Lemon Cake with Frosting: The Ultimate Recipe and Baking Guide

Lemon Cake with Frosting: Prepare to be transported to a sun-drenched citrus grove with every single bite! This isn’t just any cake; it’s a symphony of sweet and tart, a delightful dance on your palate that will leave you craving more. I’m thrilled to share my absolute favorite recipe for this classic dessert, a recipe that has been passed down through generations in my family.

The history of lemon cake is as bright and sunny as the cake itself. While the exact origins are debated, citrus cakes have been enjoyed for centuries, particularly in regions where lemons thrive, like the Mediterranean. The use of frosting elevates this simple cake into something truly special, adding a layer of creamy sweetness that perfectly complements the lemon’s zesty tang. It’s a dessert that feels both elegant and comforting, perfect for any occasion.

What makes a Lemon Cake with Frosting so irresistible? It’s the perfect balance of flavors, of course! The bright, acidic lemon cuts through the richness of the cake, creating a refreshing and satisfying experience. The moist, tender crumb and the smooth, sweet frosting create a textural delight that’s hard to resist. Plus, this recipe is surprisingly easy to make, making it a perfect choice for both experienced bakers and those just starting out. Whether you’re looking for a show-stopping dessert for a party or a simple treat to enjoy with a cup of tea, this Lemon Cake with Frosting is guaranteed to be a crowd-pleaser. Let’s get baking!

this Recipe

Ingredients:

• For the Cake:
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) lemon juice, freshly squeezed
• 2 tablespoons lemon zest, finely grated
• For the Lemon Syrup:
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) lemon juice, freshly squeezed
• For the Lemon Cream Cheese Frosting:
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, finely grated
• 1/2 teaspoon vanilla extract

Preparing the Lemon Cake Batter

1. Preheat and Prep: First things first, let’s get our oven ready! Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it’s a real time-saver! You can also line the bottom of the pan with parchment paper for extra insurance against sticking.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which is key for a light and fluffy cake. Set this aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! The creaming process incorporates air into the butter and sugar, which contributes to the cake’s texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest. The zest is where all the wonderful lemon flavor comes from, so don’t skimp on it!
7. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.

Baking the Lemon Cake

1. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens can vary!
2. Cool Slightly: Let the cake cool in the pan for 10 minutes before poking holes all over the top with a fork or skewer. This will help the lemon syrup soak in evenly.

Making and Applying the Lemon Syrup

1. Combine Ingredients: While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the sugar and lemon juice.
2. Heat and Dissolve: Heat over medium heat, stirring constantly, until the sugar is dissolved. Remove from heat.
3. Pour Over Cake: Slowly pour the lemon syrup evenly over the warm cake, allowing it to soak in. This step is crucial for adding extra moisture and a burst of lemon flavor.
4. Cool Completely: Let the cake cool completely in the pan before frosting. This is important because if the cake is still warm, the frosting will melt.

Preparing the Lemon Cream Cheese Frosting

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy. Make sure your cream cheese and butter are truly softened – this will prevent lumps in your frosting.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar helps to prevent lumps and ensures a smooth frosting.
3. Add Lemon Juice, Zest, and Vanilla: Stir in the lemon juice, lemon zest, and vanilla extract.
4. Beat Until Fluffy: Beat on medium-high speed until the frosting is light and fluffy. This usually takes about 2-3 minutes.

Frosting the Lemon Cake

1. Frost the Cake: Once the cake is completely cool, spread the lemon cream cheese frosting evenly over the top. You can use an offset spatula for a smooth finish, or create swirls and peaks for a more rustic look.
2. Garnish (Optional): If desired, garnish with extra lemon zest or lemon slices.
3. Chill (Optional): For best results, chill the frosted cake for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together.
4. Serve and Enjoy!: Cut into squares and serve. This lemon cake is perfect for any occasion!

Conclusion:

This Lemon Cake with Frosting isn’t just another cake recipe; it’s a burst of sunshine on a plate, a guaranteed mood-booster, and a dessert that will have everyone begging for seconds. I truly believe this is a must-try recipe for anyone who loves bright, citrusy flavors and a perfectly moist cake. The combination of the tangy lemon cake and the sweet, creamy frosting is simply divine. It’s the kind of cake that makes you close your eyes and savor every single bite.

But what truly sets this recipe apart is its versatility. While the classic lemon cake with frosting is a winner in its own right, there are so many ways to customize it to your liking. For a more intense lemon flavor, try adding a tablespoon of lemon zest to both the cake batter and the frosting. If you’re feeling adventurous, you could even infuse the frosting with a hint of lavender for a sophisticated floral note.

Serving Suggestions and Variations:

* For a simple yet elegant presentation, dust the frosted cake with powdered sugar and garnish with fresh lemon slices.
* Hosting a brunch? Cut the cake into smaller squares and serve alongside fresh berries and a dollop of whipped cream.
* Want to make individual servings? Bake the batter in muffin tins for adorable lemon cupcakes. Adjust the baking time accordingly, checking for doneness after about 18-20 minutes.
* Looking for a gluten-free option? Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients together.
* Feeling extra decadent? Add a layer of lemon curd between the cake layers before frosting. This will amplify the lemon flavor and add a delightful creamy texture.
* For a lighter frosting, try a simple glaze made with powdered sugar and lemon juice. Drizzle it over the cake while it’s still slightly warm.
* Consider adding poppy seeds to the cake batter for a subtle nutty flavor and a visually appealing texture.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s perfect for birthdays, holidays, or simply a special treat for yourself. It’s also a fantastic cake to bring to potlucks and gatherings, as it’s always a crowd-pleaser. The bright, cheerful flavor is universally appealing, and the moist, tender crumb is simply irresistible.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious lemon cake you’ve ever tasted! I’m so excited for you to try this recipe and experience the joy of baking a truly exceptional cake.

And most importantly, I want to hear about your experience! Did you make any variations? Did you have any tips or tricks to share? Please leave a comment below and let me know how your lemon cake turned out. I can’t wait to see your creations and hear your feedback. Happy baking! I am sure you will love this recipe as much as I do.