Lemon Cake

Lemon cake is a classic dessert loved by many for its bright flavor and delightful texture. This moist and zesty cake is perfect for celebrations, afternoon tea, or just a sweet treat at home. With a rich blend of lemon juice and zest, it brings a refreshing taste that makes it a favorite for all ages.

Why make this recipe

Making a lemon cake is not just about enjoying a delicious dessert; it’s also about the joy of baking. The process of mixing ingredients, watching the cake rise in the oven, and then savoring the final product is satisfying. This recipe uses simple ingredients that you might already have at home. Plus, the fresh lemon flavor makes it a refreshing choice for any occasion.

How to make Lemon Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup lemon curd
• 1 package cream cheese (8 oz), softened
• 1/2 cup powdered sugar
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then mix in the lemon juice and lemon zest.
4. In another bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the flour.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. For the frosting, beat the cream cheese, powdered sugar, and heavy cream until smooth.
10. Place one cake layer on a serving plate. Spread it with lemon curd, and then top with the second layer.
11. Frost the top and sides of the cake with the cream cheese frosting.
12. Serve and enjoy!

How to serve Lemon Cake

Lemon cake is best served at room temperature. You can slice it into wedges and serve it plain or with extra lemon curd on the side. It pairs wonderfully with tea or coffee, making it an excellent choice for gatherings.

How to store Lemon Cake

To store lemon cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap or aluminum foil, and it can last up to three months in the freezer.

Tips to make Lemon Cake

• Use fresh lemons for the best flavor.
• Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.
• If you want a stronger lemon flavor, add a bit more lemon zest into the batter.

Variation

You can add poppy seeds to the batter for an interesting texture and flavor twist. Also, consider adding berries as a layer between the cake for added sweetness and color.

FAQs

Q1: Can I use bottled lemon juice instead of fresh lemon juice?
Yes, you can use bottled lemon juice, but fresh lemon juice provides a better flavor.

Q2: How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Q3: Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it. Frost it when you’re ready to serve.

Q4: Is there a way to make the cake less sweet?
You can reduce the amount of sugar in the cake and frosting to adjust the sweetness to your liking.

Lemon Cake

A moist and zesty lemon cake perfect for celebrations, afternoon tea, or a sweet treat at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour Spoon and level for accurate measurement.
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 0.5 cups fresh lemon juice Use fresh lemons for the best flavor.
• 1 tablespoon lemon zest Add more for a stronger lemon flavor.
• 1 tablespoon baking powder
• 0.5 teaspoon salt

Frosting Ingredients

• 1 cup lemon curd For spreading between cake layers.
• 1 package cream cheese (8 oz), softened
• 0.5 cups powdered sugar
• 0.25 cups heavy cream

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then mix in the lemon juice and lemon zest.
4. In another bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the flour.
6. Divide the batter evenly between the prepared pans.

Baking

1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Frosting

1. For the frosting, beat the cream cheese, powdered sugar, and heavy cream until smooth.
2. Place one cake layer on a serving plate. Spread it with lemon curd, and then top with the second layer.
3. Frost the top and sides of the cake with the cream cheese frosting.

Notes

Lemon cake is best served at room temperature. Pairs wonderfully with tea or coffee. To store, keep in an airtight container for up to three days, refrigerated for up to a week, or freeze tightly wrapped for up to three months.