Meyer Lemon Cake with Lemon Cream Cheese Frosting
Brighten up your dessert table with the zesty, citrusy delight of Meyer Lemon Cake with Lemon Cream Cheese Frosting! Perfectly soft and tender, this two-layer cake is infused with the fragrant sweetness of Meyer lemon zest and juice, creating a balance of tart and sweet in every bite. The crowning glory is the luscious cream cheese frosting, made silky-smooth with a tangy twist of Meyer lemon and just the right hint of vanilla. Whether you're hosting a summer gathering or simply craving a refreshing treat, this elegant cake promises to impress. Easy to prepare with basic pantry staples, this lemon cake is a showstopper when garnished with fresh lemon zest or slices. Experience the sunshine-filled flavor of Meyer lemons in this irresistible dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 eggs
- 2 tablespoons Meyer lemon zest
- 0.5 cup Meyer lemon juice
- 1 cup whole milk
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 3 tablespoons Meyer lemon juice (for frosting)
- 1 teaspoon Meyer lemon zest (for frosting)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the Meyer lemon zest and juice until combined.
With the mixer on low speed, alternately add the dry ingredients in three parts and the milk in two parts, beginning and ending with the dry ingredients. Mix just until the batter is smooth and fully combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, in a medium bowl, beat the softened cream cheese with a hand mixer until smooth.
Add the powdered sugar, Meyer lemon juice, lemon zest, and vanilla extract. Beat on low speed until incorporated, then increase to medium speed and mix until creamy and spreadable.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a thick layer of frosting on top.
Place the second layer on top of the first and frost the top and sides of the cake with the remaining frosting.
Garnish with additional lemon zest or slices of Meyer lemon if desired. Slice and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 180.5 g | 902% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1541 mg | 514% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 982.6 g | 357% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 728.4 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 750 mg | 58% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1445 mg | 31% | |
*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.
