This moist lemon cake is light, fluffy, and bursting with fresh citrus flavor, topped with a creamy, perfectly balanced frosting.

Scale

Cake:

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter

2 cups sugar

4 large eggs

Zest of 2 lemons

1 tsp vanilla extract

1 cup whole milk

3 tbsp lemon juice

Frosting:

1/2 cup unsalted butter

8 oz cream cheese

3 1/2–4 cups powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

1 tsp vanilla extract

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1. Preheat oven to 350°F and prepare pans.

2. Whisk flour, baking powder, and salt.

3. Cream butter and sugar until fluffy.

4. Add eggs one at a time, then lemon zest and vanilla.

5. Alternate adding dry ingredients and milk.

6. Mix in lemon juice.

7. Bake 30–35 minutes until set.

8. Cool completely.

9. Beat frosting ingredients until smooth.

10. Frost cake and serve.

Use fresh lemon juice for best flavor.

Do not overmix batter.

Chill frosting if too soft.