Lemon Cake with Lemon Cream Cheese Frosting

Supremely moist and fluffy lemon layer cake with homemade lemon cream cheese frosting. Every bite bursts with fresh lemon flavor! The perfect cake for any occasion.

Lemon layer cake with homemade lemon cream cheese frosting is hands-down the best lemon cake I’ve ever eaten. Every bite bursts with fresh lemon flavor, and this lemon cake recipe is easy to make!

Lemon desserts always make me think of spring, so I wanted to take a moment to reshare this Lemon Layer Cake recipe with you and add a video for it too.

The best way I can describe this lemon layer cake is that it tastes like sunshine. The cake crumb is sublimely soft and fluffy, the lemon flavor balanced and fresh, and the creaminess of the frosting exquisite. Every bite of this lemon cake combines a burst of citrus with melt-in-your-mouth buttery tenderness.

This Lemon Layer Cake is also fabulously simple to work with and frost. Despite being super moist, the cake layers are easy to trim and stack. This Lemon Layer Cake also slices cleanly and looks beautiful on the plate, an important quality in any cake you hope to serve at a party.

I filled the lemon cake layers with the same lemon cream cheese frosting that is outside the cake (which tasted fabulous), but if you like, you can transform it into a lemon curd layer cake by using lemon curd between the layers, then spreading the lemon cream cheese frosting on the cake’s outside.

If you are looking for a classic lemon cake that requires less assembly than a layer cake but is still ultra impressive, try my stellar Lemon Blueberry Bundt Cake or this classic Lemon Poke Cake. It has the same level of fabulous-ness as this Lemon Layer Cake, but in breezy bundt cake form.

LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

yield : 12 SERVINGS

prep time : 30 MINS

cook time : 35 MINS

total time : 3 HRS

INGREDIENTS

FOR THE LEMON CAKE

• 2 1/4 cups cake flour*
• 1 tablespoon baking powder — I recommend aluminum free
• 1/2 teaspoon kosher salt
• 1 1/4 cups low-fat buttermilk
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon zest
• 1 stick unsalted butter — at room temperature (8 tablespoons or 4 ounces)
• 1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING

• 8 ounces cream cheese — softened
• 1 stick — 8 tablespoons or 4 ounces unsalted butter, softened
• 2 3/4 cups powdered sugar — sifted
• 2 tablespoons freshly squeezed lemon juice — divided (from about 1/2 a large lemon)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

INSTRUCTIONS

Get the full instruction @wellplated.com

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