Description
This luscious Lemon Cake features bright lemon zest and juice in a tender, moist cake layered and frosted with a creamy lemon cream cheese frosting. Perfectly balanced with tangy lemon flavors and sweet, fluffy texture, this cake makes an excellent dessert for any occasion, from celebrations to casual gatherings.
Ingredients
Cake Ingredients
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, softened (227g)
- 1½ cups granulated sugar (300g)
- 2 tablespoons lemon zest (about 2 lemons)
- 3 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature (240ml)
- ¼ cup fresh lemon juice (about 2 lemons) (60ml)
- 1 tablespoon vanilla extract
Frosting Ingredients
- 1 cup unsalted butter, room temperature (227g)
- 8 ounces cream cheese, room temperature (226g)
- 1 tablespoon lemon zest (about 1 lemon)
- 7 cups powdered sugar (840g)
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Optionally, wrap the outside of the pans with soaked fabric baking strips to ensure even baking and flat cake layers.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy. Add granulated sugar and lemon zest, then continue beating for about 5 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter mixture, scraping down the bowl between each addition to ensure even mixing. Beat until fully combined and fluffy.
- Combine Wet Ingredients: In a measuring cup, stir together the buttermilk, fresh lemon juice, and vanilla extract.
- Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, add one-third of the dry flour mixture to the wet mixture, followed by half of the buttermilk mixture. Repeat this alternating process, ending with the flour mixture, mixing just until combined after each addition. Scrape the bowl occasionally to ensure all ingredients are incorporated evenly.
- Bake the Cakes: Divide the batter equally between the prepared pans and smooth the tops. Bake for 35 to 40 minutes or until the cakes are springy to the touch in the center and edges begin to slightly pull away from the pan. Let the cakes cool in the pans for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Prepare Frosting: In a large bowl or stand mixer, beat the room-temperature butter and cream cheese together on medium speed until creamy and smooth. Add lemon zest and continue beating for about 3 minutes until light and fluffy.
- Add Powdered Sugar and Lemon Juice: On low speed, gradually add powdered sugar alternating with lemon juice. Stop and scrape down the bowl frequently to incorporate all ingredients thoroughly. Beat in vanilla extract and then increase speed to medium-low, beating for about 1 minute until the frosting is smooth and fluffy.
- Assemble the Cake: Remove parchment paper from cake layers. Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the first layer. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake smoothly. Optionally decorate with thin lemon slices or edible flowers for a beautiful finish.
Notes
- Room temperature ingredients (eggs, buttermilk, butter, cream cheese) help achieve a smooth batter and frosting texture.
- Using fabric baking strips around cake pans helps bake cake layers evenly with flat tops, ideal for stacking and decorating.
- Gradually adding powdered sugar to the frosting prevents clumps and ensures a creamy consistency.
- For more intense lemon flavor, add extra lemon zest in the batter or frosting as desired.
- Store leftover cake covered in the refrigerator to keep frosting fresh; bring to room temperature before serving for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American