🍋 Lemon Cake with Lemon Frosting 🍋

Description

This moist and fluffy lemon cake is bursting with citrus flavor and topped with a zesty lemon frosting that adds the perfect balance of sweetness and tartness. Whether for a special occasion or a simple dessert, this cake is sure to brighten your day!

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 2 tbsp lemon zest (about 2 lemons)
• ½ cup (120ml) fresh lemon juice
• 1 cup (240ml) whole milk
• 1 tsp vanilla extract

For the Lemon Frosting:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2–3 tbsp heavy cream or milk (adjust for consistency)
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
5. Gradually add the flour mixture, alternating with milk and lemon juice, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly between the prepared cake pans and smooth the tops.

Step 2: Bake the Cake

1. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
2. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Lemon Frosting

1. Beat butter until creamy (about 2 minutes).
2. Gradually add powdered sugar, mixing until smooth.
3. Add lemon juice, lemon zest, vanilla extract, and heavy cream (as needed) until frosting is smooth and spreadable.

Step 4: Assemble the Cake

1. Place one cake layer on a plate and spread a generous amount of lemon frosting on top.
2. Place the second layer on top and frost the top and sides evenly.
3. Garnish with lemon zest or thin lemon slices if desired.

Tips for Success

✔️ Use Fresh Lemons – Fresh lemon juice and zest provide the best flavor. Bottled juice won’t give the same brightness.
✔️ Room Temperature Ingredients – This helps the cake batter mix smoothly and results in a lighter texture.
✔️ Don’t Overmix – Overmixing the batter can make the cake dense instead of fluffy.
✔️ Adjust Frosting Consistency – If the frosting is too thick, add a little milk; if too thin, add more powdered sugar.
✔️ Make Ahead – The cake layers can be baked a day in advance and stored covered at room temperature.

Serving & Storage

Servings: 10–12 slices
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: The unfrosted cake layers can be wrapped and frozen for up to 3 months. Thaw before frosting.

Nutritional Information (Per Slice)

• Calories: ~450
• Carbohydrates: 55g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 14g
• Sugar: 40g
• Fiber: 1g

Health Benefits of Lemon Cake

✅ Rich in Vitamin C – Lemons boost immunity and promote healthy skin.
✅ Mood-Boosting Aroma – The scent of lemon has been shown to improve mood and reduce stress.
✅ Homemade Goodness – Baking from scratch avoids preservatives found in store-bought cakes.

Q&A – Common Questions

❓ Can I use cake flour instead of all-purpose flour?

Yes! Substitute 2 ¾ cups cake flour for the 2 ½ cups all-purpose flour for an even lighter cake.

❓ How do I make this cake extra moist?

Adding sour cream (¼ cup) or Greek yogurt (¼ cup) to the batter can make it even more moist!

❓ Can I make this into cupcakes?

Yes! This recipe makes about 24 cupcakes. Bake at 350°F (175°C) for 18–20 minutes.

❓ What can I use instead of butter?

You can use ½ cup vegetable oil + ½ cup unsweetened applesauce instead of 1 cup butter for a lighter cake.

Enjoy your Lemon Cake with Lemon Frosting! 🍋💛 Let me know if you have any other questions! 😊