Description
A bright, tender layered lemon cake paired with silky cream cheese frosting for the perfect balance of citrus and creaminess.
Ingredients
Scale
- 2 and 1/2 cups all purpose flour
- 1 and 3/4 cups granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter for frosting
- 3 and 1/2 cups powdered sugar
- 1 tablespoon fresh lemon juice for frosting
- 1 teaspoon lemon zest for topping
Instructions
- Preheat the oven to 350°F and grease three 8 inch round cake pans. Line each with parchment circles.
- Cream the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in lemon juice, zest, milk, and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently combine the dry ingredients with the wet mixture.
- Divide the batter evenly among the three prepared pans and smooth the tops.
- Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth. Add powdered sugar and lemon juice to make the frosting.
- Frost each chilled cake layer, stack them, and finish with a smooth coat of frosting.
- Top with lemon zest before serving.
Notes
- Zest the lemons before juicing them for best flavor.
- Chill cake layers before frosting to prevent crumbs.
- Use an offset spatula for smoother frosting application.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg