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Introduction
Discover the ultimate lemon cake recipe that delivers pure sunshine in every bite. This delightful dessert combines a light, incredibly moist cake with a vibrant, tangy lemon flavor that will brighten any day. Topped with a dreamy lemon cream cheese frosting and a surprise layer of lemon curd, it’s an irresistible treat perfect for any occasion.
Why You’ll Love This Lemon Cake
- This cake is incredibly light, fluffy, and boasts an unbelievably moist texture.
- It features a vibrant, tangy lemon flavor that truly sings with freshness.
- A creamy, luscious lemon cream cheese frosting perfectly complements the cake.
- An added layer of bright lemon curd provides delightful depth and extra zest.
- This impressive dessert is surprisingly easy to make, even for beginners.
- It’s a versatile favorite, ideal for any celebration or a simple sweet craving.
Key Ingredients for the Perfect Lemon Cake
To bake this fantastic lemon cake recipe, you’ll need fresh, high-quality ingredients.
For the Cake Layers:
- Oil: 1 cup (canola, vegetable, coconut, or light olive)
- Eggs: 3 large
- Buttermilk or Whole Milk: 1 1/3 cups
- Fresh Lemon Zest: 2 Tablespoons
- Fresh Lemon Juice: 1 Tablespoon
- Sugar: 2 cups
- Flour: 2 cups (all-purpose)
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Salt: 1 teaspoon
For the Lemon Cream Cheese Frosting:
- Salted Butter: 1 cup (2 sticks), softened
- Cream Cheese: One 8-ounce package, softened
- Powdered Sugar: 4 1/2 to 5 cups
- Fresh Lemon Zest: 1 teaspoon
- Fresh Lemon Juice: 1 to 2 Tablespoons
- Vanilla Bean Paste: 1 teaspoon
For Assembly:
- Lemon Curd: 8 ounces (store-bought or homemade)
Notes & Substitutions
Always use fresh lemon juice and zest for the best, brightest flavor; bottled juice won’t offer the same vibrancy. Buttermilk adds incredible moisture and tenderness; if you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular whole milk and letting it sit for 5 minutes. Neutral oils like canola or vegetable oil are excellent choices as they don’t overpower the lemon flavor. All-purpose flour works wonderfully, but cake flour can create an even finer crumb. For the frosting, select a good quality, full-fat block cream cheese for stability and richness.
Equipment You’ll Need
Gathering your tools before you start makes baking this lemon cake recipe smooth and enjoyable. You will need an electric mixer (stand or hand-held) for creaming and beating. Ensure you have accurate measuring cups and spoons for precise ingredient ratios. A few large mixing bowls are essential for separating wet and dry ingredients. A zester or microplane is crucial for extracting that fragrant lemon zest. You’ll also need two 9-inch or three 8-inch cake pans, plus parchment paper (optional, but highly recommended) for easy release. Finally, a wire cooling rack is necessary for allowing your cake layers to cool properly.
How to Make the Best Lemon Cake (Instructions)
For the Lemon Cake Layers
Begin by preheating your oven to 325 degrees F (160 degrees C). Generously spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. For extra assurance, line the bottoms with parchment paper, then spray the paper. In a large mixing bowl, combine the oil, eggs, buttermilk or whole milk, 2 tablespoons of fresh lemon zest, and 1 tablespoon of fresh lemon juice. Cream this wet mixture for about 2 minutes until well combined.
In a separate large bowl, whisk together the sugar, all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake.
As outlined by Laura’s Bake Lab, overmixing develops gluten which can lead to a denser, tougher cake texture [understanding gluten development in baking].
Divide the cake batter evenly among your prepared baking pans. If using three 8-inch pans, bake for 20-26 minutes. If using two 9-inch pans, bake for 30-36 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire cooling rack to cool completely. This cooling step is vital for a successful lemon cake recipe.
For the Lemon Cream Cheese Frosting
While your cake layers are cooling, prepare the luscious lemon cream cheese frosting. In a large bowl, using an electric mixer, cream together the softened salted butter and softened cream cheese for 4-5 minutes. This step is crucial for achieving a light and fluffy texture, so scrape down the sides of the bowl often.
Gradually add the powdered sugar, about a cup at a time, mixing on low speed until incorporated before increasing speed. Mix in 1 teaspoon of fresh lemon zest, 1 to 2 tablespoons of fresh lemon juice (start with one and add more to taste), and 1 teaspoon of vanilla bean paste. Beat the frosting on medium-high speed for another 2-3 minutes until it’s smooth, creamy, and wonderfully airy. Chill the frosting briefly in the refrigerator for 20-30 minutes to help it firm up slightly, making it easier to work with.
Assembling the Lemon Cake
Once your cake layers are completely cooled, it’s time to assemble your beautiful lemon cake. If your cake layers have domed tops, use a serrated knife to level them, creating flat surfaces for easy stacking. Place one cooled cake layer onto your serving plate or cake stand.
Carefully spread half of the 8 ounces of lemon curd evenly over the top of the first cake layer. Next, spread a generous, even layer of the chilled lemon cream cheese frosting over the lemon curd. Place the second cooled cake layer directly on top, gently pressing down. Repeat the process: spread the remaining lemon curd on this layer, followed by another even layer of frosting.
Finally, use the remaining frosting to generously frost the entire cake, covering the sides and top. You can create decorative swirls or smooth the frosting for a sleek finish. For the best presentation and to allow the frosting to set, chill the assembled lemon cake recipe in the refrigerator for at least 20-30 minutes before slicing and serving.
