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.