Everyone can agree that lemons are refreshing and healthy. Therefore, a lemon cake must also be refreshing and healthy! It’s just a logical conclusion. I love this cake! It is easy to make — smells amazing — and tastes delicious! It is lighter in consistency, comparatively to many other cakes. It makes for a perfect dessert. Let me know how you like it!
Lemon Cake Recipe
Easy Lemon Cake is always a hit, and brimming with fresh lemon flavor (not extract!). The cake turns out soft and moist every time and is coated with a dreamy lemon cream cheese frosting.
Print Recipe
Servings 10 to 12 servings
Calories 1005kcal
Video
Equipment
- 8" cake pans
- Parchment paper
- Mixing Bowls
- Electric or stand mixer
Ingredients
For the Lemon Cake:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter softened (227g)
- 1½ cups granulated sugar (300g)
- 2 tablespoons lemon zest (about 2 lemons)
- 3 large eggs room temperature
- 1 cup low-fat buttermilk room temperature (240ml)
- ¼ cup fresh lemon juice (about 2 lemons) (60ml)
- 1 tablespoon vanilla extract
For the Frosting:
- 1 cup unsalted butter room temperature (227g)
- 8 ounces cream cheese room temperature (226g)
- 1 tablespoon lemon zest (about 1 lemon)
- 7 cups powdered sugar (840g)
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Wrap the outside of the cake pans with soaked fabric baking strips, if you’d like. (This produces flat cake layers!)
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
- In a liquid measuring cup, stir the buttermilk, lemon juice, and vanilla together.
- With the mixer on low speed, add a third of the flour mixture followed by half of the buttermilk mixture. Continue, alternating between the flour and buttermilk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
- Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.
For the Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined. Add the lemon zest and beat until light and fluffy, about 3 minutes.
- With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lemon juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
- Remove the parchment paper from the cake layers. Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Top with the second cake layer and spread the remaining frosting all over the outside of the cake. Decorate with thin lemon slices or edible flowers, if desired.
Notes
- Be sure to zest the lemons before you juice them! This is a common mistake, but it makes a big difference. Lemons are much easier to zest when they are firm and whole. They’re a bit easier to squeeze once they are zested, too!
- To get the most juice out of your lemons, roll them under your palm on the countertop while gently pressing down. This will start to break open the pulp inside and loosen the juices, making them easier to squeeze.
- For a bakery-style appearance, you can add 1 to 2 drops of yellow food coloring to the frosting if you’d like. This won’t affect the flavor, but it will give the overall cake a light lemon-yellow hue, perfect for decorating with your favorite edible flowers, sprinkles, or mint sprigs. You can get more ideas from my post all about how to decorate a cake!
- Let the cake layers cool completely before frosting. If they’re still warm, the frosting can melt, causing the top layer to slide right off!
Nutrition
Calories: 1005kcal | Carbohydrates: 141g | Protein: 8g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 418mg | Potassium: 144mg | Fiber: 1g | Sugar: 115g | Vitamin A: 1561IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 2mg
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All iced and ready to eat!
Marwa J. says
Hi John ,
Can I frost this cake with Swiss meringue buttercream instead? If yes, can I add lemon juice to the buttercream for flavor ?
Thank you 🙂
jkanell says
Sure! a bit of lemon juice and a nice amount of minced lemon zest.
Elly says
Hi John,
I’m thinking of making this lovely cake:) Question, I am in Montreal and don’t have creme fraiche around…can I substitute with sour cream? What do you suggest?
Merci
elly says
Actually found the creme fraiche:)
Would love to see you do a video with this recipe:):)
Molly says
My son decided he wanted a lemon cake for his 6 birthday. The catch? He wants vanilla frosting, not lemon. We had such great luck with your chocolate cake last year, I looked on your website and found this recipe. Can I use the frosting recipe and omit the lemon juice and zest or is there a different frosting you would recommend? Thanks!
John K. says
Molly,
You could do that! If it’s too stiff, add splash of milk. Let me know how it goes!
John
Molly says
Thanks for responding! Would you recommend adding some vanilla to it, or will that make it too sweet?
Katherine says
This is perfection.!!
Ava says
This looks AMAZING! Can’t wait to make this for my kids tonight!
Angela says
For the cake, the ingredients have 1/2 cup lemon juice, when is that added? Thanks.
jkanell says
Right after the vanilla. Sorry for the oversight!