Pro Tips for Lemon Cake Success
Ensure all your ingredients, especially butter, cream cheese, and eggs, are at room temperature. This allows them to emulsify properly, creating a smoother batter and a light, airy frosting. Do not overmix the cake batter once you add the dry ingredients; overmixing develops gluten, leading to a dense or tough cake. Properly prepare your cake pans by greasing and flouring, or lining with parchment paper, to ensure easy release. Test cake doneness with a toothpick inserted into the center; it should come out clean. Always cool cake layers completely on a wire rack before frosting; frosting a warm cake will cause the frosting to melt and slide off. Chilling cake layers for 15-20 minutes before frosting can also make them firmer and easier to handle.
Common Mistakes to Avoid
Avoid using bottled lemon juice, as it lacks the bright, fresh flavor and zest of real lemons. Be careful not to overbake the cake layers; overbaking can result in a dry cake. Always chill the cream cheese frosting briefly before using it, especially in warm kitchens, to prevent it from being too soft. Never attempt to frost a warm cake; patience is key to a beautiful finish.
Serving, Storage & Variations
Serving Suggestions
Garnish your stunning lemon cake with fresh lemon slices, elegant lemon twists, or a sprinkle of fresh lemon zest for an extra pop of color and aroma. Fresh berries like vibrant raspberries or sweet blueberries make a beautiful and delicious accompaniment. This cake is delightful served chilled or at room temperature, depending on your preference. It’s truly perfect for spring celebrations, summer gatherings, or even as a refreshing holiday dessert.
Storage Instructions
Store any leftover lemon cake covered tightly in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting.
According to Allrecipes, cakes with cream cheese frosting can be stored in an airtight container for up to 2 weeks in the refrigerator, though it’s best enjoyed within a few days for optimal freshness [how long cream cheese frosting lasts in the fridge].
For longer storage, you can freeze individual slices or whole unfrosted layers. Wrap unfrosted layers tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw frozen cake in the refrigerator overnight before frosting or serving.
Flavor Variations
Add 1-2 tablespoons of poppy seeds to the cake batter for a classic lemon poppy seed cake twist. Incorporate fresh berries, such as blueberries or raspberries, directly into the cake layers before baking for bursts of fruity flavor. For a simpler finish, skip the cream cheese frosting and drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled cake.
Lemon Cake Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 462 kcal |
| Carbohydrates | 81 g |
| Protein | 4 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Trans Fat | 0.5 g |
| Cholesterol | 68 mg |
| Sodium | 349 mg |
| Fiber | 1 g |
| Sugar | 68 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Potassium | 90 mg |
| Vitamin A | 440 IU |
| Vitamin C | 2 mg |
| Calcium | 47 mg |
| Iron | 1 mg |
*Disclaimer: Nutrition information is auto-calculated and approximate. It can vary based on specific ingredients and serving sizes.
Frequently Asked Questions (FAQ)
Can I make this cake into cupcakes?
Absolutely! This lemon cake recipe can easily be adapted for cupcakes. Fill cupcake liners about two-thirds full and bake for approximately 18-22 minutes, or until a toothpick comes out clean.
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup. Then, fill it to the 1 1/3 cup mark with whole milk and let it sit for 5-10 minutes until it slightly curdles.
Can I use a different frosting?
Yes, while the lemon cream cheese frosting is amazing, you could also use a classic buttercream, a simple lemon glaze, or even just whipped cream for a lighter option. Adjusting the frosting lets you personalize this wonderful dessert.
How far in advance can I make this cake?
You can bake the cake layers up to 2 days in advance and store them, wrapped, at room temperature or refrigerated. The entire cake, once frosted, is best enjoyed within 3-4 days when stored in the refrigerator.
Can I use Meyer lemons?
Yes, Meyer lemons are an excellent choice! They offer a slightly sweeter, less acidic flavor with a floral hint, which can add a delightful dimension to this cake recipe.
Conclusion
This lemon cake recipe is more than just a dessert; it’s a celebration of bright, fresh flavors. With its moist crumb, tangy lemon curd, and dreamy cream cheese frosting, it promises to be a showstopper at any gathering. Easy to follow and incredibly rewarding, this recipe is perfect for beginners and seasoned bakers alike. Bake it today, savor every slice, and let us know what you think in the comments below!
The Ultimate Lemon Cake Recipe: Moist, Tangy, and Irresistible
Ingredients
Equipment
Method
- Preheat the oven to 325 degrees. In a large bowl, cream together oil, eggs, milk, lemon juice, and zest for two minutes. Then, stir in sugar, flour, baking powder, baking soda, and salt.
- Generously spray two 9-inch or three 8-inch cake pans with nonstick cooking spray.
- Divide batter among the prepared pans. Bake 8-inch pans for 20-26 minutes, or 9-inch pans for 30-36 minutes, until a toothpick comes out clean. Cool completely.
- In a large bowl, cream softened butter and cream cheese for 4-5 minutes until light and fluffy. Add powdered sugar, lemon juice, vanilla, and lemon zest, then cream until combined. Chill the frosting.
- Remove cooled cakes from pans. Spread lemon curd and then frosting on the first cake layer. Repeat with the second layer (and third, if applicable), spreading lemon curd and frosting all over the top and sides of the cake.
- Chill the assembled cake for 20-30 minutes to allow the frosting to set. Store any leftovers covered in the refrigerator.
