Go Back
Slice of Italian Lemon Drop Cake with Lemon Buttercream Frosting on a plate.

Italian Lemon Drop Cake with Lemon Buttercream Frosting

A bright and zesty lemon cake topped with fluffy lemon buttercream frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1 cup Buttermilk (or milk with a splash of lemon juice)
  • 2 medium Fresh lemons (zest and juice)
  • 1 tsp Vanilla extract
For the Frosting
  • 4 cups Powdered sugar
  • 1/4 cup Heavy cream or milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Then mix in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the flour mixture and buttermilk, alternating until combined and smooth.
  6. Pour batters into prepared pans and bake until a toothpick comes out clean, about 22-30 minutes.
  7. Let cakes cool completely before frosting.
Frosting
  1. Beat the butter until smooth. Gradually add powdered sugar, mixing well.
  2. Add lemon zest, lemon juice, and a splash of cream or milk until fluffy and spreadable.
Assembly
  1. Spread frosting between layers, then cover the top and sides of the cake.
  2. Optionally, garnish with additional lemon zest or thin lemon slices.

Notes

Store covered at room temperature for 1 day, refrigerate for up to 4 days, or freeze slices for up to 2 months. To enhance lemon flavor, brush layers with lemon syrup before frosting.