Lemon Cake To Die For Recipe

This lemon cake is incredibly moist and bursting with fresh lemon flavor. It’s perfect for any occasion, from afternoon tea to a special celebration. The key is using both lemon zest and juice, and a good quality frosting.

Ingredients:

  • For the Cake:
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened  
    • 1 3/4 cups granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract  
    • 1 cup buttermilk
    • 1/4 cup fresh lemon juice  
    • Zest of 2 large lemons
  • For the Lemon Cream Cheese Frosting:
    • 8 ounces cream cheese, softened  
    • 1/2 cup (1 stick) unsalted butter, softened
    • 3-4 cups powdered sugar
    • 2-3 tablespoons fresh lemon juice
    • 1 tablespoon of lemon zest.
    • Optional: A few drops of yellow food coloring.

Instructions:

  1. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy.  
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon juice, and lemon zest.
  6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
  8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.  
  9. Prepare the Frosting: In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until smooth.  
  10. Add Sugar and Lemon: Gradually add the powdered sugar, mixing on low speed until combined. Stir in the lemon juice and lemon zest, and mix until smooth and creamy. Add food coloring if desired.
  11. Frost the Cake: Once the cakes are completely cooled, frost the first layer. Place the second layer on top, and frost the entire cake.
  12. Enjoy!

Tips for Success:

  • Use room-temperature ingredients for a smoother batter.
  • Don’t overmix the batter; it will make the cake tough.
  • Let the cakes cool completely before frosting to prevent the frosting from melting.  
  • For extra lemon flavor you can create a simple lemon syrup and brush the layers of cake with it before frosting. To create the syrup combine equal parts of sugar and lemon juice in a small saucepan, bring to a simmer, and let the sugar dissolve.

Enjoy your delicious lemon cake!

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