Description
This quick and easy lemon cake recipe is bright simple and healthy! A moist layered treat bursting with citrus perfect for spring holidays brunches or easy baking days. Light fresh and one of the best lemon dessert ideas around!
Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
- Alternate adding flour mixture and buttermilk, mixing gently.
- Divide batter into pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and lemon juice and beat until creamy.
- Assemble cake with frosting between layers and over the top. Garnish with extra zest if desired.
Notes
- Use fresh lemons for the best flavor.
- Let all ingredients come to room temperature before mixing.
- Add lemon syrup to layers for extra moisture and flavor.
- Store leftovers in the fridge up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg