Lemon Cake with Cream Cheese Frosting (Print View)

A moist and zesty cake crowned with luscious lemon cream cheese frosting—ideal for teatime or special occasions.

# What You'll Need:

→ Lemon Cake

01 - 1 cup (130 g) all-purpose flour
02 - 3/4 cup (150 g) granulated sugar
03 - 1/2 cup (115 g) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) whole milk
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon finely grated lemon zest
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon vanilla extract

→ Lemon Cream Cheese Frosting

11 - 4 ounces (115 g) cream cheese, softened
12 - 1/4 cup (60 g) unsalted butter, softened
13 - 1 cup (125 g) powdered sugar, sifted
14 - 1 tablespoon freshly squeezed lemon juice
15 - 1 teaspoon finely grated lemon zest
16 - 1/2 teaspoon vanilla extract
17 - Pinch of salt

# Step-by-Step Directions:

01 - Preheat oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually add the flour mixture, alternating with milk, and mix until just combined.
06 - Pour the batter into the prepared pan and smooth the top with a spatula.
07 - Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool completely in the pan on a wire rack before frosting.
09 - Beat cream cheese and butter together until smooth and creamy.
10 - Add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until light and fluffy.
11 - Once the cake is cool, spread the frosting evenly over the top using an offset spatula or butter knife.
12 - Cut into slices and serve immediately or store refrigerated.

# Expert Suggestions:

01 -
  • The balance of sweet cake against tangy lemon creates this perfect little moment where your taste buds cant decide whether to dance or swoon.
  • Even on my most rushed weeknights, I can whip this up knowing the bright flavor will reset everyones mood at the table.
02 -
  • Zest your lemons BEFORE juicing them, a lesson I learned the hard way after squeezing all my lemons and then realizing I needed their zest.
  • Room temperature ingredients really do make a difference in how the cake rises, something I discovered after years of impatient baking with cold eggs and butter.
03 -
  • Use the paddle attachment if using a stand mixer, not the whisk, which incorporates too much air and can cause your cake to rise dramatically then collapse.
  • When zesting lemons, press lightly and only remove the yellow part, as the white pith underneath is bitter and will ruin your bright flavor.

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