Lemon Cake

This lemon cake comes out light and fluffy thanks to simple ingredients used at room temperature. Each bite feels soft with a gentle lift that keeps the cake airy instead of heavy. The flavor hits with a bright mix of fresh lemon juice and zest, giving it a clean zing that stands out without being sharp. It’s the kind of cake that fits right in at Easter gatherings, Mother’s Day brunches, or birthday tables when you want something sweet but fresh.

Why You’ll Love This Recipe

This lemon cake brings together simple steps and a bold citrus taste that feels bright from the first bite.

• Quick to make with everyday ingredients
• Light texture with a strong lemon punch from both zest and juice
• Works for Easter, Mother’s Day, birthdays or any gathering
• Feels comforting while still looking impressive on the table

Ingredients Needed

Below is a clear, rewritten ingredient list grouped by part of the recipe. Everything is phrased for easy reading and follows your requirement to avoid dashes.

For the Lemon Cake Base
• All purpose flour 3 cups or 354 g sifted and measured with the spoon and level method
• Baking powder 2 and 1/2 teaspoons
• Baking soda 1/2 teaspoon
• Salt 1/2 teaspoon
• Unsalted butter 1 cup or 226 g softened to room temperature
• Granulated sugar 1 and 3/4 cups or 350 g
• Large eggs 3 at room temperature
• Pure vanilla extract 2 teaspoons
• Whole milk 1 cup or 240 ml at room temperature
• Lemon zest 1 heaping tablespoon from about 2 lemons
• Fresh lemon juice 1/3 cup or 80 ml from about 2 lemons

For the Lemon Cream Cheese Buttercream
• Unsalted butter 1 cup or 226 g softened to room temperature
• Full fat brick style cream cheese 8 ounces or 226 g softened to room temperature
• Confectioners sugar 4 and 1/2 cups or 540 g
• Fresh lemon juice 2 tablespoons or 30 ml
• Pure vanilla extract 1 teaspoon
• Pinch of salt to balance sweetness

How to Make the Lemon Cake

1. Set your oven to 350°F or 177°C so it reaches the right temperature while you prep. Lightly grease three 8 inch pans, place parchment rounds inside each one, then grease the parchment too. This helps the layers lift out cleanly after baking.
2. In a medium bowl, whisk the flour, baking powder, baking soda and salt. This step spreads the leavening evenly so the cake rises evenly.
3. In a large mixing bowl, beat the softened butter with the sugar on high until the mixture looks pale and fluffy. This usually takes about 3 minutes. Air added during this step helps the cake stay light. Pause and scrape the bowl to keep everything even.
4. Add the eggs and the vanilla. Beat again on high until the mixture looks smooth. Scrape the bowl one more time to avoid streaks of unblended batter.
5. Turn the mixer to low. Slowly add the dry mix just until it comes together. Keeping the mix slow prevents a dense cake.
6. While the mixer stays on low, pour in the milk along with the lemon zest and lemon juice. Mix only until everything looks uniform. If you see small lumps of flour near the bottom, fold the batter gently with a spatula. The batter should look slightly thick.
7. Split the batter evenly between the pans. Bake for 21 to 26 minutes. Check doneness by placing a toothpick in the center. If it comes out clean, the layers are ready. Cool the pans on a rack until the layers reach room temperature. The layers must be completely cool before adding frosting.
8. For the frosting, beat the softened butter in a large bowl on medium until creamy. Add the cream cheese and continue mixing until smooth. Add the confectioners sugar, lemon juice and vanilla while the mixer runs on low. Move the speed to high and mix for about 3 minutes. Adjust as needed. More sugar thickens the mix, more lemon juice softens it and a small pinch of salt cuts extra sweetness.
9. To assemble, trim the tops of the cooled layers with a serrated knife to make them flat. Place the first layer on a stand or plate. Spread about one cup of frosting on top. Add the second layer and repeat. Place the last layer on top and cover the whole cake with the remaining frosting.
10. Chill the cake for at least 30 to 45 minutes. This helps the layers stay firm when sliced. Store leftovers in the fridge in a covered container for up to five days.

Mastering the Lemon Cream Cheese Frosting

Getting the frosting right makes the whole cake shine. Start by adding only one tablespoon of lemon juice at first. This keeps the mix thick and steady. If you want a stronger citrus note, add the second tablespoon slowly so the frosting stays firm enough to spread cleanly.

Use brick style cream cheese for the best texture. Tub style cream cheese holds more moisture and can make the frosting soft and hard to shape. Brick style cream cheese blends smoothly and gives the frosting a steady structure that supports the cake layers.

Assembly and Decoration

Level the tops of each cooled cake layer by slicing off any raised spots with a serrated knife. Flat surfaces help the layers stack neatly and keep the finished cake steady. After trimming, place the first layer on a stand or plate and apply a thin coat of frosting over the entire cake. This light layer works as a crumb coat and keeps stray crumbs sealed in before you add the final finish.

Once the crumb coat sets, add a smooth outer layer of frosting. Take your time and work in gentle strokes for a clean look. For decoration, add a few thin lemon slices, a light sprinkle of zest or small piping details for a bright touch. These small accents give the cake a fresh look that matches its citrus flavor.

Storage and Freezing Instructions

Keep the finished cake in the fridge since the frosting contains cream cheese. Place it in an airtight container to protect the texture and keep the flavor bright. The cake stays fresh for several days when stored this way.

For longer storage, freeze the cake in portions or freeze the unfrosted layers. Wrap each slice or layer tightly in plastic wrap, then place it in a freezer safe container. The cake holds well for up to three months. When you are ready to serve, let the slices or layers thaw in the fridge so the crumb stays soft and the frosting keeps its shape.

Pro Tips for Success

Room temperature ingredients help the batter mix into a smooth blend that rises well in the oven. Soft butter, warm eggs and milk that is not chilled all join together easily and create a tall, tender crumb.

Mix the batter gently once the dry ingredients go in. Heavy mixing at this stage tightens the crumb and can cause the cake to sink. A light touch keeps the texture soft.

Zest the lemons before juicing them. It is much easier to remove the zest from a whole lemon and you gain more fragrance this way.

Take your time creaming the butter and sugar. A steady mix for four to five minutes adds air that gives the cake its light lift.

Conclusion

This lemon cake delivers a soft crumb, a bright citrus kick and a smooth frosting that ties everything together. It feels fresh, light and perfect for any gathering where you want a dessert that stands out without extra work. The blend of zest, juice and steady mixing creates a flavor and texture that stay memorable long after the last slice is gone.

If you try this recipe, share your experience in the comments and add a star rating to help others. You are welcome to post your photos on Pinterest or Facebook too. I would love to hear what twists you added. Did you go for extra zest or a different garnish? Let me know below.

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