Description
This moist lemon cake is fluffy, tangy, and perfectly paired with a creamy lemon frosting. A sunshine-filled dessert that’s light, refreshing, and irresistible.
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
2 tablespoons lemon zest
½ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
8 oz cream cheese
½ cup unsalted butter
4 cups powdered sugar
2–3 tablespoons lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and grease two 9-inch pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
5. Alternate flour mixture with milk, mixing gently.
6. Divide batter into pans and bake 25–30 minutes.
7. Cool cakes completely on wire racks.
8. Beat cream cheese and butter for frosting.
9. Add powdered sugar, lemon juice, and zest; beat until creamy.
10. Frost cooled cake layers and serve.
Notes
For best results, use fresh lemons for juice and zest.
Chill the cake before frosting for easier decorating.
This recipe also works beautifully for cupcakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg