Lemon Cake with Lemon Cream Cheese Frosting

There’s something magical about the bright, zesty flavor of a good cake, especially when it’s a Lemon Cake with Lemon Cream Cheese Frosting. I still remember the first time I made this cake for a friend’s birthday. The sun was shining, the air was warm, and I felt inspired to whip up something that would bring a smile to everyone’s face. As the cake baked, the sweet and tangy aroma of fresh lemons filled my kitchen, inviting everyone in for a taste. I topped it off with a creamy frosting that perfectly complemented the cake’s light texture. Every bite was a burst of sunshine! This cake has a special place in my heart and is always a hit at gatherings.

What You Need for Lemon Cake with Lemon Cream Cheese Frosting

Choosing the right ingredients is essential in creating a moist, flavorful cake. The key players in this Lemon Cake with Lemon Cream Cheese Frosting are fresh lemons, butter, and cream cheese. Together, they work harmoniously to provide a refreshing, tangy flavor profile that is hard to resist.

• 1/4 cup unsalted butter, at room temperature: This provides the richness that keeps the cake moist.
• 3/4 cup granulated sugar: Sweetens the cake perfectly, allowing the lemon flavor to shine.
• 2 teaspoons fresh lemon zest: Adds an incredible burst of lemon flavor in every bite.
• 1 teaspoon lemon extract: Enhances the lemon flavor and provides additional depth.
• 1 teaspoon vanilla extract: Balances the lemon with its warm, sweet notes.
• 2 large eggs, at room temperature: Essential for structure and moisture.
• 1 cup plus 2 tablespoons all-purpose flour: The base of the cake, providing stability.
• 2 tablespoons cornstarch: Helps create a light, fluffy texture.
• 1 teaspoon baking powder: Ensures the cake rises perfectly.
• 1/4 teaspoon baking soda: Works alongside the baking powder for lift.
• 1/4 teaspoon salt: Enhances the flavors of the cake.
• 1/2 cup full-fat milk: Adds moisture and richness.
• 1/3 cup fresh lemon juice: Infuses the cake with bright lemon flavor.
• 1/4 cup canola or coconut oil: Keeps the cake moist; if using coconut oil, melt it first.
• 4 ounces cream cheese, VERY soft: The star of the frosting, adding creaminess and tang.
• 1/4 cup unsalted butter, VERY soft: Adds richness and smoothness to the frosting.
• 2 cups confectioners’ sugar, sifted: Makes the frosting sweet and smooth.
• 1 teaspoon fresh lemon zest: Adds extra flavor to the frosting.
• 2 teaspoons fresh lemon juice: Enhances the brightness of the frosting.
• 1/2 teaspoon lemon extract: Contributes to the overall lemon flavor.
• 1/4 teaspoon salt: Balances the sweetness of the frosting.
• 2 tablespoons full-fat milk, more if needed: Helps achieve the desired frosting consistency.

How to Cook Lemon Cake with Lemon Cream Cheese Frosting

Making this delightful cake is a straightforward process that anyone can enjoy! Follow these steps carefully to create a delicious Lemon Cake with Lemon Cream Cheese Frosting that will impress everyone.

