Moist Lemon Cake with Perfect Frosting

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Moist Lemon Cake with Perfect Frosting

A Bright, Zesty Treat That Will Steal the Show

This moist lemon cake is the ultimate citrus lover’s dream—light, fluffy, and infused with a vibrant lemony zing that’s perfectly balanced by a creamy, tangy frosting. Whether you’re celebrating a birthday, hosting a tea party, or simply craving a bright homemade dessert, this cake delivers every time.

With fresh lemon juice and zest in both the cake and the frosting, every bite bursts with sunshine. Best of all, this recipe is made with simple ingredients you likely already have in your kitchen. Let’s get baking!

Why You’ll Love This Recipe

  • Delightfully Moist and Fluffy: Achieved through careful mixing and room-temperature ingredients.
  • Zesty and Bright: Fresh lemon juice and zest bring unbeatable flavor.
  • Perfectly Balanced Frosting: Creamy, smooth, and not overly sweet.
  • Versatile and Easy: Great for birthdays, spring gatherings, or any day that needs a little cheer.

Ingredients

For the Cake:

  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) whole milk
  • 3 tablespoons freshly squeezed lemon juice

For the Lemon Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 3 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2–3 tablespoons heavy cream (adjust as needed for texture)

Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking powder
  • Salt

Set aside.

3. Cream Butter & Sugar

In a large mixing bowl, beat the softened butter and sugar together on medium speed for 3–5 minutes, until light, pale, and fluffy.

4. Add Eggs One at a Time

Crack the eggs into a separate bowl to avoid shells. Add them to the butter mixture one at a time, beating well after each.

5. Incorporate Flavors

Mix in:

  • Lemon zest
  • Vanilla extract

Stir until the batter smells beautifully citrusy.

6. Alternate Mixing of Wet & Dry

In a small bowl or measuring cup, mix the milk and lemon juice.
Alternate adding the dry and wet ingredients to the batter in this order:

  1. ⅓ of the dry ingredients
  2. ½ of the milk mixture
  3. Repeat until everything is just combined

Tip: Mix on low speed and avoid overmixing to keep the cake tender.

7. Bake

Divide the batter evenly between the two pans. Smooth the tops and tap lightly to release air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pans for 10 minutes, then remove and cool completely on a wire rack.

Make the Lemon Frosting

  1. In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
  2. Add the powdered sugar one cup at a time, beating slowly at first to avoid a sugar cloud. Increase speed to medium until fluffy.
  3. Add lemon juice, lemon zest, and heavy cream. Beat until light and smooth.
  4. Adjust consistency with more lemon juice (for tang) or powdered sugar (for sweetness/thickness).

Assemble the Cake

  1. Level the cake layers with a serrated knife if domed.
  2. Place the first cake layer on a plate or stand.
  3. Spread a generous amount of frosting on top.
  4. Add the second layer and apply a thin crumb coat. Chill for 15 minutes.
  5. Frost the entire cake with the remaining frosting, smoothing with an offset spatula.
  6. Garnish with lemon slices, zest, or edible flowers.

Pro Tips for Success

  • Use Room-Temperature Ingredients: They blend more evenly and help the cake rise properly.
  • Don’t Overmix: Mix just until everything is combined.
  • Check Your Oven Temperature: Use an oven thermometer for accuracy.

Fun Variations to Try

  • Lemon-Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter.
  • Berry Lemon Cake: Gently fold in 1 cup of fresh or frozen blueberries.
  • Gluten-Free Version: Use a 1:1 gluten-free flour substitute.
  • Dairy-Free Option: Substitute with plant-based milk and butter alternatives.

Serving Suggestions

  • Serve with a cup of green tea or chamomile for a relaxing treat.
  • Top with whipped cream and fresh berries for a dessert-worthy finish.
  • Add a lemon glaze drizzle for an extra citrus punch.

Storage & Make-Ahead Tips

  • At Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerated: Keeps well for up to 1 week—just bring to room temp before serving.
  • Make Ahead: Bake the cake layers up to 2 days in advance, wrap tightly, and frost before serving.

Final Thoughts

This moist lemon cake with perfect frosting is the kind of dessert that never fails to impress. Whether you’re a citrus fanatic or just looking for a light, flavorful cake that’s easy to bake and even easier to love, this recipe is a must-try. Brighten someone’s day—or your own—with a slice of sunshine!

 

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