Lemon Frosted Lemon Cake
Indulge in the zesty bliss of this Lemon Frosted Lemon Cake, a dessert that delivers double the citrusy goodness in every bite. This recipe combines fluffy, tender cake infused with freshly squeezed lemon juice and vibrant lemon zest, topped off with a tangy, melt-in-your-mouth lemon frosting for a perfect balance of sweet and tart. Ideal for spring gatherings or as a bright addition to your dessert table, this easy-to-make cake requires just 20 minutes of prep time and bakes to golden perfection in 35 minutes. Whether you’re serving it as a showstopping centerpiece at a party or enjoying it with your afternoon tea, this lemon cake is sure to delight your taste buds. Try making it today for a fresh, citrus-forward treat that will impress everyone around the table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 3 large Eggs
- 0.75 cups Whole milk
- 0.25 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1.5 cups Powdered sugar
- 3 tablespoons Freshly squeezed lemon juice (for frosting)
- 2 tablespoons Unsalted butter, melted (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the milk, lemon juice, and lemon zest until well combined. The mixture may look slightly curdled—this is normal.
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
To make the frosting, whisk together the powdered sugar, melted butter, and lemon juice in a medium bowl until smooth and slightly thickened.
Once the cake is completely cooled, spread the lemon frosting evenly over the top of the cake.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 686.7 g | 250% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 488.8 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 399 mg | 31% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
