Moist Lemon Cake with Perfect Frosting
Light, fluffy, and bursting with fresh citrus flavor—this lemon cake is a true classic that never goes out of style.
Whether you’re hosting a tea party, celebrating a birthday, or just treating yourself on a sunny afternoon, this lemon cake is sure to impress. It combines the tangy brightness of lemon with a soft, tender crumb and is topped with a luscious, creamy lemon frosting that’s the perfect balance of sweet and tart.
Ingredients
For the Lemon Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
- 3 tbsp freshly squeezed lemon juice
For the Lemon Frosting:
- 1 cup (225g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 3 tbsp freshly squeezed lemon juice
- Zest of 1 lemon
- 2–3 tbsp heavy cream (adjust for consistency)
Instructions
1. Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Whisk to combine evenly.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar using a hand or stand mixer on medium speed until light and fluffy (about 3–5 minutes).
4. Add Eggs and Flavoring
Add the eggs one at a time, beating well after each. Then mix in the lemon zest and vanilla extract until fragrant.
5. Combine Wet Ingredients
In a small bowl, mix the milk and lemon juice.
6. Alternate Mixing
Gradually add the flour mixture and milk mixture to the creamed butter, beginning and ending with the dry ingredients:
- Add ⅓ of the flour mixture, mix on low until just combined
- Add ½ of the milk mixture, mix gently
- Repeat, ending with flour. Do not overmix.
7. Bake the Cakes
Divide the batter evenly between the pans and smooth the tops. Tap the pans lightly on the counter to remove air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Perfect Lemon Frosting
In a large bowl, beat the butter until creamy (about 2 minutes). Gradually add the powdered sugar, one cup at a time, mixing on low speed, then increasing to medium until smooth and fluffy.
Add lemon juice, lemon zest, and heavy cream, beating until the frosting is light and spreadable. Adjust with more lemon juice or powdered sugar as needed.
Assemble the Cake
- If needed, level the cakes by trimming any domed tops.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second layer and apply a thin crumb coat to lock in any loose crumbs.
- Chill for 15 minutes, then frost the top and sides smoothly.
- Garnish with lemon slices, zest, or edible flowers for a fresh finish.
Expert Tips
- Use room temperature ingredients for better mixing.
- Do not overmix to keep the cake light and tender.
- Use an oven thermometer for accurate baking results.
Variations & Add-Ons
- Lemon-Poppy Seed Cake: Add 2 tbsp poppy seeds to the batter.
- Berry Burst: Fold in fresh or frozen blueberries.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Replace butter with vegan margarine and milk with almond milk.
Serving Suggestions
- Serve with green tea, chamomile, or a dollop of whipped cream.
- Add a drizzle of lemon glaze for extra tang and shine.
Storage & Make-Ahead Tips
- Storage: Keep at room temperature for 2 days or refrigerate for up to 1 week in an airtight container.
- Reheating: Bring to room temperature before serving.
- Make-Ahead: Bake cake layers up to 2 days ahead, wrap tightly, and frost before serving.
This moist lemon cake is sunshine on a plate—bright, cheerful, and delicious in every bite. It’s a cake you’ll return to time and again, whether for a celebration or a simple indulgence.