Pantry Lemon Cake with Lemon Buttercream Frosting

Before we know it, Easter will be here! Have you been thinking about what to make so the holiday is a little bit more special this year for your loved ones? Or perhaps you’re stressing out about having to cook the Easter lunch or dinner after church. Let eMeals handle it for you. We’ve got our Easter menu up and ready for you to use!

We are giving it to our members as a gift and you can access it right now from your member’s page. If you have been debating about joining eMeals, you can sign up now to get a free bonus Easter plan on top of having your weekly dinners taken care of for you.

We wanted to give you a little sneak peek into our Easter menu, so above you can see all the dishes that are provided with our Easter plan. In fact, we’re also going to go ahead and give you the recipe for the lemon cake with lemon buttercream frosting.

This lemon cake is sure to be a crowd pleaser and provides a light and airy treat that is perfect as we head into the spring. One of the best things about this cake is that a lot of the ingredients you may already have in your pantry so it provides a frugal dessert for everyone to enjoy.

Pantry Lemon Cake with Lemon Buttercream Frosting:


1 c butter, softened
2 c sugar
4 eggs
1 T lemon zest
¼ c lemon juice
1 t vanilla extract
2 1/3 c all-purpose flour
2 ½ t baking powder
¼ t salt
1 c buttermilk


1 c butter, softened
2 T lemon zest
¼ c lemon juice
2 T milk
5 c powdered sugar


Preheat oven to 350˚. Spray a 13 x 9 baking dish with nonstick baking spray. Coat with flour. Beat butter and sugar with a mixer til creamy. Add eggs, one at a time, beating well. Beat in lemon zest, lemon juice and vanilla. Combine flour, baking powder and salt. Gradually add to butter mixture, alternately with buttermilk, beating just until combined. Spoon into prepared pan. Bake for 35 – 45 min, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 min. Turn cake upside down on a rectangular serving tray. Cool and spread frosting over top and sides of cake.

Frosting: Beat butter, lemon zest, lemon juice and milk with a mixer until creamy. Gradually beat in powdered sugar til smooth.

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