1. Preheat your oven to 350 degrees Fahrenheit. It’s important to ensure the oven is at the right temperature before baking to achieve an even rise. Next, take a 9-inch round cake pan and cut out a piece of parchment paper to fit the bottom. This will help prevent sticking. Generously spray the pan and parchment paper with nonstick cooking spray, ensuring that every part is coated. Set this aside while you prepare the batter.
2. In a large mixing bowl, combine unsalted butter, granulated sugar, lemon zest, lemon extract, and vanilla extract. Use a handheld mixer or a stand mixer fitted with a paddle attachment to beat the mixture on medium speed until it becomes light and fluffy, which should take about 5 minutes. Don’t rush this step; the air whipped into the mixture helps the cake rise!
3. Once fluffy, add in the large eggs, one at a time, mixing well after each addition. This ensures each egg is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl to ensure everything is well mixed. Set this mixture aside.
4. In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. This step is crucial as it evenly distributes the leavening agents and creates an even texture in your cake.
5. Gently fold the dry ingredients into the wet mixture using the mixer on low speed. Be careful not to overmix; you want to see some lumps and dry streaks remaining. Overmixing can lead to a dense cake, and that’s not what we want!
6. In a small bowl, whisk together the full-fat milk, fresh lemon juice, and canola oil (or melted coconut oil). Using a rubber spatula, gently fold this mixture into your batter until it’s just combined. Again, be cautious not to overmix.
7. Pour the batter into the prepared cake pan and bake for 28 to 30 minutes. You’ll know it’s done when the top is firm to the touch and slightly golden. A cake tester or toothpick inserted in the center should come out clean or with a few moist crumbs.
8. Once baked, allow the cake to cool in the pan for about 5 minutes. After cooling, gently run a knife around the edges to loosen it, and then carefully turn it out onto a cooling rack to cool completely. This step is key for a moist cake, so be patient!
9. While the cake cools, let’s make the frosting. In a large bowl, combine cream cheese and unsalted butter. Using a mixer, beat on medium speed until light and fluffy, which should take about 3 minutes. This step makes the frosting airy and smooth.
10. Next, reduce the speed to low and gradually add in the confectioners’ sugar, lemon zest, fresh lemon juice, lemon extract, and salt. Beat until these ingredients are just combined, then increase the speed back to medium. Mix until creamy, which should take about 2 minutes.
11. Finally, add in the remaining full-fat milk to the frosting, and continue to beat until it’s very light and fluffy, about 2 to 3 minutes. If it seems too thin, gradually add more confectioners’ sugar. If it’s too thick, add more milk, one tablespoon at a time.
12. Once the cake has completely cooled, place it on a cake stand or large plate. Spread the top and sides evenly with your cream cheese frosting. If desired, you can decorate it with fresh lemon slices for that extra touch!
13. This frosted cake can be stored in the refrigerator for up to 3 days. Just remember to take it out an hour or two before serving so it can come to room temperature. Enjoy!

Helpful Hints

To ensure your Lemon Cake with Lemon Cream Cheese Frosting turns out perfectly every time, consider these helpful hints!

• Storage: This cake can be kept in the refrigerator for up to three days. Before serving, allow it to come to room temperature for the best taste.
• Freezing: You can freeze the cake for up to two months. Just make sure to wrap it tightly in plastic wrap and foil.
• Pairing: This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream.
• Decorations: Feel free to get creative with your decorations! Fresh mint leaves or edible flowers can add a beautiful touch.
• Serving Tip: Serve this cake at room temperature for the best flavor and texture experience.

Side Dish Ideas for Lemon Cake with Lemon Cream Cheese Frosting

Serving a Lemon Cake with Lemon Cream Cheese Frosting opens up a delightful array of pairing options! Here are some side dish ideas to consider:

• Fresh Fruit Salad: A light fruit salad with seasonal berries and citrus complements the zesty flavors perfectly.
• Whipped Cream: Lightly sweetened whipped cream served on the side adds a lovely creaminess.
• Tea or Coffee: This cake pairs beautifully with a cup of chamomile tea or rich coffee, making it a perfect afternoon treat.
• Yogurt Parfait: Serve it alongside a yogurt parfait with granola for texture and extra flavor.
• Cheese Platter: A light cheese platter can provide a savory balance to the sweet cake.
• Seasonal Vegetables: For a unique pairing, consider serving it after a meal of grilled seasonal vegetables.

FAQ

Conclusion

The Lemon Cake with Lemon Cream Cheese Frosting encapsulates the essence of a bright, flavorful dessert. Its moisture and rich flavor profile make it a perfect treat for any occasion. I encourage you to give this recipe a try; it’s sure to impress your family and friends with its deliciousness!

