Lemon Cake with Lemon Frosting is a refreshing and decadent dessert that perfectly combines the bright flavor of lemon with the creamy richness of cream cheese. This cake is ideal for any celebration, special occasion, or simply when you crave a citrusy treat.
Lemon Cake is soft, zesty, and bursting with fresh citrus flavor. Topped with a creamy lemon frosting, this cake is the perfect balance of sweet and tangy delight!
Why This Lemon Cake with Lemon Frosting Is the Best
Zesty Lemon Flavor: The cake is infused with the bright and tangy flavor of lemon, creating a refreshing and delightful taste.
Creamy Frosting: The lemon cream cheese frosting is smooth and creamy, adding a rich contrast to the zesty cake layers.
Moist and Tender Texture: The cake layers are incredibly moist and tender, making each bite a delight.
Beautiful Presentation: The cake is topped with lemon zest and a slice of lemon, making it visually stunning and perfect for any occasion.
Perfect for Any Occasion
Whether you’re celebrating a birthday, hosting a dinner party, or simply enjoying a slice with a cup of tea, Lemon Cake with Lemon Frosting is the perfect choice. The combination of zesty lemon cake, creamy frosting, and beautiful presentation makes it a crowd-pleaser that everyone will love.
Ingredient Notes
For the Lemon Cake:
All-Purpose Flour: Provides structure for a soft yet sturdy cake.
Baking Powder & Baking Soda: Work together to give the cake a light, airy rise.
Salt: Enhances flavor and balances the sweetness.
Unsalted Butter (Softened): Adds richness and moisture for a tender crumb.
Granulated Sugar: Sweetens the cake while helping create a light texture.
Lemon Zest: Intensifies the bright citrus flavor throughout the cake.
Eggs: Provide structure, moisture, and richness.
Buttermilk: Keeps the cake soft and adds a slight tangy flavor.
Lemon Juice: Enhances the citrus taste with a fresh, tart brightness.
Vanilla Extract: Adds warmth and rounds out the flavors.
For the Frosting:
Unsalted Butter (Room Temperature): Creates a creamy, rich base.
Cream Cheese (Room Temperature): Adds a slight tang and extra creaminess.
Lemon Zest: Enhances the citrus notes in the frosting.
Powdered Sugar: Sweetens and thickens the frosting for a smooth consistency.
Lemon Juice: Balances the sweetness with a fresh, zesty tang.
Vanilla Extract: Adds depth to complement the lemon flavor.
Tips for Making the Best Lemon Cake with Lemon Frosting
- Measure Flour Accurately: One of the biggest culprits of a dry, dense cake is adding too much flour. For best results, use a kitchen scale. If measuring by volume, fluff the flour with a spoon, gently sprinkle it into the measuring cup, and level it off with a knife. Avoid scooping directly from the bag, as it compacts the flour and leads to excess.
- Level Your Cake Layers: If your cakes bake with a domed top, use a serrated knife to trim them for an even stack. Want to prevent doming altogether? Try cake strips! These wrap around the pans and help the layers bake evenly by regulating heat distribution. No cake strips? No problem—I have a guide on how to DIY your own!
- Room Temperature Ingredients: Cold ingredients don’t blend as smoothly, which can impact the cake’s texture. Take butter, eggs, and buttermilk out ahead of time so they reach room temperature before mixing.
- Handle with Care: This cake is soft and delicate, so be gentle when assembling to avoid cracks or breakage.
- Zest with Precision: Only zest the bright yellow outer layer of the lemon. The white pith underneath is bitter and can alter the cake’s flavor.
- Maximize Lemon Juice: To get the most juice from your lemons, roll them firmly under your palm on the countertop before cutting. This helps release more liquid with less effort.
Serving Suggestions
- With a Cup of Tea or Coffee: Enjoy a slice of lemon cake with lemon frosting and a hot cup of tea or coffee for a perfect afternoon treat.
- With Fresh Berries: Serve with fresh berries for a burst of flavor and color.
- With a Scoop of Ice Cream: Add a scoop of vanilla or lemon sorbet for an indulgent dessert.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
- With a Dollop of Whipped Cream: Serve with a dollop of whipped cream for extra richness and flavor.
A Must Try
Imagine biting into a slice of this Lemon Cake with Lemon Frosting—each bite offering a perfect blend of zesty lemon and creamy frosting, all topped with lemon zest and a slice of lemon. Perfect for sharing with family and friends, this cake is sure to bring joy to any occasion. So, gather your ingredients and bake this delightful cake to impress your loved ones and create sweet, memorable moments together!
Be sure to check out these other delicious cake recipes!
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Carrot Bundt Cake
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Chocolate Cake with Cream Cheese Frosting
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Chocolate Strawberry Cake
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Pistachio Cake
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White Cake
Lemon Cake
Ingredients
For the Lemon Cake:
- 2½ cups all-purpose flour 300g
- 1 cup unsalted butter softened 225g
- 1½ cups granulated sugar 300g
- 1 cup buttermilk 240ml
- ¼ cup lemon juice 2 lemons (60ml)
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 Tbsp lemon zest 2 lemons
- 3 large eggs
- 1 Tbsp vanilla extract
For the Frosting:
- 1 cup unsalted butter room temperature 230g
- 7 cups powdered sugar 840g
- 8 ounces cream cheese room temperature 225g
- 1 Tbsp lemon zest 1 lemon
- 2 Tbsp lemon juice 1 lemon
- ½ tsp vanilla extract
Instructions
For the Cake:
- Preheat your oven to 350°F. Grease two 8-inch round cake pans and line them with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of ingredients.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add the sugar and fresh lemon zest, then continue beating until the mixture is pale, light, and fluffy—about 5 minutes. Mix in the vanilla extract, then incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Scrape down the sides of the bowl as needed for an even consistency.
- In a small bowl, combine the buttermilk and lemon juice.
- With the mixer on low speed, alternate adding the dry and wet ingredients—starting with a third of the flour mixture, then half of the buttermilk mixture, repeating the process until all ingredients are incorporated. Be careful not to overmix—just blend until combined. Scrape down the bowl to ensure everything is evenly mixed, then divide the batter evenly between the prepared cake pans.
- Bake for 35 to 40 minutes, or until the cakes spring back lightly when touched and the edges pull slightly away from the pan. Allow them to cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
For the Frosting:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until silky smooth. Add the lemon zest and continue beating until the mixture becomes light and fluffy, about 3 minutes.
- Reduce the mixer speed to low and gradually add the confectioners’ sugar, alternating with small additions of lemon juice. Pause occasionally to scrape down the bowl, ensuring a well-blended frosting. Add the vanilla extract, then increase the speed to medium-low and beat for another minute until smooth, airy, and spreadable.
To Assemble:
- Carefully remove the parchment paper from the cooled cake layers. Place one layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top, smoothing it to the edges. Gently place the second cake layer on top and frost the entire cake with the remaining frosting, ensuring a smooth, even finish.
- For a final elegant touch, garnish with thin lemon slices. Serve and enjoy!
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Lemon Cake is soft, zesty, and bursting with fresh citrus flavor. Topped with a creamy lemon frosting, this cake is the perfect balance of sweet and tangy delight!