Moist Lemon Cake with Cream Cheese Frosting

This lemon cake with cream cheese frosting is the one I pull out when I want something that tastes like sunshine and takes no fuss to throw together. Two layers of soft, buttery cake are shot through with real lemon zest and juice, then stacked high with a tangy cream cheese frosting that cuts the sweetness. It is the kind of cake that feels both like a weeknight treat and a weekend project, depending on how you slice it.

If you have lemons sitting on the counter and a craving for something bright, this is the move. The crumb stays tender for days and that frosting is so good you will want to swipe a finger through it before it hits the cake. Don’t worry, I do it too.

What Makes This Cake So Good

The crumb is what gets me every time. Buttermilk and cake flour keep it light and velvety without being fragile, so the slices hold their shape even on a warm plate. You taste the lemon before you see it, all that zest waking up the butter and sugar.

The frosting is what really brings everything together. Full fat cream cheese gives it a little tang and enough body to stand up between the layers without oozing out the sides. A whisper of vanilla rounds out the citrus, so nothing tastes sharp or one note.

I have made this cake in a time crunch and let it sit out for an afternoon party, and it works both ways. No special tools, no odd ingredients, just a solid recipe that happens to make people ask for the recipe.

Ingredients

• 2 ½ cups (315g) cake flour: or all-purpose flour, see note
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened: bring to room temperature for even creaming
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature: cold eggs can make the batter curdle
• 2 tablespoons lemon zest: from about 3 medium lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, at room temperature: or 1 cup whole milk mixed with 1 tablespoon lemon juice, let sit 5 minutes
• For the cream cheese frosting:
• 8 oz (226g) full-fat cream cheese, cold: straight from the fridge works best for a stiff frosting
• ½ cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Variations / Substitutions

• Make it gluten free: Swap the cake flour for a 1-to-1 gluten free baking blend that contains xanthan gum. The crumb will be a touch more delicate, so handle the layers gently.
• Skip the buttermilk: Use whole milk soured with 1 tablespoon of lemon juice for every cup. It won’t be quite as tangy but works in a pinch.
• Reduce the sweetness: Cut the powdered sugar in the frosting to 3 cups if you prefer a creamier, less sweet bite. The frosting will be a bit softer, so chill the cake before slicing.
• Swap the vanilla: Try a bit of almond extract in the cake batter, just ¼ teaspoon, for a subtle nutty note that plays well with lemon.
• Turn it into cupcakes: The batter will fill about 24 liners. Bake at 350°F for 18 to 22 minutes and frost with the same amount of frosting.

Bright and Tender Lemon Loaf Cake is next on our list if this cake is your kind of dessert.

How To Make Lemon Cake with Cream Cheese Frosting

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, then line the bottoms with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup softened butter and 1 ½ cups sugar on medium speed until the mixture is light and fluffy, about 3 minutes. You want it to look noticeably pale and almost whipped, so don’t rush this part.

Scrape down the sides and give it another 30 seconds to make sure no streaks of butter hide at the bottom. The sugar crystals will have mostly dissolved into the fat, which is what gives the cake that tender crumb later.

Step 2: Add the Eggs and Lemon

With the mixer on low, drop in the 4 eggs one at a time, letting each fully incorporate before adding the next. After the last egg goes in, add the 2 tablespoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Mix just until combined, no more than 20 seconds.

The batter might look a little curdled at this point and that’s completely normal. The cold liquids from the eggs and lemon hit the butter and cause a bit of separation, but the dry ingredients will bring it all back together.

Step 3: Alternate the Dry and Buttermilk

Whisk the 2 ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl. With the mixer on low, add a third of the flour mixture to the butter mixture, then pour in half of the 1 cup buttermilk. Repeat, scaping the bowl as you go, and finish with the last third of the flour. Mix until the batter is smooth and no dry streaks remain, about 15 seconds on low.

Stop as soon as everything comes together. Overmixing here works the gluten and will make the cake dense, so I usually finish with a few folds by hand just to be safe.

Step 4: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and give each pan a firm tap on the counter to knock out any large air pockets. Bake on the middle rack for 25 to 28 minutes, until a toothpick poked in the center comes out with just a few moist crumbs.

The tops will spring back when you press them lightly and the edges will have pulled away from the pan just a bit. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.

