Super Yummy Lemon Cake


10-12 slices

One of my favorite summer treats is a lemon cake with lemon cream cheese frosting. Adapted from one of my poundcake recipes, the texture is super buttery, zesty, and dare I say…super moist! Both juice and zest are used in is cream cheese frosting, giving it a bright sunny flavor that perfectly complements the delicate flavor of the cake.

So zesty!

If you’re new to layered cakes, here are a few tips that will make assembly super easy:

  • Make sure your cake rounds are chilled when you frost. It will help to firm up the frosting right away when you begin stacking the layers.
  • If your cake comes out of the oven with a dome on top, use a seated knife and level them off by shaving a bit at a time. You can either crumble the cake to decorate, or just snack on it while you’re waiting for your cake to chill…baker snacks!
  • Refrigerate between every step to firm up the frosting. This will give you a sturdier surface on which to decorate, and it will also help prevent the filling from beginning to squish out from between the layers.
  • Tools: cake plate, a cake turntable or lazy Susan, offset spatula, rubber spatula, bench scraper, and a spoon (small if you want small ridges or large if you want larger ridges.
  • For this cake, I began with cold rounds and used a spoonful of frosting to stick the bottom layer to the plate. Then I added the frosting between the layers, and cleaned up any protruding frosting and stuck it in the freezer for about 15 minutes. Then, I spread on a thin layer of frosting to seal in all the crumbs and create a smooth surface. Refrigerated again for 15 minutes, and then evenly applied the final thick frosting layer. To create the lines, I used the back of a spoon and dragged it lightly starting at the base and working my way up. Then I removed the extra frosting that forms a ridge around the top. It helps to wipe your spoon clean every couple passes to ensure all your lines are smooth. Then for the top, I started with the back of my spoon at the outer edge and worked my way in to the middle while spinning the cake.
  • If you need a second attempt, just re-smooth the frosting and give it another go!
Dragging a spoon straight up the sides will create these beautiful ridges. So easy!
Refrigetating the cake between each step will ensure your filling stays super thick!

Okay! That’s enough talking. Let’s get to that recipe!

3 from 1 Review


Adjust Servings
2 1/2 cups all-purpose flour
3/4teaspoon baking powder
1/4 teaspoon baking soda
3/4teaspoon kosher salt
12tablespoons butter, softened
1 1/3cups granulated sugar
2tablespoons fresh lemon zest
2large eggs
1 1/4cups whole buttermilk
1tablespoon vanilla extract
Lemon Cream Cheese Frosting
10tablespoons butter, softened
8ounces cream cheese, softened
1/4cup fresh squeezed lemon juice
2tablespoons fresh lemon zest
6cups powdered sugar, sifted
1tablespoon vanilla extract



Bake the Cake

Heat oven to 350 degrees. Line the bottoms of three 6-inch OR two 9-inch round cake pans with parchment and spray with non-stick spray. In a bowl, mix together flour, baking soda, baking powder, and kosher salt and set aside. In a stand mixer with paddle attachment, mix together sugar and lemon zest for one minute. this intensifies the lemony flavor. Add softened butter and cream mix on low until it creates a paste consistency. Then beat on high for 5 minutes until the mixture is light and fluffy. Scrape down sides. Add eggs and vanilla. Mix on low until combined and then beat on high until light and fluffy. Scrape down sides. Add buttermilk and flour mixture alternately, mixing after each addition. Divide batter evenly among the cake pans and spread evenly. Batter will be thick. Bake at 350 degrees for 25-35 minutes or until a toothpick inserted in each comes out clean. Each layer may finish at different times, so remove each as they are baked completely through. Allow to cool for 30 minutes before turning out of their pans. Cool completely on a wire rack and then wrap well with cling wrap. Refrigerate at least one hour before frosting.
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Make the Frosting

In a stand mixer with paddle attachment, cream together softened butter and cream cheese. Scrape down sides and add lemon juice and vanilla. Mix together and then beat until smooth. Add one cup of powdered sugar at a time, mixing to combine and then whipping on high. After the last addition if the frosting seems loose, add a bit more powdered sugar. If frosting seems too thick, add a little more lemon juice to thin out. Frost as explained above.
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1 Comment

  • Tera

    Looks so delicious. I will make it as soon as my neck is better. Thank you for recipe. 💕

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