Go Back
Lemon Cream Cake

One-Bowl Lemon Cream Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup melted unsalted butter
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch pan. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Add buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla. Stir just until combined.
  3. Pour into pan and bake 25–30 minutes, until a toothpick comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool completely.
  4. Beat cream cheese and butter until smooth. Add powdered sugar, lemon zest, and lemon juice; whip until fluffy.
  5. Spread frosting over cooled cake, slice into 12 squares, and serve.

Notes

Cooling time is not included in the prep or cook times. The cake freezes well unfrosted, and the frosting can be made a day ahead. For the best lemon flavor, use fresh zest and juice whenever possible.