Step 5: Whip the Cream Cheese Frosting

While the cakes cool, beat the 8 oz cold cream cheese and ½ cup softened butter together on medium speed until smooth and free of lumps, about 2 minutes. Scrape the bowl well, then add the 4 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Start on the lowest speed to avoid a sugar cloud, then crank it up to medium and beat until fluffy, another 2 minutes.

The frosting should be thick enough to hold a peak but still spreadable. If it feels too soft, pop the bowl in the fridge for 10 minutes. If too stiff, beat in a teaspoon of milk at a time.

Step 6: Assemble the Cake

Place one completely cooled cake layer on a serving plate or cake stand. Spoon about 1 cup of the frosting onto the top and spread it evenly to the edge. Set the second layer right on top, flat side up, and press down just enough to secure it.

Spread the remaining frosting over the top and sides in a thin crumb coat if you like a neat finish, then go back with more frosting for a thicker layer. I like to leave the sides a little casual and pile the rest on top. It looks homemade in the best way.

Step 7: Slice and Serve the Cake

Once the cake is frosted, chill it for about 20 minutes so the frosting sets, which makes slicing much cleaner. Use a long serrated knife and wipe it between cuts to get neat pieces.

Serve each slice while the cake is still cool but the frosting has softened just a touch at room temperature. A little extra lemon zest over the top right before it hits the table never hurts.

Tips for the Best Lemon Cake

• Room temperature ingredients are not just a suggestion here. Cold butter will not cream properly and cold eggs can shock the batter, leading to a denser cake. Pull everything out an hour before you start.
• Use fresh lemon juice even when the recipe calls for just a couple tablespoons. The bottled stuff tastes flat and metallic after baking.
• Don’t overbeat the frosting. Cream cheese can turn watery if beaten too long, so as soon as it looks fluffy and lump free, stop.
• If your kitchen runs warm, chill the cake layers in the fridge for 15 minutes before assembling. Cold layers make the whole frosting process less stressful.

Bake times by pan size:

Storing Leftovers

• Refrigerate: Keep the frosted cake in an airtight container in the fridge for up to 5 days. The cold air will firm up the frosting, so let slices sit at room temperature for 15 minutes before serving.
• Freeze: Wrap unfrosted cake layers tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight, then frost as directed. You can also freeze the whole frosted cake, though the frosting may sweat a little upon thawing.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

You can, but the flavor won’t be as bright. Bottled juice lacks the oils from the peel that give fresh lemon its punch, so the cake tastes flatter.

Why did my cake sink in the middle?

Usually it is because the oven door was opened too early or the cake was underbaked. Check with a toothpick at the 25 minute mark and don’t peek before then. Overmixing the batter can also cause collapse.

Can I make this cake ahead of time?

Yes, bake the layers a day ahead, wrap and refrigerate them, then make the frosting and assemble the next day. The whole frosted cake can also be made a day in advance and kept in the fridge.

Can I use a different frosting?

A simple lemon glaze or a Swiss meringue buttercream would both work. The cream cheese frosting balances the brightness best, but if you go with buttercream, use less sugar so it doesn’t overpower the cake.

Lemon Cake With Cream Cheese Frosting Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 28 minutes mins

Total Time 58 minutes mins

Servings: 10 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 2 ½ cups (315g) cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 8 oz (226g) full-fat cream cheese, cold
• ½ cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Method

 

1. Preheat oven to 350°F (175°C) and grease two 9-inch round pans. Cream 1 cup butter and sugar for 3 minutes until light.
2. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
3. Whisk together flour, baking powder, baking soda, and salt. Alternate adding dry mix and buttermilk to the batter, mixing just until smooth.
4. Divide batter between pans. Bake 25 to 28 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes in pans, then turn out onto racks.
5. Beat cold cream cheese and ½ cup butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
6. Place one cake layer on a plate, spread 1 cup frosting, and top with second layer. Frost top and sides, then chill 20 minutes.
7. Slice and serve cool, with extra lemon zest on top if desired.

Notes

Be sure the cake layers are completely cool before frosting, otherwise the frosting will slide right off. If you only have all-purpose flour, use the same amount but expect a slightly less delicate crumb. No need to bring the cream cheese to room temperature for the frosting; cold cream cheese gives it a sturdy, pipeable texture.