Prepare to brighten any day with this truly delightful Lemon Cake! This isn’t just any cake; it’s a burst of sunshine in every bite, featuring incredibly moist, tender cake layers infused with abundant lemon zest and juice, all complemented by a luscious, tangy lemon cream cheese frosting. It’s a classic dessert that feels wonderfully light and refreshing, yet rich and satisfying. Perfect for spring gatherings, summer celebrations, or simply when you crave a taste of zesty sweetness, this cake is guaranteed to impress.

Why I Love This Recipe

This Lemon Cake is a personal favorite because it perfectly captures that vibrant, fresh lemon flavor that I adore. What I love most about it is the incredible moistness and tender crumb, which comes from the combination of softened butter, sour cream, and buttermilk. The generous amount of lemon zest and juice ensures a bright, zesty punch throughout every layer of the cake.

And that Lemon Cream Cheese Frosting? It’s the absolute perfect pairing! Its tangy sweetness cuts through the richness of the cake, creating a beautiful balance that’s utterly irresistible. The texture is sublime: a soft, delicate cake crowned with smooth, creamy frosting. It feels incredibly gourmet and impressive, yet the steps are straightforward, making it accessible for bakers of all skill levels. It truly is a slice of sunshine on a plate!

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Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tablespoons lemon zest (from about 2-3 large lemons)
• 1/4 cup fresh lemon juice (from about 1-2 large lemons)
• 1/2 cup buttermilk, room temperature
• 1/2 cup sour cream, room temperature (full-fat for best results)

For the Lemon Cream Cheese Frosting:

• 1/2 cup unsalted butter, softened (1 stick)
• 8 oz cream cheese, softened (full-fat brick cream cheese recommended)
• 1 cup powdered sugar (confectioners’ sugar)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Lemon slices for garnish

Swaps and Notes

• Flour: All-purpose flour is standard. Spoon and level for accurate measurement.
• Butter: Unsalted butter is preferred to control salt content. Ensure it’s truly softened to room temperature for proper creaming.
• Sugar: Granulated sugar for the cake, powdered sugar for the frosting. Sifting powdered sugar is recommended for a smooth frosting.
• Eggs, Buttermilk, Sour Cream: All should be at room temperature for proper emulsification and a tender cake crumb. Full-fat sour cream and buttermilk yield the best moisture and richness.
• Lemon Zest & Juice: Fresh lemons are absolutely crucial for this cake! Avoid bottled lemon juice. The zest provides intense lemon oil flavor, while the juice adds tartness. For more lemony goodness, check out my Coconut Lemon Pound Cake.
• Cream Cheese (Frosting): Full-fat brick cream cheese, softened to room temperature, is essential for a stable and creamy frosting.
• Garnish: Thin lemon slices and extra zest add a beautiful, fresh touch.

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Directions:

Baking this bright and zesty Lemon Cake involves preparing the layers and a luscious frosting.

1. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans generously. You can also line the bottoms with parchment paper for easier removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, using an electric mixer, cream the 1/2 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs & Lemon Flavor: Add the 2 large eggs one at a time, beating well after each addition until fully incorporated. Mix in the 2 tablespoons lemon zest and 1/4 cup fresh lemon juice. Scrape down the sides of the bowl as needed.
5. Alternate Wet & Dry: Gradually add the dry flour mixture to the wet ingredients, alternating with the combined 1/2 cup buttermilk and 1/2 cup sour cream. Begin and end with the dry ingredients. Mix on low speed just until combined after each addition. Be careful not to overmix the batter; overmixing can lead to a tough cake.
6. Fill Pans & Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean.
7. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. This helps them firm up. Then, carefully turn them out onto a wire rack to cool completely. They must be entirely cool before frosting.

For the Lemon Cream Cheese Frosting:

1. Beat Butter & Cream Cheese: In a large bowl, beat together the 1/2 cup softened unsalted butter and 8 oz softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
2. Add Powdered Sugar: Gradually add the 1 cup powdered sugar, about half a cup at a time, beating until light and fluffy.
3. Mix in Lemon Flavor: Mix in the 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice until fully incorporated and the frosting is smooth and tangy.

Assembly:

1. Layer & Frost: Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread with a thick, even layer of the Lemon Cream Cheese Frosting.
2. Stack & Finish: Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting, smoothing it with an offset spatula.
3. Garnish: Garnish with fresh lemon slices and an optional drizzle of extra fresh lemon juice if desired.
4. Chill & Serve: For best results and easier slicing, chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set slightly. Slice and serve chilled or at room temperature.

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Pro Tip:

The combination of buttermilk and sour cream contributes significantly to this cake’s moistness and tender crumb. Ensure both are at room temperature. For maximum lemon flavor, don’t skimp on the lemon zest—it contains potent citrus oils!

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Serving Suggestions and Pairings

This Lemon Cake is a delightful dessert that brightens any table, perfect for various occasions.

• Coffee or Tea: A wonderful accompaniment to your morning coffee or afternoon tea.
• Fresh Berries: Serve with a side of fresh raspberries or blueberries to enhance the fruity notes.
• Spring/Summer Gatherings: Its light, zesty flavor makes it perfect for spring brunches or summer parties.
• Complementary Beverages: A glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days would be a delightful non-alcoholic pairing.
• Other Zesty Bakes: If you enjoy bright, citrusy desserts, you might also like my Coconut Lemon Pound Cake or a slice of Homemade Lemon Meringue Pie.

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Storage and Leftover Tips

This moist cake with cream cheese frosting stores well, making it great for make-ahead convenience.

• Storage: Store the frosted Lemon Cake in an airtight cake carrier or under a cake dome in the refrigerator for up to 4-5 days. Bring it to room temperature for about 30 minutes before serving for the best texture.
• Freezing Cake Layers: Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2-3 months. Thaw at room temperature before frosting.
• Freezing Frosting: Leftover Lemon Cream Cheese Frosting can be stored in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator, then re-whip before using.

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More Recipes You Will Love

If you loved the zesty, comforting, and easy-to-make nature of this lemon cake, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another fantastic lemon-infused cake, check out Coconut Lemon Pound Cake.
• If you’re a fan of rich, classic pound cakes, my Mile High Eagle Brand Milk Pound Cake or Ms. Johnny Ruth Pound Cake are must-tries.
• For a delightful individual cheesecake, don’t miss Blueberry Lime Cheesecake Cupcakes.
• And for a truly classic and comforting pie, consider Homemade Lemon Meringue Pie.

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Final Thoughts

This Lemon Cake is more than just a recipe; it’s a celebration of bright flavors and homemade joy. With its incredibly moist crumb, vibrant lemon zest, and luscious cream cheese frosting, it’s a cake that embodies freshness and comfort. Go ahead, bake this beautiful creation, and let its sunny charm brighten your day!

What’s your favorite way to incorporate citrus into your baking? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.