Recipe
Easy Lemon Number Cake with Vanilla Buttercream
A light and fluffy lemon cake, decorated with delicious vanilla buttercream. This number cake is easily cut without crumbling and perfect for creating beautiful, delicious number cakes.
Time: 4 hours 
Difficulty: Moderate
Yield: 8 servings*Udstyr
- 22 x 33 cm (approx. 8.5 x 13) baking pan (or adjustable cake pan)
Ingredients
Lemon Cake:
- 300 g flour
- 1 ½ tsp baking powder
- 350 g sugar
- 3 tbsp finely grated lemon zest
- 4 tsp lemon juice
- 6 eggs
- 2 tsp vanilla
- 300 g butter (melted)
Vanilla Buttercream:
- 230 g unsalted butter (room temperature)
- 300 g powdered sugar
- ½ tsp vanilla
- 2 tbsp heavy cream
Instructions
Lemon Cake:
- Line the bottom of a 22 x 33 cm (approx. 8.5 x 13) baking pan with parchment paper. If using an adjustable baking frame, secure parchment paper around the outside to form a base.
- Combine the flour and baking powder in a bowl.300 g flour, 1 ½ tsp baking powder
- In a separate bowl, mix the sugar and finely grated lemon zest with a hand mixer until well combined. Add the lemon juice, eggs, vanilla and slightly cooled melted butter. Beat until smooth.350 g sugar, 3 tbsp finely grated lemon zest, 4 tsp lemon juice, 6 eggs, 2 tsp vanilla, 300 g butter
- Gradually add the dry ingredients to the wet mixture, stirring with a spoon until a smooth batter forms.
- Pour the batter into the prepared pan. Bake at 180 °C (356 °F) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack.
Cut the Cake:
- Run a sharp knife along the inside of the pan to release the cake. If the cake has domed in the center, carefully level it using a serrated bread knife.
- Place a piece of parchment paper on the cake and a cutting board on top. Flip the cake so the bottom is now the top. Peel off the parchment paper.
- Print or draw a template of your number. Place the template on the cake and cut along its edges with a sharp knife. Discard the excess cake, leaving only the number.
- Carefully transfer the number-shaped cake onto the serving platter. Use the flipping method again if necessary to avoid breakage.
Vanilla Buttercream:
- Cut the butter into smaller pieces and beat it with a hand mixer or stand mixer on medium-high speed for 5 minutes until light and fluffy.230 g unsalted butter
- Gradually add powdered sugar and vanilla. Slowly mix in the heavy cream until the buttercream reaches a pipeable consistency. Add more powdered sugar or cream as needed to adjust.300 g powdered sugar, ½ tsp vanilla, 2 tbsp heavy cream
- Divide the buttercream into portions for different colors, and mix in gel food coloring as desired.
- Transfer the buttercream to piping bags fitted with various tips. Pipe the frosting onto the cake as desired.
Notes
*Number of servings depends which number is cut, i.e. a number 1 serves fewer than a number 3.
Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature overnight before decorating.
Make ahead: The cake can be baked a day ahead and stored at room temperature, tightly wrapped in plastic wrap.
Storage: Once decorated, keep the cake covered in the refrigerator. Let it sit at room temperature for 30–50 minutes before serving to ensure it’s not fridge-cold.