Fluffy Lemon Frosting: Combine egg whites, sugar, salt, water, and corn syrup in top of a double boiler. Beat for 1 minute, then place over boiling water. Beat on high speed with an electric mixer for 7 minutes, or until stiff peaks form. Remove from heat and add extracts. Beat for an additional minute.
To assemble cake, spread lemon curd on each layer and frost with fluffy lemon frosting. Add shredded coconut to top and sides of cake.