Because it is not overly sweet, has a lovely tanginess, and is light and airy, this Lemon Cake is the excellent dessert for any occasion. Because it consists of two layers of delectable lemon-flavored cake that are sandwiched between layers of creamy lemon-flavored cream cheese icing, this delicacy boasts an abundance of the zesty lemon flavor that is so characteristic of it. As soon as you put a bite of this moist cake in your mouth, you will fall hopelessly in love with it.

This recipe for lemon cake is like a ray of sunshine; it’s light, buttery, and moist all at the same time. This cake has a flavor that is bright and lively thanks to the fresh lemon juice and zest that are used in the production of it, and the balance of sweet and sour is just right. The addition of cream cheese and buttermilk brings a tanginess to the cake, which works to balance out the richness of the cake. Everyone will enjoy the cake because of how bright and fluffy it is, and this will make it very popular.

The best thing about this lemon cake is that it can be thrown together in a matter of minutes, appeasing your craving for something sweet whenever it may hit.


  • Fresh lemon juice is essential to making a tasty cake. The flavor of fresh lemon juice is far more pronounced than that of bottled lemon juice. Fresh lemons are required because the recipe calls for lemon zest.
  • Buttermilk, which is optional but highly recommended for its tangy flavor, light texture, and moist crumb for baking cakes.
  • Cream cheese – I suggest using full-fat cream cheese for the lemon cream cheese frosting, since it will give the frosting a creamy texture and a bit tang. Instead of buying the pre-spreadable tubs, stock up on cream cheese blocks.
  • Powdered sugar – this is an absolute essential, as it will quickly dissolve into the frosting and make it smooth and delicious.


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
  • 1 cup buttermilk (240ml)
  • ¼ cup 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


  • 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


Prep Time 30 minutes

 Cook Time 35 minutes

 Total Time 1 hour 5 minutes

 Servings 10 servings

 Calories 1005kcal


  • 8″ cake pans
  • Parchment paper
  • Mixing Bowls
  • Electric or stand mixer


1. In a larger basin, mix the flour, baking powder, baking soda, and salt together until well combined.

2. After that, place all of the components in a sizable dish or the bowl of a stand mixer that has a paddle attached to it. To get a creamy texture in the butter, beat it at a medium speed. Combine the sugar and butter until it forms a creamy consistency, then stir in the lemon zest.

3. Add the vanilla extract and eggs one at a time while whisking continuously and scraping the bowl after each addition. Continue this process until the mixture is fluffy and light.

4. In a mixing dish, combine the buttermilk with the juice from half of a lemon. Using the paddle attachment, add a third of the flour mixture and half of the milk mixture while the mixer is set at a low speed. Continue to mix just until just combined, alternating between adding the flour and the milk. To evenly distribute the batter, butter two cake pans about 8 inches in diameter. Bake the dish for 35 to 40 minutes after preheating the oven to 350 degrees Fahrenheit, placing the pan inside the oven, and baking for those times.

5. To create the frosting, combine the cream cheese and butter in a mixing bowl and beat until smooth. After beating in the lemon zest, gradually add the powdered sugar while alternating with little amounts of the lemon juice. Continue this process until the mixture is frothy and light. Vanilla extract should be added, and the mixture should be whipped until it is fluffy and light. Place one layer on a cake stand or a dish and set aside. The top should have one cup of frosting spread on it and it should reach the sides.

6. Set the second cake layer on top, and use the remaining frosting to glaze the exterior of the cake. A lemon cake looks particularly lovely when decorated with edible flowers or thin slices of lemon.


  • Make sure you use the correct amount of flour. The most typical reason for a lemon cake that is dry and dense is the use of an excessive amount of flour. When measuring flour, the most accurate and practical technique is to do so with the use of a scale. If you don’t have a flour sifter, you can fluff the flour with a spoon, then sprinkle it into your measuring cup, and if you need to, you can use a knife to level it off. If you measure the flour with the scoop that is included with the product, you won’t end up with too much flour in the measuring cup.
  • Before you stack your cake layers, you should use a knife with a serrated edge to flatten the tops of any domes that appear on the cake layers. If you are concerned about doming, another option is to use cake strips to ensure that all of your cake layers have the same amount of height. Cake strips make certain that the entire cake rises at the same rate, which eliminates the possibility of the cake developing a dome in the middle.
  • If you are going to be utilizing any ingredients that need to be stored in the refrigerator, you owe it to yourself to take them out of the fridge at least an hour before you intend to use them.
  • When you are putting the layers of the cake together, you need to be very careful not to harm the more fragile layers.
  • When zesting a lemon, you should only use the yellow part of the peel. The layer that can be found beneath the white surface is acidic.
  • You may obtain more juice out of the lemons by rolling them under your fingers on the counter. This will help release more of the lemon’s flavor.



The cake layers can be baked and cooled a day or two in advance, then wrapped and stored in the refrigerator until assembly time. The lemon cream cheese frosting can be prepared in advance for a total of three days. The frosting can be stored in the fridge in an airtight container. Before using, let the frosting come to room temperature and give it another whip with the mixer.


Lemon cake leftovers can be stored in the fridge for up to 5 days if they are properly wrapped in plastic. The cake should be served at room temperature.


You can safely freeze this cake. Cakes or cake slices can be stored in the freezer for up to three months if they are wrapped in many layers of plastic. Before serving, let the cake come to room temperature.


I coat the cake with globs of icing and decorate it with lemon slices and edible flowers. But feel free to adorn it in whatever way you like! Lemon curd, berries, whipped cream, or even fresh herbs drizzled on top create a wonderful finishing touch.

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