Description
This delicious lemon cake recipe combines the perfect balance of sweet and tangy flavors in every moist, fluffy bite. With fresh lemon zest and juice infused throughout the cake and frosting, this vibrant dessert is guaranteed to brighten any occasion and leave everyone asking for seconds!
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon zest (from about 2–3 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
For the Lemon Syrup (Optional):
- ¼ cup fresh lemon juice
- ⅓ cup granulated sugar
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Baking Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Beat in the lemon zest, lemon juice, and vanilla extract until well combined.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix just until combined after each addition.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Lemon Syrup (Optional): While the cakes are baking, combine the lemon juice and sugar for the syrup in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely.
- Infuse With Lemon Syrup: When the cakes are done, allow to cool in the pans for 10 minutes. Poke small holes across the surface of the warm cakes, then brush with the lemon syrup.
- Cool Completely: Allow the cakes to cool completely on wire racks before frosting.
- Prepare the Frosting: Beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then add the lemon juice, lemon zest, and vanilla. Beat until light and fluffy.
- Assemble and Frost: Place one cake layer on a serving plate, spread a generous layer of frosting on top, add the second layer, and frost the top and sides. Decorate with thin lemon slices or additional zest if desired.
Notes
- Room temperature ingredients are essential for proper mixing and a uniform cake texture.
- Don’t skip the zest! The oils in the lemon peel contain intense flavor that makes this cake truly special.
- For a gluten-free option, substitute the all-purpose flour with a high-quality gluten-free flour blend containing xanthan gum.
- This cake freezes beautifully! Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil for up to 3 months.
- For extra lemon flavor, add ¼ teaspoon of lemon extract to the batter.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45
- Sodium: 230
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 5
- Cholesterol: 90
Keywords: delicious lemon cake recipe, moist lemon cake, homemade lemon cake, easy lemon cake, lemon cream cheese frosting, citrus dessert, lemon layer cake