The BEST Lemon Cake Recipe with Cream Cheese Frosting

Get ready to experience pure sunshine in dessert form! This incredible lemon cake recipe delivers a moist, tender crumb bursting with bright, fresh lemon flavor. Each delightful layer is generously slathered with a tangy, smooth cream cheese frosting, creating a perfectly balanced sweet-tart treat. It’s the ultimate showstopper for any occasion, promising a truly memorable bite.

Why You’ll Love This Lemon Cake Recipe

You’ll adore this homemade dessert for many wonderful reasons. This isn’t just any cake; it’s a culinary experience waiting to happen.

• Fresh, Bright Lemon Taste: Every forkful explodes with vibrant, natural lemon zest and juice.
• Incredibly Moist and Tender: The cake layers stay soft and delicious, never dry or crumbly.
• Tangy Cream Cheese Frosting: Our luscious frosting offers the perfect counterpoint to the sweet cake.
• Perfect for Any Celebration: From birthdays to holidays, this lemon cake recipe fits any festive table.
• Relatively Simple to Follow: Even beginners can achieve stunning results with our clear instructions.

Ingredients

Making this show-stopping lemon layer cake starts with gathering quality ingredients. Freshness is key, especially for the lemon elements!

For the Lemon Cake

• 1 cup Oil (canola, vegetable)
• 3 large Eggs
• 1 1/3 cups Buttermilk or Whole Milk
• 2 Tablespoons Fresh Lemon Zest
• 1 Tablespoon Fresh Lemon Juice
• 2 cups Sugar
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt

For the Lemon Cream Cheese Frosting

• 1 cup Salted Butter (softened)
• One 8-ounce package Cream Cheese (softened)
• 4 1/2 to 5 cups Powdered Sugar
• 1 teaspoon Fresh Lemon Zest
• 1 to 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Vanilla Bean Paste

For Assembling

• 8 ounces Lemon Curd

Notes & Substitutions

Choose a neutral-flavored oil like canola or vegetable oil for the best results. Whole milk or buttermilk both work wonderfully, with buttermilk adding a slightly tangier note. Always use fresh lemon juice and zest; the bottled versions lack the vibrant flavor this lemon cake recipe deserves. You can use either homemade or quality store-bought lemon curd. All-purpose flour is standard, but cake flour can yield an even finer crumb.

Equipment

You don’t need fancy gadgets to make this delicious cake. Here’s a list of essential kitchen tools.

• Large and medium mixing bowls
• Electric mixer (stand or hand-held)
• Two 9-inch or three 8-inch round cake pans
• Parchment paper (for lining pans)
• Wire cooling racks
• Microplane zester or fine grater
• Measuring cups and spoons

Instructions

Creating this delightful lemon cake is a rewarding process. Follow these steps carefully for a perfect bake every time. This lemon cake recipe is designed for success.

For the Lemon Cake Layers

Preheat your oven to 325 degrees F (160 degrees C). Generously spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. For easier removal, line the bottoms with parchment paper circles. In a large mixing bowl, combine the oil, eggs, whole milk or buttermilk, 1 tablespoon of fresh lemon juice, and 2 tablespoons of fresh lemon zest. Cream these wet ingredients for 2 minutes until well combined.

In a separate large bowl, whisk together the sugar, all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Do not overmix the batter. Divide the batter evenly among your prepared cake pans. For three 8-inch pans, bake for 20-26 minutes. If using two 9-inch pans, bake for 30-36 minutes. Bake until a wooden toothpick inserted into the center comes out clean. Cool the cakes in their pans on wire racks for 10-15 minutes before inverting them onto the racks to cool completely.

For the Lemon Cream Cheese Frosting

While the cake layers cool, prepare the luscious frosting. In a large bowl, using an electric mixer, cream together the softened butter and softened cream cheese for 4-5 minutes. Beat until the mixture is light, fluffy, and smooth, scraping down the sides of the bowl frequently. Gradually add the 4 1/2 to 5 cups of powdered sugar, mixing on low speed until incorporated, then increase speed to medium. Mix in the remaining 1 to 2 tablespoons of fresh lemon juice, 1 teaspoon of fresh lemon zest, and 1 teaspoon of vanilla bean paste. Beat for another 2-3 minutes until the frosting is smooth and creamy. If the frosting seems too soft, chill it briefly in the refrigerator for 15-20 minutes to firm up.

Assembling the Lemon Cake

Ensure your cake layers are completely cool before assembling. If necessary, use a serrated knife to level any domed tops, creating flat layers. Place one cooled cake layer on your serving plate or cake stand. Spread about half of the lemon curd evenly over the first cake layer, leaving a small border. Next, pipe or spread a generous layer of the lemon cream cheese frosting over the lemon curd. Carefully place the second cake layer on top. Repeat the process: spread the remaining lemon curd, followed by another layer of frosting. Finally, place the third cake layer (if using) and apply frosting to the top and sides of the entire cake, smoothing it out for a beautiful finish. Garnish your beautiful lemon layer cake as desired with additional lemon zest or slices. Chill the assembled cake in the refrigerator for 20-30 minutes to allow the frosting to set.

Pro Tips & Troubleshooting

Achieve bakery-worthy results with these helpful hints. Avoid common pitfalls and ensure your lemon cake recipe turns out perfectly.

