Lemon Buttercream Cakes


Afternoon tea just isn’t complete without cake, and these Lemon Buttercream Cakes are the perfect ending to a lovely tea.

Lemon Buttercream Cakes
Yield: 12 cakes • Preparation: 45 minutes • Bake: 20 minutes
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  1. 1 (18.25-ounce) lemon cake mix, such as Duncan Hines Lemon Supreme
  2. 3 large eggs
  3. 1 cup water
  4. ¼ cup vegetable oil
  5. ⅓ cup sour cream
  6. 1 recipe Lemon Buttercream (recipe follows)
  7. Garnish: fresh primroses
  1. Preheat oven to 350°.
  2. Line a 17-x-11-inch rimmed baking sheet with parchment paper. Spray with nonstick cooking spray. Set aside.
  3. In a large bowl, combine cake mix, eggs, water, oil, and sour cream. Beat at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium, and beat for 2 minutes, scraping sides of bowl as necessary. Pour batter into prepared pan, and level with a spatula. Rap pan on the countertop sharply several times to reduce air bubbles.
  4. Bake until cake is golden brown and a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let cake cool completely in pan.
  5. When cake has cooled, cut 24 rounds from cake, using a 2¼-inch round cutter.
  6. Place Lemon Buttercream in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a circle of buttercream onto 12 cake rounds. Top each with another round of cake, pressing lightly to adhere. Pipe a decorative rosette of buttercream onto top of each cake round.
  7. Garnish each cake with a fresh primrose, if desired.
  1. Cake may be baked in advance, cut into rounds, and frozen in an airtight container, with layers separated by waxed paper, for up to a week. Let come to room temperature before frosting. Store, covered, in the refrigerator until ready to serve.
TeaTime Magazine https://www.teatimemagazine.com/
Lemon Buttercream
Yield: 3½ cups • Preparation: 5 minutes
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  1. 1 cup salted butter, softened
  2. 6 cups confectioners’ sugar
  3. 2 teaspoons fresh lemon zest
  4. ¼ cup fresh lemon juice
  5. 1½ teaspoons lemon extract
  6. Yellow paste food coloring, such as Wilton lemon yellow
  1. In a large bowl, combine butter, confectioners’ sugar, lemon zest, lemon juice, and lemon extract. Beat at low speed with an electric mixer until combined, scraping down sides of bowl as necessary. Increase speed to high, and beat until light and fluffy. Add food coloring until desired shade of yellow is achieved.
  2. Use immediately, or refrigerate in an airtight container until needed. Let buttercream come to room temperature before using, and beat at high speed with an electric mixer for 1 minute.
TeaTime Magazine https://www.teatimemagazine.com/
From Afternoon Tea, published 2013


  1. I would love to try to make the lemon buttercream cake and give as a souvenir to my guests at my wedding.. They look so delicious and cute at the same time


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