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When it comes to weddings, every detail matters—from the flowers and décor to the dress and the food. But one element that always steals the show is the wedding cake. A well-crafted cake doesn’t just serve as dessert; it becomes a centerpiece, a memory, and often the first sweet indulgence a couple shares as they begin their new life together.

Among the countless wedding cake recipes available, one stands out as both elegant and unforgettable: the Lemon Wedding Cake with Buttercream. This cake combines the light zest of lemon with the creamy richness of buttercream frosting, resulting in a dessert that feels celebratory, sophisticated, and timeless.

If you’re a bride, groom, baker, or even just someone who loves exploring new wedding cake recipes, this guide will take you through every detail you need to know—from ingredients and preparation to expert tips and variations. By the end, you’ll be equipped with everything required to make this show-stopping cake.

Why Choose Lemon for a Wedding Cake?

When you think of wedding cake recipes, traditional flavors like vanilla, chocolate, and red velvet might come to mind. But lemon has steadily grown in popularity, and here’s why:

Fresh and Light Flavor – Lemon adds a refreshing citrus brightness that cuts through the sweetness of buttercream, making it perfect for long wedding receptions.
Seasonal Versatility – Works beautifully in spring and summer weddings but is equally fitting for winter celebrations when paired with floral or berry accents.
Elegant Presentation – A lemon cake with buttercream provides a pale, golden interior that looks stunning when sliced.
Pairing Potential – Lemon complements many fillings (raspberry, blueberry, or lavender) and beverages (champagne or sparkling water).

Choosing a Lemon Wedding Cake with Buttercream ensures your dessert is both delicious and memorable.

Ingredients for Lemon Wedding Cake with Buttercream

This recipe yields a 3-tier Lemon Wedding Cake (serving 75–90 guests). Adjust ingredient quantities if making smaller or larger versions.

For the Lemon Cake:

6 cups all-purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups unsalted butter, softened
4 cups granulated sugar
12 large eggs (room temperature)
3 tbsp lemon zest (finely grated)
1/2 cup freshly squeezed lemon juice
3 cups buttermilk (room temperature)
2 tsp vanilla extract

the Lemon Syrup (to keep layers moist):

1/2 cup lemon juice
1/2 cup water
1/2 cup sugar

the Buttercream Frosting:

4 cups unsalted butter (room temperature)
16 cups powdered sugar
1/2 cup heavy cream
2 tbsp lemon juice
2 tsp vanilla extract
Pinch of salt

Optional Fillings (for variety):

Lemon curd
Raspberry jam
Fresh berries

Tools You’ll Need

3 round cake pans (6-inch, 9-inch, 12-inch)
Parchment paper
Cake leveler or serrated knife
Electric mixer (stand or hand)
Mixing bowls
Measuring cups and spoons
Cooling racks
Offset spatula
Piping bags and tips
Cake turntable
Cake dowels or supports (for tiered structure)
Cake board

Step-by-Step Instructions

1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line each cake pan with parchment paper to ensure smooth release.

2: Mix Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3: Cream Butter and Sugar

In another bowl, beat the softened butter and sugar until pale and fluffy—about 5 minutes.

4: Add Eggs and Flavoring

Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.

5: Combine Wet and Dry Ingredients

Alternate adding dry ingredients and buttermilk into the butter mixture, starting and ending with dry ingredients. Mix until just combined.

6: Bake the Cakes

Divide batter evenly into prepared pans. Bake each tier until golden and a toothpick comes out clean (6-inch: 30–35 min, 9-inch: 40–45 min, 12-inch: 50–55 min).

7: Cool and Level

Let cakes cool for 10 minutes before removing from pans. Once completely cooled, level the tops using a serrated knife or cake leveler.

8: Prepare Lemon Syrup

Combine lemon juice, water, and sugar in a saucepan. Heat until sugar dissolves. Brush syrup over each cake layer to keep moist.

9: Make the Buttercream

Beat butter until creamy. Gradually add powdered sugar. Mix in heavy cream, lemon juice, vanilla, and a pinch of salt. Beat until light and fluffy.

10: Assemble the Cake

Place the bottom tier on a cake board.
Spread buttercream (or lemon curd/raspberry jam) between layers.
Stack and secure tiers with dowels.
Apply a crumb coat, chill for 20 minutes, then frost with a smooth final coat.

11: Decorate

Use piping bags to create elegant borders, swirls, or floral patterns. Add fresh flowers, lemon slices, or edible pearls for a wedding-ready finish.

Tips for Success

Bake in Advance – Cakes can be baked up to 2 days ahead and refrigerated. Assemble and frost closer to the event.
Stability Matters – Always use dowels or supports for multi-tier cakes.
Room-Temperature Ingredients – Ensures smoother mixing and better texture.
Custom Flavors – Pair lemon with lavender, raspberry, or champagne fillings for unique twists.
Decorating Strategy – Keep it simple and elegant unless you’re experienced with advanced techniques.

Variations of Lemon Wedding Cake Recipes

Lemon Raspberry Wedding Cake – Add raspberry filling between layers for a fruity contrast.
Lemon Lavender Wedding Cake – Infuse cake with lavender extract for a floral note.
Naked Lemon Wedding Cake – Skip the outer frosting and let layers peek through for a rustic, modern style.
Gluten-Free Version – Substitute flour with a high-quality gluten-free blend.

Pairing Your Wedding Cake

This cake pairs beautifully with:

Champagne or sparkling rosé
Fresh berry desserts
Light sorbets
Floral cocktails (lavender gin spritz, elderflower fizz)

Approximate Nutritional Value (per slice, 1/90 of the cake)

Calories: 420
Fat: 20 g
Carbohydrates: 55 g
Sugar: 45 g
Protein: 5 g

Note: Wedding cakes are indulgent; enjoy in moderation!

Why This Cake Stands Out Among Wedding Cake Recipes

When searching for wedding cake recipes, many options exist. What makes this Lemon Wedding Cake with Buttercream exceptional is its perfect balance:

Fresh citrus flavor without being overpowering.
Classic buttercream that satisfies traditional tastes.
Stunning presentation adaptable to any wedding style.

Whether you’re a professional baker or a passionate home cook, this recipe is both approachable and show-stopping.

Conclusion

Choosing the right cake can be daunting, but this Lemon Wedding Cake with Buttercream makes the decision simple. Light, flavorful, elegant, and versatile—it embodies everything a wedding cake should be.

If you’ve been exploring wedding cake recipes, let this one be your inspiration. It’s not just dessert; it’s a symbol of celebration, joy, and new beginnings. So roll up your sleeves, gather your ingredients, and create a masterpiece that will be remembered for years to come.