A Lemon Cake to Die For

This lemon cake is a citrus lover’s dream! Soft and moist with layers of bright lemon flavor, topped with a tangy lemon glaze and rich cream cheese frosting. Perfect for every occasion!

Ingredients

Cake:

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 tbsp lemon zest
⅓ cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk

Lemon Glaze:

½ cup powdered sugar
2 tbsp fresh lemon juice

Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp vanilla extract

Instructions

Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Prepare the Lemon Glaze:
- In a small bowl, mix powdered sugar and lemon juice until smooth. Brush the glaze over the cooled cake layers to enhance the lemon flavor.
Make the Frosting:
- Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing until fluffy. Add lemon juice and vanilla extract, mixing until fully combined.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of frosting over the top. Place the second layer on top and frost the top and sides. Garnish with additional lemon zest if desired.

Notes

For extra lemon flavor, add a teaspoon of lemon extract to the frosting.
Store leftovers in the refrigerator for up to 5 days. Bring to room temperature before serving.
This recipe also works beautifully as cupcakes or a loaf cake—adjust the baking time accordingly.