Lemon Cake with Lemon Cream Cheese Frosting

a photo of a square slice of moist lemon cake topped with lemon cream cheese frosting and a thin slice of fresh lemon on top

4.03 from 74 votes

Lemon Cake with Lemon Cream Cheese Frosting

This lemon cake with lemon cream cheese frosting has a soft crumb and is packed with delicious lemon flavor. The cream cheese frosting is sweet and tangy, making it the perfect pairing for the lemon cake!

Prep Time15

Cook Time30

Cooling Time30

Total Time1 15

Course: Easy Cake Recipes For Beginners, Over 100 Easter Recipes for Spring

Cuisine: American

Keyword: cake, cream cheese, cream cheese frosting, dessert, lemon

Servings:

Author: Fiona

Ingredients

Lemon Cake

2 ¾ Cups All-Purpose Flour
2 ½ teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1 ¾ Cups Granulated Sugar
3 Tablespoons Lemon Zest freshly grated
1 Cup Unsalted Butter softened to room temperature
4 Large Eggs
1 teaspoon Vanilla Extract
1/2 Cup Sour Cream at room temperature
1/3 Cup Lemon Juice fresh
1/2 Cup Buttermilk (or regular milk)

Cream Cheese Frosting

1/2 Cup Unsalted Butter softened to room temperature
8 Ounces Cream Cheese brick-style, softened to room temperature
3 Cups Powdered Sugar sifted
1 teaspoon Lemon Juice fresh
2 Drops Yellow Food Coloring

US Customary - Metric

Instructions

Make the Lemon Cake:

Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
2 ¾ Cups All-Purpose Flour, 2 ½ teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 3/4 teaspoon Salt
Mix the sugar and lemon zest in a bowl using your fingers to thoroughly rub the two together. This releases the oils of the zest for a more flavorful lemon cake.
1 ¾ Cups Granulated Sugar, 3 Tablespoons Lemon Zest
In a standing mixer, or large bowl with a hand mixer, beat together the butter and sugar until fluffy, about 3 minutes. Scrape down the sides of the bowl.
1 Cup Unsalted Butter
Beat in the eggs and vanilla.
4 Large Eggs, 1 teaspoon Vanilla Extract
Turn the mixer down to low speed and carefully beat in the sour cream, lemon juice and buttermilk. Followed by the flour.
1/2 Cup Sour Cream, 1/3 Cup Lemon Juice, 1/2 Cup Buttermilk
Pour the batter into the prepared pan and bake for 27-33 minutes, or until an inserted toothpick comes out clean.
Allow to cool fully before frosting.

Make the Lemon Cream Cheese Frosting:

In a large bowl, beat together the butter and cream cheese until evenly mixed together.
1/2 Cup Unsalted Butter, 8 Ounces Cream Cheese
Slowly beat in the powdered sugar, turning off the mixer and scraping down the sides of the bowl as necessary.
3 Cups Powdered Sugar
Beat in the lemon juice and food coloring.
2 Drops Yellow Food Coloring, 1 teaspoon Lemon Juice
Frost the cooled cake using a flat edge knife.

Notes

For easier frosting, you can also chill the cake in the fridge or freezer prior to frosting.

Cake can be stored in the pantry for 2 days.

Nutrition