• Room Temperature Ingredients: Use softened butter, cream cheese, and eggs for a smooth, emulsified batter and frosting.
• Do Not Overmix: Overmixing develops gluten, leading to a tough, dry cake. Mix just until ingredients are combined.
• Properly Grease and Flour Pans: This prevents sticking. A light dusting of flour after greasing helps the cake release cleanly.
• Parchment Paper Circles: Always line the bottom of your cake pans with parchment paper for guaranteed easy release.
• Test Cake for Doneness: A toothpick inserted into the center should come out clean, indicating the cake is fully baked.
• Cool Cakes Fully: Frosting a warm cake will cause the frosting to melt and slide off. Be patient.
• Freeze Layers: For easier handling and frosting, wrap cooled layers tightly and freeze them for 30 minutes.
• Avoid Runny Frosting: If your frosting is too thin, gradually add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.
• Prevent Dry Cake: Overbaking is a common culprit. Always keep an eye on your baking time and test for doneness promptly.

Serving, Storage & Variations

This versatile lemon dessert is perfect for any occasion. Know how to best serve and store it, or try fun variations!

Serving Suggestions

• Garnish your beautiful cake with delicate fresh lemon slices or twists for an elegant touch.
• Add a sprinkle of fresh blueberries or raspberries around the base for a pop of color and extra fruitiness.
• Elevate the presentation with a few edible flowers or fresh mint leaves.

Storage

Store this delicious lemon cake recipe covered tightly in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices or the entire frosted cake. Wrap slices in plastic wrap, then foil, and store in an airtight container for up to 2-3 months. Thaw frozen cake or slices overnight in the refrigerator before serving. Unfrosted cake layers can also be wrapped well and frozen for up to a month.

Variations

• Blueberry Lemon Cake: Fold 1 cup of fresh blueberries into the cake batter before baking.
• Raspberry Swirl: Add a layer of fresh raspberries alongside the lemon curd between the cake layers.
• Mini Lemon Cakes: Bake the batter in smaller cake pans or individual ramekins for personal-sized desserts.
• Lemon Cupcakes: Divide the batter into cupcake liners and reduce baking time (typically 18-22 minutes) for delightful lemon cupcakes.

Nutrition

Here’s an estimated nutritional breakdown for one serving of this delightful cake. Please remember these are estimates and can vary based on ingredients and specific preparation.

Disclaimer: These values are approximate and may vary depending on exact ingredients and portion sizes.

FAQ

Got questions about this fabulous citrus dessert? We have answers to help you master this lemon cake recipe.

• Can I use bottled lemon juice? While fresh lemon juice offers the best flavor, bottled juice can work in a pinch. Be aware that the vibrant lemon flavor might be less intense.
• How to make homemade lemon curd? Homemade lemon curd involves cooking lemon juice, zest, sugar, eggs, and butter until thickened. Many online resources offer excellent recipes for a simple version.
• Can I make this into cupcakes? Absolutely! Divide the batter into lined cupcake tins. Bake for approximately 18-22 minutes at 350°F (175°C), adjusting for your oven.
• My cake came out dry, what happened? A dry cake often results from overmixing the batter or overbaking. Ensure you mix only until just combined and check for doneness at the earliest recommended time.
• How long does lemon cake last? This lemon cake stores well in the refrigerator, covered, for up to 5 days. Refer to the storage section above for more details.

Conclusion

This incredible lemon cake recipe is truly a showstopper, balancing bright citrus flavors with a rich, tangy cream cheese frosting. It’s a moist, fluffy, and utterly delightful dessert perfect for any occasion, from casual gatherings to elegant celebrations. We hope you feel inspired to bake this wonderful cake and share its sunshine with your loved ones. Please give it a try and let us know what you think in the comments below! Happy baking!

The BEST Lemon Cake Recipe with Cream Cheese Frosting

This delightful recipe creates a moist and flavorful lemon cake, perfectly complemented by a rich and tangy cream cheese frosting. It’s ideal for celebrations or a special dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 slices

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Lemon Cake

• 1 cup Oil (canola, vegetable, coconut, or olive)
• 3 large Eggs
• 1 1/3 cups Buttermilk or Whole Milk
• 2 Tablespoons Fresh Lemon Zest
• 1 Tablespoon Fresh Lemon Juice
• 2 cups Sugar
• 2 cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 8 ounces Lemon Curd

Cream Cheese Frosting

• 1 cup Salted Butter (softened)
• 1 (8-ounce) pkg. Cream Cheese (softened)
• 4 1/2 to 5 cups Powdered Sugar
• 1 teaspoon Fresh Lemon Zest
• 1 to 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Vanilla Bean Paste

Equipment

• Oven
• Large mixing bowl
• Cake pans (9-inch or 8-inch)
• Nonstick cooking spray
• Toothpick
• Scraper

Method

 

Lemon Cake

1. Preheat oven to 325 degrees. In a large bowl, combine oil, eggs, milk, lemon juice, and zest; cream for 2 minutes. Separately, stir together sugar, flour, baking powder, baking soda, and salt, then fold into the wet mixture.
2. Generously spray two 9-inch or three 8-inch cake pans with nonstick cooking spray.
3. Divide batter into prepared pans. Bake 8-inch pans for 20-26 minutes, or 9-inch pans for 30-36 minutes, until a toothpick comes out clean. Cool completely.

Cream Cheese Frosting and Assembly

1. For the frosting, cream softened butter and cream cheese in a large bowl for 4-5 minutes until light and fluffy. Add powdered sugar, lemon juice, vanilla, and lemon zest, then cream until combined. Chill the frosting.
2. To assemble, place one cooled cake layer on a plate. Spread lemon curd on top, followed by a layer of frosting. Repeat with the subsequent cake layers, spreading lemon curd and frosting, then frost the entire cake.
3. Chill the assembled cake for 20-30 minutes to allow the frosting to set. Store any leftover cake covered in the refrigerator.

Notes

Refer to the original blog post for specific tips on properly spraying cake pans and safely removing cakes once baked. Chilling the assembled cake is crucial for the frosting to set properly. Store any leftover cake covered in the refrigerator.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com