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Lemon Cake With Cream Cheese Frosting

Lemon Cake With Cream Cheese Frosting Recipe

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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
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.