Lemon Cake with Lemon Cream Cheese Frosting

The ultimate lemony delight! This Lemon Cake with Lemon Cream Cheese Frosting is perfectly moist, bursting with fresh lemon flavor, and topped with a creamy frosting that melts in your mouth. Perfect for any occasion, it's a must-try that will brighten your day!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup unsalted butter at room temperature
• 3/4 cup granulated sugar
• 2 teaspoons fresh lemon zest
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 large eggs at room temperature
• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup full-fat milk
• 1/3 cup fresh lemon juice
• 1/4 cup canola oil or coconut oil (melt coconut oil first, if using)
• 4 ounces cream cheese VERY soft
• 1/4 cup unsalted butter VERY soft
• 2 cups confectioners' sugar sifted
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon lemon extract
• 1/4 teaspoon salt
• 2 tablespoons full-fat milk more if needed

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Whisk

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. It's important to ensure the oven is at the right temperature before baking to achieve an even rise. Next, take a 9-inch round cake pan and cut out a piece of parchment paper to fit the bottom. This will help prevent sticking. Generously spray the pan and parchment paper with nonstick cooking spray, ensuring that every part is coated. Set this aside while you prepare the batter.
2. In a large mixing bowl, combine unsalted butter, granulated sugar, lemon zest, lemon extract, and vanilla extract. Use a handheld mixer or a stand mixer fitted with a paddle attachment to beat the mixture on medium speed until it becomes light and fluffy, which should take about 5 minutes. Don't rush this step; the air whipped into the mixture helps the cake rise!
3. Once fluffy, add in the large eggs, one at a time, mixing well after each addition. This ensures each egg is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl to ensure everything is well mixed. Set this mixture aside.
4. In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. This step is crucial as it evenly distributes the leavening agents and creates an even texture in your cake.
5. Gently fold the dry ingredients into the wet mixture using the mixer on low speed. Be careful not to overmix; you want to see some lumps and dry streaks remaining. Overmixing can lead to a dense cake, and that’s not what we want!
6. In a small bowl, whisk together the full-fat milk, fresh lemon juice, and canola oil (or melted coconut oil). Using a rubber spatula, gently fold this mixture into your batter until it’s just combined. Again, be cautious not to overmix.
7. Pour the batter into the prepared cake pan and bake for 28 to 30 minutes. You’ll know it’s done when the top is firm to the touch and slightly golden. A cake tester or toothpick inserted in the center should come out clean or with a few moist crumbs.
8. Once baked, allow the cake to cool in the pan for about 5 minutes. After cooling, gently run a knife around the edges to loosen it, and then carefully turn it out onto a cooling rack to cool completely. This step is key for a moist cake, so be patient!
9. While the cake cools, let’s make the frosting. In a large bowl, combine cream cheese and unsalted butter. Using a mixer, beat on medium speed until light and fluffy, which should take about 3 minutes. This step makes the frosting airy and smooth.
10. Next, reduce the speed to low and gradually add in the confectioners' sugar, lemon zest, fresh lemon juice, lemon extract, and salt. Beat until these ingredients are just combined, then increase the speed back to medium. Mix until creamy, which should take about 2 minutes.
11. Finally, add in the remaining full-fat milk to the frosting, and continue to beat until it’s very light and fluffy, about 2 to 3 minutes. If it seems too thin, gradually add more confectioners' sugar. If it’s too thick, add more milk, one tablespoon at a time.
12. Once the cake has completely cooled, place it on a cake stand or large plate. Spread the top and sides evenly with your cream cheese frosting. If desired, you can decorate it with fresh lemon slices for that extra touch!
13. This frosted cake can be stored in the refrigerator for up to 3 days. Just remember to take it out an hour or two before serving so it can come to room temperature. Enjoy!

Notes

• Storage: This cake can be kept in the refrigerator for up to three days. Before serving, allow it to come to room temperature for the best taste.
• Freezing: You can freeze the cake for up to two months. Just make sure to wrap it tightly in plastic wrap and foil.
• Pairing: This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream.
• Decorations: Feel free to get creative with your decorations! Fresh mint leaves or edible flowers can add a beautiful touch.
• Serving Tip: Serve this cake at room temperature for the best flavor and texture experience.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.