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Moist Sunflower Lemon Cake with Creamy Buttercream Frosting

Moist Sunflower Lemon Cake - featured image
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A bright and comforting lemon cake with a unique twist of sunflower seed butter, topped with silky, tangy buttercream frosting. Moist, flavorful, and perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (130g) creamy sunflower seed butter
  • 1/4 cup (57g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tablespoon lemon juice)
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons (30ml) fresh lemon juice
  • 2–3 tablespoons (30-45ml) heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened unsalted butter, sunflower seed butter, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest, vanilla extract, and lemon juice.
  5. Reduce mixer speed to low. Alternately add dry ingredients in three parts with buttermilk in two parts, starting and ending with dry ingredients. Mix gently until just combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 28-32 minutes or until a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans on wire rack for 10 minutes, then remove from pans and cool completely on rack.
  8. For frosting, beat softened butter until creamy. Gradually add powdered sugar, then lemon juice, vanilla extract, salt, and heavy cream. Beat on high until fluffy, about 5 minutes. Adjust consistency as needed.
  9. Assemble cake by spreading frosting on one layer, topping with second layer, and covering entire cake with remaining frosting. Smooth with offset spatula. Chill briefly if needed.

Notes

Use room temperature eggs and dairy for best results. Avoid overmixing batter to keep cake light. Sift powdered sugar for smooth frosting. Add lemon juice gradually to frosting to prevent curdling. Cool cake completely before frosting to avoid melting. For gluten-free, use 1:1 gluten-free flour blend and add extra baking powder. For dairy-free, substitute coconut yogurt and vegan butter.

Nutrition

Keywords: lemon cake, sunflower seed butter, buttercream frosting, moist cake, easy lemon cake, homemade cake, lemon dessert

Find it online: https://vexifood.com/moist-sunflower-lemon-cake-recipe-easy-homemade-buttercream-frosting/