A delightful, citrusy dessert featuring a soft, airy cake infused with bright lemon flavor, complemented by a luscious, creamy frosting that isn’t overly sweet—just enough to balance the tang.
Why You’ll Love This Recipe
This lemon cake is irresistibly moist and flavor-packed, offering the perfect harmony of tang and sweetness. It’s ideal for celebrations or a refreshing everyday treat. The frosting adds creamy richness while keeping the citrus vibrant and fresh.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
All-purpose flour: 2 ½ cups (315 g)
Baking powder: 2 ½ teaspoons
Salt: ½ teaspoon
Unsalted butter: 1 cup (225 g), softened
Granulated sugar: 2 cups (400 g)
Eggs: 4 large
Lemon zest: from 2 lemons
Vanilla extract: 1 teaspoon
Whole milk: 1 cup (240 ml)
Lemon juice: 3 tablespoons
For the Frosting
Unsalted butter: 1 cup (225 g), softened
Powdered sugar: 4 cups (500 g)
Lemon juice: 3 tablespoons
Lemon zest: from 1 lemon
Heavy cream: 2–3 tablespoons
Directions
Preheat the oven to 350 °F (175 °C). Grease and flour two 9‑inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, blending well after each addition. Stir in lemon zest and vanilla.
Alternate adding the flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined.
Fold in lemon juice gently.
Divide batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To Make the Frosting
10. Beat softened butter until smooth.
11. Gradually add powdered sugar, mixing on low until incorporated.
12. Add lemon juice and zest; beat until smooth.
13. If frosting seems too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
To Assemble
14. Place one cake layer on your serving plate. Spread a generous layer of frosting on top.
15. Place the second cake layer over it and frost the top and sides evenly.
16. Optional: Garnish with extra lemon zest or thin lemon slices.
Servings and Timing
Servings: Yields 12–16 slices.
Preparation time: 20 minutes
Baking time: 25–30 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 15 minutes
Variations
Gluten‑free: Substitute a 1:1 gluten‑free flour blend for the all-purpose flour.
Lighter option: Reduce butter by ¼ cup (about 56 g) and replace with Greek yogurt.
Extra citrus punch: Add 1 teaspoon lemon extract along with the lemon juice for pronounced zing.
Mini version: Bake in cupcake pans for about 18–20 minutes for portable treats.
Storage/Reheating
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Reheating: For slices, let sit at room temperature. Alternatively, warm gently in a microwave for 8‑10 seconds to soften the frosting.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes. Cake flour produces a lighter, more tender crumb. Use 2 ¾ cups of cake flour to replace the 2 ½ cups of all-purpose flour.
2. Why cover the batter with frosting while the cake is warm?
Avoid frosting a warm cake; the frosting will melt and lose structure. Always wait until the cake layers are completely cool.
3. Can I make this cake ahead of time?
Yes. You can bake the cake layers up to 2 days ahead and keep them wrapped in the refrigerator. Frost on the day of serving.
4. Is there a dairy-free option for the frosting?
Yes. Use dairy-free butter and substitute heavy cream with coconut cream.
5. Can I freeze the frosted cake?
Yes—freeze covered for up to 2 months. Thaw overnight in the refrigerator before serving.
6. My frosting is too runny. What should I do?
If it’s runny, add more powdered sugar (½ cup at a time), then chill briefly before using.
7. How can I prevent the cake from being dry?
Don’t overbake. Begin checking at 25 minutes and remove as soon as the toothpick comes out clean or with a few moist crumbs.
8. Can I add food coloring?
Yes. Add a few drops of lemon-yellow food coloring to the frosting for a brighter appearance.
9. How do I get thin, even cake layers?
Level each batter-filled pan with a spatula. You can also weigh the batter for each pan for precision.
10. Is this suitable for a celebration cake?
Absolutely. Its elegant appearance and refreshing flavor make it perfect for birthdays, showers, weddings, or any special occasion.
Conclusion
This moist lemon cake delivers a delightful blend of fluffy texture and vibrant citrus flavor, perfectly balanced by a creamy, tangy frosting. Its adaptability, ease of preparation, and celebratory appeal make it a standout dessert for any occasion. Enjoy every sunny bite!
[tasty-recipe id=”19469″]