Lemon Cake Recipe

Lemon Cake Recipe – Light, fluffy, and deliciously delicious, this lemon cake is the perfect dessert for any occasion. With two layers of moist lemon cake covered in a rich lemon-infused cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will fall completely in love with this soft cake after the first bite melts in your mouth.

Moist, buttery, and moist, this lemon cake recipe is like a ray of sunshine! Made from scratch with real ingredients such as pressed lemon juice and lemon zest, this cake is full of flavor and is the perfect balance of sweet and tart. Unlike some cakes, this one isn’t overly sweet, and the tanginess of the cream cheese and buttermilk helps balance everything out. Everyone will love the brightness and lightness of the cake.

Lemon Cake Recipe

Lemon Cake Recipe

The best part about lemon cake is that it comes together in just a few easy steps, so you can whip it up whenever you want! If you like lemon desserts, try my lemon bars recipe, lemon blueberry cake recipe, and lemon cupcakes recipe as well!

Lemon Blueberry Pound Cake

Divorce agents – this lemon cake uses both baking soda and baking powder. Make sure they are new and replace them from your store if they are worn out.

Butter – buy unsalted butter to control the amount of salt added to the cake and frosting. Make sure the butter is at room temperature so it’s easy to cream.

Lemon – fresh lemon juice is the key to a delicious cake. Fresh lemon juice has a brighter flavor than bottled lemon juice. As the recipe calls for lemon zest, you’ll need fresh lemons anyway!

Buttermilk – don’t skip adding buttermilk to your cake batter, as it gives the cake a tangy flavor and adds fluffiness and moisture to the crumb. If you don’t have any, see my post on how to make cream with only two ingredients.

Lemon Velvet Cake

Cream cheese – for the lemon cream cheese, I recommend using full cream cheese as it will give a creamy consistency that is still slightly chewy. Get blocks of cream cheese, not runny, spreadable tubs.

Powdered sugar – you must use powdered sugar as it will quickly melt into the frosting, making it creamy and delicious. If you only have regular sugar, see my post on how to make powdered sugar with it!

2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat butter on medium speed until creamy. Add sugar and lemon zest and beat until light and fluffy.

Lemon Cake Recipe

3. Add the vanilla and then the eggs one at a time, scraping the bowl between additions, and beat until well combined and fluffy.

Lemon Layer Cake With Lemon Cream Cheese Buttercream

4. Stir the buttermilk and lemon juice together. With the mixer on low speed, add a third of the flour mixture, followed by half of the milk mixture. Continue, alternating between the flour and milk, mixing until combined. Divide the batter between two greased 8-inch cake pans. Bake for 35 to 40 minutes, then let cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

5. To make the frosting, beat the butter and cream together until creamy. Add the lemon zest and beat until light and fluffy before adding the powdered sugar alternating with a little bit of lemon juice. Beat in the vanilla and continue to beat until smooth and fluffy. Place a layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly to the edges.

6. Top with the second cake and spread the remaining frosting all over the outside of the cake. Garnish the lemon cake with thin lemon slices or edible flowers, if desired.

You can make the cake layers a day or two ahead of time, and once they are cool, wrap them and store them in the refrigerator until you are ready to assemble the cake. You can also make the lemon curd 2 to 3 days ahead of time. Simply store the frosting in an airtight container in the refrigerator. Bring the frosting to room temperature and re-mix before use.

Easy Lemon Butter Cake

If you have leftover cake, cover them tightly with plastic and store them in the refrigerator for 5 days. Bring the cake to room temperature before serving.

This cake freezes beautifully! Simply wrap the whole cake or cake slices in two layers of plastic before freezing for three months. Bring the cake to room temperature before serving.

I piped dollops of frosting on top of the cake and added lemon slices as well as some edible flowers for decoration. However, feel free to decorate however you want! A squeeze of lemon juice, fresh berries, whipped cream, or even some fresh herbs make for extra flavor. Be sure to check out my how to decorate a cake guide for more tips and tricks.

Lemon Cake Recipe

If you have tried this homemade lemon cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Homemade Lemon Cake With Lemon Frosting

Bursting with lemon flavors, this Lemon Cake recipe will brighten your day. Sweet, tart, and tangy, this cake is made from scratch with real lemons!

Calories: 1005 kcal | Carbohydrates: 141 g Protein: 8 g | Fat: 47 g Saturated fat: 29 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans fats: 1 g | Cholesterol: 179 mg Sodium: 418 mg Potassium: 144 mg | Fiber: 1 g | Sugar: 115 g Vitamin A: 1561 IU | Vitamin C: 6 mg | Calcium: 113 mg | Iron: 2 mgTime for another layer cake! Not quite 14 layers like a no-bake s’mores cake or a Smith Island cake, but just as amazing as both. If you’re a lemon dessert lover like me, meet our crowning glory.

This lemon cake recipe is adapted from the most popular cake recipe on our website: blueberry lemon cake. Lemon blueberry cheesecake is in our top 10 recipes for those over 4 years old. It’s fresh, sweet, buttery, and loaded with fresh lemon. Since the day it was published, we have received many questions about leaving blueberries to display. Covered with creamy honey and decorated with whipped cream, this tall beauty awaits the blueberry studded sister!

Besides the flavor and texture, this cake is loved because of its simplicity. Very basic ingredients include a base of butter cream + sugar, eggs, lemon, milk, and flour. We left out the brown sugar and replaced it with more granulated sugar. There’s no rhyme or reason here – you just don’t feel like reaching for both types of sugar this time. Between the cake and the frosting, you will need 2-3 lemons. Both juice and zest.

The Best Vegan Lemon Cake Recipe

The key to this recipe is using sifted all-purpose flour. Sifting the flour aerates it, creating an overall fluffier cake. Just as we saw in our 6 inch citrus cake, cake flour is more light for this lemon cake; our bread was squat and flimsy. All-purpose flour is great, sifted all-purpose flour is much better. Sift the flour in a large bowl, then measure 3 cups. Whenever the word “sifted” comes

Standard. (Elsewhere, if the word “sifted” comes after an element, remove it after the standard.) Here are our sifters’ pointers. Love them. We are using medium in this photo.

Lemon cake batter is velvety and thick. Divide between 3 9-inch or 8-inch cake pans—about the same bake time for both sizes. For a 2-layer cake, divide batter evenly between two 9-inch cake pans. The bake time will be longer, but you can use a toothpick to test for doneness. This lemon cake will fit in a 9×13-inch pan. The baking time will be close to 40 minutes. And while we are on the subject of different cakes, this recipe is at least 30 lemon cakes. For 1 dozen cupcakes, here’s our lemon cupcakes recipe. They taste identical to the cake!

Lemon Cake Recipe

We were torn between cream cheese and lemon buttercream, so we mixed the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to the lemon buttercream. The result is an infinitely CREAMY and BUTTERY lemon cream frosting that we know you’ll love!!! Look at this article!!!

The Ultimate Lemon Layer Cake Recipe

The cake stand you see in my pictures is Juliska brand. I can’t find it anywhere online anymore! This is one type.

This 3 layer cake is made completely from scratch with real lemons. It’s very cool and light and it’s wonderful combined with tangy buttercream.

Are you new to this website? This email series is a great place to start. I’ll walk you through some of the most popular strategies and show you exactly why they work.

Sally McKenney is a professional food photographer, cookbook writer, and baker. Her kitchen test recipes and detailed step-by-step tutorials give readers the knowledge and confidence to

Lemon Cake With Fruit Recipe

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