Description
This lemon cake is tender, moist, and bursting with citrus flavor. Perfect for a family dessert, tea-time treat, or celebratory occasion, it balances sweet and tangy beautifully. The cream cheese frosting adds a rich, creamy layer that complements the bright lemon flavor without overpowering it. Simple to make, yet impressive on the table, this cake has become a household favorite for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup buttermilk
- 1 tsp vanilla extract
2. Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1–2 tsp lemon juice for extra tang
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch round pan with grease and parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then lemon zest and vanilla.
- Whisk flour, baking powder, and salt; alternate with buttermilk, beginning and ending with flour.
- Stir in lemon juice gently.
- Pour into pan, smooth the top, and bake until a toothpick comes out clean.
- Cool on a wire rack for 20–25 minutes, then frost once completely cooled.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- If frosting is too thick, add a teaspoon of milk to thin it.
- Dust with powdered sugar for a simple finish or decorate with lemon slices for elegance.
- Prep Time: 20–25 minutes
- Cook Time: 30–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg