Very Lemon Cake with Lush Lemon Frosting
Brighten up your dessert table with this irresistible Very Lemon Cake with Lush Lemon Frosting. Bursting with citrusy vibrance, this ultra-moist lemon cake layers the tangy freshness of freshly squeezed lemon juice and aromatic lemon zest with tender buttermilk crumb. Topped with a rich, velvety frosting made from cream cheese, buttery goodness, and an extra zing of lemon, every bite is a sunshine-filled explosion of zingy sweetness. Perfect for any occasion, this two-layer showstopper comes together with just 25 minutes of prep time and is ideal for lemon lovers seeking the ultimate dessert indulgence. Garnish with extra lemon zest or candied lemon slices for a stunning finish that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 0.5 cups freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 3 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 3 tablespoons freshly squeezed lemon juice (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition just until combined—do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer to a wire rack to cool completely.
While the cakes cool, prepare the frosting: Beat the cream cheese and softened butter in a large bowl on medium speed until creamy and well combined, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Scrape down the sides of the bowl as necessary.
Mix in the lemon zest and freshly squeezed lemon juice until the frosting is smooth and fluffy.
Once the cakes are completely cool, level the tops if necessary, and spread about 1/3 of the frosting over one cake layer. Place the second layer on top and spread the remaining frosting evenly over the top and sides of the cake.
Optional: Garnish with additional lemon zest or candied lemon slices to decorate.
Chill the cake in the fridge for 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
7275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.1 g | 450% | |
| Saturated Fat | 210.8 g | 1054% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1668 mg | 556% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 991.4 g | 361% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 728.9 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 774 mg | 60% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1476 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.
