A Lemon Cake to Die For

This lemon cake is pure citrus perfection! Bursting with fresh lemon flavor, this ultra-moist cake is topped with a tangy lemon glaze and a rich cream cheese frosting. Perfect for any occasion or when you’re craving a sweet, zesty treat.

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Ingredients

Lemon Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ⅓ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk

Lemon Glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

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Instructions

1. Make the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
   • Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
   • Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before glazing and frosting.
2. Prepare the Lemon Glaze:
   • Mix powdered sugar and lemon juice until smooth. Brush the glaze over the cooled cake layers to enhance the lemon flavor.
3. Make the Frosting:
   • Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in lemon juice and vanilla.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of frosting, then top with the second layer. Frost the top and sides of the cake. Garnish with lemon slices or zest, if desired.

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Notes

• For extra zestiness, fold in an additional tablespoon of lemon zest into the batter or frosting.
• Store leftovers in the refrigerator for up to 5 days.
• This recipe also works great as cupcakes or a loaf cake—adjust baking times accordingly.

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Nutrition Information (per slice, based on 12 slices)

• Calories: 520
• Carbohydrates: 60g
• Protein: 5g
• Fat: 27g
• Saturated Fat: 14g
• Sugar: 42g