Description
A light and zesty lemon cake layered with tangy lemon cream cheese frosting. This fluffy citrus dessert is bright, refreshing, and perfect for lemon lovers.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (for cake)
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (for cake)
- 1/4 cup fresh lemon juice (for cake)
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened (for frosting)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- Lemon slices for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the butter and cream cheese until smooth. Gradually add the powdered sugar and beat until light and fluffy. Mix in the lemon zest and lemon juice until fully combined.
- Place one cake layer on a serving plate and spread with frosting. Top with the second layer and frost the entire cake. Garnish with lemon slices and a drizzle of lemon juice if desired.
Notes
- Ensure all refrigerated ingredients are at room temperature for a smooth batter and frosting.
- For extra lemon flavor, add an additional teaspoon of lemon zest to the batter.
- Store the cake covered in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for 20 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
