Lemon Cake with Lemon Cream Cheese Frosting

📝 Description:

This Lemon Cake with Lemon Cream Cheese Frosting is a zesty, velvety dessert bursting with citrus flavor. Each bite delivers tender, moist layers infused with fresh lemon juice and zest, perfectly complemented by a smooth, tangy lemon cream cheese frosting. It’s a refreshing treat ideal for spring gatherings, birthdays, or anytime you want a bright and decadent dessert.

🌍 Origin:

Lemon cake has deep roots in American and British baking, often enjoyed at afternoon tea or spring events. The addition of lemon cream cheese frosting is a modern twist, combining the tartness of lemon with the richness of classic American cream cheese frosting.

🧾 Ingredients Quantity:

🍰 For the Lemon Cake:

All-purpose flour – 2 ½ cups (310g)
Baking powder – 2 ½ tsp
Baking soda – ½ tsp
Salt – ½ tsp
Unsalted butter (room temp) – ¾ cup (170g)
Granulated sugar – 1 ½ cups (300g)
Eggs – 4 large
Vanilla extract – 2 tsp
Lemon zest – 1 tbsp (from 2 lemons)
Fresh lemon juice – ⅓ cup (80ml)
Buttermilk – 1 cup (240ml)
Sour cream or Greek yogurt – ½ cup (120g) (optional for extra moisture)

🍋 For the Lemon Cream Cheese Frosting:

Cream cheese (room temp) – 8 oz (225g)
Unsalted butter (room temp) – ½ cup (113g)
Powdered sugar – 3 to 3 ½ cups (360–420g), sifted
Lemon zest – 1 tsp
Lemon juice – 2–3 tbsp
Vanilla extract – 1 tsp
Pinch of salt

🧄 Optional Add-ins:

A few drops of yellow food coloring for a brighter hue
A touch of almond extract in the cake (¼ tsp)
Blueberries in the batter for lemon-blueberry variation
Toasted coconut as a garnish

🍽️ Instructions:

🥣 Make the Lemon Cake:

Preheat & Prepare Pans:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch (or 9-inch) round cake pans or one 9×13-inch pan.
Mix Dry Ingredients:
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar:
In a large bowl, beat butter and sugar until pale and fluffy (3–4 minutes).
Add Eggs & Flavorings:
Beat in eggs one at a time. Add vanilla, lemon zest, and lemon juice.
Combine Wet & Dry:
Mix in sour cream. Then alternate adding the dry ingredients and buttermilk, starting and ending with flour. Mix just until combined.
Bake:
Divide batter between pans and bake for 25–30 minutes (round pans) or 35–40 minutes (9×13-inch), or until a toothpick inserted comes out clean.
Cool:
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

🍋 Make the Lemon Cream Cheese Frosting:

Beat Cream Cheese & Butter:
In a bowl, beat cream cheese and butter until smooth and fluffy (2–3 minutes).
Add Flavor & Sugar:
Add lemon zest, juice, vanilla, and salt. Gradually mix in powdered sugar until desired consistency is reached.
Frost:
Once cake is completely cooled, frost generously. Chill for 30 minutes before slicing for clean cuts.

✔️ Tips for Success:

Use room temperature ingredients for smoother batter and frosting.
Zest lemons before juicing to avoid waste.
Don’t overmix after adding flour to maintain fluffiness.
Chill cake layers before frosting to prevent slipping.
Taste the frosting and adjust lemon juice or sugar to your preference.

⭐ Recommendations:

Garnish with lemon slices, candied lemon peel, or edible flowers.
Pair with hot tea or berry compote.
Makes a great celebration cake for spring or summer events.
Store in the fridge (because of the cream cheese), but serve at room temperature for best texture.