Lemon Cake: The Ultimate Lemon Cake with Cream Cheese Frosting Recipe
Introduction to Lemon Cake
Lemon cake is a delightful dessert that captures the essence of bright, tangy flavors in every bite. This cake is perfect for celebrations, afternoon tea, or simply when you need a sweet treat to brighten your day. With its light texture and luscious cream cheese frosting, this lemon cake is sure to please everyone at your table. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you step-by-step to create a cake that’s not only delicious but also visually stunning.
A Personal Story Behind My Lemon Cake Journey
Growing up, my grandmother would often bake lemon cake for special family gatherings. The aroma of fresh lemons and buttery cake wafting through the house created a warm, inviting atmosphere. I remember standing by her side, learning how to mix the batter and frost the cake. Each bite of her lemon cake brought back memories of laughter and love. Today, I cherish those moments and hope to share this delightful recipe with you so you can create your own sweet memories.
What Makes This Lemon Cake Recipe Special?
This lemon cake recipe stands out because of its perfect balance of sweetness and tartness, thanks to the fresh lemon juice and zest. The addition of cream cheese frosting adds a rich, creamy layer that complements the cake beautifully. It’s a crowd-pleaser, making it ideal for birthdays, weddings, or any gathering. Plus, it’s simple to make, ensuring that even beginner bakers can enjoy success in the kitchen.
The Full Lemon Cake Recipe
Ingredients
- 3 cups (354g) all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 and 3/4 cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1 heaping tbsp lemon zest (about 2 lemons)
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- Cream Cheese Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 8 oz (226g) full-fat cream cheese, softened
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 tbsp (30ml) fresh lemon juice
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line them with parchment paper, and then grease the parchment paper as well. This helps prevent the cakes from sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.
- In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar until creamy and light in color. This process should take about 2-3 minutes, creating a nice fluffy texture.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined. This adds a lovely depth of flavor to your cake.
- Gradually mix in the dry ingredients until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Now, add the milk, lemon zest, and lemon juice to the batter. Mix until just combined; the batter should be smooth and slightly thick.
- Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for about 21-26 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This is crucial as frosting a warm cake can cause the frosting to melt.
- For the frosting, beat the softened butter in a large bowl until creamy. Then, add the softened cream cheese and continue mixing until smooth.
- Add the confectioners’ sugar, fresh lemon juice, vanilla extract, and a pinch of salt to the mixture. Beat until the frosting is fluffy and well combined.
- To assemble your cake, place one layer on a serving plate and generously spread frosting on top. Repeat with the second layer, adding more frosting, and finally place the third layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting. For a professional touch, use a spatula to create smooth edges.
- Refrigerate the assembled cake for 30-45 minutes before slicing. This helps the frosting set and makes for cleaner slices. Store any leftovers in the refrigerator for up to 5 days.
Serving Suggestions and Variations for Lemon Cake
This lemon cake pairs wonderfully with fresh berries. Consider adding a layer of strawberries or blueberries between the cake layers for added freshness and color. You can also sprinkle some lemon zest on top for an extra pop of flavor. For a more decadent treat, drizzle some lemon glaze over the cake or serve with a scoop of vanilla ice cream on the side.
Frequently Asked Questions About Lemon Cake
Q: Can I use other citrus fruits instead of lemon?
A: Yes! You can substitute with lime or orange for a unique twist on the classic recipe.
Q: How should I store the cake?
A: Store in an airtight container in the refrigerator for up to 5 days to keep it fresh.
Q: Can I freeze the lemon cake?
A: Absolutely! Wrap each layer tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the refrigerator before frosting and serving.
Q: What can I do if my cake sinks in the middle?
A: This could be due to underbaking or opening the oven door too soon. Always test for doneness before removing from the oven.
Q: How can I make the cake more moist?
A: Ensure that your ingredients are at room temperature and avoid overmixing the batter. Additionally, you can brush the cake layers with a simple syrup made from sugar and lemon juice before frosting for added moisture.
Recipe Stats:
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Calories per Serving: 480
Servings: 12 slices
Lemon Cake with Cream Cheese Frosting
Equipment
- Mixer For mixing batter and frosting.
- Cake pans Three 8-inch cake pans.
- Parchment paper To line the cake pans.
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup whole milk, room temperature
- 1 heaping tbsp lemon zest about 2 lemons
- 0.33 cup fresh lemon juice about 2 lemons
Cream Cheese Buttercream Frosting
- 1 cup unsalted butter, softened
- 8 oz full-fat cream cheese, softened
- 4.5 cups confectioners’ sugar
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line them with parchment paper, and then grease the parchment paper as well. This helps prevent the cakes from sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.
- In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar until creamy and light in color. This process should take about 2-3 minutes, creating a nice fluffy texture.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined. This adds a lovely depth of flavor to your cake.
- Gradually mix in the dry ingredients until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Now, add the milk, lemon zest, and lemon juice to the batter. Mix until just combined; the batter should be smooth and slightly thick.
- Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for about 21-26 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This is crucial as frosting a warm cake can cause the frosting to melt.
- For the frosting, beat the softened butter in a large bowl until creamy. Then, add the softened cream cheese and continue mixing until smooth.
- Add the confectioners’ sugar, fresh lemon juice, vanilla extract, and a pinch of salt to the mixture. Beat until the frosting is fluffy and well combined.
- To assemble your cake, place one layer on a serving plate and generously spread frosting on top. Repeat with the second layer, adding more frosting, and finally place the third layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting. For a professional touch, use a spatula to create smooth edges.
- Refrigerate the assembled cake for 30-45 minutes before slicing. This helps the frosting set and makes for cleaner slices. Store any leftovers in the refrigerator for up to 5 days.