Lemon Cake
Ingredients
- 3 cups cake flour)
345 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk)
240 ml
- ¼ cup canola or vegetable oil
60 ml
- ¼ cup fresh lemon juice
60 ml
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter)
2 sticks, or 230 grams
- 1 ¾ cups granulated sugar
350 grams
- Zest of 3 medium lemons
- 4 large eggs)
(room temperature
- 12 ounces brick-style cream cheese)
340 grams
- ¾ cup unsalted butter)
1.5 sticks, or 170 grams
- 3 cups powdered sugar
360 grams
- 1 to 2 tablespoons fresh lemon juice
15 to 30 ml
Directions
- 1
To make the lemon cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.
- 2
In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
- 3
In a separate large mixing bowl or measuring cup, whisk the buttermilk, oil, lemon juice, and vanilla extract together until well combined. Set aside.
- 4
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.
- 5
Once all of the sugar is added, add the lemon zest, and increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
- 6
Mix in the eggs, one at a time, make sure to stop and scrape around the bottom and sides of the bowl after each egg.
- 7
Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
- 8
Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
- 9
Evenly divide the cake batter between the two prepared cake pans and spread it around into one even layer.
- 10
Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
- 11
To make the lemon cream cheese frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- 12
Add the powdered sugar and lemon juice (start with 1 tablespoon and add more if needed) and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- 13
To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Lemon Cake
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Ratings & Reviews
Based on 29 ratings
Rating Breakdown
About this Recipe
Craving a slice of sunshine? This Lemon Cake is your answer, offering light, fluffy layers crowned with a bright, zingy homemade lemon frosting that’s perfect for any celebration. It’s an ideal showstopper for special occasions like baby showers, Easter gatherings, or Mother's Day brunch.
What sets this Lemon Cake apart is the thoughtful combination of ingredients that creates an exceptionally tender crumb and vibrant flavor. Utilizing cake flour alongside buttermilk ensures an incredibly delicate and moist texture, while a generous amount of fresh lemon juice and zest delivers that signature tangy punch. The luscious cream cheese frosting perfectly balances the cake's brightness with its creamy richness.
Prepare to indulge in a truly delightful dessert experience. Each bite of this Lemon Cake offers a harmonious blend of sweet and tart, with a wonderfully soft texture that practically melts in your mouth. The intense, sunny lemon notes from both the cake and its tangy cream cheese frosting will awaken your palate, leaving a refreshing finish. It's a comforting yet sophisticated treat that promises to be a memorable addition to your dessert table, especially designed to brighten occasions like baby showers, Easter, or Mother's Day.
For a slightly different experience, you can always adjust the intensity of the lemon in the frosting by adding a little more fresh lemon juice or zest to taste. If you're looking for an extra hint of vanilla, a touch more pure vanilla extract in the cake batter can also elevate the overall aroma.
This beautiful Lemon Cake is more than just a dessert; it’s a centerpiece. Serve it alongside fresh berries or a simple cup of tea for an elegant finish to any meal, making those special moments even sweeter.