Let me tell you, there are few things in this world as delightful as a moist, tender lemon cake topped with the most luxurious, tangy lemon cream cheese frosting. This cake strikes the perfect balance between sweetness and a bright pop of citrus flavor. Whether you’re baking for a birthday, a celebration, or just because you deserve cake (you ALWAYS deserve cake!), this recipe will never fail to impress.
Your kitchen is about to smell like the best lemon-scented dream of your life—let’s bake something amazing together!
Quick Glance at This Delicious Cake
- Prep Time: 20 minutes
- Bake Time: 35-40 minutes
- Total Time: About 1 hour (plus cooling time!)
- Servings: 12 slices (or fewer, depending on how generous you are 😉)
- Skill Level: Beginner to intermediate—so approachable and so worth it!
Why You’ll Love This Recipe
Let me hype up this cake for a second—because seriously, this one will win your heart!
- Bursting with flavor: Each bite is packed with refreshingly citrusy lemon.
- Irresistibly moist: Thanks to the perfect balance of butter, buttermilk, and lemon juice.
- That frosting though: Rich, creamy, and zingy with fresh cream cheese and zesty lemon.
- Simple ingredients: Nothing complicated, just pantry staples and fresh lemon for maximum flavor.
- Customizable: You can add berries, make it gluten-free, or jazz it up in other creative ways (more ideas below!).
By the end of this, your friends and family will think you moonlight as a professional baker. 🎂
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Ingredients You’ll Need
This cake doesn’t require anything fancy—it’s all about using simple ingredients in the best way possible.
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Fresh lemons (for zest and juice!)
- Buttermilk
For the frosting:
- Cream cheese (softened)
- Butter (softened)
- Powdered sugar
- More fresh lemon juice and zest
Note: Full measurements are included in the recipe card below. Be sure to scroll down for all the specifics!
How to Make the Ultimate Lemon Cake
Print This Recipe for Future Reference
I know baking can sometimes feel like a science experiment, but trust me—you’ve got this! Follow these simple steps, and you’ll have a beautifully light, perfectly tangy lemon cake in no time.
- Set the stage:
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans (or line them with parchment paper). This step ensures your cakes pop right out later—no sticking drama here!
- Mix your dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is the foundation of your cake, and evenly distributing the leaveners ensures a consistent rise.
- Cream it up!:
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). This step is crucial because it creates tiny air pockets that contribute to a soft, moist cake.
- Bring on the eggs:
- Add the eggs, one at a time, beating well after each addition. Here’s where the richness comes in! Make sure they’re incorporated fully before moving on to the next step.
- Zesty magic:
- Stir in the lemon zest and juice—your batter is now officially alive with lemony goodness.
- Mix, but gently:
- Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Stir just until combined—overmixing will make your cake dense and sad. 😭
- Bake to perfection:
- Divide the batter evenly between your prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Watch the video tutorial here!
Make That Tangy Lemon Cream Cheese Frosting
This frosting is everything. It’s creamy, velvety, and perfectly tangy with that citrus edge to complement the cake.
- Whip it up:
- In a large mixing bowl, beat your softened cream cheese and butter together until smooth and fluffy.
- Sweeten the deal:
- Gradually add the powdered sugar (a little at a time to avoid a sugar blizzard in your kitchen!), beating until smooth and creamy.
- Lemon zing:
- Add the fresh lemon juice and zest. It should be smooth, spreadable, and utterly delicious. Give it a taste—you’ll want to eat it by the spoonful!
Pro Tips for Lemon Cake Success
Let me help you bake this to absolute perfection—because you deserve amazing cake, my friend!
- Room temperature ingredients are key: They mix together more easily and evenly, creating a better batter.
- Buttermilk hack: If you don’t have buttermilk, no problem! Just mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes—it’s a perfect substitute.
- Zest before juicing: It’s much easier to grate the zest from a whole lemon than a squeezed one!
- Frosting consistency: If your frosting is too thin, pop it into the fridge for 10-15 minutes to firm it up before spreading.
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Serving Suggestions
There’s no wrong way to enjoy this cake, but here are a few ideas for inspiration:
- Classic: Serve simply with a cup of tea or coffee for an afternoon break full of sunshine. ☕🍋
- Berry Delicious: Top with fresh raspberries or strawberries for an extra fruity touch.
- Party Perfect: Dress it up with edible flowers or candied lemon slices for a special occasion. 🎉
Recipe Variations
Want to make this recipe your own? Try these fun twists:
- Lemon-Blueberry: Fold in fresh or frozen blueberries into the batter for a burst of berry goodness.
- Gluten-Free: Substitute the all-purpose flour for a gluten-free 1:1 baking blend.
- Lemon Cupcakes: Pour the batter into cupcake tins and bake for 18-22 minutes for individual treats.
Storage Tips
Keep your cake fresh and fabulous:
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Let the slices come to room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap then foil, and freeze for up to 3 months. Thaw in the fridge overnight for cake whenever you want!
Recommended Tools for Lemon Cake Success
Set yourself up for success with these handy kitchen tools:
- Hand or stand mixer: For whipping up that cloud-like batter and creamy frosting.
- Microplane zester: Makes zesting lemons a breeze (and keeps your fingers safe!).
- Offset spatula: Perfect for spreading frosting evenly and beautifully—your cake deserves it!
- 🍔TILT-HEAD AND ANTI-SLIP STABLE DESIGN – The tilt-head design allows clear access to install or remove bowls and accesso…
- 🍰6-QUART HIGH CAPACITY – 6QT food-grade stainless steel bowl, offering a large capacity for your family’s meals, can mee…
- 🍪10 SPEEDS PLUS PULSE FUNCTION – More choices of stirring speed, make your happy cooking more professional and efficient…
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- ZEST CITRUS: The blade is designed with a specific tooth set that takes the flavorful rind directly off the citrus fruit…
- SO MANY USES: grate ginger and garlic into a minced pastes to flavor many popular foods. Create ground spices from whole…
- ULTRA SHARP MADE IN THE USA BLADES: Microplane uses photo-etched technology to make ultra-sharp grating blades right her…
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- Perfect for icing cakes, brownies, and other pan baked goods
- Flexible, stainless steel blade provides control while preventing breakage
- Bent icing blade ensures adequate clearance
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Lemon Cake with Lemon Cream Cheese Frosting
Here’s your easy-to-print recipe card so you can keep this lemony magic forever!
Lemon Cake with Lemon Cream Cheese Frosting
Bright, moist lemon cake topped with tangy and creamy lemon cream cheese frosting! A perfect dessert for any occasion—it's easy to make and sure to impress with its sweet and zesty flavor.
Equipment
- Mixing bowls (small, medium, and large)
- Hand mixer or stand mixer
- Whisk
- Rubber Spatula
- 8-inch round cake pans (2)
- Cooling rack
- Microplane zester
- Offset spatula or butter knife (for frosting application)
Ingredients
For the Cake
- 2 ½ cups All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter softened
- 1 ¾ cups Granulated sugar
- 3 large Eggs
- 2 Tablespoons Lemon zest from about 2 lemons
- ½ cup Fresh lemon juice
- 1 cup Buttermilk
For the Lemon Cream Cheese Frosting
- 8 ounces Cream cheese softened
- ½ cup Unsalted butter softened
- 3 ½ cups Powdered sugar
- 1 Tablespoon Lemon zest from about 1 lemon
- 2 –3 Tablespoons Fresh lemon juice
Instructions
For the Cake
- Prepare the oven and pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate lemony goodness: Mix in the lemon zest and fresh lemon juice for a burst of citrus flavor.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and buttermilk to the batter in three additions, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
- Bake: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Cool completely before frosting.
For the Lemon Cream Cheese Frosting
- Cream base: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add sweetness: Gradually mix in the powdered sugar, a little at a time, until the frosting is smooth.
- Citrus finish: Stir in the lemon zest and lemon juice until the frosting reaches your desired level of tanginess. Adjust consistency by refrigerating briefly if needed before spreading.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
- Decorate as desired with lemon slices, zest, or edible flowers.
Video
Notes
Room temperature ingredients: For the best results, ensure the butter, eggs, and cream cheese are at room temperature before baking.
Buttermilk substitute: If you don’t have buttermilk, combine 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Let slices come to room temperature before serving.
Buttermilk substitute: If you don’t have buttermilk, combine 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Let slices come to room temperature before serving.
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I can’t wait for you to try this lemon cake—it’s truly one of those recipes that brings so much joy with every bite. If you make it, let me know in the comments! Did you try one of the variations? Snap a photo and tag me on Instagram—I love seeing your creations. Don’t forget to save this recipe to your Pinterest board for later or share it with a friend who needs a little sunshine in their life. 🍋💛
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