Lemon-Buttermilk Snoopy Summer Cake
That first forkful — tart lemon, creamy brown butter frosting, a burst of blackberry — tastes like the first real day of summer. A single-layer lemon buttermilk cake with brown butter cream cheese frosting, ready in under an hour and pretty enough for a party.
Equipment
- 9-inch round cake pan
- Stand mixer or hand mixer
- Small saucepan
- Offset spatula
- Parchment Paper
- Wire cooling rack
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- zest of 2 lemons
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Brown Butter Cream Cheese Frosting
- 3/4 cup unsalted butter (1 1/2 sticks)
- 8 ounces cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Topping
- 6 ounces fresh blackberries
- to taste flaky salt (e.g., Maldon)
- optional lemon zest, for garnish
Instructions
- Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with a parchment round.
- Brown the butter for the frosting: Melt 1 1/2 sticks (3/4 cup) unsalted butter in a small saucepan over medium heat. Swirl the pan as it foams. When the foam subsides and brown specks appear, remove from heat and pour into a bowl to cool to room temperature.
- In the bowl of a stand mixer, rub the lemon zest into the granulated sugar with your fingers until fragrant and slightly damp.
- Add the remaining 1/4 cup softened butter to the sugar. Cream on medium speed until light and fluffy, about 3 minutes. Scrape the bowl halfway through.
- Beat in the eggs one at a time, scraping after each addition. Add vanilla and mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet in three batches, alternating with the buttermilk, starting and ending with the dry. Mix until just combined — a few lumps are okay. Do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely (at least 1 hour).
- For the frosting: Beat the cream cheese with the cooled brown butter until smooth. Add powdered sugar, vanilla, and lemon juice; beat on low until combined, then high for 2 minutes until fluffy. If too soft, refrigerate 15 minutes to firm up.
- Spread the frosting on the cooled cake, creating swoops and swirls. Top with fresh blackberries, a sprinkle of lemon zest, and a generous pinch of flaky salt. Serve at room temperature.
Notes
Room temperature ingredients are key – set them out an hour before starting. For extra lemon flavor, drop a strip of lemon zest into the butter while browning, then strain. Add blackberries just before serving to prevent weeping. Store covered in the fridge for up to 3 days; let come to room temperature before serving. To freeze, wrap unfrosted cake tightly and freeze up to 2 months.